Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

García, Margarita Jiménez; Esteve-Zarzoso, Braulio; Crespo, Julia; Cabellos, Juan Mariano; Arroyo, Teresa

doi:10.3389/fmicb.2017.02520

Cited by 29 publications

(36 citation statements)

References 90 publications

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“…After sensory analysis, the sequential inoculation was well appreciated by tasters for its pleasant fruity (green apple, grapefruit) and floral aroma and its freshness and full-bodied on the palate. These results were corroborated by pilot scale fermentations [26].…”

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confidence: 64%

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Advances in the Study of Candida stellata

García¹,

Esteve-Zarzoso

Cabellos³

et al. 2018

Fermentation

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Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

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confidence: 64%

“…Organisms such as Candida sp. can be detected and quantified in as little as one to two hours, which is a considerable improvement on the five to 10 days necessary to develop the conventional analysis by plates [25,26].…”

Section: Methods Of Isolation and Identification Of Genus Candidamentioning

confidence: 99%

Advances in the Study of Candida stellata

García¹,

Esteve-Zarzoso

Cabellos³

et al. 2018

Fermentation

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“…Mixed simultaneous inoculations of S. cerevisiae and M. pulcherrima did not permit enough M. pulcherrima development (Varela et al 2017) limiting its influence on fermentation, as has been also described for other important non-Saccharomyces species such as Torulaspora delbueckii (Belda et al 2015). Previous works using M. pulcherrima and S. cerevisiae, in white wine sequential fermentations, showed similar population kinetics, with a significant decrease of M. pulcherrima cell viability at, (Garcia et al 2017;Sadoudietal. 2017).…”

Section: Fermentation Kineticsmentioning

confidence: 81%

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Ruíz

Belda

Beisert

et al. 2018

Appl Microbiol Biotechnol

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Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel.

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Section: Isolation and Selectionmentioning

confidence: 99%

“…It is also described as producer of ethyl isobutyrate (strawberry nuances). Improvements in fruitiness, probably favored by the increase in acidity, are typical sensory descriptors when LT is used to ferment neutral varieties [23]. Some LT strains have been used as fungal biocontrol agents in grapes and vines to inhibit the growth of Aspergillus [24].…”

Section: Introductionmentioning

confidence: 99%

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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Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

Cited by 29 publications

References 90 publications

Advances in the Study of Candida stellata

Advances in the Study of Candida stellata

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Lachancea thermotolerans Applications in Wine Technology

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