Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

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Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Food Chemistry ◽

10.1016/j.foodchem.2012.01.024 ◽

2012 ◽

Vol 133 (2) ◽

pp. 284-292 ◽

Cited By ~ 32

Author(s):

José Manuel Álvarez-Pérez ◽

Eva Campo ◽

Felipe San-Juan ◽

Juan José R. Coque ◽

Vicente Ferreira ◽

...

Keyword(s):

Yeast Strains ◽

Autochthonous Yeast

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Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

International Journal of Microbiology ◽

10.1155/2014/897428 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 19

Author(s):

Mariana Tristezza ◽

Lorenagostina Fantastico ◽

Cosimo Vetrano ◽

Gianluca Bleve ◽

Daniela Corallo ◽

...

Keyword(s):

Fermentation Process ◽

Southern Italy ◽

Starter Cultures ◽

Microbial Biodiversity ◽

Natural Fermentation ◽

Yeast Strains ◽

Autochthonous Yeast ◽

Indigenous Yeasts ◽

Laboratory Assay

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

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Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

Foods ◽

10.3390/foods8100453 ◽

2019 ◽

Vol 8 (10) ◽

pp. 453 ◽

Cited By ~ 5

Author(s):

Grieco ◽

Carluccio ◽

Giovinazzo

Keyword(s):

Saccharomyces Cerevisiae ◽

Antioxidant Activity ◽

Abiotic Factors ◽

Vascular Inflammation ◽

Starter Cultures ◽

Grape Seeds ◽

Yeast Strains ◽

Polyphenolic Composition ◽

Culture Model ◽

Autochthonous Yeast

Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.

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Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions

Fermentation ◽

10.3390/fermentation4030077 ◽

2018 ◽

Vol 4 (3) ◽

pp. 77 ◽

Cited By ~ 4

Author(s):

Jennifer Kelly ◽

Fei Yang ◽

Lisa Dowling ◽

Canan Nurgel ◽

Ailin Beh ◽

...

Keyword(s):

Commercial Application ◽

Local Alignment ◽

Red Pigment ◽

Wine Production ◽

Flame Ionization ◽

Yeast Strains ◽

Saccharomyces Bayanus ◽

Autochthonous Yeast ◽

Search Tool ◽

Cool Climate

This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharomyces bayanus, and then subsequently used in fermentations using partially dehydrated or control grapes. Wine grapes were dried to 28.0°Brix from the control grapes at a regular harvest of 23.0°Brix. Both the partially dehydrated and control grapes were then vinified with each of two yeast strains, S. bayanus CN1 and S. cerevisiae EC1118, which is a common yeast used for making wine from partially dehydrated grapes. Chemical analysis gas chromatography-flame ionization detector (GC-FID) and enzymatic) of wines at each starting sugar level showed that CN1 produced comparable ethanol levels to EC1118, while producing higher levels of glycerol, but lower levels of oxidative compounds (acetic acid, ethyl acetate, and acetaldehyde) compared to EC1118. Yeast choice impacted the wine hue; the degree of red pigment coloration and total red pigment concentration differed between yeasts. A sensory triangle test (n = 40) showed that wines made from different starting sugar concentrations and yeast strains both differed significantly. This newly identified S. bayanus strain appears to be well-suited for this style of wine production from partially dehydrated grapes by reducing the oxidative compounds in the wine, with potential commercial application for cool climate wine regions.

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Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Applied Sciences ◽

10.3390/app11136135 ◽

2021 ◽

Vol 11 (13) ◽

pp. 6135

Author(s):

Fidanka Ilieva ◽

Kire Petrov ◽

Sanja Kostadinović Veličkovska ◽

Natasa Gunova ◽

Violeta Dimovska ◽

...

Keyword(s):

Yeast Strain ◽

Fermentation Process ◽

Cabernet Sauvignon ◽

Color Intensity ◽

Alcohol Content ◽

Yeast Strains ◽

Autochthonous Yeast ◽

Commercial Yeast ◽

Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

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1H NMR-Based Metabolomic Approach for Understanding the Fermentation Behaviors of Wine Yeast Strains

Analytical Chemistry ◽

10.1021/ac802305c ◽

2009 ◽

Vol 81 (3) ◽

pp. 1137-1145 ◽

Cited By ~ 69

Author(s):

Hong-Seok Son ◽

Geum-Sook Hwang ◽

Ki Myong Kim ◽

Eun-Young Kim ◽

Frans van den Berg ◽

...

Keyword(s):

1H Nmr ◽

Wine Yeast ◽

Yeast Strains ◽

Metabolomic Approach

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The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Fermentation ◽

10.3390/fermentation5030070 ◽

2019 ◽

Vol 5 (3) ◽

pp. 70 ◽

Cited By ~ 5

Author(s):

Çelik ◽

Erten ◽

Cabaroglu

Keyword(s):

Saccharomyces Cerevisiae ◽

Grape Juice ◽

Isoamyl Acetate ◽

Sensory Properties ◽

Ethyl Esters ◽

Sensory Profile ◽

Ethyl Hexanoate ◽

Physicochemical Composition ◽

Yeast Strains ◽

Autochthonous Yeast

Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.

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