Yeast diversity and native vigor for flavor phenotypes

Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S.

doi:10.1016/j.tibtech.2014.12.009

Cited by 87 publications

(54 citation statements)

References 65 publications

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“…Nevertheless, nowadays researchers and winemakers are aware of the positive infl uence of non-Saccharomyces yeasts on wine aroma complexity (1,2,(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40). The development of multistarter fermentation with Saccharomyces cerevisiae as a binding partner has been proposed to overcome the shortcomings of alcoholic fermentation with non-Saccharomyces yeasts.…”

Section: Introductionmentioning

confidence: 99%

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Benito

Calderón

Palomero

et al. 2016

Food Technol. Biotechnol.

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SummaryThis study evaluates the infl uence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed signifi cant diff erences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidifi cation by L. thermotolerans. The acidifi cation process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

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Section: Introductionmentioning

confidence: 99%

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Benito

Calderón

Palomero

et al. 2016

Food Technol. Biotechnol.

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“…The world wine market is experiencing increasing interest in new yeast strains that can produce unique wines with novel properties (Benito et al, 2015a;Carrau et al, 2015;Englezos et al, 2015;Esteve-Zarzoso et al, 1998;Fleet, 2008;Jolly et al, 2014Jolly et al, , 2006Medina et al, 2013;Pretorius, 2000;Uthurry et al, 2004). This is the reason that certain non-Saccharomyces yeast, such as Schizosaccharomyces, which have the ability to lower the malic acid content of wine, could prove to be an excellent alternative to lactic acid bacteria and are currently viewed with much interest (Benito et al, 2015b(Benito et al, , 2014aFleet, 1999;Suárez-Lepe et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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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.

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“…For this reason, the level of adaptation of non-Saccharomyces to different vinification conditions may have been lower and also the rate of variability. Although the strains studied were different clones, it is possible that genetic differences among them do not lead to different fermentative behaviour, because as Carrau et al (2015) speculated, flavour traits are not necessary for energyyielding metabolism or cell survival, and those genetic pathways are less affected by the positive selection pressures.…”

mentioning

confidence: 99%

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

et al. 2018

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Yeast diversity and native vigor for flavor phenotypes

Cited by 87 publications

References 65 publications

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

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

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

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