Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Abstract

a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

Microbial Resources and Enological Significance: Opportunities and Benefits

“…In this respect, S. pombe perform effective malic acid deacidification and significantly reduces the levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial MLF (Benito et al, 2014, 2016b). Mylona et al (2016) confirmed the ability of yeast to produce safe wines.…”

“…The world wine market is experiencing increasing interest in new yeast strains that can produce unique wines with novel properties (Mylona et al, 2016). Non- Saccharomyces yeasts have garnered interest in winemaking due to their beneficial effects and because consumers are demanding new wine styles (Lleixà et al, 2016).…”

“…Schizosaccharomyces pombe was initially considered as a spoilage yeast because of the production of undesirable metabolites with a negative sensory impact; on the other hand, it could be successfully used at an industrial level in cane sugar fermentation during rum making, palm wine production and cocoa fermentation (Mylona et al, 2016). However, Schizosaccharomyces pombe species is highly appreciated in colder regions because of its ability to completely transform the malic acid of the must into ethanol, thanks to its particular metabolism of maloalcoholic fermentation (Loira et al, 2015).…”

Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

“…Similar must pasteurizations carried out by other authors reduced microbial must contamination by four logarithmic units, but were not able to sterilize it (Mylona et al . ). What this situation demonstrated was that these yeasts were not able to develop in grape must and that under industrial conditions, yeast coming from the must would overtake them.…”

Modern Technologies and Their Influence in Fermentation Quality

“…This fact oblige winemakers to control these undesirable compounds form a winemaking point of view. The main parameters to control are ochratoxin A, biogenic amines [9], ethyl carbamate, sulfur dioxide, allergens, pesticides, genetically modified organisms, physical hazards and phthalates [4].…”