Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Moreno-García, Jaime; López-Muñoz, Beatriz; Mauricio, Juan Carlos; García‐Martínez, Teresa

doi:10.1016/j.foodchem.2016.06.062

Cited by 20 publications

(11 citation statements)

References 25 publications

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“…To some extent, the wine color can reflect the wine quality, and consumers also tend to prefer the wines with deeper color. It is significant to describe color of wine with the maximum absorbance value at 520 nm (a red component), 420 nm (a yellow component), and 620 nm (a blue component) (Moreno et al, ). Figure shows that different yeast strains significantly affected the CI and CT of mulberry wine.…”

Section: Resultsmentioning

confidence: 99%

“…The CT in SY mulberry wine was significantly higher ( p < .05) than that in the other The change in CT will have an effect on the CI, which is due to the fact that the newly formed pigments are mainly red components (Zhang & Wang, ). Moreno et al () believed that yeast strains could adjust the CT, keep better CI, reduce astringency, increase the depletion of oxygen, and accumulate acetaldehyde in wine. The yeast strain in wine may result in a loss of color, so it should be concerned with the selection of the best yeast strain (Petruzzi et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Liu

Fan

et al. 2017

J Food Biochem

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In this study, the effects of yeast strains on anthocyanin, color, and antioxidant activity of mulberry wines were investigated. Principal component analysis (PCA) were used to evaluate differences among the five mulberry wines. Results showed that yeast strains have a significant effect on anthocyanin, color, and antioxidant activity of mulberry wines. The total phenol content in mulberry wines were 145.42–197.65 mg gallic acid equivalents/100 mL. Cyanidin‐3‐O‐glucoside (C3G) and cyanidin‐3‐O‐rutinoside (C3R) were two major anthocyanins in mulberry wine. The C3G contents ranged from 3.56 to 7.69 mg/100 mL, while C3R ranged from 4.28 to 8.38 mg/100 mL. Total phenol content, total flavonoids content and antioxidant activity in mulberry wine fermented by yeast SY were significantly higher (p < .05) than the other wines. Two principal components accounted for 88.31% of total variance. Results of PCA indicated that these five mulberry wines could differentiated by anthocyanin, color, and antioxidant activity. Practical applications This study was undertaken, in order to further examine the effects of different yeast strains on the anthocyanin, color, and antioxidant activity of mulberry wines. An appropriate yeast strain may help reducing anthocyanin degradation in mulberry wine during fermentation, avoiding a dramatic impact on its color and protecting the beneficial effects of these biologically active compounds on human health. Finally, mulberry wines will provide a new perspective for winemakers and will become alternative functional food for health‐conscious consumers in the future.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Liu

Fan

et al. 2017

J Food Biochem

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“…A more uniform color in red wine has been obtained by using veil-forming yeasts over short periods [56]. Relevant studies suggest that veil-forming yeasts can be used as fining agents, increasing the percentage of red color and decreasing astringency and ethanol content [57], therefore supporting new perspectives for the elaboration of a new wine type.…”

Section: The Outlook For the Future Of The Veil-forming Yeastsmentioning

confidence: 97%

The Microbial Diversity of Sherry Wines

et al. 2018

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Abstract:The principal role of wine yeast is to transform efficiently the grape-berries' sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v), known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts' genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.

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“…Although this produced promising results, Canonico et al (2016) recommended further research because the system submitted uses high inoculation levels and expensive immobilization procedures, which increases the costs of the fermentation process. Then, Moreno et al (2016) proposed to use the S. cerevisiae ability to auto-immobilize in biofilms (i.e., flor velum) to further consume ethanol from a red wine. In this work, the authors observed a decrease in the ethanol content (also 1.6% v/v) and volatile acidity, favorable effect on the color and astringency, and differences in the content of 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane, and ethyl lactate after a short time (40 days) under velum aging conditions.…”

Section: New Trends Of Yeast Immobilization In Winemakingmentioning

confidence: 99%

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

et al. 2018

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Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).

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Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Cited by 20 publications

References 25 publications

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

The Microbial Diversity of Sherry Wines

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

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