Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

Abstract

The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In particular the effects of the strains on fermentation kinetics, wine sugar and acid concentrations, volatile molecule profiles and colour parameters were evaluated. Moreover their effects on anthocyanins, anthocyanidins and poliphenols were evaluated. These four strains of S. cerevisiae were tested in comparison with one commercial strain and with a spontaneous fermentation in the presence and in the absence of paraffin oil. The results showed that the four wild strains had high fermentation rates and an efficient conversion of grape sugars to alcohol. However, each strain imparted specific features to the wine. AS11 and AS15 gave rise to wine having low volatile acidity values associated to high levels of linalool and nerolidol. They provoked decrease of anthocyanins accompanied by the increase of some anthocyanidins. S. cerevisiae BV12 and BV14 showed the best performances producing wines with the lowest residual sugar contents and volatile acidity values, high levels of nerolidol and citronellol without detrimental effects on wine colour.

Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health

“…GC-MS can be used in several fields, such as plant metabolomics, as reported by Stashenko et al ( 2004 ), who used SPME-GC-MS for sampling the volatile plant metabolites, or for example, by Akhatou et al ( 2016 ), who combined GC-MS with multivariate statistical techniques to characterize the primary metabolome of different strawberry cultivars, and to study the influence of multiple agronomic conditions. Moreover, as reported by Currie et al ( 2016 ), GC-MS has proved useful in microbial metabolomics related to pharmaceutical studies to analyze the endogenous metabolite levels produced by Pseudomonas putida in response to six pharmaceuticals; or in food studies, when used to characterize the microbial metabolite production in: cheese (Vannini et al, 2008 ; Pisano et al, 2016 ), probiotic food (Patrignani et al, 2009 ; Tabanelli et al, 2015b ), sourdough (Guerzoni et al, 2007 ), wine (Vernocchi et al, 2011 ; Patrignani et al, 2016 ), sausages (Tabanelli et al, 2015a ), and ready to eat products (Siroli et al, 2015 ). Moreover, GC-MS is used in clinical applications, for example to analyze volatile compounds (SPME-GC-MS) in urine, blood, feces, hair, breath and saliva (Mills and Walker, 2001 ), or to evaluate biomarkers in several diseases, such as asthma (Gahleitner et al, 2013 ; Chang et al, 2015 ), schizophrenia (Liu et al, 2010 ), depressive disorders (Ding et al, 2014 ), ulcerative colitis (Kohashi et al, 2014 ), and neonatal sepsis (Fanos et al, 2014 ).…”

Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

“…However, volatiles from fermentation largely dominate wine flavor, since yeasts metabolize grape sugars and other components into ethanol, carbon dioxide, and hundreds of secondary end-products, contributing to the wine character (Fleet, 2003 ). The aroma compounds from yeast metabolisms are constituted by higher alcohols, esters, organic acids and aldehydes (Lambrechts and Pretorius, 2000 ; Vernocchi et al, 2011 , 2015 ). The amount of these compounds constitutes the overall expression of the fermentative flavor and, if in excess, some of them (i.e., acetic acid, acetaldehyde) may also be regarded as undesirable (Liu and Pilone, 2000 ; Styger et al, 2011 ).…”

Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

“…; Vernocchi et al . ). Fermentation trials of chemically defined grape juice‐like medium containing glycosides extracted from grape juice performed by Ugliano et al .…”