Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO2 resistance and presence of enzymatic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines.

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

Microorganisms ◽

10.3390/microorganisms7060164 ◽

2019 ◽

Vol 7 (6) ◽

pp. 164 ◽

Cited By ~ 10

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.

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Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Microorganisms ◽

10.3390/microorganisms8101552 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1552 ◽

Cited By ~ 1

Author(s):

Sae-Byuk Lee ◽

Heui-Dong Park

Keyword(s):

Carbon Sources ◽

Wine Fermentation ◽

Growth Media ◽

Wine Aroma ◽

Wine Quality ◽

Hanseniaspora Uvarum ◽

Odor Thresholds ◽

Volatile Terpene ◽

Saccharomyces Yeasts ◽

Muscat Bailey A

The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from various Korean food materials, including nuruk, Sémillon grapes, persimmons, and Muscat Bailey A grapes, and their physiological, biochemical, and enzymatic properties were investigated and compared to the conventional wine fermentation strain, Saccharomyces cerevisiae W-3. Through API ZYM analysis, Wickerhamomyces anomalus JK04, Hanseniaspora vineae S7, Hanseniaspora uvarum S8, Candida railenensis S18, and Metschnikowia pulcherrima S36 were revealed to have β-glucosidase activity. Their activities were quantified by culturing in growth medium composed of different carbon sources: 2% glucose, 1% glucose + 1% cellobiose, and 2% cellobiose. W. anomalus JK04 and M. pulcherrima S36 showed the highest β-glucosidase activities in all growth media; thus, they were selected and utilized for MBA wine fermentation. MBA wines co-fermented with non-Saccharomyces yeasts (W. anomalus JK04 or M. pulcherrima S36) and S. cerevisiae W-3 showed significantly increased levels of linalool, citronellol, and geraniol compared to MBA wine fermented with S. cerevisiae W-3 (control). In a sensory evaluation, the flavor, taste, and overall preference scores of the co-fermented wines were higher than those for the control wine, suggesting that W. anomalus JK04 and M. pulcherrima S36 are favorable wine starters for improving Korean MBA wine quality.

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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

Food Research International ◽

10.1016/j.foodres.2018.06.018 ◽

2018 ◽

Vol 112 ◽

pp. 17-24 ◽

Cited By ~ 27

Author(s):

Rocío Escribano-Viana ◽

Lucía González-Arenzana ◽

Javier Portu ◽

Patrocinio Garijo ◽

Isabel López-Alfaro ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Wine Aroma ◽

Saccharomyces Yeasts

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Improving white wine aroma and structure by non-Saccharomyces yeasts

10.1016/b978-0-12-823497-6.00020-x ◽

2022 ◽

pp. 117-130

Author(s):

Maurizio Ciani ◽

Laura Canonico ◽

Francesca Comitini

Keyword(s):

White Wine ◽

Wine Aroma ◽

Saccharomyces Yeasts

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Yeasts and wine colour

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.2.17 ◽

2019 ◽

Vol 11 (2) ◽

pp. 291-302

Author(s):

Jelena Topić Božič ◽

Dorota Korte ◽

Branka Mozetič Vodopivec ◽

Lorena Butinar

Keyword(s):

Positive Influence ◽

Main Role ◽

Special Importance ◽

Wine Aroma ◽

Careful Selection ◽

Wine Colour ◽

Spoilage Yeasts ◽

Sequential Fermentation ◽

Saccharomyces Yeasts ◽

Selection Of

Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that yeasts also influence wine aroma, texture, flavour and colour. In lieu of this, non-Saccharomyces yeasts, which have been considered as spoilage yeasts in the past, have been exploited as potential wine starters because they can improve the sensorial characteristics of wines. Because they are considered to be poor fermenters, mixed fermentations with Saccharomyces yeasts are applied either in a form of co-inoculation or sequential fermentation. Among wine characteristics, colour of red wines has special importance because it is the first wine characteristic perceived by the consumers. Red wine colour stems from anthocyanins, located in the grape skins that are extracted to grape must during maceration/fermentation. Various technological strategies in the winemaking process have already been employed to improve wine colour. One of them is yeast-mediated colour improvement employing a careful selection of yeast starters that can promote the synthesis of stable colour pigments pyranoanthocyanins from anthocyanins. The two most known groups of pyranoanthocyanins are vinylphenolic pyranoanthocyanins and vitisins. In comparison to anthocyanins they are less susceptible to pH, SO2 bleaching and oxygen presence. Their concentration in the wines differs according to the yeast strain used and the type of fermentation applied. Furthermore, wine colour can also be influenced by the cell wall adsorption capability of yeasts. Numerous studies have shown the positive influence of a careful selection of non-Saccharomyces yeast in promoting stable pigments synthesis in the production of wine. In this review, we discuss how application of different yeast species – Saccharomyces and non-Saccharomyces can enhance wine colour through different fermentation strategies applied

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

Zbornik Matice srpske za prirodne nauke ◽

10.2298/zmspn1324415t ◽

2013 ◽

pp. 415-426 ◽

Cited By ~ 25

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.

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

Fermentation ◽

10.3390/fermentation5030079 ◽

2019 ◽

Vol 5 (3) ◽

pp. 79 ◽

Cited By ~ 16

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.

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Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Foods ◽

10.3390/foods10010051 ◽

2020 ◽

Vol 10 (1) ◽

pp. 51

Author(s):

Maria Carpena ◽

Maria Fraga-Corral ◽

Paz Otero ◽

Raquel A. Nogueira ◽

Paula Garcia-Oliveira ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Grape Juice ◽

Wine Aroma ◽

Wine Yeasts ◽

Acetic Acid Production ◽

Aroma Profile ◽

Fermentative Metabolism ◽

Genetic Modifications ◽

Saccharomyces Yeasts ◽

Strain Variability

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

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