Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

doi:10.1016/J.FM.2010.12.001

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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Journal Article•DOI•

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Francesca Comitini¹, Mirko Gobbi¹, Paola Domizio², Cristina Romani², Livio Lencioni², Ilaria Mannazzu³, Maurizio Ciani¹ - Show less +3 more•Institutions (3)

Marche Polytechnic University¹, University of Florence², University of Sassari³

01 Aug 2011-Food Microbiology (Food Microbiol)-Vol. 28, Iss: 5, pp 873-882

TL;DR: The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used.

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About: This article is published in Food Microbiology.The article was published on 2011-08-01. It has received 504 citations till now. The article focuses on the topics: Fermentation in winemaking & Yeast in winemaking.

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Journal Article•DOI•

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered

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N.P. Jolly¹, Cristian Varela², Isak S. Pretorius³•Institutions (3)

Stellenbosch University¹, Australian Wine Research Institute², Macquarie University³

01 Mar 2014-Fems Yeast Research

TL;DR: This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines.

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Abstract: Saccharomyces cerevisiae and grape juice are ‘natural companions’ and make a happy wine marriage. However, this relationship can be enriched by allowing ‘wild’ non- Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation. However, such a triangular relationship is complex and can only be taken to ‘the next level’ if there are no spoilage yeast present and if the ‘wine yeast’ – S. cerevisiae – is able to exert its dominance in time to successfully complete the alcoholic fermentation. Winemakers apply various ‘matchmaking’ strategies (e.g. cellar hygiene, pH, SO2, temperature and nutrient management) to keep ‘spoilers’ (e.g. Dekkera bruxellensis ) at bay, and allow ‘compatible’ wild yeast (e.g. Torulaspora delbrueckii, Pichia kluyveri, Lachancea thermotolerans and Candida/Metschnikowia pulcherrima ) to harmonize with potent S. cerevisiae wine yeast and bring the best out in wine. Mismatching can lead to a ‘two is company, three is a crowd’ scenario. More than 40 of the 1500 known yeast species have been isolated from grape must. In this article, we review the specific flavour-active characteristics of those non- Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments. We seek to present ‘single-species’ and ‘multi-species’ ferments in a new light and a new context, and we raise important questions about the direction of mixed-fermentation research to address market trends regarding so-called ‘natural’ wines. This review also highlights that, despite the fact that most frontier research and technological developments are often focussed primarily on S. cerevisiae , non- Saccharomyces research can benefit from the techniques and knowledge developed by research on the former.

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649 citations

Cites background from "Selected non-Saccharomyces wine yea..."

...Several studies have reported lower ethanol yields when using non-Saccharomyces yeast (Ciani & Ferraro, 1996; Ferraro et al., 2000; Soden et al., 2000; Ciani et al., 2006; Comitini et al., 2011; Magyar & Toth, 2011; Di Maio et al., 2012; Sadoudi et al., 2012)....
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...zemplinina, can consistently produce high glycerol concentrations during wine fermentation (Ciani & Ferraro, 1998; Soden et al., 2000; Comitini et al., 2011)....
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...produce wines with increased concentrations of lactic acid, glycerol and 2-phenylethanol during mixed fermentations of grape musts (Kapsopoulou et al., 2007; Comitini et al., 2011; Gobbi et al., 2013)....
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...7% v/v (Ferraro et al., 2000; Soden et al., 2000; Comitini et al., 2011; Izquierdo Canas et al., 2011; Di Maio et al., 2012; Sadoudi et al., 2012; Benito et al., 2013; Gobbi et al., 2013)....
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...cerevisiae can generate wines with decreased volatile acidity and acetic acid concentration (Bely et al., 2008; Comitini et al., 2011; Domizio et al., 2011a)....
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Journal Article•DOI•

Improving industrial yeast strains: exploiting natural and artificial diversity

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Jan Steensels¹, Tim Snoek¹, Esther Meersman¹, Martina Picca Nicolino¹, Karin Voordeckers¹, Kevin J. Verstrepen¹ - Show less +2 more•Institutions (1)

Katholieke Universiteit Leuven¹

01 Sep 2014-Fems Microbiology Reviews

TL;DR: The different strategies of strain selection and improvement available for both conventional and nonconventional yeasts are discussed, providing a new source of yeast genetic diversity.

