New Trends in the Uses of Yeasts in Oenology

Querol, Amparo; Pérez‐Torrado, Roberto; Alonso-del-Real, Javier; Minebois, Romain; Stříbný, Jiří; Oliveira, Bruno M.; Barrio, Eladio

doi:10.1016/bs.afnr.2018.03.002

Cited by 39 publications

(44 citation statements)

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“…Eat1p is responsible for the production of acetate and propanoate esters [39,40]. Most medium-chain fatty acid ethyl ester biosynthesis during fermentation is catalyzed by two enzymes, Eht1p and Eeb1p [38,41]. .…”

Section: Geraniolmentioning

confidence: 99%

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Vilela

2020

Fermentation

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

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Section: Geraniolmentioning

confidence: 99%

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Vilela

2020

Fermentation

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“…As mentioned, natural hybrids between S. cerevisiae and S. uvarum or S. kudriavzevii are present in, and even dominate, wine fermentations at low temperatures in regions of Continental or Oceanic climates (Masneuf et al, 1998;Gonzalez et al, 2007;Le Jeune et al, 2007;Lopandic et al, 2007;Erny et al, 2012;Peris et al, 2012). The physiological and enological characterization of these hybrids showed that they inherited the ethanol tolerance and a good fermentation performance from S. cerevisiae, and adaptation to grow at low temperatures from S. uvarum and S. kudriavzevii (Pérez-Torrado et al, 2018;Querol et al, 2018). This observation prompted artificial hybridization as a good approach to improve industrial yeasts (Steensels et al, 2014).…”

Section: Introductionmentioning

confidence: 96%

“…Wine S. cerevisiae and S. uvarum strains are adapted to grow in wine fermentation environments, characterized by high sugar contents, low pH, and high sulfur dioxide concentrations (Pérez-Torrado et al, 2015, 2018Querol et al, 2018;Alonsodel-Real et al, 2019;Morard et al, 2019). However, each Saccharomyces species exhibits unique physiological properties that give the final wine different characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…To face these challenges, yeasts may have an important role. Thus, a new trend to respond to the wine industry demands is the selection of yeasts which reunite different characteristics, such as a lower ethanol yield, a higher glycerol production-to mask astringency due to unripe tannins-and which exhibit a more complex aromatic profile (Querol et al, 2018). However, these properties are not so frequent among wine S. cerevisiae strains, because they were unconsciously selected for millennia by humans to produce increasing amounts of ethanol in the warm climate regions, Fertile Crescent and Mediterranean basin, where vines were domesticated and winemaking was developed (This et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

Lairón-Peris

Pérez‐Través

Muñiz-Calvo

et al. 2020

Front. Bioeng. Biotechnol.

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In European regions of cold climate, S. uvarum can replace S. cerevisiae in wine fermentations performed at low temperatures. S. uvarum is a cryotolerant yeast that produces more glycerol, less acetic acid and exhibits a better aroma profile. However, this species exhibits a poor ethanol tolerance compared with S. cerevisiae. In the present study, we obtained by rare mating (non-GMO strategy), and a subsequent sporulation, an interspecific S. cerevisiae × S. uvarum spore-derivative hybrid that improves or maintains a combination of parental traits of interest for the wine industry, such as good fermentation performance, increased ethanol tolerance, and high glycerol and aroma productions. Genomic sequencing analysis showed that the artificial sporederivative hybrid is an allotriploid, which is very common among natural hybrids. Its genome contains one genome copy from the S. uvarum parental genome and two heterozygous copies of the S. cerevisiae parental genome, with the exception of a monosomic S. cerevisiae chromosome III, where the sex-determining MAT locus is located. This genome constitution supports that the original hybrid from which the spore was obtained likely originated by a rare-mating event between a mating-competent S. cerevisiae diploid cell and either a diploid or a haploid S. uvarum cell of the opposite mating type. Moreover, a comparative transcriptomic analysis reveals that each sporederivative hybrid subgenome is regulating different processes during the fermentation, in which each parental species has demonstrated to be more efficient. Therefore, interactions between the two subgenomes in the spore-derivative hybrid improve those differential species-specific adaptations to the wine fermentation environments, already present in the parental species.

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“…; Querol et al . ). Unfortunately, this yeast species is highly sensitive to various stresses (Zemancikova et al .…”

Section: Introductionmentioning

confidence: 97%

Stl1 transporter mediating the uptake of glycerol is not a weak point of Saccharomyces kudriavzevii's low osmotolerance

Zemančíková

Papoušková

Pérez‐Torrado

et al. 2018

Lett Appl Microbiol

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Significance and Impact of the Study: An increasing demand for food products with benefits for human health turns the attention to less-exploited nonconventional yeasts with interesting traits not found in Saccharomyces cerevisiae. Among them, Saccharomyces kudriavzevii has good potential for aroma-compound production, fermentations and other biotechnological applications, but it is less adapted to stressful industrial conditions. This report studied S. kudriavzevii relative osmosensitivity and its capacity for active glycerol uptake. The results obtained (on the activity and physiological function of S. kudriavzevii glycerol transporter) may contribute to a further engineering of this species aiming to improve its osmotolerance. AbstractSaccharomyces kudriavzevii is a nonconventional and rather osmosensitive yeast with a high potential of use in fermentation processes. To elucidate the basis of its relative osmosensitivity, the role of the STL1 gene encoding a putative glycerol uptake system was studied. Under higher osmotic pressure, the addition of a low amount of glycerol to the growth medium improved the growth of S. kudriavzevii and the expression of the STL1 gene was highly induced. Deletion of this gene decreased the strain's ability to grow in the presence of higher concentrations of salts and other solutes. Moreover, the mutant had a disturbed homeostasis of intracellular pH. Expression of the SkSTL1 gene in Saccharomyces cerevisiae complemented the osmosensitivity of the S. cerevisiae hog1D stl1D mutant, and the gene's tagging with GFP localized its product to the plasma membrane. Altogether, a deficiency in glycerol uptake did not seem to be the reason for S. kudriavzevii's low osmotolerance; its Stl1 transporter properly contributes to the regulation of intracellular pH and is crucial to its survival of osmotic stress.Letters in Applied Microbiology ISSN 0266-8254

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New Trends in the Uses of Yeasts in Oenology

Cited by 39 publications

References 100 publications

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

Stl1 transporter mediating the uptake of glycerol is not a weak point of Saccharomyces kudriavzevii's low osmotolerance

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