The Biochemistry of Malic Acid Metabolism by Wine Yeasts – A Review

Saayman, Maryna; Viljoen-Bloom, Marinda

doi:10.21548/27-2-1612

Cited by 21 publications

(24 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The above results are in agreement with reports of low malic acid utilisation for C. stellata, T. delbrueckii and H. uvarum (Gao & Fleet, 1995;Saayman & Viljoen-Bloom, 2006). The L. thermotolerans strains were also able to degrade malic acid on the plate assay, but were not as efficient in the broth, with strain L1 (Vinflora® Rhythm™) managing to utilise 20% of the malic acid.…”

Section: Plate Assay Broth % Utilisedsupporting

confidence: 91%

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

View full text Add to dashboard Cite

Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines. In this study, 37 strains representing seven nonSaccharomyces species were characterised and evaluated for potential use in wine production, as well as for their effects on malolactic fermentation (MLF). Contour-clamped homogeneous electric field (CHEF) gel electrophoresis and matrix-assisted laser desorption ionisation using a time-of-flight mass spectrometer (MALDI-TOF MS) were used to verify species identity and to determine intra-species variation. Extracellular enzyme production, malic acid degradation and the fermentation kinetics of the yeasts were also investigated. CHEF karyotyping and MALDI-TOF MS were useful for identifying and typing Hanseniaspora uvarum, Lachancea thermotolerans, Candida zemplinina (synonym: Starmerella bacillaris) and Torulaspora delbrueckii strains. Only H. uvarum and Metschnikowia pulcherrima strains were found to have β-glucosidase activity. M. pulcherrima strains also had protease activity. Most of the strains showed limited malic acid degradation, and only Schizosaccharomyces pombe and the C. zemplinina strains showed mentionable degradation. In synthetic wine fermentations, C. stellata, C. zemplinina, H. uvarum, M. pulcherrima and Sc. pombe strains were shown to be slow to medium fermenters, whereas L. thermotolerans and T. delbrueckii strains were found to be medium to strong fermenters. The effect of the yeasts on MLF varied, but inhibition was strain dependent.

show abstract

Section: Plate Assay Broth % Utilisedsupporting

confidence: 91%

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

View full text Add to dashboard Cite

show abstract

“…The ability of a yeast strain to degrade extracellular L-malate is dependent, among other reasons, for the efficient transport of the dicarboxylic acid into the cell. S. cerevisiae lacks an active transport system for L-malate and extracellular L-malate enters the cells by means of simple diffusion ( Figure 2A1); Moreover, the malic enzyme of S. cerevisiae has a considerably lower substrate affinity for L-malate (Km = 50 mM) [21]; and the S. cerevisiae malic enzyme is mitochondrial, whereas the S. pombe malic enzyme is cytosolic [36].…”

Section: Uptake Of Malic Acid Into the Yeast Cellmentioning

confidence: 99%

“…However, only the work of Husnik et al [19] was productive; the authors were able to construct a stable genetically engineered wine S. cerevisiae yeast, carrying the mae1 and mleA genes. The recombinant yeast received GRAS status (Generally Recognized as Safe) and is currently commercialized in Moldova and the USA [21].…”

Section: General Introductionmentioning

confidence: 99%

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela

2017

Fermentation

View full text Add to dashboard Cite

Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation) and deacetification (reduction of volatile acidity) of wine in an attempt to better understand their biochemistry and enological features.

show abstract

“…Moreover, the malic enzyme, located in the mitochondria, has low substrate affinity (Km=50 mM) [11,12] and under fermentation conditions, is regulated by the fermentative glucose metabolism that causes mitochondrial deterioration [13]. These biochemical characteristics make the yeast demalication activity has being strain dependent [14][15][16].…”

Section: Yeast Cell Transporters Important To Demalication Activitymentioning

confidence: 99%

“…In S. cerevisiae L-malate enters the cells by simple diffusion (Figure 1, A2), while in the yeasts Candida utilis, Candida sphaerica, Hansenula anomala and Kluyveromyces marxianus the transport of malate is performed by a proton symport/induced (Figure 1, A3) and glucose repressed system [11,[19][20][21]; Schizosaccharomyces pombe also possesses a proton symport system (maelp) (Figure 1, A3) [11]. Recently, in the article Vilela [22], we have made some considerations about these transport systems.…”

Section: Yeast Cell Transporters Important To Demalication Activitymentioning

confidence: 99%

Targeting Demalication and Deacetification Methods: The Role of Carboxylic Acids Transporters

Vilela¹

2017

Biochem Physiol

View full text Add to dashboard Cite

As weak organic acids, carboxylic acids partially dissociate in aqueous systems, like wine, establishing equilibrium between uncharged molecules (undissociated form) and their anionic form, according to the medium pH and their pKa. This property influences yeasts cell-behaviour, particularly the mechanisms by which the molecules can cross biological membranes. Occasionally wines may present an excessive amount of organic acids. In the mouth they will seem unbalanced and sometimes excessive sourness diminishes their quality. Moreover, these acids originated from grapes or from the fermentation process itself, negatively affect wine yeasts, yeast fermentation process and the final wine quality. Two of those acids are L-malic acid and acetic acid. The first one affects the wine mainly in his tastiness, making it much to sour; the second one, being a volatile compound, besides the excessive sourness, also imprints the wine with an unpleasant vinegar flavour. One approach to solving this problem is biological deacidification by Saccharomyces and non-Saccharomyces wine yeasts. To these biological processes of wine acidity bio-reduction we can call wine bio-demalication (malic acid bio-degradation) and wine biodeacetification (acetic acid consumption by yeasts).

show abstract

The Biochemistry of Malic Acid Metabolism by Wine Yeasts – A Review

Cited by 21 publications

References 78 publications

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Targeting Demalication and Deacetification Methods: The Role of Carboxylic Acids Transporters

Contact Info

Product

Resources

About