Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality

Bovo, Barbara; Carlot, Milena; Fontana, Federico; Lombardi, Angiolella; Soligo, Stefano; Giacomini, Alessio; Corich, Viviana

doi:10.1016/j.fm.2014.10.001

Cited by 8 publications

(7 citation statements)

References 48 publications

(49 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The surveyed strains appeared to have grown within a temperature range of 22 to 42 ℃ [37,42] (Table 2). However, most of the articles assessed have considered ideal temperatures as being in the range between 25 and 30 ℃ (78%) [35,30,44,47].…”

Section: Plate-based Screeningmentioning

confidence: 99%

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

View full text Add to dashboard Cite

This systematic review has focused on the selection and characterization of indigenous Saccharomyces cerevisiae strains for enzymes' production obtained from the fermentation process. The primary studies assessed have demonstrated that indigenous S. cerevisiae strains produce a wide range of enzymes during fermentation. These strains have shown different characteristics and were isolated from various locations, including those belonging to the main components of the wine production chain. The research methodology applied to find primary studies about the optimal conditions for enzyme production was effective and identified a wide range of enzyme classes. Cultivation media amended with natural or synthetic inducer substrates were found to be suitable carbon and/or nitrogen sources for producing enzymes of interest in plate-based screening. In submerged fermentation studies, the use of agro-industrial residues has been identified as a relevant carbon source for microbe development and metabolism. For the indigenous S. cerevisiae strains, the majority of the enzymes found belong to the glucosidases and hydrolases classes. Due to the activity of these enzymes, yeasts have been traditionally used in classic biotechnological applications, particularly in the process of alcoholic fermentations. Those enzymes are responsible for producing metabolites (such as aromatic compounds) that contribute to the desirable aroma and/or taste during the fermentation of wine, as well as other fermented or distilled beverages. The methods used for enzyme screening were of quantitative and/or qualitative nature and were carried out under acidic pH conditions (3.5-6.5) and at temperatures of 28-35 ℃. The results of this systematic review have shown that the enzymes from indigenous S. cerevisiae are highly relevant in various biotechnological applications, particularly in the food industry. Conclusions and future perspectives of our findings were discussed in terms of potential developments of novel application methods of the indigenous yeasts and their enzymes in agriculture and industry.

show abstract

Section: Plate-based Screeningmentioning

confidence: 99%

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

View full text Add to dashboard Cite

show abstract

“…species and succession. On the contrary, yeast population appears considerably changed at strain level (Bovo et al, 2015). For these reasons, grape marc constitutes a good reservoir of S. cerevisiae genetic variability.…”

Section: Food Microbiology and Safetymentioning

confidence: 99%

“…Technological treatments, such as acidification of marc, commonly performed in modern distilleries to avoid the development of spoilage microorganisms, do not influence yeast population neither in terms of cell number nor in terms of yeast species and succession. On the contrary, yeast population appears considerably changed at strain level (Bovo et al., ). For these reasons, grape marc constitutes a good reservoir of S. cerevisiae genetic variability.…”

Section: Introductionmentioning

confidence: 99%

“…It contains a huge number of small niches where strains can live and multiply separately. From a chemical point of view, marc fermentable sugars concentration is lower than that of the juice, ranging from 4.7 to 7.5 g/100 g (Bovo et al., , ; Maragkoudakis et al., ). On the contrary, the pH is higher in the marc (3.5 to 4.7) due to the buffering power of this matrix (De Rosa & Castagner, ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation

Bovo¹,

Nadai²,

Lemos

et al. 2018

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

These results demonstrate that grape juice and marc represent two different environments able to influence yeast strains distribution. The pH level can be included among the selection factors acting on yeast strains distribution. Grape marc can be considered a yeasts reservoir and its fermentation can be used for the development and isolation of new strains, genetically and physiologically different from those present in the grape juice.

show abstract

“…Wine aroma is comprised of compounds emanating directly from the grapes, compounds produced by the yeast such as esters and higher alcohols, and yeast mediated compounds for example, volatile thiols (King, 2010;Bovo et al, 2015). Wine yeasts (Saccharomyces cerevisiae) vary in their ability to develop the full aroma potential of Sauvignon blanc wine due to an inability to release volatile thiols (King et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine

Hart¹,

Jolly²,

Mohamed³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Wine yeasts (Saccharomyces cerevisiae) vary in their ability to develop the full aroma potential of Sauvignon blanc wine due to an inability to release volatile thiols. Subsequently, the use of 'thiolreleasing' wine yeasts (TRWY) has increased in popularity. However, anecdotal evidence suggests that some commercially available TRWY intermittently exhibit undesirable characteristics for example, volatile acidity (VA) formation. Therefore, a trial was undertaken to select and evaluate S. cerevisiae hybrids for the production of Sauvignon blanc wine with enhanced fruity and tropical aromas, but low VA. Hybrids were characterised by clamped homogeneous electrical field (CHEF) DNA karyotyping and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) biotyping, and subsequently trialled against top commercial TRWY that is, Zymaflore VL3 and Zymaflore X5 (Laffort Oenologie), and Fermicru 4F9 (DSM Oenology) in laboratory-scale Sauvignon blanc vinifications during 2013. Most hybrids produced wines with VA levels significantly lower than those produced with Zymaflore VL3, Zymaflore X5 and Fermicru 4F9. Low VA forming hybrids also produced wines with tropical wine aroma notes. Wines produced by Fermicru 4F9 had the lowest acetic acid (the main volatile acid) of the commercial TRWY in this study. However, some hybrid yeasts produced wines with less acetic acid on average than wines produced by Fermicru 4F9. Overall, hybrids NH 6, NH 48, NH 56, NH 88 and NH 145 produced wines with enhanced tropical fruity aroma, but lower VA compared to wines produced by commercial TRWY.

show abstract

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality

Cited by 8 publications

References 48 publications

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation

Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine

Contact Info

Product

Resources

About