Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

2022 ◽  
Author(s):  
Shuxun Liu ◽  
Oskar Laaksonen ◽  
Ping Li ◽  
Qing Gu ◽  
Baoru Yang
Keyword(s):  
Wine Production ◽  
Saccharomyces Yeasts

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

Application of Non-Saccharomyces Yeasts in Wine Production

2019 ◽  
pp. 75-89
Author(s):  
Santiago Benito ◽  
Javier Ruiz ◽  
Ignacio Belda ◽  
Florian Kiene ◽  
Beata Beisert ◽  
...  
Keyword(s):  
Wine Production ◽  
Saccharomyces Yeasts

scholarly journals Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

10.5772/64957 ◽  
2016 ◽  
Author(s):  
Margarita García ◽  
Braulio Esteve-Zarzoso ◽  
Teresa Arroyo
Keyword(s):  
Wine Production ◽  
Saccharomyces Yeasts

scholarly journals SELECTION OF AUTOCHThONOUS sACCHAROMYCES AND NON-sACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

2020 ◽  
Vol 1 (1) ◽  
pp. 119-124
Author(s):  
Elena Brȋnduşe ◽  
Marian Ion ◽  
Cǎtǎlina Loredana Nedelcu ◽  
Lidia Fȋciu ◽  
Adrian Pantazi
Keyword(s):  
Protease Activity ◽  
Extracellular Enzymes ◽  
Secondary Compounds ◽  
Wine Production ◽  
Selective Media ◽  
Yeast Strains ◽  
Intense Activity ◽  
Saccharomyces Yeasts ◽  
Selection Of

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.

scholarly journals The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 73 ◽  
Author(s):  
Nedret Ivit ◽  
Belinda Kemp
Keyword(s):  
Current Knowledge ◽  
Future Research ◽  
Sparkling Wine ◽  
Wine Production ◽  
Nutrient Supplementation ◽  
Saccharomyces Yeast ◽  
Sensory Profiles ◽  
The Impact ◽  
Saccharomyces Yeasts

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

scholarly journals Spontaneous fermentation in wine production as a controllable technology

10.5219/1280 ◽  
2020 ◽  
Vol 14 ◽  
pp. 692-703
Author(s):  
Radim Holešinský ◽  
Božena Průšová ◽  
Mojmír Baroň ◽  
Jaromír Fiala ◽  
Petra Kubizniakova ◽  
...  
Keyword(s):  
Hydrogen Sulphide ◽  
Growth Curves ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Zygosaccharomyces Bailii ◽  
Hanseniaspora Uvarum ◽  
Sulphide Production ◽  
Candida Sake ◽  
The Given ◽  
Saccharomyces Yeasts

This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.

scholarly journals Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 92
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Vedran Plichta ◽  
Ana Jeromel
Keyword(s):  
Impression Formation ◽  
Chemical Compounds ◽  
Color Intensity ◽  
Wine Quality ◽  
Adsorption Ability ◽  
Wine Production ◽  
Phenolic Profile ◽  
The One ◽  
Wine Color ◽  
Saccharomyces Yeasts

Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.

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