Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Mecca, Debora; Benito, Santiago; Beisert, Beata; Brezina, Silvia; Fritsch, Stefanie; Semmler, Heike; Rauhut, Doris

doi:10.3390/fermentation6010035

Cited by 15 publications

(12 citation statements)

References 68 publications

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“…Measurements of the non-volatile organic acids, ethanol, and residual sugars were performed by high-performance liquid chromatography (HPLC) according to Kanter et al, 2020 [ 26 ]. For the analyses of the esters, higher alcohols, and fatty acids, the method of the Department of Microbiology and Biochemistry of Hochschule Geisenheim University [ 27 ] was applied. The concentrations of acetaldehyde and pyruvate at the end of the fermentations were measured using specific enzymatic assays (K-ACHYD and K-PYRUV, Megazyme, Butzbach, Germany).…”

Section: Methodsmentioning

confidence: 99%

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Scansani

Rauhut

Brezina

et al. 2020

Foods

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This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

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Section: Methodsmentioning

confidence: 99%

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Scansani

Rauhut

Brezina

et al. 2020

Foods

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“…Therefore, studies conducted on a pilot scale that includes sensory analysis of the reduced alcohol wines made from non-Saccharomyces yeasts is lacking. Nitrogen management is an important factor to achieve ethanol reduction, which has been highlighted by authors in previous studies [126,127,131]. The specific nutrient needs of non-Saccharomyces yeasts used for ethanol reduction purposes should be further studied.…”

Section: Other Non-saccharomyces and Saccharomyces Non-cerevisiae Yeastsmentioning

confidence: 97%

“…Recent studies showed that the nutrient supplementation has a positive correlation on the ethanol yield of T. delbrueckii [126,127]. Additionally, Mecca et al [127] studied three commercially available T. delbrueckii strains and compared some oenological characteristics. Significant differences were reported in ethanol yields, as well as in the volatile aroma compounds [127].…”

Section: Torulaspora Delbrueckiimentioning

confidence: 99%

“…Additionally, Mecca et al [127] studied three commercially available T. delbrueckii strains and compared some oenological characteristics. Significant differences were reported in ethanol yields, as well as in the volatile aroma compounds [127]. Concerning the glycerol content of wines made using T. delbrueckii, a range of 4.1-8.9 g/L has been reported in wines (Table 2) [125,128,129].…”

Section: Torulaspora Delbrueckiimentioning

confidence: 99%

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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

2020

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Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

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“…The final concentrations of the major organic acids, sugars, and ethanol were determined by HPLC, using a method according to Schneider et al [ 59 ] and modified as described in [ 60 ]. An HPLC Agilent Technologies Series 1100, equipped with a binary pump, an autosampler, a multi-wavelength detector (MWD), and a refractive index detector (RID, Agilent Technologies, Steinheim, Germany) was employed.…”

Section: Methodsmentioning

confidence: 99%

Development of Genetic Modification Tools for Hanseniasporauvarum

Badura

Wyk

Brezina

et al. 2021

IJMS

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Apiculate yeasts belonging to the genus Hanseniaspora are commonly isolated from viticultural settings and often dominate the initial stages of grape must fermentations. Although considered spoilage yeasts, they are now increasingly becoming the focus of research, with several whole-genome sequencing studies published in recent years. However, tools for their molecular genetic manipulation are still lacking. Here, we report the development of a tool for the genetic modification of Hanseniaspora uvarum. This was employed for the disruption of the HuATF1 gene, which encodes a putative alcohol acetyltransferase involved in acetate ester formation. We generated a synthetic marker gene consisting of the HuTEF1 promoter controlling a hygromycin resistance open reading frame (ORF). This new marker gene was used in disruption cassettes containing long-flanking (1000 bp) homology regions to the target locus. By increasing the antibiotic concentration, transformants were obtained in which both alleles of the putative HuATF1 gene were deleted in a diploid H. uvarum strain. Phenotypic characterisation including fermentation in Müller-Thurgau must showed that the null mutant produced significantly less acetate ester, particularly ethyl acetate. This study marks the first steps in the development of gene modification tools and paves the road for functional gene analyses of this yeast.

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Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Cited by 15 publications

References 68 publications

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Development of Genetic Modification Tools for Hanseniasporauvarum

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