<scp><i>Saccharomyces cerevisiae</i></scp>and<scp><i>Hanseniaspora uvarum</i></scp>mixed starter cultures: Influence of microbial/physical interactions on wine characteristics

Pietrafesa, A.; Capece, Angela; Pietrafesa, Rocchina; Bely, Marina; Romano, P.

doi:10.1002/yea.3506

Cited by 31 publications

(15 citation statements)

References 64 publications

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“…These results highlight that the death of these non- Saccharomyces yeasts seems to be not caused by a nutrient limitation or growth-inhibitory compound accumulation but rather by cell-to-cell contact mechanisms. Moreover, the cell-to-cell contact mechanism seems also to influence the metabolic behavior of the yeast strains with the consequent production (or not) of specific chemical compounds, affecting the aroma characteristics of wine [ 128 ].…”

Section: Yeast-yeast Interaction and Antimicrobial Activitymentioning

confidence: 99%

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Comitini

Agarbati

Canonico

2021

IJMS

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Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.

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Section: Yeast-yeast Interaction and Antimicrobial Activitymentioning

confidence: 99%

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Comitini

Agarbati

Canonico

2021

IJMS

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“…Fungi in the core microbiome belonged to a single phylum, Ascomycota , with all fermentations dominated by the genus Hanseniaspora , in particular Hanseniaspora uvarum . H. uvarum cannot complete alcoholic fermentation alone, but it participates in and can alter the quality outcomes of wine fermentations ( 54 ). The fungal genus Botrytis was also identified among dominant organisms ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Transcriptomics Provides a Genetic Signature of Vineyard Site and Offers Insight into Vintage-Independent Inoculated Fermentation Outcomes

et al. 2021

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Ribosomal DNA amplicon sequencing of grape musts has demonstrated that microorganisms occur nonrandomly and are associated with the vineyard of origin, suggesting a role for the vineyard, grape, and wine microbiome in shaping wine fermentation outcomes. Here, ribosomal DNA amplicon sequencing from grape musts and RNA sequencing of eukaryotic transcripts from primary fermentations inoculated with the wine yeast Saccharomyces cerevisiae RC212 were used to profile fermentations from 15 vineyards in California and Oregon across two vintages. These data demonstrate that the relative abundance of fungal organisms detected by ribosomal DNA amplicon sequencing correlated with neither transcript abundance from those same organisms within the RNA sequencing data nor gene expression of the inoculated RC212 yeast strain. These data suggest that the majority of the fungi detected in must by ribosomal DNA amplicon sequencing were not active during the primary stage of these inoculated fermentations and were not a major factor in determining RC212 gene expression. However, unique genetic signatures were detected within the ribosomal DNA amplicon and eukaryotic transcriptomic sequencing that were predictive of vineyard site and region. These signatures included S. cerevisiae gene expression patterns linked to nitrogen, sulfur, and thiamine metabolism. These genetic signatures of site offer insight into specific environmental factors to consider with respect to fermentation outcomes and vineyard site and regional wine characteristics. IMPORTANCE The wine industry generates billions of dollars of revenue annually, and economic productivity is in part associated with regional distinctiveness of wine sensory attributes. Microorganisms associated with grapes and wineries are influenced by region of origin, and given that some microorganisms play a role in fermentation, it is thought that microbes may contribute to the regional distinctiveness of wine. In this work, as in previous studies, it is demonstrated that specific bacteria and fungi are associated with individual wine regions and vineyard sites. However, this work further shows that their presence is not associated with detectable fungal gene expression during the primary fermentation or the expression of specific genes by the inoculate Saccharomyces cerevisiae strain RC212. The detected RC212 gene expression signatures associated with region and vineyard site also allowed the identification of flavor-associated metabolic processes and environmental factors that could impact primary fermentation outcomes. These data offer novel insights into the complexities and subtleties of vineyard-specific inoculated wine fermentation and starting points for future investigations into factors that contribute to regional wine distinctiveness.

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“…Fungi in the core microbiome belong to a single phylum, Ascomycota , with all fermentations dominated by the genus Hanseniaspora , in particular Hanseniaspora uvarum . H. uvarum cannot complete alcoholic fermentation alone, but participates in and can alter the quality outcomes of wine fermentations (53). We also identified the fungal genus Botrytis among dominant organisms ( Figure S2 ), although we lacked the ability to resolve whether the particular variant we detected belongs to the spoilage organism Botrytis cinerea or another species in the Botrytis genus.…”

Section: Resultsmentioning

confidence: 99%

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

Reiter

Montpetit

Byer

et al. 2021

Preprint

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In wine fermentations, the metabolic activity of both Saccharomyces cerevisiae and non-Saccharomyces organisms impact wine chemistry. Ribosomal DNA amplicon sequencing of grape musts has demonstrated that microorganisms occur non-randomly and are associated with the vineyard of origin, suggesting a role for the vineyard, grape, and wine microbiome in shaping wine fermentation outcomes. We used ribosomal DNA amplicon sequencing of grape must and RNA sequencing of primary fermentations to profile fermentations from 15 vineyards in California and Oregon across two vintages. We find that the relative abundance of fungal organisms detected by ribosomal DNA amplicon sequencing did not correlate with transcript abundance from those organisms within the RNA sequencing data, suggesting that the majority of the fungi detected in must by ribosomal DNA amplicon sequencing are not active during these inoculated fermentations. Additionally, we detect genetic signatures of vineyard site and region during fermentation that are predictive for each vineyard site, identifying nitrogen, sulfur, and thiamine metabolism as important factors for distinguishing vineyard site and region.ImportanceThe wine industry generates billions of dollars of revenue annually, and economic productivity is in part associated with regional distinctiveness of wine sensory attributes. Microorganisms associated with grapes and wineries are influenced by region of origin, and given that some microorganisms play a role in fermentation, it is thought that microbes may contribute to the regional distinctiveness of wine. We show that while the presence of microbial DNA is associated with wine region and vineyard site, the presence of microbial DNA is not associated with gene expression of those microorganisms during fermentation. We further show that detected gene expression signatures associated with wine region and vineyard site provide a means to address differences in fermentations that may drive regional distinctiveness.

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Saccharomyces cerevisiaeandHanseniaspora uvarummixed starter cultures: Influence of microbial/physical interactions on wine characteristics

Cited by 31 publications

References 64 publications

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Transcriptomics Provides a Genetic Signature of Vineyard Site and Offers Insight into Vintage-Independent Inoculated Fermentation Outcomes

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

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