Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Horváth, Borbála Oláhné; Sárdy, Diána Nyitrainé; Kellner, Nikolett; Magyar, I.

doi:10.17113/ftb.58.01.20.6461

Cited by 19 publications

(8 citation statements)

References 24 publications

(34 reference statements)

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“…bacillaris ; Sipiczki, 2003 ) throughout Chambourcin fermentation (except S. cerevisiae ) in wine grapes must and this could be an early indicator of wine quality. S. bacillaris is frequently found on overripe grape berries because of its fructophilic character indicative of high sugar content in grapes during harvest ( Englezos et al, 2017 ; Horváth et al, 2020 ). In addition, an interesting application for Starm.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

et al. 2021

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Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.

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Section: Discussionmentioning

confidence: 99%

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

et al. 2021

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“…Determination of biogenic amines (BAs) by HPLC was performed on an HP 1050 chromatograph with an HP 1046A fluorescence detector. Mobile phase was 0.08 M acetic acid (A) and acetonitrile (B) at a flow rate of 1 mL min À1 in gradient elution (Table 1) (Kállay and Nyitrai-Sárdy, 2003;Nyitrai-Sárdy et al, 2017;Oláhné Horváth et al, 2020;Nagy et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

The effect of black rot on grape berry composition

Kellner

Antal²,

Szabó

et al. 2022

AAlim

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Guignardia bidwellii, indigenous to North America, is a significant pathogen of grapes long known in Hungary, infecting only the growing green parts of the vine (leaves, petioles, shoots, and bunches). In the absence of adequate plant protection and extreme weather conditions such as a predominantly humid, warm year, black rot of grapes can be expected. The pathogen can cause high yield losses due to grape rot and reduce wine quality if the infection is severe. The evolution of certain biogenic amine compounds were investigated under the influence of grape black rot. The results obtained showed that they were present in low concentrations from an oenological point of view. Polyphenol composition was consistent with the literature, blackening affected mainly the concentration of catechin. Black rot fungus does not produce β-glucosidase enzyme. In terms of resveratrol content, black rot has no particular effect. However, like Botrytis cinerea, it produces glycerol and, proportionally, gluconic acid in lower concentrations. It can be concluded that black rot of grapes does not cause health problems when introduced into wine processing.

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“…Moreover, mixed fermentations with S. bacillaris can also alleviate osmotic stress for the prevailing S. cerevisiae cells, improving fermentation kinetics and reducing acetic acid production [8,65,73,74]. S. bacillaris strains can also reduce the final contents of malic acid in wines [6,72,75,76]. This phenomenon appears to be dependent on the use by S. bacillaris of malic acid and/or on the stimulation of the malolactic activity of O. oeni, thus playing an indirect role in driving malolactic fermentation [75].…”

Section: S Bacillaris As a Co-starter In Grape Must Fermentationsmentioning

confidence: 99%

Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

Eder

Rosa

2021

Fermentation

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Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

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Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Cited by 19 publications

References 24 publications

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

The effect of black rot on grape berry composition

Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

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