Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Fresno, Juan Manuel Del; Morata, Antonio; Loira, Iris; Bañuelos, María Antonia; Escott, Carlos; Benito, Santiago; Chamorro, Carmen González; Suárez-Lepe, José Antonio

doi:10.1007/s00217-017-2920-4

Cited by 45 publications

(71 citation statements)

References 29 publications

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“…The selection of appropriate strains can increase the formation of vitisins during fermentation, but it does not seem that LT is a good promoter for fermentative formation of vitisins. Similar results have been published for the formation of vinylphenolic pyranoanthocyanins [39,40], so probably most of the LT strains do not express hydroxycinnamate decarboxylase activity. Concerning the formation of polymeric pigments, sequential fermentations of LT with S. cerevisiae and especially with S. pombe favors the formation of malvidin-3-glucoside-ethyl-catechin dimer [40] ( Table 2).…”

Section: Effect On Wine Colorsupporting

confidence: 84%

“…The correlation between the excretion of these metabolites by S. cerevisiae strains and the subsequent condensation with malvidin-3-O-glucoside has been previously reported [63]. Not significant effects on the formation of vitisins have been observed when LT has been used in sequential fermentations with S. cerevisiae [39,40]. Some improvements can be seen when LT is used sequentially with S. pombe, but this is due to the contribution of this last yeast.…”

Section: Effect On Wine Colormentioning

confidence: 78%

“…LT is unable to entirely ferment a grape must as said, reaching maximum ethanol concentrations around 9% v/v, even when especially selected yeasts are used. So, it is necessary to use sequential or mixed fermentations with S. cerevisiae [7,12] or S. pombe [39,40] to get completely dry wines without residual sugars. The use of an inoculation ratio log7:log3 cfu/mL (LT/S.…”

Section: Biotechnological Application: Wine Acidificationmentioning

confidence: 99%

“…Sequential fermentations of LT with S. pombe produce similar concentrations than with S. cerevisiae (40-50 mg/L, [40]). It is an interesting yeast to control volatile acidity produced by S. pombe to make full fermentations in absence of S. cerevisiae [39]. The production of ethyl lactate is moderate in sequential fermentations with S. cerevisiae (7-8 mg/L) and in mixed fermentations with S. pombe (8-32 mg/L) [39,40].…”

Section: Metabolic Profile and Influence On Wine Aroma And Flavormentioning

confidence: 99%

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Lachancea thermotolerans Applications in Wine Technology

et al. 2018

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Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or short clusters. It is a teleomorph yeast with 1-4 spherical ascospores and it is characterized by a low production of volatile acidity that helps to control global acetic acid levels in mixed or sequential inoculations with either S. cerevisiae or other non-Saccharomyces species. It has a medium fermentative power, so it must be used in sequential or mixed inoculations with S. cerevisiae to get dry wines. It shows a high production of lactic acid able to affect strongly wine pH, sometimes decreasing wine pH by 0.5 units or more during fermentation. Most of the acidification is produced at the beginning of fermentation facilitating the effect in sequential fermentations because it is more competitive at low alcoholic degree. This application is especially useful in warm areas affected by climatic change. pH reduction is produced in a natural way during fermentation and prevents the addition of tartaric acid, that produces tartrate precipitations, or the use of cation exchangers resins highly efficient reducing pH but with undesirable effects on wine quality. Production of lactic acid is done from sugars thus reducing slightly the alcoholic degree, especially in strains with high production of lactic acid. Also, an improvement in the production of 2-phenylethanol and glycerol has been described.Fermentation 2018, 4, 53 2 of 12 necessary a minimum of 200 mg/L of YAN (yeast assimilable nitrogen) to avoid sluggish or stuck fermentations [7]. Serine as N-source also has shown an improvement in the fermentation performance of LT [8]. Strains of LT can express the following extracellular enzymatic activities with effect in wine aroma or phenol extraction: Esterase, Esterase-Lipase, ß-glucosidase, Pectinase, Cellulase, Xylanase, Glucanase [9].Fermentation 2018, 4, x 2 of 12 LT is able to ferment glucose and sucrose [5] and weakly galactose. It shows variable capacity to ferment maltose, trehalose and raffinose [6]. Nitrogen nutrition is similar to S. cerevisiae being necessary a minimum of 200 mg/L of YAN (yeast assimilable nitrogen) to avoid sluggish or stuck fermentations [7]. Serine as N-source also has shown an improvement in the fermentation performance of LT [8]. Strains of LT can express the following extracellular enzymatic activities with effect in wine aroma or phenol extraction: Esterase, Esterase-Lipase, ß-glucosidase, Pectinase, Cellulase, Xylanase, Glucanase [9].

