Novel insights into microbial community dynamics during the fermentation of Central European ice wine

Bučková, Maria; Puškárová, Andrea; Ženišová, Katarína; Kraková, Lucia; Piknová, L.; Kuchta, T.; Pangallo, Domenico

doi:10.1016/j.ijfoodmicro.2017.11.010

Cited by 20 publications

(12 citation statements)

References 34 publications

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“…victoriae was consistently detected during the spontaneous fermentation by the PCR-DGGE method (Alessandria et al, 2013). Pichia was detected in the spontaneous fermentation by cultivation, but not by HTS; it has been found in different wine-growing regions of the world (Brysch-Herzberg and Seidel, 2015; De Filippis et al, 2017; Bučková et al, 2018). Studies have revealed that P. kudriavzevii can positively influence the aroma and flavor of wine and has the potential to be used in winemaking (Del Monaco et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, the ice grapes used for making icewine were harvested in December, which was later than the harvest time of common wine grapes. Alternaria has been the main component of the wine grape mycobiota in several wine-making regions worldwide (Prendes et al, 2015; Bučková et al, 2018). Alternaria includes numerous species, and some of these species produce mycotoxins that can pose a potential health hazard for consumers.…”

Section: Discussionmentioning

confidence: 99%

“…For further identification of yeast species, the 5.8S-ITS region gene or the D1/D2 domain of the 26S rDNA gene has been sequenced (Brysch-Herzberg and Seidel, 2015). In recent years, PCR-DGGE (Alessandria et al, 2013; Bučková et al, 2018) and HTS (Andorrà et al, 2010; De Filippis et al, 2017; Mendoza et al, 2017) as culture-independent methods have been used for detecting yeast population diversity. In general, in terms of supporting the results of the culture-dependent methods, culture-independent methods have detected higher microbial diversity (Van Hijum et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…HTS has been shown to have better potential for analyzing the microbial diversity of fermented foods as compared to PCR-DGGE (Połka et al, 2015; Portillo and Mas, 2016). However, in this decade, studies on the microbiota involved in the fermentation of icewine were only carried out by using PCR-DGGE as a culture-independent method by Alessandria et al (2013) and Bučková et al (2018).…”

Section: Introductionmentioning

confidence: 99%

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Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

2019

Front. Microbiol.

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In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non- Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non- Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria ) during icewine fermentation processes were also revealed, which have never been reported in icewine before.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

2019

Front. Microbiol.

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“…Spontaneous wine fermentation is a complex ecological process, in which yeasts play a crucial role, and yeast community succession occurs during this process 11 . Exploring the yeast species diversity and dynamics during the spontaneous fermentation of icewine is essential both to understand the role of each yeast species in the process, and to obtain indigenous starter strains that are potentially able to contribute icewines with unique regional characteristics 2,12 . However, only limited amount of information is available about the yeast microbiota during the spontaneous fermentation of Chinese icewine 13 .…”

Section: Introductionmentioning

confidence: 99%

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Feng

Wang²,

et al. 2020

J Sci Food Agric

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BACKGROUND: Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS: Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including ⊎-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION: Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian.

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Microbiota Associated with Dromedary Camel Milk from Algerian Sahara

et al. 2019

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Novel insights into microbial community dynamics during the fermentation of Central European ice wine

Cited by 20 publications

References 34 publications

Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Microbiota Associated with Dromedary Camel Milk from Algerian Sahara

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