2023
DOI: 10.3390/microorganisms11051338
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Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Nunzio A. Fazio,
Nunziatina Russo,
Paola Foti
et al.

Abstract: Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and … Show more

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Cited by 9 publications
(11 citation statements)
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References 196 publications
(227 reference statements)
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“…Using a yeast strain with deleted Hxt1, 2, 3, 4, 6, and 7 resulted in a respiratory phenotype with low ethanol production [180], even though results were achieved using low sugar concentrations medium (5%, w/v) compared to grape juice. This shifts the metabolism from the Pasteur effect (under low O 2 concentrations, yeasts conduct alcoholic fermentation forming ethanol and CO 2 , or, under high O 2 concentrations, aerobic fermentation occurs with lower glucose consumption) to the Crabtree effect, where, in the presence of high sugar content (about 200 g/L), regardless of O 2 presence, fermentation can occur [238].…”
Section: Gmo Microorganismsmentioning
confidence: 99%
See 1 more Smart Citation
“…Using a yeast strain with deleted Hxt1, 2, 3, 4, 6, and 7 resulted in a respiratory phenotype with low ethanol production [180], even though results were achieved using low sugar concentrations medium (5%, w/v) compared to grape juice. This shifts the metabolism from the Pasteur effect (under low O 2 concentrations, yeasts conduct alcoholic fermentation forming ethanol and CO 2 , or, under high O 2 concentrations, aerobic fermentation occurs with lower glucose consumption) to the Crabtree effect, where, in the presence of high sugar content (about 200 g/L), regardless of O 2 presence, fermentation can occur [238].…”
Section: Gmo Microorganismsmentioning
confidence: 99%
“…This has resulted in a slight variation in this phenotype [241], with currently available S. cerevisiae wine yeasts resulting in similar ethanol production when fermenting the same must [242]. Hence, the option would be selecting non-Saccharomyces (NS) yeasts that preferentially consume sugars by respiration rather than fermentation [238]. Therefore, evaluation of ethanol production variation among NS yeasts has been addressed.…”
Section: Yeast Selection For Low Alcohol Productionmentioning
confidence: 99%
“…More specifically, global warming resulted in grape ripening acceleration, which in turn allowed for grape musts with lower acidity and higher carbo-hydrate concentration [26]; the first compromises wine stability, while the second results in wines with higher ethanol content. Both constitute significant problems for the wine industry [27]; therefore, the quest for tackling strategies is ongoing. Lachancea thermotolerans may provide a feasible solution, as it has the ability to produce lactic acid through carbohydrate catabolism, increasing the acidity of the must and depriving carbon sources for ethanol production by S. cerevisiae [28].…”
Section: Introductionmentioning
confidence: 99%
“…The wine market is becoming extremely competitive, so an effort to differentiate and create a signature wine style is vital [3]. The role of microorganisms constitutes an integral modulator of wine quality [4,5]. Modern winemaking seeks and invests in the selection of so-called indigenous, autochthonous, or native local strains.…”
Section: Introductionmentioning
confidence: 99%