Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Gobbi, Mirko; Comitini, Francesca; Domizio, Paola; Romani, Cristina; Lencioni, Livio; Mannazzu, Ilaria; Ciani, Maurizio

doi:10.1016/j.fm.2012.10.004

Cited by 326 publications

(448 citation statements)

References 39 publications

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“…The formation of 2-phenylethanol is connected with floral aromas and is considered positive, and it was over the threshold limit of 7.5 mg/L in every case (Lambrechts and Pretorius, 2000) with higher values in S. cerevisiae 7VA fermentations with final values as high as 78 mg/L. Other authors have reported greater production of this compound by other yeast species of as high as 180 mg/L (Lambrechts and Pretorius, 2000;Comitini et al, 2011;Gobbi et al, 2013;Benito et al, in press). Diacetyl was over the threshold of 5 mg/L established as objectionable (Lambrechts and Pretorius, 2000) in a trial of a malolactic fermentation in which the final concentration was approximately 14 mg/L.…”

Section: Volatile Aromasmentioning

confidence: 97%

“…An increased glycerol content has been described as one of the primary contributions of non-Saccharomyces strains to wine quality (Jolly et al, 2006) because it enriches the mouth-feel. Other authors have reported higher glycerol production for other non-Saccharomyces species (Comitini et al, 2011;Gobbi et al, 2013). Although other yeast species such as Candida stellata have been described as higher producers of glycerol up to 14 g/L (Jolly et al, 2014), the use of Schizosaccharomyces to improve this quality parameter could be interesting.…”

Section: Glycerolmentioning

confidence: 99%

“…pombe strains 2139 and 938. Other authors have reported that other non-Saccharomyces yeast produced lower amounts of higher alcohols than Saccharomyces cerevisiae (Benito et al, 2015a;Clemente-Jimenez et al, 2004;Gobbi et al, 2013;Parapouli et al, 2010;Romano and Suzzi, 1993;Romano, 2003;Zironi et al, 1993). Sometimes low levels of higher alcohols increased the perception the aroma of varietal grape varieties, which was considered a positive effect (Belda et al, 2015).…”

Section: Volatile Aromasmentioning

confidence: 99%

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Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Volatile Aromasmentioning

confidence: 97%

Section: Glycerolmentioning

confidence: 99%

Section: Volatile Aromasmentioning

confidence: 99%

See 1 more Smart Citation

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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“…This yeast has the interesting property of being able to metabolize sugar into lactic acid and thereby decreasing the level of ethanol produced from grape must and enhance acidity [27,28].…”

Section: Non-saccharomyces Yeast Biodiversitymentioning

confidence: 99%

Yeast biodiversity fromVitis viniferaL., subsp. sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change

et al. 2016

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Abstract. The impact of climate change in the viticulture is affecting the quality of grapes and their wines. As consequence, climatic variations are producing a mismatch between technological and phenolic maturity and are affecting the microbiota's ecology, biodiversity and their metabolism in vineyard, grape, must and wine. However, there are natural resources that can help to mitigate the effects of global warming. It has been noticed that grapes from female plants of wild vines (Vitis vinifera subsp. sylvestris) have very appropriate characteristics to face up this problem: later maturing, high acidity, high polyphenol content,. . . A molecular study of 819 strains isolated at the end of spontaneous fermentations of grapes of Vitis vinifera subsp. sylvestris grapevines from 30 locations in northern of Spain revealed 8 different genera and 18 different species. 71,5% of the yeasts were classified as non-Saccharomyces and 28,5% were identified as Saccharomyces cerevisiae. This latter specie was characterized at strain level, classifying 30 different groups, 6 of which as the majority from 2 up to 4 different locations. These findings demonstrate a wide diversity of yeast microbiota in wild grapes that will allow a yeast selection for the wine industry in a scenario of climate change.

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“…Scientific works about these two species are abundant [7,[39][40][41][42], being the most common non-Saccharomyces species commercially available for wine industry besides Torulaspora delbrueckii strains [10,43,44]. T. delbrueckii showed a low implantation rate in fresh must but, due to its high fermentation power and ethanol tolerance (9-11%), it is one of the non-Saccharomyces yeasts with higher incidence on wine properties and quality.…”

Section: Population Study Rational Use Of Genomic Technologymentioning

confidence: 99%

Directed metabolomic approaches for the characterization and development of new yeast strains

Belda

Benito

Ruíz

et al. 2015

BIO Web of Conferences

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Abstract. Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understanding genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contribution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter-and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.

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Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Cited by 326 publications

References 39 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Yeast biodiversity fromVitis viniferaL., subsp. sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change

Directed metabolomic approaches for the characterization and development of new yeast strains

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