The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

Cioch-Skoneczny, Monika; Grabowski, Michał; Satora, Paweł; Skoneczny, Szymon; Klimczak, Krystian

doi:10.3390/molecules26092628

Cited by 6 publications

(4 citation statements)

References 67 publications

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“…Schizosaccharomyces pombe or Zygosaccharomyces spp. are shown in literature to effectively remove malic acid due to malo-ethanolic fermentation [41,42]. A genetically modified S. cerevisiae containing the malate transporter of S. pombe and the malic enzyme of O. oeni was shown to be effective in conducting malolactic fermentation without the addition of lactic acid bacteria [43].…”

Section: Resultsmentioning

confidence: 99%

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

et al. 2022

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In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices.

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Section: Resultsmentioning

confidence: 99%

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

et al. 2022

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“…In recent years, several authors have conducted studies on the influence of grape variety and microorganisms on the content of volatile compounds in red wines [Cañas et al, 2012;Cioch-Skoneczny et al, 2021;Englezos et al, 2018;Tristezza et al, 2016]. The grape variety affects not only varietal aromas (C13-norisoprenoids, lactones, and terpenes) but also other volatile compounds, such as higher alcohols, esters, and fatty acids [Vilanova et al, 2007].…”

Section: Introductionmentioning

confidence: 99%

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Stój¹,

Czernecki²,

Sosnowska³

et al. 2022

Pol. J. Food Nutr. Sci.

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Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by sequential inoculation with five commercial yeast strains and a commercial lactic acid bacteria (LAB) strain (induced malolactic fermentation) as well as by inoculation with five commercial yeast strains and without LAB inoculation (spontaneous malolactic fermentation). The volatile compounds were determined by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC/MS). Forty-six volatile compounds belonging to alcohols, esters, acids, aldehydes, ketones, furan compounds, sulfur compounds and volatile phenols were identified in the wines. The grape variety was the factor with a significant impact on the highest number of volatile compounds, 32 out of 46. Furthermore, 7 compounds were affected by yeast, 10 by MLF and only 3 by yeast×MLF interaction. Characteristic bands in Fourier transform infrared (FTIR) spectra were assigned to the vibrations of functional groups of volatile compounds. The whole FTIR spectra were analysed in detail; three characteristic spectral ranges such as 3650-2700, 1750-1500, and below 1500 cm -1 were shown for different classes of volatile compounds. The most remarkable spectral changes were observed for the last two areas.

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“…Together with T. delbrueckii , it has been shown to produce Beta-lyase, which is responsible for thiol production. There is evidence for reduced acetate levels [ 7 , 63 , 64 ] in contrast to increased glycerol levels in wines fermented with M. pulcherrima along with S. cerevisiae . In fact, the increased glycerol content in mixed Mp–Sc fermentations has been demonstrated to be not only due to the M. pulcherrima activity but also due to its elevated production by Sc [ 7 ].…”

Section: Ns–sc Interactionsmentioning

confidence: 99%

Understanding Wine through Yeast Interactions

Zilelidou

Nisiotou

2021

Microorganisms

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Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.

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The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

Cited by 6 publications

References 67 publications

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Understanding Wine through Yeast Interactions

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