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Abstract: Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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341 citations

Cites background from "Selected non-Saccharomyces wine yea..."

...To exploit this huge natural diversity, several teams have screened diverse feral yeast collections for industrially relevant traits (e.g. Pellegrini et al., 1999; Comitini et al., 2011)....
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Journal Article•DOI•

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

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Mirko Gobbi¹, Francesca Comitini¹, Paola Domizio², Cristina Romani², Livio Lencioni², Ilaria Mannazzu³, Maurizio Ciani¹ - Show less +3 more•Institutions (3)

Marche Polytechnic University¹, University of Florence², University of Sassari³

01 Apr 2013-Food Microbiology

TL;DR: In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine.

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316 citations

Journal Article•DOI•

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.

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Mohand Sadoudi¹, Raphaëlle Tourdot-Maréchal¹, Sandrine Rousseaux¹, Damien Steyer, Joan-Josep Gallardo-Chacón¹, Jordi Ballester¹, Stefania Vichi², Rémi Guérin-Schneider³, Josep Caixach², Hervé Alexandre¹ - Show less +6 more•Institutions (3)

University of Burgundy¹, Spanish National Research Council², Institut Français³

01 Dec 2012-Food Microbiology

TL;DR: It is shown that C. zemplinina is a strong producer of terpenes and lactones and that a whole family of compounds could be altered by such interactions, suggesting that the entire metabolic pathway is affected by these interactions.

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315 citations

Journal Article•DOI•

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

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Beatriz Padilla, José Vicente Gil¹, Paloma Manzanares¹•Institutions (1)

Spanish National Research Council¹

31 Mar 2016-Frontiers in Microbiology

TL;DR: Old and new evidences on the potential of non-Saccharomyces yeasts to address the growing demand for new and improved wine yeast strains adapted to different types and styles of wine are presented.

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Abstract: It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.

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312 citations

Cites background or result from "Selected non-Saccharomyces wine yea..."

...Also the L. thermotolerans/S. cerevisiae consortium provoked a pH reduction associated with a significant enhancement in the total acidity and reduction in the volatile acidity, as compared to pure S. cerevisiae cultures (Comitini et al., 2011)....
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...…contrast, different screenings of T. delbrueckii strains for desirable oenological properties pointed out differences in fermentative capability but always a low production of volatile acidity when compared to S. cerevisiae (Ciani and Maccarelli, 1998; Renault et al., 2009; Comitini et al., 2011)....
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...Significant reductions in volatile acidity in mixed fermentations of T. delbrueckii/S. cerevisiae were also reported by other authors (Comitini et al., 2011), who observed the same effect when using M. pulcherrima/S. cerevisiae starters independently of the inoculum ratios....
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...In addition to T. delbrueckii mixed starters, M. pulcherrima/S. cerevisiae, L. thermotolerans/S. cerevisiae, and K. gamospora/S. cerevisiae fermentations resulted in higher productions of 2-phenylethyl alcohol (Comitini et al., 2011; Dashko et al., 2015)....
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References

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Journal Article•DOI•

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

[...]

Isak S. Pretorius¹•Institutions (1)

Stellenbosch University¹

15 Jun 2000-Yeast

TL;DR: In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.

...read moreread less

Abstract: Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts’ genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts’ complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright # 2000 John Wiley & Sons, Ltd.

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1,162 citations

"Selected non-Saccharomyces wine yea..." refers background in this paper

...This has been based on the evidence that microbiological control of the fermentation process allows bettermanagement of this alcoholic fermentation (Barre and Vezinhet, 1984; Bisson and Kunkee, 1993; Pretorius, 2000; Ranieri and Pretorius, 2000; Fleet, 2008)....
[...]

