Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Englezos, Vasileios; Torchio, Fabrizio; Cravero, Francesco; Marengo, Fabio; Giacosa, Simone; Gerbi, Vincenzo; Rantsiou, Kalliopi; Cocolin, Luca Simone

doi:10.1016/j.lwt.2016.06.063

Cited by 76 publications

(77 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…zemplinina population significantly increases on botrytized berries in Tokaj during postharvest storage 33 and likewise grows during withering of grapes for passito wine production; 36 hence it has an important role in fermentation. C. zemplinina has several interesting enological properties: sugar tolerance, 32,34 fructophilic character, 22,37-39 good glycerol production, 36,37,39,40 moderate or low acetic acid production, 39 and a particular aroma profile. 40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…C. zemplinina has several interesting enological properties: sugar tolerance, 32,34 fructophilic character, 22,37-39 good glycerol production, 36,37,39,40 moderate or low acetic acid production, 39 and a particular aroma profile. 40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well. [40][41][42][43][44] In botrytized wine fermentation, C. zemplinina frequently initiates the spontaneous fermentation and survives long after Saccharomyces strains have begun to dominate, particularly at lower temperatures.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well. [40][41][42][43][44] In botrytized wine fermentation, C. zemplinina frequently initiates the spontaneous fermentation and survives long after Saccharomyces strains have begun to dominate, particularly at lower temperatures. 22,45 Its main contribution to the quality of botrytized wine is to lend a beneficial modification of the glucose-fructose ratio and enhance glycerol production.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…38 Its importance in the aroma composition of Tokaji Aszú was not confirmed, 46 but seems significant in other wine styles. 40 Various molecular genetic methods provide more and more possibilities for following the population dynamics of yeasts during fermentation. Using denaturing gradient gel electrophoresis (DGGE) during Dolce wine fermentation in California, C. zemplinina was detected as the dominant yeast throughout the early fermentation in certain vintage years.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

See 3 more Smart Citations

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

View full text Add to dashboard Cite

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

See 2 more Smart Citations

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

View full text Add to dashboard Cite

“…Fortunately, these trailblazers are no longer faced with a binary choice between spontaneous fermentation and ferments inoculated with a fast-fermenting S. cerevisiae wine strain. Over the past decade or so, a third option has emerged with inoculated mixed-species and mixed-strain ferments whereby winemakers can keep spoilage microbes at bay and still take advantage of the positive contributions of flavour-active non-Saccharomyces and non-cerevisiae yeasts [15,16]. Along with the availability of more than 250 different commercial wine strains of S. cerevisiae, some yeast manufacturing companies are now offering non-cerevisiae and non-Saccharomyces yeasts for deliberate inoculation of wine ferments.…”

Section: Auditioning Saccharomyces and Non-saccharomyces Yeasts For Dmentioning

confidence: 99%

Conducting Wine Symphonics with the Aid of Yeast Genomics

Pretorius

2016

Preprint

View full text Add to dashboard Cite

A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape's potential. A primary consideration is the yeast: inoculate the grape juice or leave it 'wild'; which specific or combined Saccharomyces strain(s) should be used; or proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the 'fat lady' (S. cerevisiae) has sung (i.e. the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e. wine styles) using single-or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e. S. cerevisiae). But what if a digital music synthesiser -such as a synthetic yeast -becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality.

show abstract

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

View full text Add to dashboard Cite

Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

show abstract

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Cited by 76 publications

References 33 publications

Botrytized wines – current perspectives

Botrytized wines – current perspectives

Conducting Wine Symphonics with the Aid of Yeast Genomics

Yeasts found in vineyards and wineries

Contact Info

Product

Resources

About

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Cited by 76 publications

References 33 publications

Botrytized wines &ndash; current perspectives

Botrytized wines &ndash; current perspectives

Conducting Wine Symphonics with the Aid of Yeast Genomics

Yeasts found in vineyards and wineries

Contact Info

Product

Resources

About

Botrytized wines – current perspectives

Botrytized wines – current perspectives