New Biotechnologies for Wine Fermentation and Ageing

Morata, Antonio; Suárez-Lepe, José Antonio

doi:10.1002/9781118864463.ch17

Cited by 9 publications

(14 citation statements)

References 99 publications

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“…2, black square dots). Low fermentative power was observed in M. pulcherrima with an average value of 4 % v/v (Morata & Suárez-Lepe 2016). T. delbrueckii and L. thermotolerans showed a medium-high fermentative power (9 and 11 % v/v, respectively, Fig.…”

Section: Residual Sugars Ethanol and Organic Acids After Fermentatimentioning

confidence: 93%

“…Currently, the use of non-Saccharomyces is a hot topic in wine industry; many biotechnology companies are producing these theses yeasts as dried or liquid cultures (Morata & Suárez-Lepe 2016). Non-Saccharomyces are used to enhance aromatic compounds and increase complexity (Ciani et al 2010), hydrolyse glycosylated terpenols (Ciani et al 2010), release cell wall polysaccharides (Palomero et al 2009;Kulkarni et al 2015), produce or degrade organic acids affecting pH and stability (Gobbi et al 2013;Suárez-Lepe et al 2012) and promote the formation of stable pigments (Benito et al 2011;Morata et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Bañuelos

Loira

Escott

et al. 2016

Food Bioprocess Technol

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Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of nonSaccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of nonSaccharomyces affecting wine quality.

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Section: Residual Sugars Ethanol and Organic Acids After Fermentatimentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Bañuelos

Loira

Escott

et al. 2016

Food Bioprocess Technol

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“…Non-Saccharomyces yeasts are frequently offered mixed with S. cerevisiae to ensure the full depletion of the sugars and achieve wine dryness. Main commercial non-Saccharomyces yeast species were described by Morata and Suarez [81], and are shown in an updated list in Table 2.…”

Section: Commercially Available Non-saccharomyces Yeastsmentioning

confidence: 99%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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“…Xylose is a sugar found in wood, meaning this can used as an alternative for ethanol production, which is particularly useful in the biofuel industry [52]. Schizosaccharomyces pombe, Lachancea thermotolerans, and Torulaspora delbrueckii are presently produced at the industrial level by biotechnological companies [38]. Torulaspora delbrueckii is commercialized in the form of a pure culture, selected for its properties to increase aromatic complexity, mouthfeel, low production of volatile acidity, and high resistance to initial osmotic shock and it is highly recommended for the fermentation of late harvest wines in sequential culture with S. cerevisiae.…”

Section: Wines Biological Acidity Modulation By Nonconventional Yeastsmentioning

confidence: 99%

Use of Nonconventional Yeasts for Modulating Wine Acidity

Vilela

2019

Fermentation

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In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.

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New Biotechnologies for Wine Fermentation and Ageing

Cited by 9 publications

References 99 publications

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Use of Nonconventional Yeasts for Modulating Wine Acidity

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