Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

Ruíz-Muñoz, Marina; Cordero-Bueso, Gustavo; Benítez-Trujillo, Francisco; Martínez, Sergio Iván Navarro; Pérez, Francisco J.; Cantoral, Jesús M.

doi:10.1016/j.fm.2020.103553

Cited by 18 publications

(35 citation statements)

References 36 publications

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“…The same organoleptic characteristics are obtained, since the amount of refilling product is rather reduced in comparison with the larger amount of product in the receiving cask. Thus, the small amount of product added to the cask acquires the characteristics of the predominant older product it is mixed with [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

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Section: Introductionmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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“…Wickerhamomyces anomalus has been previously isolated from the flor yeast velum of criadera and solera, P. manshurica from criadera, and P. membranifaciens was found in sobretablas; all these non-Saccharomyces were found in Jerez (Ruiz-Muñoz et al, 2020), but this is the first time that all these yeasts were isolated and identified from solera (P. manshurica, P. membranifaciens, and W. anomalus) and criadera (P. manshurica) in the Montilla-Moriles region.…”

Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

“…The main source of non-Saccharomyces yeasts found in criadera could be the sobretablas wine, a young wine used to refill higher scales of criadera stage, because the barrels in which they were located were refilled ("rocio") 1 month before samples were taken, and other authors have found non-Saccharomyces species being dominant in this wine (Ruiz-Muñoz et al, 2020). Solera barrels had not been refilled for more than a year, and it is a six criaderas wine, so the wine used to refill these barrels it is an old wine too; for this reason, we agree with Ruiz-Muñoz et al (2020) who described these non-Saccharomyces as adapted yeasts to these stressful environments. Some isolated species are able of biofilm forming in fermentable media (Figure 3) but the presence of C. guillermondii and the non-identified species 2 in samples, both unable of biofilm forming even in YPD or regrowth media, and the presence of non-Saccharomyces colonies over the flor yeast velum of S. cerevisiae as we saw in laboratory (Figure 4), lead us to hypothesize that they grow consuming the extracellular proteins and other nutrients from dead flor yeasts.…”

Section: Discussionmentioning

confidence: 99%

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Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

et al. 2022

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Flor yeast velum is a biofilm formed by certain yeast strains that distinguishes biologically aged wines such as Sherry wine from southern Spain from others. Although Saccharomyces cerevisiae is the most common species, 5.8 S-internal transcribed spacer (ITS) restriction fragment length polymorphism analyses have revealed the existence of non-Saccharomyces species. In order to uncover the flor microbiota diversity at a species level, we used ITS (internal transcribed spacer 1)-metabarcoding and matrix-assisted laser desorption/Ionization time of flight mass spectrometry techniques. Further, to enhance identification effectiveness, we performed an additional incubation stage in 1:1 wine:yeast extract peptone dextrose (YPD) before identification. Six species were identified: S. cerevisiae, Pichia manshurica, Pichia membranifaciens, Wickerhamomyces anomalus, Candida guillermondii, and Trichosporon asahii, two of which were discovered for the first time (C. guillermondii and Trichosporon ashaii) in Sherry wines. We analyzed wines where non-Saccharomyces yeasts were present or absent to see any potential link between the microbiota and the chemical profile. Only 2 significant volatile chemicals (out of 13 quantified), ethanol and ethyl lactate, and 2 enological parameters (out of 6 quantified), such as pH and titratable acidity, were found to differ in long-aged wines. Although results show a low impact where the non-Saccharomyces yeasts are present, these yeasts isolated from harsh environments (high ethanol and low nutrient availability) could have a potential industrial interest in fields such as food microbiology and biofuel production.

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“…Spain is one of the major producers of high-quality wine vinegars worldwide, whose production is mainly concentrated in Andalusia (Southern Spain). A singularity of the wines and vinegars produced in this geographical area is the use of the traditional aging system of "criaderas and soleras" [2], which provides them with unique organoleptic characteristics that are highly appreciated by consumers. As a result of these unique characteristics, three Protected Designations of Origin (PDO) of Andalusian vinegars have been recognized in accordance with the European Community legislation (Council Regulation (EC) No 510/2006) [3], namely the PDO "Vinagre de Jerez", registered in 1995; the PDO "Vinagre del Condado de Huelva", registered in 2002; and the PDO "Vinagre de Montilla-Moriles", registered in 2008 [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties

González‐Domínguez

Sayago

Fernández-Recamales

2021

Foods

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High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality control and traceability of vinegars. In this study, we propose the use of ultraviolet-visible spectroscopy in combination with multivariate statistical tools to discriminate Spanish wine vinegars according to their geographical origin, as well as to predict their physicochemical and functional properties. Linear discriminant analysis provided a clear clustering of vinegar samples according to the PDO with excellent classification performance (98.6%). Furthermore, partial least squares regression analysis demonstrated that spectral data can serve as accurate predictors of the total phenolic content and antioxidant activity of vinegars. Accordingly, UV-Vis spectroscopy stands out as a suitable analytical tool for simple and rapid authentication and traceability of vinegars.

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Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

Cited by 18 publications

References 36 publications

Aroma of Sherry Products: A Review

Aroma of Sherry Products: A Review

Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties

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