Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Comitini, Francesca; Gobbi, Mirko; Domizio, Paola; Romani, Cristina; Lencioni, Livio; Mannazzu, Ilaria; Ciani, Maurizio

doi:10.1016/j.fm.2010.12.001

Cited by 529 publications

(637 citation statements)

References 44 publications

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“…Some β-glucosidase activity was observed (16.2% of the isolates had medium activity; 75% had medium-low activity; 6.7% had no activity), which was completely inhibited at sugar concentrations comparable to those of the musts (200 mg/L). No killer activity was observed, as in Comitini et al (2011).…”

Section: Characterisation Of the Candida Zemplinina (Cz) Isolatesmentioning

confidence: 86%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and grapes and to identify strains of oenological interest. We report on the taxonomical reclassification of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest (Cz3), based on mixed micro-fermentation experiments in sterile Nero d'Avola musts. Our results show that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and the lower ethanol level stood out as the most promising features of the wines obtained upon sequential inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz strain endowed with very promising features for the future development of mixed fermentation protocols.

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Section: Characterisation Of the Candida Zemplinina (Cz) Isolatesmentioning

confidence: 86%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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“…The formation of 2-phenylethanol is connected with floral aromas and is considered positive, and it was over the threshold limit of 7.5 mg/L in every case (Lambrechts and Pretorius, 2000) with higher values in S. cerevisiae 7VA fermentations with final values as high as 78 mg/L. Other authors have reported greater production of this compound by other yeast species of as high as 180 mg/L (Lambrechts and Pretorius, 2000;Comitini et al, 2011;Gobbi et al, 2013;Benito et al, in press). Diacetyl was over the threshold of 5 mg/L established as objectionable (Lambrechts and Pretorius, 2000) in a trial of a malolactic fermentation in which the final concentration was approximately 14 mg/L.…”

Section: Volatile Aromasmentioning

confidence: 95%

“…An increased glycerol content has been described as one of the primary contributions of non-Saccharomyces strains to wine quality (Jolly et al, 2006) because it enriches the mouth-feel. Other authors have reported higher glycerol production for other non-Saccharomyces species (Comitini et al, 2011;Gobbi et al, 2013). Although other yeast species such as Candida stellata have been described as higher producers of glycerol up to 14 g/L (Jolly et al, 2014), the use of Schizosaccharomyces to improve this quality parameter could be interesting.…”

Section: Glycerolmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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“…Many research groups are currently studying nonSaccharomyces yeasts [3,[6][7][8][9][10] due to their unique physiological properties, which may be useful in innovative winemaking. The presence of non-Saccharomyces wild yeasts in fermentations has been associated, traditionally, with high levels of acetic acid and other off-flavours.…”

Section: Introductionmentioning

confidence: 99%

Directed metabolomic approaches for the characterization and development of new yeast strains

Belda

Benito

Ruíz

et al. 2015

BIO Web of Conferences

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Abstract. Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understanding genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contribution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter-and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.

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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Cited by 529 publications

References 44 publications

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Directed metabolomic approaches for the characterization and development of new yeast strains

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