Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

Pérez-Coello, M.S.; Pérez, Ana Isabel Briones; Iranzo, Juan Francisco Ubeda; Alvarez, Pedro José Martín

doi:10.1006/fmic.1999.0272

Cited by 63 publications

(56 citation statements)

References 27 publications

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“…Studies on fermented alcoholic beverages indicate that the dominant and major compounds (higher alcohols, fatty acids, acetates, ethyl esters, ketones and aldehydes) which contribute to flavour are formed during yeast fermentation. The literature on this topic shows that different yeast strains have a large influence on volatile compound production 3,17,[19][20][21][22]25 . The fermented alcoholic beverage industry is very interested in yeast strains that produce a unique flavour, and there is more and more research ongoing on yeast flavour characteristics and on the selection of yeast strains yielding excellent flavours 5 .…”

Section: Introductionmentioning

confidence: 99%

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Chen

2010

Journal of the Institute of Brewing

132

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In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small‐scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry (GC‐MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2‐phenylethanol and 3‐methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched‐chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.

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Section: Introductionmentioning

confidence: 99%

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Chen

2010

Journal of the Institute of Brewing

132

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“…Physiologically, laboratory yeasts are unable to completely transform all the sugar in grape must into ethanol under wine-making conditions, resulting in problematic (stuck) fermentations (43). Oenological criteria used to select commercial wine yeast strains, such as high ethanol tolerance, sugar exhaustion, high fermentation activity, growth in a wide temperature range, high osmotolerance, and low acetate production, among others (37,42), must be at least in part responsible for the observed differences between laboratory and wine yeasts.…”

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confidence: 99%

Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces cerevisiae

Pizarro

Jewett

Nielsen

et al. 2008

Appl Environ Microbiol

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Laboratory strains of Saccharomyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected on the basis of their adaptation to stringent environmental conditions and the organoleptic properties that they confer to wine. Here, we used a two-factor design to study the responses of a standard laboratory strain, CEN.PK113-7D, and an industrial wine yeast strain, EC1118, to growth temperatures of 15°C and 30°C in nitrogen-limited, anaerobic, steady-state chemostat cultures. Physiological characterization revealed that the growth temperature strongly impacted the biomass yield of both strains. Moreover, we found that the wine yeast was better adapted to mobilizing resources for biomass production and that the laboratory yeast exhibited higher fermentation rates. To elucidate mechanistic differences controlling the growth temperature response and underlying adaptive mechanisms between the strains, DNA microarrays and targeted metabolome analysis were used. We identified 1,007 temperature-dependent genes and 473 strain-dependent genes. The transcriptional response was used to identify highly correlated gene expression subnetworks within yeast metabolism. We showed that temperature differences most strongly affect nitrogen metabolism and the heat shock response. A lack of stress response element-mediated gene induction, coupled with reduced trehalose levels, indicated that there was a decreased general stress response at 15°C compared to that at 30°C. Differential responses among strains were centered on sugar uptake, nitrogen metabolism, and expression of genes related to organoleptic properties. Our study provides global insight into how growth temperature affects differential physiological and transcriptional responses in laboratory and wine strains of S. cerevisiae.

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“…Synthesis of this compound during fermentation is largely due to non-Saccharomyces yeasts, which could explain the higher production of this compound by T. delbrueckii ITD00110. The type of yeast influences the production of volatile compounds; the main difference is associated with the ability of each strain to assimilate various nitrogen sources [20].…”

Section: Nitrogen Contentmentioning

confidence: 99%

Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation

Rutiaga-Quiñones

Córdova

Martell-Nevárez

et al. 2012

Eur Food Res Technol

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Nitrogen has a significant effect on the fermentation rate and the chemical composition of alcoholic beverages. Nitrogen deficiency during fermentation of Agave juice for mescal production can lead to slow fermentations and end-products with low aromatic compound variety. In this study, the effects of NH 4 Cl supplementation on volatile compound formation in Agave duranguensis juice fermented at 28°C with the native yeast strains Saccharomyces cerevisiae ITD00185, Hanseniaspora uvarum ITD00108, Torulaspora delbrueckii ITD00110 and Kluyveromyces marxianus ITD00211 were analysed. Nitrogen content in the Agave juice unsupplemented with NH 4 Cl was low. In the control treatments, the four yeasts consumed nitrogen at approximately the same rate, almost completely finishing by 24 h. Nitrogen supplementation increased biomass production with S. cerevisie, H. uvarum and T. delbrueckii but not with K. marxianus. K. marxianus consumed the total assimilable nitrogen more slowly than the other strains in the supplemented fermentations. In addition, the volatile compound profile differed between the studied yeasts. Volatile compound production by S. cerevisiae, H. uvarum and K. marxianus was higher in the supplemented fermentations, compared to the unsupplemented ones. In T. delbrueckii, the initial volatile compound concentrations remained unchanged, or decreased for some compounds, with nitrogen supplementation. The initial acetic acid and vanillin concentrations decreased with all strains tested and nitrogen supplementation. Furthermore, the concentration of higher alcohols increased with S. cerevisiae and H. uvarum in the NH 4 Cl-supplemented fermentations, but they decreased with T. delbrueckii and K. marxianus. In conclusion, the addition of an inorganic nitrogen source promotes microorganism metabolism, increases biomass formation and benefits the fermentation process.

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Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

Cited by 63 publications

References 27 publications

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces cerevisiae

Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation

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