New Trends in Schizosaccharomyces Use for Winemaking

Benito, Ángel; Calderón, Fernando; Benito, Santiago

doi:10.5772/64807

Cited by 4 publications

(4 citation statements)

References 25 publications

(110 reference statements)

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“…Even though all wines contained residual sugar levels below 2 g/L, fermentation performed by S. pombe alone was perceived as sweeter than the others. This perception could be explained due to the increase of that sensory sensation, because of the new balance between acidity and sweetness after wine microbiological deacidification by S. pombe , without acidification by L. thermotolerans [ 63 ]. Alcoholic fermentation followed by malolactic fermentation produced a slightly stronger sensation of acetic acidity.…”

Section: Resultsmentioning

confidence: 99%

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

2017

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The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.

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Section: Resultsmentioning

confidence: 99%

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

2017

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“…An alternative to this process is the malo-ethanolic deacidification carried out by S. pombe [62,134]. This yeast exhibits a high tolerance to low pH and high levels of SO 2 , characteristics that make it highly compatible for use during the winemaking process [135]. Benito et al [63] reported that the conversion of malic acid to ethanol decreases the total acidity by approximately 4 g/L and increases the final pH by approximately 0.4.…”

Section: Schizosaccharomyces Sppmentioning

confidence: 99%

Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-SaccharomycesYeasts

Godoy¹,

Acuña-Fontecilla²,

Catrileo³

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Wine is a complex matrix that involves compounds of different chemical nature, with volatile compounds being primarily responsible for the aromatic quality of the wine. The formation of these volatile compounds is mainly due to yeasts' metabolism during alcoholic fermentation. Several studies in the microbiology field have reported that Saccharomyces cerevisiae is responsible for alcoholic fermentation, influencing the sensory quality of the wine and affecting the metabolic activity of other genera and species of yeasts, called non-Saccharomyces, which would positively affect sensory quality. Non-Saccharomyces yeasts, considered until recently as undesirable or spoilage yeasts, can improve the chemical composition and aroma profile of the wine. The activity of these yeasts is considered essential for the final wine aroma profile. Thus, the metabolism of these microorganisms could be a decisive factor that strongly influences the aroma of the wine, impacting on its quality. However, there are few studies that explain the impact of non-Saccharomyces yeasts on the final wine aroma profile. This chapter summarizes relevant aspects and pathways involved in the synthesis of aromatic compounds by non-Saccharomyces yeasts as well as studies at the genetic and transcriptional level associated with their formation.

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“…Endophytic fungi can be beneficial to their host and can also be pathogenic at some specific stages of their growth when exposed to certain environmental conditions (Jia et al 2016). Likewise, fungal endophytes can boost plant resistance to insect and pathogen attacks (Cui et al 2017), alongside enhance plant defense against abiotic stresses such as high salinity and drought (Azad and Kaminskyj 2016). Endophytic fungi have been reported to improve sustainable agriculture through the secretion of beneficial metabolites which enhance their interactions with the host (Xia et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Organic Farming Enhances the Diversity and Community Structure of Endophytic Archaea and Fungi in Maize Plant: a Shotgun Approach

Fadiji

Babalola

2020

J Soil Sci Plant Nutr

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This study compares, for the first time, the diversity and community structure of the endophytic archaea and fungi inhabiting the roots of maize plant cultivated using two different fertilizer regimes and the control field via shotgun metagenomics. This was used to verify our hypothesis that organic farming positively influences the diversity, beneficial effects, and abundance of plant endophytic communities as compared with conventional farming. Total DNA extraction was carried out using the roots of maize plants cultivated with organic fertilizer (FK), inorganic fertilizer (NK), and without any fertilizer (CK) at different farming sites in an experimental field and sequenced using shotgun metagenomics. In all, 3 archaea phyla, namely, Crenarchaeota, Euryarchaeota, and Thaumarchaeota, and 2 fungi phyla, namely, Ascomycota and Basidiomycota, were identified in the samples with higher abundance in samples from the FK site. Our diversity results revealed that the abundance of endophytic archaea and fungi species across the farming sites are in the order NK < CK < FK. The results indicate that organic farming enhances the abundance of endophytic archaea and fungi which might be a boost to sustainable agricultural practices. Furthermore, some new genera of endophytic archaea and fungi were identified from the maize roots. Future studies into how these novel endophytes can be cultured are important in a bid to explore their functions in sustainable agriculture as well as identify their biotechnological importance.

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New Trends in Schizosaccharomyces Use for Winemaking

Cited by 4 publications

References 25 publications

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-SaccharomycesYeasts

Organic Farming Enhances the Diversity and Community Structure of Endophytic Archaea and Fungi in Maize Plant: a Shotgun Approach

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