Yeasts in Botrytized Wine Making

Sipiczki, Matthias

doi:10.1007/978-1-4939-9782-4_7

Cited by 10 publications

(10 citation statements)

References 125 publications

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“…Both C. lactis-condensi and C. zemplinina were previously detected in sweet Tokaj wines, including Essence-type wines [ 23 , 24 , 49 , 88 , 89 , 90 ]. The latter has been found in many wine-growing regions of the world usually in botrytised [ 10 , 44 , 90 ] and sweet wines (e.g., [ 77 , 91 , 92 , 93 ]) and turned out to have a beneficial effect on wine quality in fermentations inoculated with mixed starters (for a review, see [ 94 ]). Because of these properties, it can be assumed to play a positive role in the fermentation of the Essence wines.…”

Section: Discussionmentioning

confidence: 99%

“…Due to water evaporation, the sugar concentration in the juice of the shrivelling grapes increases drastically and the must prepared from these grapes will have a high sugar content [ 43 ]. More than 30 wine regions located in the cooler part of the wine-producing zones around the globe are known to have climatic conditions that allow for noble rot and the production of botrytised and/or Botrytis -affected wines [ 44 ]. The region with the longest documented history of botrytised wine production in Europe is Tokaj (Tokay) [ 45 , 46 ].…”

Section: Introductionmentioning

confidence: 99%

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Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Csoma

Kállai²,

Antunovics

et al. 2020

Microorganisms

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The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the more adaptable Saccharomyces strains, which then complete the fermentation. However, there are environmental factors that even Saccharomyces cannot cope with. We show that when the sugar content is extremely high, osmotolerant yeasts, usually considered as “spoilage yeasts“, ferment the must. The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L−1 identified the osmotolerant Zygosaccharomyces rouxii, Candida (Starmerella) lactis-condensi and Candida zemplinina (Starmerella bacillaris) as the dominating species. Ten additional species, mostly known as osmotolerant spoilage yeasts or biofilm-producing yeasts, were detected as minor components of the populations. The high phenotypical and molecular (karyotype, mtDNA restriction fragment length polymorphism (RFLP) and microsatellite-primed PCR (MSP-PCR)) diversity of the conspecific strains indicated that diverse clones of the species coexisted in the wines. Genetic segregation of certain clones and interactions (antagonism and crossfeeding) of the species also appeared to shape the fermenting yeast biota.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Csoma

Kállai²,

Antunovics

et al. 2020

Microorganisms

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“…Humans also rely on other organisms to enhance the palatability or novelty of certain foods, as in the cases of palm civets (Paradoxurus hermaphroditus Pallas) being used to predigest coffee cherries [236], yeast and bacteria being used to ferment tea leaves [237] and cocoa beans [238], and the fungus Botrytis cinerea Pers. being used to produce "botrytized wines" via "noble rot" [239]. It is unknown whether these various human associational offenses have evolved similarly to their non-human counterparts and have similar ecological consequences or if they are as different as trophy hunting is from predation [240].…”

Section: Associational Offenses ("Enemies Can Have Allies Too")mentioning

confidence: 99%

Acquisition of Adaptive Traits via Interspecific Association: Ecological Consequences and Applications

Banerji

2021

Ecologies

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Adaptative traits enable organisms to survive and reproduce. Though these traits are often innate features (ones that may or may not exhibit variability in response to environmental cues or originate from horizontal gene transfer), this is not always the case. Many species endure natural selection not with the traits they possess intrinsically but with exogenous substances and abilities that they acquire from other species, via ecological interactions akin to outsourcing, pillaging, and fraud. Here, I review the mechanisms of this exogenous trait acquisition and highlight some of their repercussions and usefulness for natural resource management, industry, and human health.

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“…Furmint, Muscat Lunel and Lipovina are the main grape varieties in the region for production of wine specialities and dry white wines. For example, Tokaj essence is made as juice of botrytized berries obtained by gravitation during harvest season [ 4 ]. High sugar content (65 to 752 g/L) supports long term-fermentation resulting in 5–7% alcohol [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography

Vyviurska

Koljančić

Thai

et al. 2021

Foods

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The enantiomeric ratio of chiral compounds is known as a useful tool to estimate wine quality as well as observe an influence of wine-producing technology. The incorporation of flow-modulated comprehensive two-dimensional gas chromatography in this type of analysis provides a possibility to improve the quality of results due to the enhancement of separation capacity and resolution. In this study, flow-modulated comprehensive two-dimensional gas chromatography was incorporated in enantioselective analysis to determine the influence of winemaking technology on specific features of botrytized wines. The samples included Tokaj essences (high-sugar wines), Tokaj botrytized wines and varietal wines (Furmint, Muscat Lunel, Lipovina) and wines maturated on grape peels. The obtained data was processed with hierarchic cluster analysis to reveal variations in composition and assess classification ability for botrytized wines. A significant difference between the samples was observed for the enantiomeric distribution of ethyl lactate and presence of monoterpene alcohols. The varietal wines were successfully separated from the other types, which showed more similar results and could be divided with additional parameters. We observed a correlation between the botrytized wines and the varietal wines fermented with grape skins. As to the essences produced from juice of botrytized grapes, the results were quite similar to those of the botrytized wines, even though monoterpenes were not detected in the extracts.

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Yeasts in Botrytized Wine Making

Cited by 10 publications

References 125 publications

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Acquisition of Adaptive Traits via Interspecific Association: Ecological Consequences and Applications

Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography

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