Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Maturano, Yolanda Paola; Mestre, María Victoria; Esteve-Zarzoso, Braulio; Nally, María Cristina; Lerena, María Cecilia; Toro, María Eugenia; Vázquez, Fabio; Combina, Mariana

doi:10.1016/j.ijfoodmicro.2015.01.005

Cited by 45 publications

(37 citation statements)

References 39 publications

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“…It is well known that fungal population size (in terms of colony forming units) changes widely during fermentation (Maturano et al, 2015). Thus, we measured the total fungal DNA content in each sample by means of qRT-PCR ( Fig.…”

Section: Dynamics Of the Vino Santo Fungal Populationmentioning

confidence: 99%

Dynamic changes in microbiota and mycobiota during spontaneous ‘VinoSantoTrentino’ fermentation

Stefanini

Albanese

Cavazza

et al. 2016

Microbial Biotechnology

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Summary Vino Santo is a sweet wine produced from late harvesting and pressing of Nosiola grapes in a small, well‐defined geographical area in the Italian Alps. We used metagenomics to characterize the dynamics of microbial communities in the products of three wineries, resulting from spontaneous fermentation with almost the same timing and procedure. Comparing fermentation dynamics and grape microbial composition, we show a rapid increase in a small number of wine yeast species, with a parallel decrease in complexity. Despite the application of similar protocols, slight changes in the procedures led to significant differences in the microbiota in the three cases of fermentation: (i) fungal content of the must varied significantly in the different wineries, (ii) P ichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of S accharomyces cerevisiae and H anseniaspora osmophila during the later phases. We suggest the existence of a highly winery‐specific ‘microbial‐terroir’ contributing significantly to the final product rather than a regional ‘terroir’. Analysis of changes in abundance during fermentation showed evident correlations between different species, suggesting that fermentation is the result of a continuum of interaction between different species and physical–chemical parameters.

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Section: Dynamics Of the Vino Santo Fungal Populationmentioning

confidence: 99%

Dynamic changes in microbiota and mycobiota during spontaneous ‘VinoSantoTrentino’ fermentation

Stefanini

Albanese

Cavazza

et al. 2016

Microbial Biotechnology

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“…Sturm et al (2006) observed for Riesling grape must that non-Saccharomyces yeasts persist longer during fermentation if pressing is preceded by crushing or maceration. The temperature during pre-fermentation maceration of red grape varieties (Cabernet sauvignon and Malbec) also seems to play a role in the evolution of yeast populations (Maturano et al, 2015). Thus, maceration carried out at 14°C resulted in the development of yeast populations with a high proportion of H. uvarum.…”

Section: Introductionmentioning

confidence: 99%

Wine microbiology is driven by vineyard and winery anthropogenic factors

Grangeteau

Roullier-Gall

Rousseaux

et al. 2016

Microbial Biotechnology

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SummaryThe effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing‐clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non‐targeted chemical analysis of musts and wines by FT‐ICR‐MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO 2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO 2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.

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“…This aqueous extraction process improves the extraction rate of water-soluble compounds such as anthocyanins and aroma precursors (4). Pre-fermentative cold soak has been shown to positively contribute to the color, taste, and mouthfeel of red wine (5,6), while other experiments have confirmed that is either no effect or a negative effect of cold pre-fermentation maceration on polyphenolic composition (4,7). Pectolytic enzymes have been used to improve the extraction of wine color, aroma compounds, and soluble polysaccharides from the grape skins because they break down skin cell walls, release pigments, and can modify the stability, taste, and structure of red wines (8,9).…”

Section: Introductionmentioning

confidence: 99%

Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

Wang

Huo

Zhang

et al. 2016

Food Sci Biotechnol

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Wines produced by three different grape varieties were treated with seven pre-fermentation techniques to analyze their variation in polyphenolic compounds, color parameters, and aromatic components. For polyphenolic compounds and color parameters, a better result was obtained after the grape pulp treatment, with the maximum impact observed after joint treatment with thermovinification and pectolytic enzymes, followed by thermovinification and cold soak, while pectolytic enzymes treatment alone was ineffective, resulting in almost no effect. On the contrary, the application of thermovinification and cold soak treatments before crushing the whole juice led to a dramatic decline in most indexes. For aromatic components, the joint treatment of thermovinification and pectolytic enzymes on grape pulp significantly affected its amount and type, in addition to giving the wine a mellow aroma.

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Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Cited by 45 publications

References 39 publications

Dynamic changes in microbiota and mycobiota during spontaneous ‘VinoSantoTrentino’ fermentation

Dynamic changes in microbiota and mycobiota during spontaneous ‘VinoSantoTrentino’ fermentation

Wine microbiology is driven by vineyard and winery anthropogenic factors

Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

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