Yeast Interactions in Inoculated Wine Fermentation

Ciani, Maurizio; Capece, Angela; Comitini, Francesca; Siesto, Gabriella; Romano, P.

doi:10.3389/fmicb.2016.00555

Cited by 156 publications

(135 citation statements)

References 61 publications

Supporting

Mentioning

110

Contrasting

Unclassified

Order By: Relevance

“…Indeed, rather than co-existing passively, yeasts in fermentation display various interactions (Renault et al 2013, Jolly et al 2014, Kemsawasd et al 2015, Albergaria and Arneborg 2016, Ciani et al 2016a. Novel inoculation regimes that include the use of non-Saccharomyces yeasts generally display slower fermentation; alteration of wine composition and an increase in quality are seen to compensate for the delay.…”

Section: Yeast Interactions and Alteration Of Wine Compositionmentioning

confidence: 99%

“…Consequently, the use of a selected S. cerevisiae starter culture in the so-called inoculated fermentation has become a common oenological practice. In attempts to overcome the shortcomings of inoculation while avoiding the risks of its omission, an innovative alternative has been proposed, referred to as the mixed culture fermentation , 2016a, Jolly et al 2014. This is, however, often seen to result in overall decreased complexity and sensory uniformity of inoculated wines compared to their spontaneously fermented counterparts (Domizio et al 2007, Varela et al 2009, Jolly et al 2014, Padilla et al 2016.…”

Section: Introductionmentioning

confidence: 99%

“…In inoculated fermentations, a high density inoculum contributes to the suppression of native microflora, enabling a reliable and timely fermentation with a consistent outcome (Jolly et al 2014, Ciani et al 2016a. In this a way, non-Saccharomyces yeasts, characterised by a limited sugar consumption and sensitivity to various (a)biotic stressors (Renault et al 2013, Jolly et al 2014, Kemsawasd et al 2015, Albergaria and Arneborg 2016, contribute to the chemical and sensory properties of the wine, while the more competitive Saccharomyces yeasts ensure fermentation completion , 2016a, Jolly et al 2014, Albergaria and Arneborg 2016. In attempts to overcome the shortcomings of inoculation while avoiding the risks of its omission, an innovative alternative has been proposed, referred to as the mixed culture fermentation , 2016a, Jolly et al 2014.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Hranilović

Boss

et al. 2017

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims The choice of yeast strain(s) to conduct the fermentation can greatly affect wine chemical and sensory profile. Even though the use of non‐Saccharomyces co‐inocula to build complexity and diversify styles is increasingly in vogue, a limited number of such products are available to date, and more research is required to guide their use in the wine industry. This study evaluates the potential of commercial yeast inocula to modulate the quality of Shiraz wines at two maturity levels. Methods and Results Vinification outcomes of eight yeast treatments were compared in earlier (24°Brix) and later (29°Brix) harvested Shiraz fruit. Yeast treatments included five non‐Saccharomyces products with sequentially inoculated Saccharomyces cerevisiae, a commercial blend of non‐Saccharomyces and S. cerevisiae strains, and a S. cerevisiae inoculum. Fermentation monitoring, and comprehensive analytical profiling in terms of basic chemistry, volatile composition, phenolic measurements and descriptive sensory analysis, allowed for the comparison of the resulting wines. Both harvest date and yeast inoculation treatments had a significant impact on a range of compositional and, in turn, sensory parameters of the wines. Conclusions Certain non‐Saccharomyces sequential inoculation treatments led to increased appeal of earlier harvest wines compared to the S. cerevisiae Control. These treatments, however, were related to an increased risk of arrested fermentation in higher ripeness conditions. Significance of the Study This study contributes to a better understanding of yeast inoculum‐derived modulation of Shiraz wine quality parameters at different maturity levels.

show abstract

Section: Yeast Interactions and Alteration Of Wine Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Hranilović

Boss

et al. 2017

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

show abstract

“…Indeed, several non-Saccharomyces species have been proven to positively modify the wine chemical composition, contributing especially to the sensory properties of wines (Jolly et al, 2014;Oro et al, 2014;Lu et al, 2015;Petruzzi et al, 2017a). However, the growth of certain non-Saccharomyces strains in grape musts can cause the development of antagonistic interactions among yeasts and lead to an excessive accumulation of several undesirable metabolites, such as acetic acid, ethyl acetate, aldehyde and acetoin (Medina et al, 2012;Ciani et al, 2016;Liu et al, 2017), and other phenotypic properties in some cases also characteristic to S. cerevisiae strains from alcoholic beverages . Some non-Saccharomyces species even exhibit low fermentation power and rate, as well as low ethanol and SO 2 resistance (Medina et al, 2012;Tristezza et al, 2013;Alonso et al, 2015).…”

Section: Product Innovationmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

View full text Add to dashboard Cite

Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

show abstract

“…Other metabolites as medium-chain fatty acids and high amounts of acetic acid can negatively affect the growth of a co-fermenting yeast species [29]. Cell-to-cell contact as well as oxygen availability appears to be also involved in the interactions between S. cerevisiae and other nS species [30].…”

Section: Interaction With Other Microorganismsmentioning

confidence: 99%

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Miranda-Castilleja¹,

Tapia²,

Arvizu-Medrano³

et al. 2017

Yeast - Industrial Applications

View full text Add to dashboard Cite

Criteria to select autochthonous yeast strains for their use in fermented beverages include their ability to dominate the media and to enhance desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off-odors. One of the key features in yeast selection is its Implantation, surpassing different stresses, and its fermentation performance, which requires setting up the process and monitoring it, involving important amount of resources. Methods to evaluate the tolerance of yeast strains are usually based in the qualitative measure of the growth of the microorganism in a medium containing the limiting compound after a specific time of incubation. However, studying strain growth through optical density measurements permits to estimate quantitative and comparable parameters providing an insight into the fitness of the cell to certain environment, lag phase duration, growth rate, and maximum population, among others. In the last decades, cultureindependent methods have been used to evaluate the dynamic of microbial populations during fermentative process. In this chapter, a review of recent advances in the selection of fermentative yeasts as well as the utilization of kinetic evaluation and molecular strategies in conditions associated with fermented beverage for selecting yeast strains is presented.

show abstract

Yeast Interactions in Inoculated Wine Fermentation

Cited by 156 publications

References 61 publications

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Microbial Resources and Innovation in the Wine Production Sector

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Contact Info

Product

Resources

About