Natural Yeast Strains of Saccharomyces cerevisiae that are Promising for Sherry Production

Kishkovskaya, Svetlana A.; Tanashchuk, Tatiana N.; Shalamitskiy, M. Yu.; Zagoryiko, V. I.; Shiryaev, M. I.; Avdanina, Darya; Eldarov, M. A.; Ravin, Nikolai V.; Mardanov, Andrey V.

doi:10.1134/s0003683820030060

Cited by 2 publications

(6 citation statements)

References 15 publications

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“…To prevent lactic acid bacteria development, lysozyme could be used, as its muramidase activity has an antibacterial action [39]. Concerning non-Saccharomyces yeasts, these could be Candida stellata, Dekkera anomala, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Issatchenkia terricola, Starmerella bacillaris, Lachancea thermotolerans, and Torulaspora delbrueckii, which are often found in nature on the surface of grapes [40][41][42][43][44]. Further, the wine material is subjected to fortification (encabezado stage, Spanish) by adding ethanol at 15.0-15.5% (v/v ethanol), while the composition of the microflora changes dramatically-ethanolsensitive microorganisms are almost completely replaced by sherry strains of S. cerevisiae, a distinctive feature of which is the ability to form a biofilm on the surface of the wine material-flor 1-3 cm thick [45].…”

Section: Production Of Fino Sherry Winesmentioning

confidence: 99%

“…Moreover, it is a precursor of 1,1-diethoxyethane [61], one of the main acetals in sherry wines, and is also involved in the formation of other aromatic compounds, such as acetoin and 2,3-butanodiol [58]. For the manifestation of a characteristic sherry tone, the content of acetaldehyde should be at least 350 mg/L [41]. In the process of biological aging, its level can reach 1000 mg/L, and the levels of acetals, in particular diethyl acetal, can reach 50-60 mg/L [62].…”

Section: Chemical Compounds Characteristic To Sherry Winesmentioning

confidence: 99%

“…One of the rapid approaches for screening natural isolates for flor yeast is based on genotyping for the ITS marker. For this purpose, restriction fragment length polymorphism (RFLP) of the amplified ITS1 region is used with selected characterizing restriction enzymes such as HaeIII [17,41,81] or CfoI and HinfI [74,81]. As a result, the yeast is sorted into "wine" and "flor" strains.…”

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

“…However, the use of only the ITS region as a marker for determining the "flor" strain is insufficient; therefore, at present, the range of selective markers has expanded significantly [17,41,82]. Currently, the FLO11 promoter polymorphism region is also used as a screening marker for sherry strains.…”

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

“…Additionally, polymorphisms of the YDR379C-A gene, which encodes the SDH6 subunit of mitochondrial succinate dehydrogenase [83], are effective selective markers of flor strains [17,41]. This amplifies the region, 885 bp long; polymorphism is determined after treatment with restriction enzyme AflIII, which has one restriction site in sherry yeast sequences (with the formation of characteristic fragments, 450 bp and 350 bp long) and no restriction sites in wine yeast sequences (when treated with this restriction enzyme, the fragment size does not change) [17].…”

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Avdanina

Zhgun

2022

Fermentation

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The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.

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Section: Production Of Fino Sherry Winesmentioning

confidence: 99%

Section: Chemical Compounds Characteristic To Sherry Winesmentioning

confidence: 99%

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Avdanina

Zhgun

2022

Fermentation

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Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae

et al. 2021

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Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of grapes growing in vineyards, for resistance to abiotic stresses, adhesive properties, and the ability to form a floating flor. The degree of resistance of commercial strains to ethanol, acetaldehyde, and hydrogen peroxide was generally not higher than that of environmental isolates, some of which had high resistance to the tested stress agents. The relatively low degree of stress resistance of flor strains can be explained both by the peculiarities of their adaptive mechanisms and by differences in the nature of their exposure to various types of stress in the course of biological wine aging and under the experimental conditions we used. The hydrophobicity and adhesive properties of cells were determined by the efficiency of adsorption to polystyrene and the distribution of cells between the aqueous and organic phases. Flor strains were distinguished by a higher degree of hydrophobicity of the cell surface and an increased ability to adhere to polystyrene. A clear correlation between biofilm formation and adhesive properties was also observed for environmental yeast isolates. The overall results of this study indicate that relatively simple tests for cell hydrophobicity can be used for the rapid screening of new candidate flor strains in yeast culture collections and among environmental isolates.

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Natural Yeast Strains of Saccharomyces cerevisiae that are Promising for Sherry Production

Cited by 2 publications

References 15 publications

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae

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