The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

Zott, Katharina; Thibon, Cécile; Bely, Marina; Lonvaud‐Funel, Aline; Dubourdieu, Denis; Masneuf‐Pomarède, Isabelle

doi:10.1016/j.ijfoodmicro.2011.08.026

Cited by 127 publications

(108 citation statements)

References 47 publications

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“…It is clear that the persistence of non-Saccharomyces yeasts is responsible for increased concentrations of the above-mentioned volatiles because such species can release high amounts of monoterpene alcohols or thiols from their non-volatile precursors (Mendes Ferreira et al 2001;Zott et al 2011). The differing ratios between non-Saccharomyces and S. cerevisiae yeasts in each fermentor caused considerable differ- a,b significant differences among samples within the same grapevine variety at 95% confidence level; nd -not detected ences in 3MH, linalool and citronellol in Moscato Bianco and 3MHA and 3MH in Welschriesling.…”

Section: Resultsmentioning

confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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AbstractČuš F., Zabukovec P., Schroers H.J. (2017): Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine. Czech J. Food Sci., 35: 329-345.The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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Section: Resultsmentioning

confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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“…Several M. pulcherrima are capable of making a positive contribution to volatile thiol release (3SH) in wines, essentially during the prefermentation stage in winemaking, when this microbiological subpopulation is dominant. 48 Apart from C. zemplinina, a persistent dominance of Z. bailii throughout the fermentation was also reported in Botrytis-affected fermentation. 45 Being sugar tolerant and resistant to various chemical preservatives, this species is considered an important spoilage yeast in winemaking.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 96%

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

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“…All strains presented β-lyase activity at different extent, with 17 strains exhibiting a remarkable activity ( Figure 3, Table S1). Although the knowledge on the potential of non-Saccharomyces yeast to release volatile-thiols in wine is very limited, there are evidences that this feature is strain-dependent [48,72]. Regarding the sulfite reductase activity, the strains exhibited variable colony color intensity on Biggy agar, demonstrating different potential to produce H 2 S [46,73].…”

Section: Phenotypic Characterizationmentioning

confidence: 99%

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

et al. 2018

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Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic diversity of Metschnikowia pulcherrima strains isolated from different locations of Douro Wine Region, and to explore their potential as co-adjuncts of S. cerevisiae in alcoholic fermentation. For that purpose, a set of 64 M. pulcherrima isolates were used. Polymerase chain reaction (PCR) fingerprinting with M13 primers demonstrated to be an efficient tool in intraspecific discrimination of M. pulcherrima strains. No significant associations were found between genotypic profiles and either geographical origin or winery. The isolates were screened for their stress resistance ability (ethanol, SO 2 , chitosan, copper, H 2 O 2 , and Grape Juice Medium), aroma-related activities (resistance to 5, 5 , 5 -trifluor-D, L-leucine and cerulenin and β-glycosidase, β-lyase and sulfite-reductase activities) as well as other relevant technological proprieties (protease activity and biogenic amines production). M. pulcherrima response to the different enological traits evaluated was greatly strain-dependent. The most discriminant features were the ability of the strains to grow in Grape-Juice Medium (GJM) and sulfite-reductase, and their β-lyase and protease activities. The enological potential of a selected M. pulcherrima strain in mixed-culture with S. cerevisiae was also assessed in natural grape-juice of a local variety, under two nitrogen regimes. M. pulcherrima proved to be promising for future industrial application as a co-starter, lowering ethanol, acetic acid and, reported here for the first time, lowering hydrogen sulfide levels in the wines.

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The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

Cited by 127 publications

References 47 publications

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Botrytized wines – current perspectives

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

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The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

Cited by 127 publications

References 47 publications

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Botrytized wines &ndash; current perspectives

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Contact Info

Product

Resources

About

Botrytized wines – current perspectives