Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

Hu, Kai; Jin, Guojie; Xu, Yan; Tao, Yong-Sheng

doi:10.1016/j.foodres.2018.03.037

Cited by 88 publications

(66 citation statements)

References 44 publications

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“…The selected H. uvarum strains showed a preference for fructose consumption and produced high levels of glycerol in our studies. The results obtained are in agreement with previous reports demonstrating that selected H. uvarum strains in mixed fermentation with S. cerevisiae increased the production of primary metabolites, such as glycerol and acetaldehyde, as well as the secondary metabolites, including terpenes, C13-norisoprenoids, acetate esters, ethyl esters, and fatty acids [22,23]. In agreement with previous studies [11], M. pulcherrima strains exhibited a preference for glucose and produced high levels of glycerol (6-8 g/L).…”

Section: Technological Characterization Of Selected Non-saccharomycessupporting

confidence: 92%

“…In recent years, several studies have made major advances to characterize the native yeast population involved in wine production, mostly to understand the ecology, physiology, biochemistry and molecular biology of Saccharomyces and non-Saccharomyces species [2]. Recent studies have demonstrated the potential of non-Saccharomyces species to enhance wines aromatically and to increase their organoleptic complexity, mostly in mixed or sequential inoculations with S. cerevisiae [11,21,22,26,[42][43][44][45][46][47][48][49]. Besides increasing wine organoleptic complexity, some non-Saccharomyces species, such as L. thermotolerans, M. pulcherrima, and T. delbrueckii, were previously associated with pigment stabilization through the formation of metabolic precursor compounds [50].…”

Section: Genetic Diversity Within Non-saccharomyces Species Isolated mentioning

confidence: 99%

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Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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Section: Technological Characterization Of Selected Non-saccharomycessupporting

confidence: 92%

Section: Genetic Diversity Within Non-saccharomyces Species Isolated mentioning

confidence: 99%

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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“…This indicates that, in traditional fermentations, the Hanseniospora genus notably influences alcoholic fermentations during the first phase until alcohol levels of about 4% are reached. At these levels, most Hanseniospora strains cannot survive due to their low tolerance to ethanol [127]. In combination with S. cerevisiae, which properly ends alcoholic fermentation, strains of the Hanseniospora genus can positively influence wine quality [9,126].…”

Section: Hanseniasporamentioning

confidence: 99%

“…The Hanseniaspora genus is an interesting source of enzymes for modern winemaking challenges [125]. The most remarkable enzymatic activity is reported for β-glucosidase [127], β-xylosidase [128], glycolytic, and protease [123,129].…”

Section: Hanseniasporamentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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“…Lactic acid fermentation can not only change the flavor of beverages, but also effectively maintain the nutrition and safety of vegetables. Yeast is widely used in the production of fermented wines and distilled spirits and can produce a series of trace volatile flavour metabolites (Hu et al, 2018). The fermentation of purple cabbage, carrots and tomatoes with lactic acid bacteria can effectively reduce the unpleasant odor of cabbage and improve the flavor of vegetable juice.…”

Section: Introductionmentioning

confidence: 99%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Dxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value.

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Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

Cited by 88 publications

References 44 publications

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

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