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Section: Effect On Wine Colorsupporting

confidence: 84%

Section: Effect On Wine Colormentioning

confidence: 78%

Section: Biotechnological Application: Wine Acidificationmentioning

confidence: 99%

Section: Metabolic Profile and Influence On Wine Aroma And Flavormentioning

confidence: 99%

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Lachancea thermotolerans Applications in Wine Technology

et al. 2018

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“…Mixed fermentations with Metschnikowia pulcherrima and S. cerevisiae significantly decreased volatile acidity and total acidity of the final wines and showed a positive correlation with mediumchain fatty acids, 2-phenyl ethanol and isoamyl acetate production . Mixed and sequential fermentations (first the non-Saccharomyces yeast then S. cerevisiae) carried out with Lachancea thermotolerans and an S. cerevisiae starter showed a reduction in the volatile acidity and an increase in total acidity, glycerol, 2-phenyl ethanol, ethyl lactate, diacetyl and polysaccharides content Gobbi et al, 2013;Del Fresno et al, 2017). The use of Torulaspora delbrueckii in mixed fermentations with S. cerevisiae resulted in an enhancement of the 2-phenyl ethanol and polysaccharides content and a significant reduction in the volatile acidity .…”

Section: Introductionmentioning

confidence: 99%

Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

et al. 2020

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Aim: In this work, seven strains of Starmerella bacillaris were analysed for their ability to release polysaccharides during alcoholic fermentation (AF), both in single-strain and in sequential AF together with Saccharomyces cerevisiae.Methods and Results: A synthetic polysaccharide-free must was used to characterise the mannoproteins (MPs) released. The MPs were quantified, characterised in terms of carbohydrate composition, and tested to assess their ability to reduce protein and tartrate instabilities and their ability to affect the foaming properties of wine.Conclusions: All the tested strains in sequential AF increased the total MPs production. Moreover, the strains affected the MPs properties in different ways regarding tartaric and protein stabilities. The MPs released in sequential AF by some S. bacillaris strains showed a significant effect on protein stabilisation and tartaric stability. An effect on the foamability was found for MPs obtained in single-strain AFs of S. bacillaris.Significance and impact of the study: An improvement in wine stability can be achieved using the sequential AF.

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The influence of selected indigenous yeasts on Pinot Noir wine colour properties

et al. 2021

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BACKGROUND: The use of indigenous selected starters in winemaking is gaining interest due to certain advantages for the sensory quality of the wine. The present work shows the results of a laboratory experiment in which the influence of selected indigenous yeasts on the colour characteristics of Pinot Noir was studied with the use of high hydroxycinnamate decarboxylase activity yeasts. Pichia guilliermondii ZIM624 and Wickerhamomyces anomalus S138 yeasts were used in sequential fermentation with two strains of Saccharomyces cerevisiae, the native ZIM2180 strain and commercial Fermol Premier Cru (FPC).RESULTS: In co-inoculation fermentations, non-Saccharomyces yeasts decreased colour intensity (on average by 25.5%). In wines fermented with ZIM624, the concentration of vinylphenolic pyranoanthocyanins increased (average concentration 1.5 mg L −1 ). However, vitisin concentration was significantly higher in S138 + FPC fermentation (1.3 mg L −1 and an average of 0.9 mg L −1 , respectively). Pinot Noir wines fermented with only ZIM2180 and sequential inoculation of ZIM624 + ZIM2180 resulted in significantly higher colour intensity (6.1 ± 0.0 AU and 4.4 ± 0.0 AU, respectively) and lower wine hue parameters compared to other wines. Sensory evaluation also showed that both wines had the highest perceived colour intensity and purple colour suggesting improvement in wine quality parameters. CONCLUSIONS:The results confirmed that selected indigenous starters made out of Saccharomyces and non-Saccharomyces yeasts can alter Pinot Noir wine colour parameters and improve wine colour properties. Those yeasts properties should be investigated prior to the development of new commercial starters but also be considered in large scale spontaneous fermentations of low colour intensity red wines like Pinot Noir.

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Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Cited by 45 publications

References 29 publications

Lachancea thermotolerans Applications in Wine Technology

Lachancea thermotolerans Applications in Wine Technology

Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

The influence of selected indigenous yeasts on Pinot Noir wine colour properties

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