The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability

González, Beatriz; Vázquez, Jennifer; Morcillo-Parra, María Ángeles; Mas, Albert; Torija, María-Jesús; Beltran, Gemma

doi:10.1016/j.fm.2018.03.003

Cited by 61 publications

(52 citation statements)

References 55 publications

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“…The total concentrations of higher alcohols observed were lower than the concentrations usually found in wines, i.e., 140-420 mg/L [59,60], but consistent with previous findings from the literature [17,21,34]. Non-Saccharomyces yeasts are usually indicated as being lower producers of higher alcohols than S. cerevisiae [1,7,33]. In particular, T. delbrueckii has been described as being able to lower the total amount of higher alcohols in sequential fermentation with S. cerevisiae.…”

Section: Fermentative Aroma Compound Productionsupporting

confidence: 89%

“…However, the opposite behavior has often been reported, with lower production of higher alcohols under the condition of higher nitrogen availability [62,63]. Some authors have suggested that higher alcohols are produced in greater amounts when there is a higher demand of nitrogen to sustain protein synthesis and population growth [7]. This explanation could also be applicable to the results of this trial.…”

Section: Fermentative Aroma Compound Productionmentioning

confidence: 59%

“…Non-Saccharomyces species can contribute substantially to the quality of wines. Some yeast species can enhance and modulate the production of volatile aroma compounds thanks to specific enzymatic properties [4][5][6][7][8]. Others promote the production of glycerol, the reduction of acetic acid, and the release of mannoproteins, as well as contributing to color stabilization [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

et al. 2020

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This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.

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Section: Fermentative Aroma Compound Productionsupporting

confidence: 89%

Section: Fermentative Aroma Compound Productionmentioning

confidence: 59%

Section: Introductionmentioning

confidence: 99%

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Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

et al. 2020

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“…The performance of each species is affected by abiotic factors such as the availability of nutrients, pH and oxygen, and biotic factors such as initial cell density and the presence of other species (Sadoudi et al, 2012 ; Medina et al, 2013 ; Taillandier et al, 2014 ; Alonso-del-Real et al, 2017 ; Shekhawat et al, 2017 ; González et al, 2018 ). While the impact of abiotic factors on wine fermentations has been investigated in many studies, relatively limited information regarding the impact of biotic factors is available.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Bagheri

Zambelli

Vigentini

et al. 2018

Front. Bioeng. Biotechnol.

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Natural alcoholic fermentation is initiated by a diverse population of several non-Saccharomyces yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly Saccharomyces cerevisiae. The relative performance of each yeast species is dependent on its fermentation capacity, initial cell density, ecological interactions as well as tolerance to environmental factors. However, the fundamental rules underlying the working of the wine ecosystem are not fully understood. Here we use variation in cell density as a tool to evaluate the impact of individual non-Saccharomyces wine yeast species on fermentation kinetics and population dynamics of a multi-species yeast consortium in synthetic grape juice fermentation. Furthermore, the impact of individual species on aromatic properties of wine was investigated, using Gas Chromatography-Flame Ionization Detector. Fermentation kinetics was affected by the inoculation treatment. The results show that some non-Saccharomyces species support or inhibit the growth of other non-Saccharomyces species in the multi-species consortium. Overall, the fermentation inoculated with a high cell density of Starmerella bacillaris displayed the fastest fermentation kinetics while fermentation inoculated with Hanseniaspora vineae showed the slowest kinetics. The production of major volatiles was strongly affected by the treatments, and the aromatic signature could in some cases be linked to specific non-Saccharomyces species. In particular, Wickerhamomyces anomalus at high cell density contributed to elevated levels of 2-Phenylethan-1-ol whereas Starm. bacillaris at high cell density resulted in the high production of 2-methylpropanoic acid and 3-Hydroxybutanone. The data revealed possible direct and indirect influences of individual non-Saccharomyces species within a complex consortium, on wine chemical composition.

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“…Nitrogen compounds are the nutrients mostly assimilated by yeasts, after carbon compounds, during alcoholic fermentation. They are involved in the metabolism and growth of yeasts, affecting the correct evolution of the fermentation [1,13], and the production of volatile compounds [14][15][16]. In grape musts, nitrogen composition can be highly variable, both in concentration and in the types of nitrogen compounds present [17].…”

Section: Introductionmentioning

confidence: 99%

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

et al. 2020

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.

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The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability

Cited by 61 publications

References 55 publications

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

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