Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

Benito, Ángel; Jeffares, Daniel C.; Palomero, Felipe; Calderón, Fernando; Bai, Feng‐Yan; Bähler, Jürg; Benito, Santiago

doi:10.1371/journal.pone.0151102

Cited by 85 publications

(109 citation statements)

References 61 publications

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“…In particular, the combined use of two no Saccharomyces strain allow to reduce the value of all measured BAs in comparison with the use of Saccharomyces + malolactic fermentation with particular reference to HIS and PUT (0.44 vs. 1.46 mg/L and 1.71 vs. 2.18 mg/L, respectively). No significant differences were recorded in BAs levels when different Schizosaccharomyces pombe strains (JB899/Y470, JB917/CBS1057, JB873/NCYC3422 and V1) were tested [64]. These differences should be attributed to the ability of Schizosaccharomyces pombe to metabolize urea [65].…”

Section: Bas and Alcoholic Fermentationmentioning

confidence: 86%

“…The comparison among control wines undergoing classical MLF and alternatively fermented wines showed that the latter were fruitier also containing less acetic acid and BAs. More recently, the same authors characterized many S. pombe strains by evaluating biochemical parameters of oenological interest [64]. Three genetically different S. pombe strains appeared suitable for winemaking.…”

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

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Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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Section: Bas and Alcoholic Fermentationmentioning

confidence: 86%

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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“…It has further been shown that some non-Saccharomyces species greatly improve the quality and sensorial properties of wine (Loureiro & Malfeito-Ferreira, 2003;Hornsey, 2007;Jolly et al, 2003a;2003b;Benito et al, 2016;Padilla et al, 2016;Renault et al, 2016;Benito et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Breda

Jolly

Booyse

et al. 2018

SAJEV

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Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co-inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii "fingerprint" was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.

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“…The ability of a yeast strain to degrade extracellular L-malate is dependent, among other reasons, for the efficient transport of the dicarboxylic acid into the cell. S. cerevisiae lacks an active transport system for L-malate and extracellular L-malate enters the cells by means of simple diffusion ( Figure 2A1); Moreover, the malic enzyme of S. cerevisiae has a considerably lower substrate affinity for L-malate (Km = 50 mM) [21]; and the S. cerevisiae malic enzyme is mitochondrial, whereas the S. pombe malic enzyme is cytosolic [36].…”

Section: Uptake Of Malic Acid Into the Yeast Cellmentioning

confidence: 99%

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela

2017

Fermentation

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Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation) and deacetification (reduction of volatile acidity) of wine in an attempt to better understand their biochemistry and enological features.

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Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

Cited by 85 publications

References 61 publications

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

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