Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Rodrı́guez, Marı́a Eugenia; Lopes, Christian A.; Barbagelata, Raúl J.; Barda, N.; Caballero, Adriana

doi:10.1016/j.ijfoodmicro.2009.12.025

Cited by 83 publications

(73 citation statements)

References 38 publications

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“…In sequential inoculations, the M. pulcherrima population declined quickly after inoculation with S. cerevisiae; indeed, no colonies were recovered on plates 2 days after S. cerevisiae inoculation. Negative effects of S. cerevisiae on the growth of M. pulcherrima have been reported previously (23,33,42,51).…”

Section: Discussionmentioning

confidence: 66%

“…While there is limited information in the literature on the impacts of these yeasts on wine fermentation outcomes, Candida stellata has been observed to produce substantial amounts of glycerol during winemaking (25,(38)(39)(40)(41), M. pulcherrima has been reported to increase the concentration of volatile compounds in wine (23,24,42,43), and S. malidevorans is able to decrease wine acidity (44). However, compared to the S. cerevisiae controls, none of these strains has been previously observed to produce wines with a significantly lower ethanol content.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Contreras

Hidalgo

Henschke

et al. 2014

Appl Environ Microbiol

282

205

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bOver recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.

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Section: Discussionmentioning

confidence: 66%

Section: Discussionmentioning

confidence: 99%

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Contreras

Hidalgo

Henschke

et al. 2014

Appl Environ Microbiol

282

205

View full text Add to dashboard Cite

show abstract

“…The role of M. pulcherrima strains has been investigated in fermentation studies (20,43), and they are known to secrete a number of enzymes (7,21,44) and therefore hold great biotechnological potential, especially for the wine industry. However, the proteolytic enzyme(s) of M. pulcherrima has not been studied at a genetic level.…”

Section: Resultsmentioning

confidence: 99%

Identification and Partial Characterization of Extracellular Aspartic Protease Genes from Metschnikowia pulcherrima IWBT Y1123 and Candida apicola IWBT Y1384

Reid

Theron

Toit

et al. 2012

Appl Environ Microbiol

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ABSTRACTThe extracellular acid proteases of non-Saccharomyceswine yeasts may fulfill a number of roles in winemaking, which include increasing the available nitrogen sources for the growth of fermentative microbes, affecting the aroma profile of the wine, and potentially reducing protein haze formation. These proteases, however, remain poorly characterized, especially at genetic level. In this study, two extracellular aspartic protease-encoding genes were identified and sequenced, from two yeast species of enological origin: one gene fromMetschnikowia pulcherrimaIWBT Y1123, namedMpAPr1, and the other gene fromCandida apicolaIWBT Y1384, namedCaAPr1.In silicoanalysis of these two genes revealed a number of features peculiar to aspartic protease genes, and both the MpAPr1 and CaAPr1 putative proteins showed homology to proteases of yeast genera. Heterologous expression ofMpAPr1inSaccharomyces cerevisiaeYHUM272 confirmed that it encodes an aspartic protease. MpAPr1 production, which was shown to be constitutive, and secretion were confirmed in the presence of bovine serum albumin (BSA), casein, and grape juice proteins. TheMpAPr1gene was found to be present in 12 otherM. pulcherrimastrains; however, plate assays revealed that the intensity of protease activity was strain dependent and unrelated to the gene sequence.

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“…This yeast is generally present during the early stages of grape juice fermentation [25] and has also shown some relevant detectable effects in wine composition. In specific terms, M. pulcherrima is a high producer of β-glucosidase [26] and its presence in mixed cultures can decrease the volatile acidity and increase the production of mediumchain fatty acids, higher alcohol, esters, terpenols and glycerol [15,27].…”

mentioning

confidence: 99%

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

González-Royo

Pascual

Kontoudakis

et al. 2014

Eur Food Res Technol

125

134

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Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Cited by 83 publications

References 38 publications

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Identification and Partial Characterization of Extracellular Aspartic Protease Genes from Metschnikowia pulcherrima IWBT Y1123 and Candida apicola IWBT Y1384

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

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