Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Abstract

Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically selected strains for this desired trait. In the present work, a huge selection of wine yeasts was done starting from Portuguese, Spanish and Italian fermenting musts of different cultivars. Firstly, 150 isolates were collected, and 99 non-redundant S. cerevisiae strains were identified. Then, the strains were screened following a multi-step approach in order to select those having primary oenological traits, mainly (a) good fermentation performance, (b) low production of H2S and (c) low production of acetic acid. The preselected strains were further investigated for their adsorption activity of pigments, phenolic compounds and ochratoxin A. Finally, 10 strains showed the desired features. The goal of this work was to select the strains capable of absorbing ochratoxin A but not pigments and phenolic compounds in order to improve and valorise both the quality and safety of red wines. The selected strains are considered good candidates for wine starters, moreover, they can be exploited to obtain a further enhancement of the specific adsorption/non-adsorption activity by applying a yeast breeding approach.

Wine Yeasts Selection: Laboratory Characterization and Protocol Review

“…Our results were consistent with these reports, with all selected being within the optimal range with the exception of H. uvarum 26/17, the highest producer as reported for the species by Aponte and Blaiotta [99]. However, the behavior of this strain confirmed the utility of the visible halo as a screening test [16,77,100].…”

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

“…Results from our study (Figure 3) indicated that the highest value for color intensity of Vranec wines V1 and V3 fermented by yeast strains F-8 and D-80, respectively, as well as the Cabernet Sauvignon wine CS3 fermented by yeast strain D-80. Such a behavior led us to show that isolated autochthonous yeast strains do not always meet all the desired phenotype traits for winemaking but, important to mention, they contribute effectively to the biodiversity and microbial heritage, which can be very useful to develop and improve new and successful fermentation processes toward the innovation, diversity, and authenticity of wines [43][44][45][46]. The existence of yeast strains with superior genetic traits and technological potential can be achieved through the exploitation of the variety of grape and optimization of the fermentation conditions.…”

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

“…, Rhodotorula glutinis Different wine-grapes of Turkey Phosphate-buffered saline (PBS) and white wine 25 °C, 4 h 8 1 1.96–26.11/4.1–31.31 viable/dead Var et al (2009) Candida intermedia a Grape juice 25 °C, 48 h, 100 rpm, in the dark 9 20 >80 immobilized yeast cells Farbo et al (2016) Debaryomyces hansenii a YMB medium 28 °C, 24 h, shaking (300 rpm) 5.3 7 >98 viable/dead Gil-Serna et al (2011) Phaffia rhodozyma – PM broth (0.5% yeast extract, 1% sucrose, 0.5% peptone and 0.2% malt extract) 20 °C, 15 d 6 7.5 23/45 viable/dead Zhao et al (2020) Saccharomyces cerevisiae a Red, rose and white must samples 12 °C, 90 d – 0.01, 0.5, 1.0, 2.0 and 4.0 73–90 viable Csutorás et al (2013) . Saccharomyces cerevisiae a Wine 28 °C, 10 d – 0.005 34.52–48.96 viable Pulvirenti et al (2020) Kefir grains (Lactobacillus kefiri , Kazachstania servazzii , Acetobacter syzygii) a Milk Aerobically, 25 °C, 24 h 7–11 1 15–81 viable Taheur et al (2017) . Saccharomyces cerevisiae Grapes Grapes must 25 °C 6 2000 6.42–8.59 …”