The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

Bagheri, Bahareh; Bauer, Florian; Setati, Mathabatha Evodia

doi:10.21548/36-2-957

Cited by 37 publications

(83 citation statements)

References 33 publications

(46 reference statements)

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“…P. anomala was found throughout different vineyards over a period of three years in conventional and organic vineyards, representing approximately 20% and 25% of yeast species isolated from musts obtained from Grenache and Shiraz varieties [27]. In a similar study, W. anomalus was the second dominant yeast after Hanseniaspora uvarum in Cabernet Sauvignon grape must derived from integrated vineyards [28]. However, it was observed that the cell concentration of W. anomalus only increased marginally throughout fermentation, suggesting that its growth is severely hampered by the lack of oxygen [28].…”

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 73%

“…In a similar study, W. anomalus was the second dominant yeast after Hanseniaspora uvarum in Cabernet Sauvignon grape must derived from integrated vineyards [28]. However, it was observed that the cell concentration of W. anomalus only increased marginally throughout fermentation, suggesting that its growth is severely hampered by the lack of oxygen [28]. This yeast generally shows low growth rates and biomass yields under anaerobic conditions [15].…”

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 95%

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Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

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Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 73%

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 95%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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“…Alcoholic fermentation of grape juice or "grape must" is commonly initiated by complex microbial consortia composed of oxidative, weakly fermentative and strongly fermentative species [1][2][3][4] . During the fermentation process, and dependent on the specific microbiota composition of each must, weakly fermentative yeast species such as Pichia terricola, Metschnikowia pulcherrima and Hanseniaspora uvarum are usually replaced by more strongly fermentative species such as Lachancea thermotolerans and Torulaspora delbrueckii, while Saccharomyces cerevisiae will generally complete the process when alcohol levels are high and oxygen is depleted [5][6][7][8][9][10] .…”

mentioning

confidence: 99%

Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation

Bagheri

Bauer

Cardinali

et al. 2020

Sci Rep

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Spontaneous wine fermentation is characterized by yeast population evolution, modulated by complex physical and metabolic interactions amongst various species. the contribution of any given species to the final wine character and aroma will depend on its numerical persistence during the fermentation process. Studies have primarily evaluated the effect of physical and chemical factors such as osmotic pressure, pH, temperature and nutrient availability on mono-or mixed-cultures comprising 2-3 species, but information about how interspecies ecological interactions in the wine fermentation ecosystem contribute to population dynamics remains scant. therefore, in the current study, the effect of temperature and sulphur dioxide (SO 2) on the dynamics of a multi-species yeast consortium was evaluated in three different matrices including synthetic grape juice, Chenin blanc and Grechetto bianco. The population dynamics were affected by temperature and SO 2 , reflecting differences in stress resistance and habitat preferences of the different species and influencing the production of most volatile aroma compounds. Evidently at 15 °C and in the absence of SO 2 non-Saccharomyces species were dominant, whereas at 25 °C and when 30 mg/L SO 2 was added S. cerevisiae dominated. population growth followed similar patterns in the three matrices independently of the conditions. the data show that fermentation stresses lead to an individual response of each species, but that this response is strongly influenced by the interactions between species within the ecosystem. Thus, our data suggest that ecological interactions, and not only physico-chemical conditions, are a dominant factor in determining the contribution of individual species to the outcome of the fermentation.

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“…By the end of fermentation, the microbial diversity is limited to selected microbial species [12,35]. As revealed by several studies, some species were found to decline rapidly at the initial or the middle stages of fermentation, such as Cryptococcus carnescens, Paraburkholderia terricola, Aureobasidium pullulans, and Metschnikowia pulcherrima, while others exist until the end of fermentation, including Saccharomyces cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, and Streptomyces bacillaris [44][45][46][47].…”

Section: Identification Of the Microbial Communitiesmentioning

confidence: 99%

Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication

Anagnostopoulos¹,

Kamilari²,

Tsaltas³

2019

Advances in Grape and Wine Biotechnology

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Wine is the alcoholic beverage which is the product of alcoholic fermentation, usually, of fresh grape must. Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast, and bacteria, the combination of which plays a crucial role for the quality of the final product of any grape must fermentation. In recent times, the significance of this pool of microorganisms has been acknowledged by several studies analyzing the microbial ecology of grape berries of different geographical origins, cultural practices, grape varieties, and climatic conditions. Furthermore, the microbial evolution of must during fermentation process has been overstudied. The combination of the microbial evolution along with metabolic and sensorial characterizations of the produced wines could lead to the suggestion of the microbial terroir. These aspects are today leading to open a new horizon for products such as wines, especially in the case of PDO-PGI products. The aims of this review is to describe (a) how the microbiome communities are dynamically differentiated during the process of fermentation from grape to ready-to-drink wine, in order to finalize each wine's unique sensorial characteristics, and (b) whether the microbiome could be used as a fingerprinting tool for geographical indication, based on high-throughput sequencing (HTS) technologies. Nowadays, it has been strongly indicated that microbiome analysis of grapes and fermenting musts using next-generation sequencing (NGS) could open a new horizon for wine, in the case of protected designation of origin (PDO) and protected geographical indication (PGI) determination.

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The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

Cited by 37 publications

References 33 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation

Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication

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