Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation

Ultee, A.; Wacker, Alexander; Kunz, Doris; Löwenstein, Reinhard; König, Helmut

doi:10.21548/34-1-1082

Cited by 11 publications

(9 citation statements)

References 36 publications

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“…11 AAB, frequently Gluconobacter spp., are often detected on healthy grapes (Renouf et al, 2005;Ultee et al, 2013). AAB populations are stimulated by berry damage, and grow to around 10 6 CFU/g on rotten grapes (Barbe et al, 2001;Barata et al, 2012b).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…The conditions of winemaking result in loss of these strictly aerobic bacteria, although they can survive in the absence of oxygen (Bartowsky & Henschke, 2008). An illustration is the case of Gluconobacter cerinus detected on Riesling must and isolated throughout the fermentation period (Ultee et al, 2013). The populations of the other gram-negative bacteria also decline or disappear during the first days of AF, presumably because these species are not acidophilic.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

See 1 more Smart Citation

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

Critical Reviews in Food Science and Nutrition

180

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Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Accepted Manuscriptmentioning

confidence: 99%

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

Critical Reviews in Food Science and Nutrition

180

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“…Ultee et al (2013) have found a yeast strain which was identified as S. uvarum by that time, instead of S. cerevisiae in this winery. But today we assume, that this yeast strain has most likely also been S. bayanus.…”

Section: Discussionmentioning

confidence: 77%

“…A stuck fermentation is characterized by a higher than desired residual sugar content at the end of the fermentation, while a sluggish fermentation shows retarded sugar consumption by the fermenting microbes (Bisson, 1999). The most important and well-known natural yeast in spontaneous fermentations is Saccharomyces cerevisiae, although Saccharomyces bayanus may also be found in the later stages of fermentations (Ultee et al, 2013). However, hybrids of Saccharomyces species have also been identified as being involved in the fermentation process during winemaking (González et al, 2006;Arroyo-López et al, 2009;Blättel et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

Christ

Kowalczyk²,

Zuchowska³

et al. 2015

JAS

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Sluggish or stuck fermentations cause significant financial losses for winemakers each year. In order to investigate the reasons for problems during spontaneous fermentation of Riesling must in a well-known German vineyard of the lower Moselle, yeast strains involved in must fermentation were identified during winemaking in the two years 2011 and 2012. Identification of the yeast isolates was performed by applying analyses of the ITS-1-5.8-ITS2 region and restriction fragment analyses of different gene sequences. It revealed that Saccharomyces (S.) bayanus and not Saccharomyces cerevisiae was the main fermenting yeast. Either S. bayanus finished the fermentation or led to stuck fermentation. After about four weeks of stuck, fermentation continued spontaneously S. bayanus was replaced by the triple hybrid S. cerevisiae × S. kudriavzevii × S. bayanus. The triple hybrid strain HL 78 was able to utilize fructose more efficiently than S. bayanus strain HL 77. The fructophilic character of the triple hybrid strain correlated with an enhanced uptake of radiolabeled fructose compared to glucose.In contrast to the usual starter culture S. cerevisiae, both isolates, S. bayanus strain HL 77 and the triple hybrid strain HL 78, could grow in the absence of ammonium when amino acids were present. However, the triple hybrid was able to consume glucose and especially fructose at lower amino acid concentrations. Thus, the triple hybrid strain HL 78 was a suitable strain to overcome stuck fermentation without changing the fermentation conditions and the aroma profile desired by the selected winery. It has already been successfully used to restart stuck fermentation. The procedure described here could be a useful approach for wine makers facing problems during spontaneous fermentation. Since the application of genetically modified yeast strains is not allowed for starter culture, based on these studies we suggest the generation of hybrid strains with desired phenotypical features from mother yeasts strains/species of a certain winery and their application in case that during a spontaneous fermentations a sluggish or stuck fermentation is observed.

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“…In this work, we studied the proteome evolution of three oenological yeast strains: a commercial wine yeast strain S. cerevisiae commonly used as a starter culture and two indigenous environmental strains which have been isolated during spontaneous grape must fermentation: S. bayanus HL77 and a newly discovered triple hybrid S. cerevisiae × S. kudriavzevii × S. bayanus HL78 . In our previous work we observed the unique properties of the hybrid strain being able to restart fermentation in naturally fermenting wine must when S. bayanus was incapable of completing the process .…”

Section: Introductionmentioning

confidence: 99%

Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation

et al. 2016

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During fermentation oenological yeast cells are subjected to a number of different stress conditions and must respond rapidly to the continuously changing environment of this harsh ecological niche. In this study we gained more insights into the cell adaptation mechanisms by linking proteome monitoring with knowledge on physiological behaviour of different strains during fermentation under model winemaking conditions. We used 2D-DIGE technology to monitor the proteome evolution of two newly discovered environmental yeast strains Saccharomyces bayanus and triple hybrid Saccharomyces cerevisiae × Saccharomyces kudriavzevii × S. bayanus and compared them to data obtained for the commercially available S. cerevisiae strain. All strains examined showed (i) different fermentative behaviour, (ii) stress resistance as well as (iii) susceptibility to stuck fermentation which was reflected in significant differences in protein expression levels. During our research we identified differentially expressed proteins in 155 gel spots which correspond to 70 different protein functions. Differences of expression between strains were observed mainly among proteins involved in stress response, proteins degradation pathways, cell redox homeostasis and amino acids biosynthesis. Interestingly, the newly discovered triple hybrid S. cerevisiae × S. kudriavzevii × S. bayanus strain which has the ability to naturally restart stuck fermentation showed a very strong induction of expression of two proteolytic enzymes: Pep4 and Prc1 that appear as numerous isoforms on the gel image and which may be the key to its unique properties. This study is an important step towards the better understanding of wine fermentations at a molecular level.

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Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation

Cited by 11 publications

References 36 publications

Wine microbiome: A dynamic world of microbial interactions

Wine microbiome: A dynamic world of microbial interactions

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation

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