Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Hu, Kai; Jin, Guojie; Mei, Wen-Chao; Li, Ting; Tao, Yong-Sheng

doi:10.1016/j.foodchem.2017.06.151

Cited by 163 publications

(87 citation statements)

References 39 publications

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“…The selected H. uvarum strains showed a preference for fructose consumption and produced high levels of glycerol in our studies. The results obtained are in agreement with previous reports demonstrating that selected H. uvarum strains in mixed fermentation with S. cerevisiae increased the production of primary metabolites, such as glycerol and acetaldehyde, as well as the secondary metabolites, including terpenes, C13-norisoprenoids, acetate esters, ethyl esters, and fatty acids [22,23]. In agreement with previous studies [11], M. pulcherrima strains exhibited a preference for glucose and produced high levels of glycerol (6-8 g/L).…”

Section: Technological Characterization Of Selected Non-saccharomycessupporting

confidence: 92%

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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Section: Technological Characterization Of Selected Non-saccharomycessupporting

confidence: 92%

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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“…As for ethyl esters, Sc-Td and Sc-Hop fermentations displayed distinct advantage in ethyl esters producing (77.17 mg/L and 73.31 mg/L, respectively), while Sc-Hu fermentation (43.99 mg/L) was slightly inferior to S. cerevisiae fermentation (66.62 mg/L) ( Table 2). However, Hu et al [55] reported co-culture of H. uvarum/S. cerevisiae produced more ethyl ester in wine than S. cerevisiae did.…”

Section: Estersmentioning

confidence: 98%

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Liu

Wang

et al. 2020

Microorganisms

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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“…At an industrial scale, Hanseniospora guilliermondii, Hanseniospora uvarum, and Hanseniospora vinae [130] are the most appropriate species to achieve these purposes [125]. The aroma improvements are explained from a chemical point of view due to the production of higher concentrations of 2-phenylethyl acetate [131,132], acetate esters such as isoamyl acetate [124,127,130,132,133], medium-chain fatty acid ethyl esters [134], benzenoids [135,136], and terpenes [125,127] and reductions in the final concentration of higher alcohols [124,130,133]. Martin et al 2018 [125] have explained the main metabolic pathways responsible for the ability of some species of Hanseniaspora/Kloeckera genera to produce benzenoids, diacetyl-acetoin, lactones, higher alcohols, acetate esters, fatty acids, and isoprenoids.…”

Section: Hanseniasporamentioning

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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Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Cited by 163 publications

References 39 publications

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

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

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