Gluconic Acid Consumption in Wines by<i>Schizosaccharomyces pombe</i>and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Peinado, Rafael A.; Maestre, Oscar; Ortega, José M.; Medina, Manuel; Mauricio, Juan Carlos

doi:10.1021/jf035030a

Cited by 30 publications

(21 citation statements)

References 31 publications

(31 reference statements)

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“…Specific strains of S. pombe are the most effective option to remove gluconic acid from wine during alcoholic fermentation, with a removal percentage of up to 91% [95][96][97][98][99]. Gluconic acid can negatively influence the quality of wine, generating microbial instability, as it can be used by lactic acid bacteria to increase volatile acidity, reducing the protective effect of sulfur dioxide.…”

Section: Schizosaccharomyces Speciesmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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Section: Schizosaccharomyces Speciesmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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“…However, glucose addition rapidly inhibits gluconate degradation. For this reason, S. pombe use has been proposed as a way to remove gluconic acid from wine to be subsequently subjected to biological aging (Peinado et al 2004). However, in following studies, Peinado et al (2007, 2009), successfully used glucose-transport-deficient mutants of S. pombe mutant strains to reduce the content in gluconic acid also of grape juice obtained from rotten grapes.…”

Section: Introductionmentioning

confidence: 99%

Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus : quantification and characterization

et al. 2017

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The present work demonstrates that yeasts belonging to the Schizosaccharomyces genus release a high quantity of polysaccharides of cell wall origin starting from the onset of the alcoholic fermentation. By the end of the alcoholic fermentation, all of the Schizosaccharomyces yeast strains released a quantity of polysaccharides approximately 3-7 times higher than that released by a commercial Saccharomyces cerevisiae yeast strain under the same fermentative conditions of synthetic juice. A higher content of polysaccharide was found in media fermented by Schizosaccharomyces japonicus with respect to that of Schizosaccharomyces pombe. Some of the strains evaluated were also able to produce high levels of pyruvic acid, which has been shown to be an important compound for color stability of wine. The presence of strains with different malic acid consumption patterns along with high polysaccharide release would enable production of naturally modified wines with enhanced mouth feel and reduced acidity. The chemical analysis of the released polysaccharides demonstrated divergence between the two yeast species S. pombe and S. japonicus. A different mannose/galactose ratio and a different percentage of proteins was observed on the polysaccharides released by S. pombe as compared to S. japonicus. Analysis of the proteins released in the media revealed the presence of a glycoprotein with a molecular size around 32-33 kDa only for the species S. japonicus. Mass spectrometry analysis of carbohydrate moieties showed similar proportions among the N-glycan chains released in the media by both yeast species but differences between the two species were also observed. These observations suggest a possible role of rapid MALDI-TOF screening of N-glycans compositional fingerprint as a taxonomic tool for this genus. Polysaccharides release in the media, in particular galactomannoproteins in significant amounts, could make these yeasts particularly interesting also for the industrial production of exogenous polysaccharide preparations.

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“…For example, fission yeasts from the genus Schizosaccharomyces show more rapid malic acid deacidification, by converting malic acid to ethanol and CO 2 [ 2 – 4 ]. Schizosaccharomyces pombe possesses several remarkable metabolic properties that may be useful in modern quality winemaking [ 2 , 5 – 6 ], including a malic dehydrogenase activity, high autolytic polysaccharides release [ 7 ], ability of gluconic acid reduction [ 8 – 11 ], urease activity [ 12 , 13 ], elevated production of pyruvic acid and colour improvement [ 14 , 15 ], as well as low production of biogenic amines and ethyl carbamate [ 6 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

et al. 2016

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At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.

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Gluconic Acid Consumption in Wines bySchizosaccharomyces pombeand Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Cited by 30 publications

References 31 publications

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus : quantification and characterization

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

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