Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Padilla, Beatriz; Gil, J.; Manzanares, Paloma

doi:10.3390/fermentation4030068

Cited by 95 publications

(99 citation statements)

References 95 publications

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“…Selected Saccharomyces strains can help to improve the concentrations of these compounds, but especially several non-Saccharomyces species are able to increase them significantly during fermentation. Among them, Torulaspora delbrueckii (Td) [6], Wickerhamomyces anomalus (Wa) [7], Metschnikowia pulcherrima (Mp) [8], Hanseniaspora vineae (Hv) and Hanseniaspora/Kloeckera spp. [9], Lachancea thermotolerans [2,10], or Candida stellata (Cs) [11] have proven their effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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Section: Introductionmentioning

confidence: 99%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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“…Besides Metschnikowia, other yeast species have a broad killer spectrum against spoilage yeasts, including, among others, Wickerhamomyces anomalus (formerly Pichia anomala), Kluyeromyces wickerhamii, and Torulaspora delbrueckii [42][43][44]. After its initial discovery in S. cerevisiae, the killer phenotype was described in non-Saccharomyces yeasts [45] and consequently, later on, killer toxins have been proposed as a biocontrol strategy alternative to the use of chemical preservatives or physical methodologies during the winemaking process [43,46].…”

Section: Non-saccharomyces Yeasts Producing Antimicrobial Compoundsmentioning

confidence: 99%

“…Recent studies have focused on Kwkt and Pikt, zymocins produced by Kluyeromyces wickerhamii and Wickerhamomyces anomalus, respectively, with antimicrobial properties [47], and on TdKT produced by T. delbrueckii [48]. Recently, the killer toxin KTCf20 secreted by the strain W. anomalus Cf20 was also suggested to bind to β-1,3 and β-1,6 glucans of the cell wall of sensitive strains [42]. Interestingly, these killer toxins are not affected by the pH, temperature, and ethanol concentrations that are typical of winemaking conditions.…”

Section: Non-saccharomyces Yeasts Producing Antimicrobial Compoundsmentioning

confidence: 99%

“…Furthermore, they do not inhibit the fermenting S. cerevisiae strains or the lactic acid bacteria and are therefore hypothesized not to have a negative impact on alcoholic and malolactic fermentation [43]. Thus, it was hypothesized that the use of W. anomalus starter cultures can partially replace SO 2 during grape must fermentation, in order to reduce the wine sulfite content; antimicrobial activity was also reported toward other minor yeast species present during the early stages of grape fermentation, such as Pichia guilliermondii or Pichia membranifaciens [17,42]. Moreover the potential use of the purified toxin Pikt from W. anomalus D2 as an alternative to sulfur dioxide (SO 2 ) has been proposed because Pikt, unlike SO 2 , produced irreversible damage on sensitive yeasts, ensuring the complete control of spoilage Brettanomyces yeasts [42,47,49].…”

Section: Non-saccharomyces Yeasts Producing Antimicrobial Compoundsmentioning

confidence: 99%

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Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Nardi

2020

Microorganisms

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In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

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“…The production of acetic esters is an interesting strategy to improve a wine's aromatic profile. The use of Wickerhamomyces anomalus helps to increase the contents of several esters, specifically 2-phenyl-ethyl acetate, with positive floral profiles [13]. The main drawback of this species is the high production of acetic acid, which can be partially controlled with suitable strain selection, but also through its use in sequential fermentation with S. cerevisiae.…”

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confidence: 99%

Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology

Morata

2019

Fermentation

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The use of non-Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality. Several review articles have described the potential of some non-Saccharomyces species [1][2][3] and the suitable criteria to select them [4,5] according to the effects of the species on wine color, aroma, body or structure. Most non-Saccharomyces species have low fermentative power, which makes it necessary to use them in sequential fermentations with S. cerevisiae to completely deplete the sugars. Moreover, some of them have slow fermentation kinetics, which is a drawback for a competitive implantation in must containing S. cerevisiae indigenous populations. Emerging technologies to control wild indigenous yeasts can facilitate the development, growth and fermentative activity of the inoculated non-Saccharomyces yeasts and, therefore, the suitable expression of their metabolic properties [6]. This special issue is focused on the description and review of several non-Saccharomyces species with great potential in wine biotechnology, some of which are frequently used at the winery scale, but also produced industrially as dried yeast or liquid inoculant [7].Wine acidity, especially the pH, is a key parameter in wine that controls microbial development and chemical stability. Traditional pH control is driven by acidification processes with tartaric acid or modern ion exchanger techniques, which unfortunately affect sensory quality. The biological modulation of wine acidity can be done efficiently by several non-Saccharomyces species, by the production of lactic acid by Lachancea thermotolerans or succinic acid by Candida stellata, the demalication by Schizosaccharomyces pombe or Pichia kudriavzevii, and the control of volatile acidity in sequential fermentations with Torulaspora delbrueckii or Zygosaccharomyces florentinus highlight the possibilities of non-Saccharomyces in the improvement of wine acidity [8].Biological acidification by L. thermotolerans is a powerful tool to control pH in warm areas [9]. The production of acidity is performed from sugars and the product lactic acid is a stable metabolite during winemaking but also through stabilization and aging. The formation of several metabolites with sensory repercussions has also been described in this species. Acidification by L. thermotolerans is a natural biotechnology that helps to keep lower and more effective levels of molecular and free SO 2 . Currently, in our laboratory we have selected strains of this species able to ferment at more than 12% potential alcohol, which opens the door to single fermentations with single inoculums of L. thermotolerans.Wine deacidification by metabolization of malic acid is an essential step in red winemaking. This acid is unstable during stabilization and aging, and can produce microbial hazes if not eliminated previously. Usually, malic acid is transformed into lactic acid by malolactic fermentation produced by lactic acid bacteria, mainly ...

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Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Cited by 95 publications

References 95 publications

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology

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