Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Englezos, Vasileios; Rantsiou, Kalliopi; Cravero, Francesco; Torchio, Fabrizio; Pollon, Matteo; Fracassetti, Daniela; Ortiz‐Julien, Anne; Gerbi, Vincenzo; Rolle, Luca Giorgio Carlo; Cocolin, Luca Simone

doi:10.1016/j.foodchem.2018.03.018

Cited by 66 publications

(66 citation statements)

References 34 publications

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“…The absolute amount of acetic acid is comparable with that produced by Saccharomyces species, which is in accordance with some earlier results ( 9 ). Considering the limited fermentation ability of S. bacillaris , the acetic acid yield is not problematic since this species is not used in pure culture but in mixed fermentation ( 15 , 16 ).…”

Section: Resultsmentioning

confidence: 99%

“…The conventional wine yeasts, S. cerevisiae and S. uvarum are well-characterized from this aspect ( 13 , 14 ), but S. bacillaris along with other non-conventional yeasts have only recently been in the focus of wine research (e.g. 15 , 16 ). Going one step further, a relevant question is how an extreme sugar concentration can modify the above-described character of different wine yeasts.…”

Section: Introductionmentioning

confidence: 99%

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Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Horváth

Sárdy

Kellner

et al. 2020

Food technol. biotechnol. (Online)

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Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Horváth

Sárdy

Kellner

et al. 2020

Food technol. biotechnol. (Online)

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“…For volatile compounds, mixed fermentations led to a reduction of ethyl acetate, which may be a compound responsible for wine deterioration above certain limits. Interestingly, Sauvignon blanc wines, fermented by mixed cultures, contained significantly higher levels of esters and thiols, both considered positive aromatic attributes [57].…”

Section: Starmerella Bacillaris/candida Zemplinina: Wine Biological Amentioning

confidence: 99%

“…(xix) S. bacillaris show fructophilic, cryotellerant, and osmophylic characters of interest for the winemakers [55]. (x) Sauvignon blanc wines fermented by mixed cultures (S. bacillaris and S. cerevisiae) contained significantly higher levels of thiols [57].…”

Section: Wines Biological Acidity Modulation By Nonconventional Yeastsmentioning

confidence: 99%

“…Additionally, sequential inoculations of Starmerella bacillaris and S. cerevisiae possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes [57]. The volatile profile of Chardonnay, Muscat, Riesling, and Sauvignon blanc white wines, fermented with sequential inoculation of Starmerella bacillaris and S. cerevisiae, were studied by Englezos and coworker in 2018 [57]. Mixed fermentations with both these strains affected the chemical composition of wines by modulating various metabolites of oenological interest.…”

Section: Starmerella Bacillaris/candida Zemplinina: Wine Biological Amentioning

confidence: 99%

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Use of Nonconventional Yeasts for Modulating Wine Acidity

Vilela

2019

Fermentation

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In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.

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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Ruíz

Kiene

Belda

et al. 2019

Appl Microbiol Biotechnol

Self Cite

127

118

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Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.

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Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Cited by 66 publications

References 34 publications

Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Use of Nonconventional Yeasts for Modulating Wine Acidity

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

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