Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Medina, Karina; Boido, Eduardo; Fariña, Laura; Gioia, O; Gomez, M.E.; Barquet, Marianne; Gaggero, Carina; Dellacassa, Eduardo; Carrau, Francisco

doi:10.1016/j.foodchem.2013.04.056

Cited by 228 publications

(187 citation statements)

References 36 publications

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“…There has been increasing interest in understanding the interaction based on the aromatic profile analysis, such as the interaction between non-Saccharomyces species and S. cerevisiae (26)(27)(28). This effect was classified into three types: neutral, positive, and negative.…”

Section: Discussionmentioning

confidence: 99%

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

2016

Appl Environ Microbiol

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The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/ day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor.

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Section: Discussionmentioning

confidence: 99%

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

2016

Appl Environ Microbiol

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“…The slight reported differences in cadaverine and putrescine could be explained by the different metabolic ability of the yeast to remove biogenic amines because these biogenic amines originate from the grapes. Other authors have reported a higher reduction of biogenic amines of up to 2.2 mg/L with alcoholic fermentation for the non-Saccharomyces species Hanseniaspora vineae (Medina et al, 2013). The urease enzymatic activity described for Schizosaccharomyces (Lubbers et al, 1996) could also reduce the level of ethyl carbamate precursors (Benito et al, 2014a(Benito et al, , 2015c.…”

Section: Biogenic Aminesmentioning

confidence: 93%

“…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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“…A good-quality wild microflora, however, can produce spontaneous AF with excellent results and interesting wines characterised by a complexity of flavour, intense aroma persistency, overall distinction and vintage variability (Ribéreau et al 2007). Recently, a new approach in managing inoculated AF consisting in the use of indigenous Saccharomyces or non-Saccharomyces yeasts has been implemented (Medina et al 2013). The use of mixed starters of selected non-Saccharomyces yeasts and S. cerevisiae strains represents an alternative to both spontaneous and inoculated AF.…”

mentioning

confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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AbstractČuš F., Zabukovec P., Schroers H.J. (2017): Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine. Czech J. Food Sci., 35: 329-345.The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Cited by 228 publications

References 36 publications

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

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

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

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