A Control Alternative for the Hidden Enemy in the Wine Cellar

Abstract

Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on searching for, ideally, natural new antifungals. On the other hand, it is known that in wine production there are a variety of microorganisms, such as yeasts and bacteria, that are possible biological controls. Thus, it has been described that some microorganisms produce antimicrobial peptides, which might control yeast and bacteria populations. Our laboratory has described the Candida intermedia LAMAP1790 strain as a natural producer of antimicrobial compounds against food spoilage microorganisms, as is B. bruxellensis, without affecting the growth of S. cerevisiae. We have demonstrated the proteinaceous nature of the antimicrobial compound and its low molecular mass (under 10 kDa). This is the first step to the possible use of C. intermedia as a selective bio-controller of the contaminant yeast in the winemaking industry.

Genetically Modified Yeasts in Wine Biotechnology

“…This specie has been described as the principal spoilage yeast in the winemaking industry. From the enological point of view, B. bruxellensis is known for its high resistance to ethanol and ability to survive in low-nutrient, low-pH conditions, allowing for long-term proliferation in winemaking processes [102]. Using CRISPR-Cas9 in combination with gene transformation cassettes tailored for B. bruxellensis, the authors were able to delete SSU1 genes (conferring sulfite tolerance) and provide the means for targeted gene deletion in this species.…”

pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

“…Historically, vinifications have been performed with Saccharomyces cerevisiae, however, current enology is strongly focused on non-Saccharomyces yeasts [5]. Species such as: Metschnikowia pulcherrima [6], Brettanomyces bruxellensis [7], Torulaspora delbrueckii [8], Aureobasidium pullulans [9], Hanseniaspora/ Kloeckera spp. [10], Candida stellata [11], Saccharomycodes ludwigii [12], Starmerella bacillaris [13], Schizosaccharomyces pombe [14], Zygosaccharomyces rouxii [15], Wickerhamomyces anomalus [16], Lachancea thermotolerans [17].…”

Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

“…Several factors, either biotic or abiotic, can affect the yeasts present during alcoholic fermentation, and thus, modify the fermentation performance and the production of bioactive compounds [ 1 , 2 ]. The microbial interactions and responses, such as the synthesis of antimicrobial compounds, competition for nutrients and yeast–yeast cell contact are the main biotic factors [ 3 , 4 ]. On the other hand, abiotic factors are defined as environmental aspects that affect the winemaking process, such as nutrients (sugar and nitrogen), temperature and pH, among others [ 5 ].…”