Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Ferrando, Nuria Alburquerque; Araque, Isabel; Ortís, Alba; Thornes, Gabriel; Bautista-Gallego, J.; Bordons, Albert; Reguant, Cristina

doi:10.1016/j.foodres.2020.109779

Cited by 27 publications

(23 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We studied mannoprotein utilization by O. oeni during MLF in wine by precipitating the total polysaccharide fraction and quantifying it as the concentration in mannose equivalents after acidic hydrolysis before and after MLF. This procedure allowed us to estimate the concentration of mannoproteins [ 37 ] that were degraded during MLF [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…of mannose on average. Thus, T. delbrueckii is a non- Saccharomyces yeast related to an increase in mannoprotein concentrations [ 19 , 20 , 37 ] in its fermented wines and also when added as yeast lees in a synthetic medium [ 34 ]. In addition, Sc3D is a selected commercial strain that is an overproducer of these macromolecules [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Balmaseda

Aniballi

Rozès

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Balmaseda

Aniballi

Rozès

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…LAB are in charge of the malolactic fermentation (MLF), also known as secondary fermentation which takes place in most of red wines and some white wines, performing the enzymatic decarboxylation of L-malic acid to L-lactic acid and carbon dioxide. This deacidification of wine reduces the sour taste that an excess of malic acid could give [ 5 , 86 ]. Simultaneously, as a result of LAB activity, volatile compounds are released enhancing aroma complexity with fruity or buttery notes, and reducing others such as vegetal or grass aroma.…”

Section: Non-saccharomyces Speciesmentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

View full text Add to dashboard Cite

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

show abstract

“…Recent research reported that interactions between strains of S. cerevisiae and LAB during co-inoculation can have significant impacts on wine metabolite production (Englezos et al, 2020). Even less is known about interactions between non-Saccharomyces yeasts and O. oeni, but recent reports described variable compatibility between different strains (Nardi et al, 2019;Ferrando et al, 2020;Martín-García et al, 2020). While the acidification abilities of L. thermotolerans are well documented, much less is known about their interactions with O. oeni and how this impacts the completion of MLF.…”

Section: Introductionmentioning

confidence: 99%

Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine

2021

View full text Add to dashboard Cite

The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.

show abstract

Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Cited by 27 publications

References 65 publications

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine

Contact Info

Product

Resources

About