Enzymes for Wine Fermentation: Current and Perspective Applications

Claus, H.; Mojsov, Kiro

doi:10.3390/fermentation4030052

Cited by 89 publications

(79 citation statements)

References 110 publications

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“…Many research efforts focused on the development of green processes orientated toward the production of organic chemicals via biorefinery or white biotechnology by using carbohydrate sources such as corn syrup [1,[140][141][142]. However, alternative energy sources, e.g., agro-industrial by-products and other solid food waste, were extensively evaluated for the production of these compounds, which are normally used in the automobile, textile, pharmaceutical, beverage and food, plastic, and many more industries [1,[140][141][142][143][144]. Such processes are possible because agro-industrial by-products not only serve as a carbohydrate source but also provide extra nutrients, i.e., amino acids, vitamins, and minerals.…”

Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

“…One of the most important reasons for using by-products is that these materials do not compete for arable land with grain crops cultivated for human feed [145]. As mentioned before, some metabolites obtained from green processes are lactic, succinic, and 2,3-butanediollactic acids, fructo-oligosaccharides, bioethanol, biodiesel, bioactive peptides, enzymes, volatile compounds, and many more [1,140,141]. In parallel, current rigorous regulations regarding the application of by-products together with the demand for renewable compounds and fuels are forcing the manufacturing industry toward more cost-effective processes while meeting customer demand [142].…”

Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

See 1 more Smart Citation

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

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“…have been described as extracellular enzymes producer. The enzymatic capacities of this non-Saccharomyces genus have been widely researched in oenology, as they can improve the process of winemaking and enhance wine quality [93,94]. However, it is well known that the secretion of enzymes with technological interest is not characteristic of a particular genus or species but depends specifically on yeast strain analyzed [33,92].…”

Section: Biotechnological Application Of Extracellular Enzymes Secretmentioning

confidence: 99%

“…The high viscosity of pectin prevents juice extraction, clarification, and filtration when it is dissolved after berry crushing. Furthermore, pectin impedes the phenolic and aroma compounds' diffusion into the must during wine fermentation [94]. Thus, pectinases such as polygalacturonase, pectin lyase, pectin methyl esterase, and polygalactosidase have the capacity to reduce the molecular size of pectin polymers by cleaving neutral side chain residues, facilitating the pressing and filtration processes of wines and ciders [96,97].…”

Section: Pectinasesmentioning

confidence: 99%

Advances in the Study of Candida stellata

García¹,

Esteve-Zarzoso

Cabellos³

et al. 2018

Fermentation

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Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

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“…During alcoholic fermentation, grapes derivates are converted by yeast into a range of sensorial relevant metabolites that gives wine its vinous character [5]. Commercial enzymes are utilized in wine-making technology for diverse biotransformation reactions from pre-fermentation stage pending alcoholic fermentation, post-fermentation and wine aging period [6]. Understanding the important role of enzymes in winemaking technology contributes to the development of strategies to optimize the production process, improving the wine's composition and its sensory characteristics [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of enzymatic treatments on white wine composition

et al. 2019

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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

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Enzymes for Wine Fermentation: Current and Perspective Applications

Cited by 89 publications

References 110 publications

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Advances in the Study of Candida stellata

Influence of enzymatic treatments on white wine composition

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