scholarly journals Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 148
Author(s):  
Rocío Escribano-Viana ◽  
Lucía González-Arenzana ◽  
Patrocinio Garijo ◽  
Rosa López ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Selection Process ◽  
Debaryomyces Hansenii ◽  
Aroma Compound ◽  
Wine Aroma ◽  
Candida Spp ◽  
Torulaspora Delbrueckii ◽  
Mixed Inoculum ◽  
Organoleptic Characteristics ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

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.

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 Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Rocío Escribano-Viana ◽  
Patrocinio Garijo ◽  
Isabel López-Alfaro ◽  
Rosa López ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Physicochemical Characteristics ◽  
Torulaspora Delbrueckii ◽  
Mixed Inoculum ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
La Rioja ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

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).

scholarly journals Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 171
Author(s):  
Ricardo Vejarano ◽  
Angie Gil-Calderón
Keyword(s):  
Acetic Acid ◽  
Biogenic Amines ◽  
Higher Alcohols ◽  
Volatile Phenols ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lower Production ◽  
Lachancea Thermotolerans

About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.

scholarly journals Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora

Biotecnia ◽  
2021 ◽  
Vol 23 (1) ◽  
pp. 21-27
Author(s):  
Maritza Lizeth Alvarez-Ainza ◽  
Alfonso García-Galaz ◽  
Humberto Gonzalez-Rios ◽  
Mayra De la Torre-Martinez ◽  
Karina Alejandra Zamora-Quiñones ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Phenotypic Characteristics ◽  
Torulaspora Delbrueckii ◽  
Natural Fermentation ◽  
Organoleptic Characteristics ◽  
Ethanol Yields ◽  
Saccharomyces Yeasts ◽  
Agave Juice ◽  
Selection Of

Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim of this study was to characterize and select native yeast involved in this artisanal process of fermentation. An initial pre-selection based upon the phenotypic characteristics of 580 strains of yeast was done, and then with fermentation characteristics with agave juice, to select some strains which satisfy with desirable. The Saccharomyces cerevisiae yeasts produced at the end of the fermentation 8.27 ± 0.24 g/L of biomass, 25.51 ± 1.19 g/L of ethanol, with a volumetric productivity of ethanol of 1.76±0.17 g/L/h. While for the three strains non-Saccharomyces the parameters were 3.86 ± 1.14 g/L, 15.56± 1.68 g/L and 0.484±0.06 g/L/h respectively. In the mixed culture of three S. cerevisiae, all remained at the end, but one of them predominates and of non-Saccharomyces yeasts, Torulaspora delbrueckii was the predominant yeast, this according with PFGE results. The results showed that the native yeasts are adapted to the agave juice used for production of bacanora and these yeasts would contribute to improve the ethanol yields and the organoleptic characteristics of Bacanora.

scholarly journals Prospects of using non- in winemaking

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.

scholarly journals The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 13
Author(s):  
Elliot Borren ◽  
Bin Tian
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Aroma ◽  
Candida Spp ◽  
Grape Must ◽  
Saccharomyces Yeast ◽  
Tolerance To Ethanol ◽  
High Ethanol ◽  
Strain Dependent ◽  
Saccharomyces Yeasts ◽  
Fermentative Yeast

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles.

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

Molecules ◽  
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.

scholarly journals Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 62 ◽  
Author(s):  
Kathleen Cuijvers ◽  
Steven Van Den Heuvel ◽  
Cristian Varela ◽  
Mark Rullo ◽  
Mark Solomon ◽  
...  
Keyword(s):  
Community Structure ◽  
Sulphur Dioxide ◽  
Yeast Species ◽  
Grape Juice ◽  
Wine Yeast ◽  
Aroma Compound ◽  
Microbial Composition ◽  
Yeast Community ◽  
Selection For ◽  
Saccharomyces Yeasts

Uninoculated wine fermentations are conducted by a consortium of wine yeast and bacteria that establish themselves either from the grape surface or from the winery environment. Of the additives that are commonly used by winemakers, sulphur dioxide (SO2) represents the main antimicrobial preservative and its use can have drastic effects on the microbial composition of the fermentation. To investigate the effect of SO2 on the resident yeast community of uninoculated ferments, Chardonnay grape juice from 2018 and 2019 was treated with a variety of SO2 concentrations ranging up to 100 mg/L and was then allowed to undergo fermentation, with the yeast community structure being assessed via high-throughput meta-barcoding (phylotyping). While the addition of SO2 was shown to select against the presence of many species of non-Saccharomyces yeasts, there was a clear and increasing selection for the species Hanseniaspora osmophila as concentrations of SO2 rose above 40 mg/L in fermentations from both vintages. Chemical analysis of the wines resulting from these treatments showed significant increases in acetate esters, and specifically the desirable aroma compound 2-phenylethyl acetate, that accompanied the increase in abundance of H. osmophila. The ability to modulate the yeast community structure of an uninoculated ferment and the resulting chemical composition of the final wine, as demonstrated in this study, represents an important tool for winemakers to begin to be able to influence the organoleptic profile of uninoculated wines.

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