scholarly journals Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

2013 ◽  
pp. 415-426 ◽  
Author(s):  
Panagiotis Tataridis ◽  
Anastasios Kanelis ◽  
Stilianos Logotetis ◽  
Elias Nerancis
Keyword(s):  
Yeast Cells ◽  
Microbial Consortia ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Long Time ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Spoilage Microorganisms ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic), where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and ?terroir? character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc) which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

scholarly journals Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

2019 ◽  
Vol 7 (6) ◽  
pp. 164 ◽  
Author(s):  
Inês Oliveira ◽  
Vicente Ferreira
Keyword(s):  
Isoamyl Alcohol ◽  
Ethyl Esters ◽  
Wine Aroma ◽  
Torulaspora Delbrueckii ◽  
Sequential Experiments ◽  
Sequential Inoculation ◽  
Aroma Precursors ◽  
Pichia Kluyveri ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with Saccharomyces cerevisiae (Sc) or with Pichia kluyveri (Pk), Torulaspora delbrueckii (Td) or Lachancea thermotolerans (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 °C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-Saccharomyces: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

scholarly journals Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 79 ◽  
Author(s):  
Ophélie Dutraive ◽  
Santiago Benito ◽  
Stefanie Fritsch ◽  
Beata Beisert ◽  
Claus-Dieter Patz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Positive Influence ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Pichia Kluyveri ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

scholarly journals Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 133
Author(s):  
Xiaomin Xi ◽  
Aili Xin ◽  
Yilin You ◽  
Weidong Huang ◽  
Jicheng Zhan
Keyword(s):  
Sensory Evaluation ◽  
Grape Variety ◽  
Mixed Fermentation ◽  
Fermentation Capacity ◽  
The Common ◽  
Components Analysis ◽  
Saccharomyces Yeast ◽  
Indigenous Yeasts ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three Saccharomyces yeasts (FS36, HL12, YT28) and three matched non-Saccharomyces yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenological parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components analysis (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal flavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.

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.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

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

Foods ◽  
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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