Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

López-Enríquez, Lorena; Vila-Crespo, Josefina; Rodríguez-Nogales, José Manuel; Fernández-Fernández, Encarnación; Ruipérez, Violeta

doi:10.3390/fermentation9110977

Cited by 2 publications

(1 citation statement)

References 41 publications

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“…Wickerhamomyces anomalus has been previously classified as Hansenula anomala, Pichia anomala, and Candida pelliculosa and was recently reclassified in the genus Wickerhamomyces after phylogenetic analysis of its genetic sequence [ 21 ]. This species can be found in the environment and, more specifically, on grapes in vineyards and in winery facilities, and has been used in wineries for the improvement of wine quality and production [ 22 , 23 ]. Additionally, toxins produced by this species could also be of medical use against specific microbial pathogens [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Fungemia by Wickerhamomyces anomalus—A Narrative Review

Ioannou,

Baliou,

Kofteridis

2024

Pathogens

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Wickerhamomyces anomalus has been previously classified as Hansenula anomala, Pichia anomala, and Candida pelliculosa and was recently reclassified in the genus Wickerhamomyces after phylogenetic analysis of its genetic sequence. An increasing number of reports of human infections by W. anomalus have emerged, suggesting that this microorganism is an emerging pathogen. The present review aimed to provide data on the epidemiology, antifungal resistance, clinical characteristics, treatment, and outcomes of fungemia by W. anomalus by extracting all the available information from published original reports in the literature. PubMed/Medline, Cochrane Library, and Scopus databases were searched for eligible articles reporting data on patients with this disease. In total, 36 studies involving 170 patients were included. The age of patients with fungemia by W. anomalus ranged from 0 to 89 years; the mean age was 22.8 years, the median age was 2.2 years, with more than 37 patients being less than one month old, and 54% (88 out of 163 patients) were male. Regarding patients’ history, 70.4% had a central venous catheter use (CVC), 28.7% were on total parenteral nutrition (TPN), 97% of neonates were hospitalized in the neonatal ICU (NICU), and 39.4% of the rest of the patients were hospitalized in the intensive care unit (ICU). Previous antimicrobial use was noted in 65.9% of patients. The most common identification method was the matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) in 34.1%, VITEK and VITEK 2 in 20.6%, and ID32 C in 15.3%. W. anomalus had minimal antifungal resistance to fluconazole, echinocandins, and amphotericin B, the most commonly used antifungals for treatment. Fever and sepsis were the most common clinical presentation noted in 95.8% and 86%, respectively. Overall mortality was 20% and was slightly higher in patients older than one year. Due to the rarity of this disease, future multicenter studies should be performed to adequately characterize patients’ characteristics, treatment, and outcomes, which will increase our understanding and allow drawing safer conclusions regarding optimal management.

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Section: Introductionmentioning

confidence: 99%

Fungemia by Wickerhamomyces anomalus—A Narrative Review

Ioannou,

Baliou,

Kofteridis

2024

Pathogens

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Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines

Fan,

Doucette,

McSweeney

et al. 2024

Plants People Planet

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Societal Impact StatementClimate warming and demand for fuller‐bodied wines has resulted in increased grape sugar contents and, therefore, increased alcohol in wines. Concurrently, there are increased warnings about the health risks of alcohol, and consumers seek low‐alcohol options as part of a healthy lifestyle. High alcohol levels can also impact the flavor balance of wines, resulting in economic losses. However, exploration of native vineyard yeasts shows that fermentation with novel species can result in both alcohol reduction and improved wine flavor. Our findings show that native yeasts have the potential to bring the North American cool‐climate wine industry into a healthier future.Summary There is recent interest in developing wines fermented with non‐traditional yeasts that reflect the microbial terroir of the grape‐growing region. These native yeasts inhabit grape skins and can produce wines with distinctive flavor profiles, and when used in concert with traditional wine yeast, the risk of incomplete fermentation is minimized. Non‐traditional yeasts can also produce wines with relatively low alcohol content, an attractive characteristic given the health and societal issues associated with overconsumption. Yeasts isolated from L'Acadie and Pinot Noir grapes grown at Nova Scotia vineyards were identified by DNA sequencing and characterized regarding fermentative properties. Promising isolates of Saccharomyces uvarum, Hanseniaspora uvarum, Wickerhamomyces anomalus, and Zygotorulaspora florentina were selected for mixed and sequential fermentations with Saccharomyces cerevisiae based on their ethanol and SO2 tolerance, β‐glucosidase activity, and low H2S production. The resulting wines were evaluated for sensory properties by 15 experienced panelists. Alcohol levels of many of the fermentations that included non‐traditional yeasts were significantly lower than those made with traditional yeast alone, while fructose was higher, and total phenolic contents were similar. Experienced panelists also found that these fermentations resulted in wines with novel fruit and floral attributes. Our results demonstrate that native yeasts from cool‐climate wine regions can be used in concert with traditional wine yeast to produce novel, lower alcohol wines with a low risk of fermentation failure. This unlocks the potential of naturally occurring yeasts from these vineyards to create wines with flavor profiles that reflect the local wine‐making regions.

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Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

Cited by 2 publications

References 41 publications

Fungemia by Wickerhamomyces anomalus—A Narrative Review

Fungemia by Wickerhamomyces anomalus—A Narrative Review

Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines

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