Journal Article•DOI•

Yeast and bacterial modulation of wine aroma and flavour

[...]

Jan H. Swiegers¹, Eveline J. Bartowsky¹, P.A. Henschke¹, Isak S. Pretorius¹•Institutions (1)

Australian Wine Research Institute¹

01 Jul 2005-Australian Journal of Grape and Wine Research

TL;DR: A review of the most important flavour compounds found in wine, and their microbiological origin can be found in this paper, with a focus on yeast fermentation of sugar and amino acid metabolism.

...read moreread less

Abstract: Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape-derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth-feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.

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1,014 citations

Journal Article•DOI•

Yeast interactions and wine flavour.

[...]

Graham H. Fleet¹•Institutions (1)

University of New South Wales¹

01 Sep 2003-International Journal of Food Microbiology

TL;DR: The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components.

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892 citations

Journal Article•DOI•

Function of yeast species and strains in wine flavour.

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Patrizia Romano¹, C. Fiore¹, M. Paraggio¹, Marisa Carmela Caruso¹, Angela Capece¹ - Show less +1 more•Institutions (1)

University of Basilicata¹

01 Sep 2003-International Journal of Food Microbiology

TL;DR: The characterization of a large number of strains of different wine yeast species, isolated from spontaneous wine fermentations and included in the culture collection of the Basilicata University are reported.

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597 citations

Additional excerpts

...…wine yeasts together with Saccharomyces strains in mixed fermentations might be recommended as a tool to obtain the advantages of spontaneous fermentation, while avoiding the risks of stuck fermentation (Romano et al., 2003; Rojas et al., 2003; Jolly et al., 2006; Ciani et al., 2010)....
[...]
...Indeed, the use of non-Saccharomyces wine yeasts together with Saccharomyces strains in mixed fermentations might be recommended as a tool to obtain the advantages of spontaneous fermentation, while avoiding the risks of stuck fermentation (Romano et al., 2003; Rojas et al., 2003; Jolly et al., 2006; Ciani et al., 2010)....
[...]

Journal Article•DOI•

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

[...]

Maurizio Ciani¹, Francesca Comitini¹, Ilaria Mannazzu², Paola Domizio³•Institutions (3)

Marche Polytechnic University¹, University of Sassari², University of Florence³

01 Mar 2010-Fems Yeast Research

TL;DR: To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.

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Abstract: Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allowed the more widespread use of inoculated fermentations, with consequent improvements to the control of the fermentation process, and the use of new biotechnological processes in winemaking. Over the last few years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in winemaking, there have been several studies that have evaluated the use of controlled mixed fermentations using Saccharomyces and different non-Saccharomyces yeast species from the wine environment. The combined use of different species often results in unpredictable compounds and/or different levels of fermentation products being produced, which can affect both the chemical and the aromatic composition of wines. Moreover, possible synergistic interactions between different yeasts might provide a tool for the implementation of new fermentation technologies. Thus, knowledge of the Saccharomyces and non-Saccharomyces wine yeast interactions during wine fermentation needs to be improved. To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.

...read moreread less

476 citations

"Selected non-Saccharomyces wine yea..." refers background in this paper

...Over the last few years, several studies have re evaluated the use of non-Saccharomyces yeasts in controlled mixed fermentations (Ciani et al., 2010), indicating that rational selection of nonSaccharomyces yeasts can lead to the obtainment of selected cultures that can be used in association with…...
[...]
...…wine yeasts together with Saccharomyces strains in mixed fermentations might be recommended as a tool to obtain the advantages of spontaneous fermentation, while avoiding the risks of stuck fermentation (Romano et al., 2003; Rojas et al., 2003; Jolly et al., 2006; Ciani et al., 2010)....
[...]
...…of controlled mixed fermentations of Saccharomyces and non-Saccharomyces yeast species isolated from the wine environment has been proposed (Soden et al., 2000; Toro and Vazquez, 2002; Ciani et al., 2006, 2010; Jolly et al., 2006; Mendoza et al., 2007; