Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcohols through a highly acetylation capacity might explain an adaption to fermentative environments. It was concluded that, although H. vineae show close alcohol fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.

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Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Foods ◽

10.3390/foods9020120 ◽

2020 ◽

Vol 9 (2) ◽

pp. 120 ◽

Cited By ~ 7

Author(s):

Denisa Mateus ◽

Susana Sousa ◽

Cláudia Coimbra ◽

Frank S. Rogerson ◽

João Simões

Keyword(s):

High Growth ◽

Abundant Species ◽

Port Wine ◽

Screening Process ◽

Wine Production ◽

Issatchenkia Orientalis ◽

Hanseniaspora Uvarum ◽

Spontaneous Fermentations ◽

Identification And Characterization

In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

Sciences des Aliments ◽

10.3166/sda.20.331-346 ◽

2000 ◽

Vol 20 (3) ◽

pp. 331-346 ◽

Cited By ~ 16

Author(s):

Ana Escudero ◽

Monique Charpentier ◽

Patrick Etievant

Keyword(s):

Wine Aroma

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Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field

Scientific Reports ◽

10.1038/s41598-020-79691-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

R. Jones ◽

M. T. Fountain ◽

C. S. Günther ◽

P. E. Eady ◽

M. R. Goddard

Keyword(s):

Yeast Species ◽

Field Trapping ◽

Field Trials ◽

Economic Losses ◽

Drosophila Suzukii ◽

Control Efficacy ◽

Hanseniaspora Uvarum ◽

Metschnikowia Pulcherrima ◽

Rich Diversity ◽

Relative Attractiveness

AbstractDrosophila suzukii flies cause economic losses to fruit crops globally. Previous work shows various Drosophila species are attracted to volatile metabolites produced by individual fruit associated yeast isolates, but fruits naturally harbour a rich diversity of yeast species. Here, we report the relative attractiveness of D. suzukii to yeasts presented individually or in combinations using laboratory preference tests and field trapping data. Laboratory trials revealed four of 12 single yeast isolates were attractive to D. suzukii, of which Metschnikowia pulcherrima and Hanseniaspora uvarum were also attractive in field trials. Four out of 10 yeast combinations involving Candida zemplinina, Pichia pijperi, M. pulcherrima and H. uvarum were attractive in the laboratory. Whilst a combination of M. pulcherrima + H. uvarum trapped the greatest number of D. suzukii in the field, the efficacy of the M. pulcherrima + H. uvarum combination to trap D. suzukii was not significantly greater than traps primed with volatiles from only H. uvarum. While volatiles from isolates of M. pulcherrima and H. uvarum show promise as baits for D. suzukii, further research is needed to ascertain how and why flies are attracted to certain baits to optimise control efficacy.

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Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives

Beverages ◽

10.3390/beverages7010001 ◽

2020 ◽

Vol 7 (1) ◽

pp. 1

Author(s):

Jéremie Wirth ◽

Davide Slaghenaufi ◽

Stéphane Vidal ◽

Maurizio Ugliano

Keyword(s):

Linear Sweep Voltammetry ◽

Wine Industry ◽

Wine Aroma ◽

Total Current ◽

Strong Correlations ◽

Tannin Content ◽

Linear Sweep ◽

Antioxidant Characteristics ◽

Rapid Characterization

Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.

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Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes

PLoS ONE ◽

10.1371/journal.pone.0216246 ◽

2019 ◽

Vol 14 (5) ◽

pp. e0216246 ◽

Cited By ~ 3

Author(s):

Matthias Bougreau ◽

Kenia Ascencio ◽

Marie Bugarel ◽

Kendra Nightingale ◽

Guy Loneragan

Keyword(s):

Yeast Species ◽

High Plains ◽

Texas High Plains ◽

Spontaneous Fermentations

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Characterization of a novel yeast species Metschnikowia persimmonesis KCTC 12991BP (KIOM G15050 type strain) isolated from a medicinal plant, Korean persimmon calyx (Diospyros kaki Thumb)

AMB Express ◽

10.1186/s13568-017-0503-1 ◽

2017 ◽

Vol 7 (1) ◽

Cited By ~ 6

Author(s):

Young Min Kang ◽

Ji Eun Choi ◽

Richard Komakech ◽

Jeong Hwan Park ◽

Dae Wook Kim ◽

...

Keyword(s):

Medicinal Plant ◽

Type Strain ◽

Yeast Species ◽

Diospyros Kaki

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Comparative Lipidomics of Different Yeast Species Associated to Drosophila suzukii

Metabolites ◽

10.3390/metabo10090352 ◽

2020 ◽

Vol 10 (9) ◽

pp. 352

Author(s):

Flavia Bianchi ◽

Urban Spitaler ◽

Peter Robatscher ◽

Rudi F. Vogel ◽

Silvia Schmidt ◽

...

Keyword(s):

Lipid Profile ◽

Yeast Species ◽

Enrichment Analysis ◽

Laboratory Strain ◽

Drosophila Suzukii ◽

Candida Sp ◽

Chemical Enrichment ◽

Hanseniaspora Uvarum ◽

Behavioral Trials ◽

The Relationship

Yeasts constitute a dietary source for the spotted wing drosophila (SWD) and produce compounds that attract these flies. The study of the chemical composition of the yeast communities associated with SWD should therefore help to understand the relationship between the biology of the insect and the yeast’s metabolism. In the present study, the lipidome of five yeast species isolated from grapes infested by SWD (three Hanseniaspora uvarum strains, Candida sp., Issatchenkia terricola, Metschnikowia pulcherrima and Saccharomycopsis vini) and a laboratory strain of Saccharomyces cerevisiae was explored using an untargeted approach. Additionally, the lipid profile of two species, S. cerevisiae and H. uvarum, which were reported to elicit different responses on SWD flies based on feeding and behavioral trials, was compared with a chemical enrichment approach. Overall, 171 lipids were annotated. The yeast species could be distinguished from each other based on their lipid profile, except for the three strains of H. uvarum, which were very similar to each other. The chemical enrichment analysis emphasized diversities between S. cerevisiae and H. uvarum, that could not be detected based on their global lipid profile. The information concerning differences between species in their lipidome may be of interest to future entomological studies concerning the yeast-insect interaction and could help to explain the responses of SWD to diverse yeast species.

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