Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

Abstract

Biotechnology as applied to winemaking includes several aspects of the fermentation industry, such as monitoring of microbial populations, use of selected starter cultures, and control of undesired yeasts. Over the last few decades, the control of microorganisms using biotechnological approaches has become of increasing importance in the winemaking field. The profusion of selected starter strains has allowed more extensive use of inoculated fermentations, with a consequent improvement in the control of fermentation combined with the use of new biotechnological processes in winemaking. As a consequence of this re-evaluation of the role of nonSaccharomyces yeasts in winemaking over the last few years, several studies have evaluated the use of controlled mixed fermentations using Saccharomyces and different, non-Saccharomyces, yeast species that are a part of the winemaking environment. In this context, mixed fermentations using controlled inoculations of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a practical way towards improving wine complexity and enhancing specific characteristics of a wine. Another trait in the use of non-Saccharomyces yeasts in winemaking relates to the control of spoilage microorganisms. Indeed, more strict control of undesirable yeasts is required during the various phases of wine fermentation. Moreover, there is now increasing interest in the use of natural antimicrobial agents in foods and, in this context, killer yeasts might have important roles in the control of spontaneous and/or spoilage microflora. Thus, killer toxins appear to represent an attractive solution for use as antimicrobial agents, to partially, or even completely, substitution for chemical agent use even if application costs could limit their use in winemaking.

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

“…From a technological point of view, this activity justifies the utilisation of Hanseniaspora in the industrial production of aromatic wines (Fernández-González et al, 2003;Mateo et al, 2011;Swangkeaw et al, 2011). However, yeasts belonging to the Hanseniaspora genus have been considered as spoilage yeasts, particularly during the first stage of fermentation, due to the undesirable production of compounds such as acetic acid or ethyl acetate (Ciani & Comitini, 2011). The significance of glycosidases for the wine industry lies in their potential to release flavour compounds from glycosidically bound nonvolatile precursors in wine (Gueguen et al, 1997;Ubeda & Briones, 2000;Ferreira et al, 2001;Strauss et al, 2001;Maicas & Mateo, 2005;Arévalo et al, 2007).…”

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

“…In the oenological environment, W. anomalus killer toxins are mainly tested against the prevailing wine spoilage microorganism Dekkera/Brettanomyces [8,65]. Nevertheless, the …”

Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

“…The interaction of yeast strains with grape must during fermentation is characterised by yeast metabolites, which are specific to a yeast strain (Romano et al, 2011). Research has shown that the contribution of non-Saccharomyces yeasts to wine quality leads to improved sensory attributes, compared to wines made with S. cerevisiae yeasts only (Ciani et al, 2010;Ciani & Comitini, 2011;Jolly et al, 2014). Torulaspora delbrueckii (anamorph: Candida colliculosa) is one of the non-Saccharomyces yeasts that has received attention from researchers due to its role in wine aroma and flavour by affecting alcohols, esters, fatty acids and lactone levels (Azzolini et al, 2012;Velázquez et al, 2015).…”