Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines

Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.

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Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

Fermentation ◽

10.3390/fermentation7030183 ◽

2021 ◽

Vol 7 (3) ◽

pp. 183

Author(s):

Pilar Blanco ◽

David Castrillo ◽

María José Graña ◽

María José Lorenzo ◽

Elvira Soto

Keyword(s):

Hydrolytic Enzymes ◽

Nw Spain ◽

Wine Quality ◽

Alcohol Content ◽

Yeast Strains ◽

Sequential Fermentation ◽

Genetic Techniques ◽

Pichia Kluyveri ◽

Positive Effect ◽

Saccharomyces Yeasts

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.

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Kajian Mutu Wine Coffee Arabika Gayo

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.5426 ◽

2018 ◽

Vol 3 (4) ◽

pp. 822-829

Author(s):

Achmad Dairobbi ◽

Irfan Irfan ◽

Ismail Sulaiman

Keyword(s):

Sampling Method ◽

Sugar Content ◽

Complex Compounds ◽

Ash Content ◽

Closed Space ◽

Alcohol Content ◽

Fermentation Time ◽

Purposive Sampling ◽

High Sugar Content

Buah kopi memiliki kandungan gula tinggi yang dapat diproses dengan cara fermentasi alami. Fermentasi kopi arabika bertujuan untuk mengurangi rasa pahit dan meningkatkan citarasa kopi. Senyawa-senyawa kompleks pada kopi fermentasi akan meningkatkan mutu kopi. Penelitian ini menggunakan metode survey purposive sampling, yaitu cara pengambilan sampel berdasarkan pertimbangan tertentu dan disesuaikan dengan ketersediaan produsen wine coffee. kadar air wine coffee rata-rata 9.08% (SNI), kadar abu rata-rata 4.5% (SNI) dan kadar alkohol 0%. Dari 6 sampel wine coffee yang di analisis, total skor terbaik uji deskriptif ditunjukkan pada sampel E yaitu 83,75 dan sampel F yaitu 83,00. Secara keseluruhan, 6 sampel wine coffee di Kabupaten Aceh Tengah terdapat perbedaan pada lamanya waktu fermentasi wine coffee yang dibutuhkan. Hal ini dibuktikan pada sampel E yaitu proses pembuatan wine coffee dilakukan dengan waktu fermentasi 7-10 hari pada suhu secara natural di dalam ruang tertutup. Abstract: Coffee fruit has a high sugar content that can be processed by natural fermentation. Fermented arabica coffee aims to reduce bitterness and improve coffee flavor. The complex compounds in fermented coffee will improve the quality of coffee. This research uses survey purposive sampling method, that is the way of sampling based on certain consideration and adjusted with the availability of wine coffee producer. Water wine coffee average 9.08% (SNI), average ash content of 4.5% (SNI) and alcohol content 0%. From 6 samples of analyzed wine coffee, the best total score of descriptive test is shown on sample E that is 83,75 and sample F is 83,00. Overall, 6 samples of wine coffee in Aceh Tengah District have differences in the duration of fermentation of the required coffee. This is evidenced in the sample E is the process of making wine coffee is done with a fermentation time of 7-10 days at a temperature naturally in a closed space.

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Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour

Beverages ◽

10.3390/beverages4040082 ◽

2018 ◽

Vol 4 (4) ◽

pp. 82 ◽

Cited By ~ 6

Author(s):

Tamara Bucher ◽

Kristine Deroover ◽

Creina Stockley

Keyword(s):

Alcohol Consumption ◽

Narrative Review ◽

Consumer Perception ◽

Alcohol Content ◽

Wine Consumption ◽

Reduce Alcohol Consumption ◽

Alcohol Related Harm ◽

Low Alcohol ◽

Related Harm

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.

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

Romanian journal of Horticulture ◽

10.51258/rjh.2020.16 ◽

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.

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Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Ciência Rural ◽

10.1590/0103-8478cr20190622 ◽

2020 ◽

Vol 50 (6) ◽

Author(s):

Lorena Quincozes ◽

Ângela Rossi Marcon ◽

Fernanda Rodrigues Spinelli ◽

Marcos Gabbardo ◽

Daniel Pazzini Eckhardt ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Sugar Content ◽

Isoamyl Acetate ◽

Sensory Properties ◽

Volatile Acidity ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Ethyl Decanoate ◽

Saccharomyces Yeasts

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

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Mechanical harvesting optimization and postharvest treatments to improve wine quality

OENO One ◽

10.20870/oeno-one.2010.44.2.1461 ◽

2010 ◽

Vol 44 (2) ◽

pp. 101

Author(s):

Giuseppe Arfelli ◽

Elisa Sartini ◽

F. Bordini ◽

Claudio Caprara ◽

Fabio Pezzi

Keyword(s):

