Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines

ABSTRACT The effects of climate change on wine include high-alcohol content, low acidity and aroma imbalance. The potential of several non-Saccharomyces wine yeasts to mitigate these effects was evaluated by sequential fermentation of Treixadura grape must. Fermentations with only Saccharomyces cerevisiae ScXG3 and a spontaneous process were used as control assays. All yeast strains were obtained from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (EVEGA), Galicia, Spain. Fermentation kinetics as well as yeast dynamics and implantation ability varied depending on inoculated yeasts. In addition, the results showed significant differences in the chemical composition of wine. Starmerella bacillaris 474 reduced the alcohol content (1.1% vol) and increased the total acidity (1.2 g L−1) and glycerol of wines. Fermentation with Lachancea thermotolerans Lt93 and Torulaspora delbrueckii Td315 also decreased the alcohol content, although to a lesser extent (0.3% and 0.7% vol, respectively); however, their effect on wine acidity was less significant. The wines also differed in their concentration of volatile compounds and sensory characteristics. Thus, wines made with Metschnikowia fructicola Mf278 and S. cerevisiae ScXG3 had higher content of esters, acetates and some acids than other wines, and were most appreciated by tasters due to their fruity character and overall impression.

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

BIO Web of Conferences ◽

10.1051/bioconf/20191502031 ◽

2019 ◽

Vol 15 ◽

pp. 02031 ◽

Cited By ~ 2

Author(s):

A. Grazia ◽

A. Pietrafesa ◽

A. Capece ◽

R. Pietrafesa ◽

G. Siesto ◽

...

Keyword(s):

Sugar Content ◽

Negative Influence ◽

Wine Quality ◽

Alcohol Content ◽

Grape Must ◽

Promising Strategy ◽

Yeast Strains ◽

Low Alcohol ◽

Saccharomyces Yeasts

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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Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Molecules ◽

10.3390/molecules23092353 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2353 ◽

Cited By ~ 7

Author(s):

Carlos Escott ◽

Antonio Morata ◽

Jorge Ricardo-da-Silva ◽

María Callejo ◽

María González ◽

...

Keyword(s):

Complex Process ◽

Total Anthocyanins ◽

Sequential Fermentation ◽

Pigment Ratios ◽

Red Grape ◽

Wine Aging ◽

Kinetics Of ◽

Saccharomyces Yeasts ◽

Lachancea Thermotolerans ◽

Selection Of

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.

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Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Molecules ◽

10.3390/molecules24244490 ◽

2019 ◽

Vol 24 (24) ◽

pp. 4490 ◽

Cited By ~ 8

Author(s):

Antonio Morata ◽

Carlos Escott ◽

Iris Loira ◽

Juan Manuel Del Fresno ◽

Carmen González ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Schizosaccharomyces Pombe ◽

Pyruvic Acid ◽

Red Wine ◽

Decarboxylase Activity ◽

Yeast Strains ◽

Hyperchromic Effect ◽

Sensory Parameters ◽

Saccharomyces Yeasts ◽

Lachancea Thermotolerans

Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense effect of some strains on anthocyanin’s color, and subsequent, stability, by strongly reducing wine’s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins.

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Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules ◽

10.3390/molecules26154571 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4571

Author(s):

Antonio Morata ◽

Iris Loira ◽

Carmen González ◽

Carlos Escott

Keyword(s):

Global Warming ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Wine Quality ◽

Microbial Spoilage ◽

Spoilage Yeasts ◽

Off Flavors ◽

Chemical Preservatives ◽

Saccharomyces Yeasts ◽

Lachancea Thermotolerans

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

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Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Foods ◽

10.3390/foods10071472 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1472

Author(s):

Cristian Vaquero ◽

Iris Loira ◽

Javier Raso ◽

Ignacio Álvarez ◽

Carlota Delso ◽

...

Keyword(s):

Electric Fields ◽

Pulsed Electric Fields ◽

The Other ◽

Red Wines ◽

Torulaspora Delbrueckii ◽

Wild Yeast ◽

Wild Yeasts ◽

Natural Foods ◽

Saccharomyces Yeasts ◽

Lachancea Thermotolerans

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

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The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Applied and Environmental Microbiology ◽

10.1128/aem.03405-13 ◽

2013 ◽

Vol 80 (2) ◽

pp. 704-713 ◽

Cited By ~ 19

Author(s):

Estéfani García-Ríos ◽

Alicia Gutiérrez ◽

Zoel Salvadó ◽

Francisco Noé Arroyo-López ◽

José Manuel Guillamon

Keyword(s):

Abiotic Factors ◽

Nitrogen Concentration ◽

Wine Yeast ◽

Wine Industry ◽

Wine Yeasts ◽

Simple Method ◽

Fitness Advantage ◽

Yeast Strains ◽

Industrial Strains ◽

Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

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