The microbial dynamics of wine fermentation

Impact of Grape Temperature at Pressing on Organic Acids and Oenological Characteristics of Méthode Cap Classique Wines

“…sour, sharp, tart, vinegar aroma, metallic and fresh) and their overall contribution to wine acidity (Mato et al, 2005). These acids are also fundamental for monitoring aspects of spoilage, ageing, and alcoholic and malolactic fermentation (Bisson et al, 2015). Malic, citric and tartaric acids are the main acids derived from grapes, whereas acids such as pyruvic, succinic and acetic are derived from fermentation (Volschenk et al, 2006).…”

Inter-Kingdom Modification of Metabolic Behavior: [GAR+] Prion Induction in Saccharomyces cerevisiae Mediated by Wine Ecosystem Bacteria

“…Several properties of S. cerevisiae enable dominance of grape juice fermentation including rapid depletion of nutrients and molecular oxygen, narrowing of the niche of the juice by changes in the redox status, decrease in pH and production of ethanol, and the production of inhibitory compounds. Nitrogen is the most limiting growth nutrient in grape juice (Ingledew and Kunkee, 1985;Butzke, 1998;Bisson, 1999;Hagen et al, 2008;Bisson and Walker, 2015;Albergaria and Arneborg, 2016) and S. cerevisiae is able to deplete amino acids and ammonium generally within a few to 24 h of being in juice, depending upon the initial cell concentration (Monteiro and Bisson, 1991;Pinu et al, 2014;Gutiérrez et al, 2016). Under these conditions S. cerevisiae uncouples nitrogen uptake from cell growth (Gutiérrez et al, 2016) and this ability to rapidly deplete nitrogen from the environment is thought to be critical to dominance of those environments (Bisson and Walker, 2015;Albergaria and Arneborg, 2016).…”

“…The depletion of oxygen rather than the production of ethanol has been shown to be a critical factor in loss of viability of non-Saccharomyces yeasts present on berry surfaces (Holm Hansen et al, 2001). The fermentative environment becomes rapidly chemically reduced making it challenging for microbes that obtain energy mainly from partial oxidation reactions (the acetic acid bacteria) (Matsushita et al, 2005;Deppenmeier and Ehrenreich, 2009) to thrive as well (Bisson and Walker, 2015). S. cerevisiae was found to grow at lower redox potentials than many other yeast species (Visser et al, 1990) and the rapid reduction in redox potential seen in grape juice may reflect the use of metabolism to create a more limiting environment for other organisms by Saccharomyces.…”

“…S. cerevisiae was found to grow at lower redox potentials than many other yeast species (Visser et al, 1990) and the rapid reduction in redox potential seen in grape juice may reflect the use of metabolism to create a more limiting environment for other organisms by Saccharomyces. S. cerevisiae also produces inhibitory compounds that can be also considered dominance factors: antimicrobial peptides (Comitini et al, 2005;Osbourne and Edwards, 2007;Albergaria et al, 2010;Nehme et al, 2010;Branco et al, 2014), fatty acids (Lafon-Lafourcade et al, 1984), and sulfur dioxide (Hinze and Holzer, 1985;Boulton et al, 1996;Bisson and Walker, 2015). Additional inhibitory compounds have been found to be present although not yet identified chemically (Pérez-Nevado et al, 2006;Wang et al, 2016).…”

“…Uptake of amino acids is energy-requiring (Boulton et al, 1996) and ATP is also needed to generate and sustain a strong proton motive force across the plasma membrane enabling depletion of other nutrients such as oxygen. This ability to rapidly shift to fermentative energy generation is important in the inhibition of competing microorganisms and dominance of the fermentation (Bisson and Walker, 2015).…”