Sequential fermentation using non-<i>Saccharomyces</i>yeasts for the reduction of alcohol content in wine

Ciani, Maurizio; Oro, Lucia; Comitini, Francesca

doi:10.1051/bioconf/20140302015

Cited by 7 publications

(9 citation statements)

References 11 publications

(8 reference statements)

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“…At this respect, sequential fermentations are being implemented in the food industry to obtain products with enhanced properties. This strategy allows the microorganism inoculated first to exert its metabolism without the influence of the subsequent microorganism . Ciani et al reported the duration of the interval between first and second inoculations as a key parameter to achieve the desired results.…”

Section: Resultsmentioning

confidence: 99%

“…This strategy allows the microorganism inoculated first to exert its metabolism without the influence of the subsequent microorganism . Ciani et al reported the duration of the interval between first and second inoculations as a key parameter to achieve the desired results. In our case, the length of this interval determines the value that the medium pH will have reached.…”

Section: Resultsmentioning

confidence: 99%

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Synbiotic Fermentation for the Co‐Production of Lactic and Lactobionic Acids from Residual Dairy Whey

García

Rendueles

Dı́az

2017

Biotechnology Progress

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Besides its properties as an antioxidant, stabilizer, or acidifier, lactobionic acid has emerged as a potential prebiotic compound, raising the possibility of being included together with the probiotic microorganism Lactobacillus casei in novel functional fermented foods with synbiotic characteristics. Their manufacturing strategy could benefit from the recently implemented microbial synthesis of lactobionic acid by the strong producer Pseudomonas taetrolens, employing residual dairy whey as raw material. The phenomenon of amensalism established between Pseudomonas and Lactobacillus makes simultaneous fermentation unfeasible. A novel sequential process has been developed in which L. casei is inoculated in a second step. Its ability to utilize lactobionic acid as a carbon and energy source was previously tested. Experimental results showed the capacity of L. casei to work efficiently on the residual substrate fermented by P. taetrolens, producing lactic acid by degrading the remaining lactose, with a lactic acid yield on substrate and productivity of 0.95 g g and 0.20 g L h , respectively. Lactobionic acid was barely consumed in this complex growth medium, thus ensuring its presence in the resulting fermented product. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1250-1256, 2017.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Synbiotic Fermentation for the Co‐Production of Lactic and Lactobionic Acids from Residual Dairy Whey

García

Rendueles

Dı́az

2017

Biotechnology Progress

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“…Recent studies have reported lower ethanol yields using co-cultures of non-Saccharomyces -S. cerevisiae yeasts [19][20][21]. However, possible interactions between different yeast species in mixed fermentations could influence on final ethanol levels and oenological traits in wines.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, these co-inocula under mixed conditions showed similar efficiency conversion than S. cerevisiae control ( Table 2). Several authors reported that a reduction in the alcohol level was achieved in fermentations using sequential inoculations [18][19][20][21]. In turn, these sequential inoculations showed better results when delay timing between non-Saccharomyces and S. cerevisiae yeasts was higher.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

Mestre

Maturano

Mercado³

et al. 2016

BIO Web Conf.

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Abstract. Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools. The aim of this study was to evaluate the effect of co-inoculation times of selected non-Saccharomyces/Saccharomyces yeasts on the reduction of ethanol levels in wines. Hanseniaspora uvarum BHu9, Starmerella bacillaris BSb55 and Candida membranaefasciens BCm71 were co-inoculate with Saccharomyces cerevisiae under fermentative conditions. Treatments assayed were: pure fermentations of S. cerevisiae BSc203 and non-Saccharomyces yeasts BHu9, BSb55 and BCm71; -co-fermentations: A-BHu9/BSc203; B-BSb55/BSc203 and C-BCm71/BSc203. These co-inoculations were carried out under mixed (simultaneous inoculation), and sequential conditions (non-Saccharomyces yeasts inoculated at initial time and S. cerevisiae at 48, 96 and 144 h). Lower fermentative efficiencies were registered when BHu9 and BSb55 remained pure more time. Conversely, the conversion efficiency was reduced in co-inocula of BCm71/BSc203, when both yeasts interact more time. Metabolites produced during all vinification processes were within acceptable concentration ranges according to the current legislations. Conclusion Time interaction during fermentation processes of non-Saccharomyces and Saccharomyces yeasts showed influence on ethanol production, and this effect would be dependent on the co-inoculated species.

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“…has led to the exploration of new species for winemaking. These non-conventional yeasts may contribute to the wine's flavor and taste by producing a broad range of secondary metabolites and extracellular enzymes (Hong and Park, 2013 ; Ciani et al, 2014 ; Wang et al, 2015 ). Some species could be interesting for alcohol level reduction in wine (Masneuf-Pomarede et al, 2010 ; Bely et al, 2013 ) or for greater fermentative ability in harsh conditions due to enhanced fructophily (Sutterlin, 2010 ; Magyar and Tóth, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges

et al. 2016

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Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with S. cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.). Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last 10 years. The aim of this review is to describe the last updates and the current state-of-art of the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, etc.). We describe how genomics and genetics tools provide new data into the population structure and biodiversity of non-conventional yeasts in winemaking environments. Future challenges will lie on the development of selection programs and/or genetic improvement of these non-conventional species. We discuss how genetics, genomics and the advances in next-generation sequencing will help the wine industry to develop the biotechnological use of non-conventional yeasts to improve the quality and differentiation of wines.

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Sequential fermentation using non-Saccharomycesyeasts for the reduction of alcohol content in wine

Cited by 7 publications

References 11 publications

Synbiotic Fermentation for the Co‐Production of Lactic and Lactobionic Acids from Residual Dairy Whey

Synbiotic Fermentation for the Co‐Production of Lactic and Lactobionic Acids from Residual Dairy Whey

Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges

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