Negative Influence ◽

Lower Amount ◽

Antioxidant Compounds ◽

Wine Quality ◽

Wine Composition ◽

Postharvest Treatment ◽

Postharvest Treatments ◽

Mechanical Harvester ◽

Harvesting Costs

Aims: The aim of this work was to verify the influence of mechanical harvesting and postharvest treatments on wine composition.Methods and results: Trials were carried out in triplicate on cv. Montuni grapes. The estimated best setting frequency for the mechanical harvester was 410 shakes/min. Comparing hand-picked and mechanically harvested grapes, the reduced extract and pH results were lower for the hand-picked grapes, showing a more evident berry breakage caused by the mechanical harvester. The wines obtained from mechanically harvested grapes had a lower phenolic compound content than wines produced with hand-picked grapes, indicating that oxidation phenomena occurred; the trend for postharvest treated grapes was different. The significantly lower amount of higher alcohols in the hand-picked grapes trial than in the mechanically harvested ones could be explained by a lower amount of their precursors and oxygen in musts. The sensory differences among the trials were significant for some parameters, but an overall view of the data suggested that the differences were not remarkable and all the wines were good.Conclusion: Postharvest treatments reduce the loss of natural antioxidant compounds found in wines produced from mechanically harvested grapes. Mechanical harvesting does not have a negative influence on wine composition if matched with the proper vineyard characteristics, machine settings and postharvest treatments. The typicality of Montuni wine is maintained in the cases of grapes harvested mechanically with, but also without, any postharvest treatment. The use of these treatments is otherwise useful to obtain wines with a better stability.Significance and impact of the study: With respect to mechanical harvesting, this study highlights the importance of maintaining and/or improving the quality of mechanically harvested grapes containing the harvesting costs.

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Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

Applied Sciences ◽

10.3390/app11020801 ◽

2021 ◽

Vol 11 (2) ◽

pp. 801

Author(s):

Angela Capece ◽

Deborah De Fusco ◽

Rocchina Pietrafesa ◽

Gabriella Siesto ◽

Patrizia Romano

Keyword(s):

Alcoholic Beverages ◽

Utilization Rate ◽

Market Demand ◽

Mixed Fermentation ◽

Zygosaccharomyces Bailii ◽

Ethanol Content ◽

Organoleptic Characteristics ◽

Low Alcohol ◽

Saccharomyces Yeasts

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.

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

Fermentation ◽

10.3390/fermentation5030054 ◽

2019 ◽

Vol 5 (3) ◽

pp. 54 ◽

Cited By ~ 16

Author(s):

Benito ◽

Calderón ◽

Benito

Keyword(s):

Quality Parameters ◽

Quality Improvements ◽

Wine Quality ◽

Yeast Strains ◽

Fermentation Quality ◽

Pichia Kluyveri ◽

Near Future ◽

Interesting Species ◽

Spoilage Microorganisms

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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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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Prospects of using non- in winemaking

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2021.23.2.014 ◽

2021 ◽

pp. 190-200

Author(s):

И.В. Пескова

Keyword(s):

Climate Change ◽

Sugar Content ◽

Wine Aroma ◽

High Ability ◽

Candida Spp ◽

Alcohol Content ◽

Promising Alternative ◽

Organoleptic Characteristics ◽

Metabolic Products

Изменение климата приводит к повышению содержания сахара в виноградном сусле, снижению концентрации органических кислот, прекурсоров ароматобразующих веществ и т.д. и, как следствие, к повышение содержания алкоголя, нарушению баланса вкуса и искажению аромата вина и другие проблемы. Технологические подходы, предлагаемые для их решения, хотя и позволяют достичь цели, но часто негативно влияют на качество вина. Перспективной альтернативой является использование микроорганизмов, не относящихся к Saccharomyces , продукты метаболизма которых - глицерин, кислоты, маннопротеины, полисахариды и др. - оказывают влияние на органолептические характеристики вина. Так, использование дрожжей Candida spp., Metschnikowia spp., Lachancea spp. способствует снижению содержания этанола в винах на 1,5-2,0% об. Hansensiaspora spp., Pichia spp., Starmerella spp., Torulaspora spp. и др. отличаются высокой способностью к синтезу глицерина и полисахаридов. Использования консорциума дрожжей Saccharomyces и не- Saccharomyces для брожения сусла приводит к усилению ароматических и вкусовых характеристик вин. Отмечено, что среди не сахаромицетов присутствуют организмы, синтезирующие малые количества уксусной кислоты и ацетальдегида, что благоприятно влияет на качество получаемых вин. Настоящая работа является результатом систематизации информации, касающейся некоторых аспектов использования дрожжей несахаромицетов в винодельческой промышленности, их влияния на химический состав вин. Climate change leads to an increase in the sugar content of grape must, a decrease in the concentration of organic acids, precursors of aroma-producing substances, etc. and, as a consequence, to an increase in the alcohol content, flavor imbalance and distortion of wine aroma and other problems. Even though technological approaches proposed for solution allow to achieve the goal, they often negatively affect the quality of wine. A promising alternative is using of non- Saccharomyces microorganisms with their metabolic products - glycerin, acids, mannoproteins, polysaccharides, etc. affecting the organoleptic characteristics of wine. So, using of yeast Candida spp., Metschnikowia spp., Lachancea spp. helps to reduce ethanol content in wines by 1.5-2.0% by volume. Hansensiaspora spp., Pichia spp., Starmerella spp., Torulaspora spp. and others are distinguished by a high ability to synthesize glycerin and polysaccharides. Using of yeast consortium of Saccharomyces and non- Saccharomyces for must fermentation leads to an increase in the aroma and flavor characteristics of wines. It was noted that among the non-saccharomycetes there are organisms that synthesize small amounts of acetic acid and acetaldehyde, favorably affecting the quality of wines obtained. This work is the result of information systematization concerning some aspects of using non-Saccharomyces in winemaking industry, their effect on the chemical composition of wines.

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