High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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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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Climate Change Impacts and Adaptations: New Challenges for the Wine Industry

Journal of Wine Economics ◽

10.1017/jwe.2016.3 ◽

2016 ◽

Vol 11 (1) ◽

pp. 139-149 ◽

Cited By ~ 20

Author(s):

Nathalie Ollat ◽

Jean-Marc Touzard ◽

Cornelis van Leeuwen

Keyword(s):

Climate Change ◽

Climate Change Impacts ◽

Climatic Conditions ◽

Wine Industry ◽

Adaptation To Climate Change ◽

Wine Quality ◽

Wine Production ◽

Wine Making ◽

Wide Range ◽

The Impact

AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these areas. This knowledge is precious for identifying potential adaptations to climate change. Because climate change affects all activities linked to wine production (grape growing, wine making, wine economics, and environmental issues), multidisciplinary research is needed to guide growers to continue to produce high-quality wines in an economical and environmentally sustainable way. An example of such an interdisciplinary study is the French LACCAVE (long-term adaptation to climate change in viticulture and enology) project, in which researchers from 23 institutes work together on all issues related to the impact of climate change on wine production. (JEL Classifications: Q1, Q5)

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Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽

10.3390/chemosensors7040066 ◽

2019 ◽

Vol 7 (4) ◽

pp. 66 ◽

Cited By ~ 3

Author(s):

Alina Vasilescu ◽

Pablo Fanjul-Bolado ◽

Ana-Maria Titoiu ◽

Roxana Porumb ◽

Petru Epure

Keyword(s):

Phenolic Compounds ◽

Method Development ◽

Alcoholic Fermentation ◽

Electrochemical Sensors ◽

Industrial Process ◽

Quality Parameters ◽

Critical Parameters ◽

Wine Quality ◽

Wine Production ◽

The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

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The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation ◽

10.3390/fermentation5030054 ◽

2019 ◽

Vol 5 (3) ◽

pp. 54 ◽

Cited By ~ 16

Author(s):

Benito ◽

Calderón ◽

Benito

Keyword(s):

Quality Parameters ◽

Quality Improvements ◽

Wine Quality ◽

Yeast Strains ◽

Fermentation Quality ◽

Pichia Kluyveri ◽

Near Future ◽

Interesting Species ◽

Spoilage Microorganisms

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Molecules ◽

10.3390/molecules25235596 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5596

Author(s):

Ouli Xiao ◽

Minmin Li ◽

Jieyin Chen ◽

Ruixing Li ◽

Rui Quan ◽

...

Keyword(s):

Pesticide Residues ◽

Solid Phase ◽

Negative Influence ◽

Multidimensional Analysis ◽

Yeast Fermentation ◽

Wine Aroma ◽

Wine Quality ◽

Wine Flavor ◽

Fruit Flavor ◽

The Impact

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽

10.3390/foods9121785 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1785

Author(s):

Vakarė Merkytė ◽

Edoardo Longo ◽

Giulia Windisch ◽

Emanuele Boselli

Keyword(s):

Phenolic Compounds ◽

Integrated Approach ◽

Quality Parameters ◽

Wine Quality ◽

Wine Production ◽

Promising Tool ◽

Quality Aspects ◽

Phenolic Profiles ◽

Wine Aging ◽

Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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Effect of high hydrostatic pressure on selected red wine quality parameters

BIO Web of Conferences ◽

10.1051/bioconf/20191202015 ◽

2019 ◽

Vol 12 ◽

pp. 02015

Author(s):

S. Christofi ◽

D. Malliaris ◽

Y. Kotseridis ◽

E. Panagou ◽

N. Proxenia ◽

...

Keyword(s):

Acetic Acid ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Red Wine ◽

Quality Parameters ◽

Wine Industry ◽

Wine Quality ◽

Yellow Colour ◽

Total Anthocyanin ◽

Phenolic Contents

The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO2. For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO2 contents might be a promising technology for wine industry.

