New genera of yeasts for over-lees aging of red wine

Palomero, Felipe; Morata, Antonio; Benito, Santiago; Calderón, Fernando; Suárez-Lepe, José Antonio

doi:10.1016/j.foodchem.2008.05.098

Cited by 94 publications

(100 citation statements)

References 23 publications

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“…The anthocyanin monomers are responsible for the blue-red colors in young red wines (Palomero, Morata, Benito, Calderyn, & Suárez-Lepe, 2009). The level of the monomeric anthocyanins and total phenolic compounds in Vranec and Cabernet Sauvignon wines are presented in Table 3.…”

Section: Molecular Identification and Typing Of The Second Stage Selementioning

confidence: 99%

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

et al. 2017

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a b s t r a c tThe main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in ''Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain ''SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p < 0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.

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Section: Molecular Identification and Typing Of The Second Stage Selementioning

confidence: 99%

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

et al. 2017

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“…shows a stronger autolytic release of parietal polysaccharides than the one showed by Sacch. cerevisiae, due to their particular cell wall formation; this could be of interest in white wines aged over lees [13].…”

Section: Schizosaccharomycesmentioning

confidence: 99%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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“…pombe to lower gluconic acid (Peinado et al, 2004a(Peinado et al, , 2004b(Peinado et al, , 2005(Peinado et al, , 2007. Another application is aging over lees because of the stronger autolytic release of polysaccharides than with Saccharomyces (Palomero et al, 2009). The ability of Sc.…”

Section: Introductionmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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New genera of yeasts for over-lees aging of red wine

Cited by 94 publications

References 23 publications

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

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