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

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).

Download Full-text

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

Fermentation ◽

10.3390/fermentation7030171 ◽

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.

Download Full-text

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

Fermentation ◽

10.3390/fermentation7030148 ◽

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.

Download Full-text

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.

Download Full-text

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

Food Research International ◽

10.1016/j.foodres.2009.11.005 ◽

2010 ◽

Vol 43 (3) ◽

pp. 761-766 ◽

Cited By ~ 58

Author(s):

Eduardo Puértolas ◽

Purificación Hernández-Orte ◽

Guillermo Sladaña ◽

Ignacio Álvarez ◽

Javier Raso

Keyword(s):

Electric Fields ◽

Pilot Plant ◽

Phenolic Content ◽

Pulsed Electric Fields ◽

Cabernet Sauvignon ◽

Red Wines ◽

Pilot Plant Scale ◽

Scale Evolution

Download Full-text

Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies

Applied Sciences ◽

10.3390/app10196989 ◽

2020 ◽

Vol 10 (19) ◽

pp. 6989

Author(s):

Noelia Pallarés ◽

Francisco J. Barba ◽

Houda Berrada ◽

Josefa Tolosa ◽

Emilia Ferrer

Keyword(s):

Electric Fields ◽

Food Processing ◽

Degradation Products ◽

Pulsed Electric Fields ◽

The Other ◽

Class I ◽

Class Iii ◽

Processing Technologies ◽

Expected Effect ◽

Mycotoxin Reduction

The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV.

Download Full-text

Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts

Food and Bioprocess Technology ◽

10.1007/s11947-020-02458-1 ◽

2020 ◽

Vol 13 (6) ◽

pp. 1087-1094

Author(s):

Antonio Morata ◽

María Antonia Bañuelos ◽

Iris Loira ◽

Javier Raso ◽

Ignacio Álvarez ◽

...

Keyword(s):

Electric Fields ◽

Pulsed Electric Fields ◽

Grape Must ◽

Saccharomyces Yeasts

Download Full-text

Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes

Fermentation ◽

10.3390/fermentation4030071 ◽

2018 ◽

Vol 4 (3) ◽

pp. 71 ◽

Cited By ~ 7

Author(s):

Ricardo Vejarano

Keyword(s):

Electric Fields ◽

Fermentation Process ◽

Red Wines ◽

Spoilage Yeast ◽

Inhibitory Compounds ◽

Potential Applications ◽

Saccharomycodes Ludwigii ◽

High Concentrations ◽

Ageing On Lees ◽

Saccharomyces Yeasts

Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation process and/or during storage of the wine, i.e., it can to grow in the presence of high levels of ethanol. Besides, this species is adaptable to unfavorable conditions such as high concentrations of SO2 and is characterized by its capacity to produce high amounts of undesirable metabolites as acetoin, ethyl acetate or acetic acid. To the present, physical (gamma irradiation and continuous pulsed electric fields), chemical (inhibitory compounds such as chitosan and dimethyl dicarbonate) and biological (antagonistic biocontrol by killer yeasts) treatments have been developed in order to control the growth of this spoilage yeast in wines and other fruit derivatives. Therefore, this review is focused on the most relevant studies conducted to control contamination by S. ludwigii. Moreover, potential applications of S. ludwigii in alternative winemaking techniques, for example for ageing-on-lees and stabilization of red wines, and improvement of aromatic profile are also examined.

Download Full-text

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

Fermentation ◽

10.3390/fermentation6010003 ◽

2019 ◽

Vol 6 (1) ◽

pp. 3 ◽

Cited By ~ 2

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.

Download Full-text