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Comparison of different scaling techniques for sensory analysis of wines

OENO One ◽

10.20870/oeno-one.2005.39.1.906 ◽

2005 ◽

Vol 39 (1) ◽

pp. 23 ◽

Cited By ~ 1

Author(s):

Frédérique Jourjon ◽

Ronan Symoneaux ◽

Catherine Thibault ◽

Myriam Reveillere

Keyword(s):

Sensory Analysis ◽

Objective Evaluation ◽

Order Effect ◽

Wine Industry ◽

Wine Quality ◽

Analysis Methodology ◽

Line Scale ◽

Trained Panel ◽

First Results ◽

The Impact

The use of sensory analysis for the winemaking industry is an interesting tool for objective evaluation of wine quality. Its development forces us to properly define and to adapt the methodology of tasting to this particular product – wine. The development of methodology of sensory analysis adapted to the wine industry constitutes one of the objectives of research carried out by the team of research from the laboratory GRAPPE of ESA (Ecole Supérieure d’Agriculture of Angers) in collaboration with Interprofession of the Wines of the Loire. The influence of scaling techniques on sensory evaluation results was studied during the setting up of a wine sensory trained panel and in order to obtain objective and pertinent characterisations of wine. Three different scales were used : a 10-point category scale ; a line scale consisting of a line where each taster’s appreciation is converted to a mark between 0 and 10 ; a scale mixing the first two.For each scale, five red wines from different appellations of Val de Loire – France were tested by the wine trained panel of the Laboratoire GRAPPE. Each set was repeated once. The products discrimination was better with the line scale and the category one. Nevertheless, interactions between judges and products were higher with the first. Results were less satisfactory with the category line scale. This method seemed to be less discriminating and interactions were more important. This fact can be explained by the different use of the scale by tasters. This study enabled us to verify the impact of the number of wine tested in the same session. Indeed, some attributes were significantly higher for the repeated wines. These results might justify establishing a different order of passage of wine for each assessor, thus minimising the order effect.This experimentation opens interesting perspectives for the optimisation of sensory analysis methodology in the winemaking industry. Complementary studies are taking place in the Laboratoire GRAPPE.

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Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Frontiers in Microbiology ◽

10.3389/fmicb.2020.614278 ◽

2021 ◽

Vol 11 ◽

Author(s):

Hung Li Wang ◽

Helene Hopfer ◽

Darrell W. Cockburn ◽

Josephine Wee

Keyword(s):

Microbial Diversity ◽

Interspecific Hybrid ◽

Solid Phase ◽

Regional Distribution ◽

Single Species ◽

Wine Industry ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

The Future ◽

The Impact

Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.

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The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

OENO One ◽

10.20870/oeno-one.2012.46.2.1509 ◽

2012 ◽

Vol 46 (2) ◽

pp. 131 ◽

Cited By ~ 2

Author(s):

Antonina Barbosa ◽

Tim Hogg ◽

José António Couto

Keyword(s):

Cell Walls ◽

Detection Threshold ◽

Gum Arabic ◽

Wine Industry ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenols ◽

Oak Chips ◽

Nitrogen Stream ◽

The Impact

Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active compounds in wines.Methods and results: The studied oenological practices were based on the addition of gum arabic, mannoproteins, yeast cell walls, lees, oak chips, dairy cream and potassium caseinate and on the application of a bubbled nitrogen stream. These treatments were applied to naturally contaminated wines containing volatile phenols at concentrations above detection threshold. The treated wines were characterised by chemical and sensory analysis. The most effective treatments in the reduction of the concentration of volatile phenols were the addition of fine lees, cream and potassium caseinate. Apart from being able to partially remove these compounds (approximately 35% removal), fine lees contributed to a greater “freshness” and complexity of the wines. Although the addition of cream did decrease the sensory impact of volatile phenols, it did not benefit the wines as these were strongly marked by dairy aromas. The use of oak chips, although it did not have a notable effect on the removal of volatile phenols, led to a significant reduction in the perception of these compounds.Conclusions: It is demonstrated that certain oenological practices may decrease the impact of volatile phenols in red wines.Significance and impact of the study: Solutions, particularly applicable in a winemaking environment, are suggested to the wine industry.

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