scholarly journals Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

2021 ◽  
Vol 12 ◽  
Author(s):  
Francisco Carrau ◽  
Paul A. Henschke
Keyword(s):  
Its Region ◽  
Wine Yeast ◽  
Aerobic Bacteria ◽  
Positive Contribution ◽  
Yeast Strains ◽  
Wine Flavor ◽  
Native Strains ◽  
Low Nitrogen ◽  
Wine Yeast Selection ◽  
Nitrogen Demand

In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.

scholarly journals An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 5
Author(s):  
Alice Vilela
Keyword(s):  
Genetic Engineering ◽  
Wine Yeast ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Yeast Strains ◽  
Off Flavors ◽  
Natural Isolates ◽  
The Stability ◽  
Wine Flavor ◽  
New Yeast

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.”

scholarly journals Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

2020 ◽  
Vol 57 (8) ◽  
pp. 2840-2851 ◽  
Author(s):  
Luisa Vivian Schwarz ◽  
Angela Rossi Marcon ◽  
Ana Paula Longaray Delamare ◽  
Fabiana Agostini ◽  
Sidnei Moura ◽  
...  
Keyword(s):  
Volatile Composition ◽  
Yeast Strains ◽  
Low Nitrogen ◽  
Selection Of ◽  
Nitrogen Demand

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

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
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.

scholarly journals Some enological properties of Czechoslovak wine yeast strains.

1977 ◽  
Vol 23 (9) ◽  
pp. 207-212
Author(s):  
E. MINÁRIK
Keyword(s):  
Wine Yeast ◽  
Yeast Strains

scholarly journals Yeasts Associated with Various Amazonian Native Fruits

2020 ◽  
Vol 69 (3) ◽  
pp. 251-261
Author(s):  
CARLOS VEGAS ◽  
AMPARO I. ZAVALETA ◽  
PAMELA E. CANALES ◽  
BRAULIO ESTEVE-ZARZOSO
Keyword(s):  
Fragment Length Polymorphism ◽  
Lipolytic Activity ◽  
Debaryomyces Hansenii ◽  
Its Region ◽  
Rrna Gene ◽  
Yeast Strains ◽  
Citrus Medica ◽  
Amazonian Rainforest ◽  
Phenotypic Methods ◽  
26S Rrna

Yeasts, commonly present on the surface of fruits, are of industrial interest for the production of enzymes, flavorings, and bioactive compounds, and have many other scientific uses. The Amazonian rainforest may be a good source of new species or strains of yeasts, but their presence on Amazonian fruits is unknown. The aim of this study was to identify and characterize yeasts isolated from Amazonian native fruits using molecular and phenotypic methods. In total, 81 yeast isolates were obtained from 10 fruits species. Rep-PCR showed 29 strain profiles. Using a combination of restriction-fragment length polymorphism (RFLP) of the 5.8S-ITS region and D1/D2 sequencing of the 26S rRNA gene, 16 species were identified belonging to genera Candida, Debaryomyces, Hanseniaspora, Kodamaea, Martiniozyma, and Meyerozyma. The most dominant species were Candida tropicalis, Debaryomyces hansenii, Hanseniaspora opuntiae, and Hanseniaspora thailandica. H. opuntiae and H. thailandica showed the highest number of the strain profiles. Phenotypic profiles were variable between species, and even among strains. Screening for hydrolases showed lipolytic activity in only one isolate, while proteolytic, cellulolytic and amylolytic capabilities were not detected. Yeast presence among fruits varied, with cidra (Citrus medica) and ungurahui (Oenocarpus bataua) having the highest number of species associated. This investigation broadens the understanding and possible biotechnological uses of yeast strains obtained from Amazonian native fruits.

scholarly journals PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion

2021 ◽  
Vol 285 ◽  
pp. 05020
Author(s):  
Elena Lobodina ◽  
Ivan Suprun ◽  
Natalya Ageeva ◽  
Ekaterina Al-Nakib
Keyword(s):  
Genetic Analysis ◽  
Restriction Analysis ◽  
Its Region ◽  
Wine Yeast ◽  
Product Size ◽  
Rdna Its ◽  
Hanseniaspora Uvarum ◽  
Pcr Rflp ◽  
Autochthonous Yeast ◽  
Rdna Its Region

The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme. On the red and white grapes varieties, based on the morphology of the cells, autochthonous strains belonging to the genus Saccharomyces prevail – 83.3%, what is confirmed by genetic analysis of rDNA ITS region. Restriction analysis showed that all strains of the genus Saccharomyces belong to the species Saccharomyces cerevisiae / S. paradoxus. The percentage of Saccharomyces isolated on the Pervenets Magaracha variety is 86.7%, Krasnostop Anapsky - 80%. The non-Saccharomyces yeast had a product size of 750 bp, presumably of the species Hanseniaspora uvarum.

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains

2016 ◽  
Vol 81 (13) ◽  
pp. 1650-1668 ◽  
Author(s):  
M. A. Eldarov ◽  
S. A. Kishkovskaia ◽  
T. N. Tanaschuk ◽  
A. V. Mardanov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Strains

scholarly journals Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 443 ◽  
Author(s):  
Păucean ◽  
Man ◽  
Chiş ◽  
Mureşan ◽  
Pop ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Yeast ◽  
Wheat Bread ◽  
Bakery Products ◽  
Total Polyphenols ◽  
White Wheat ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Nutritional Qualities ◽  
Beer Yeast

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

Sign in / Sign up

Export Citation Format

Share Document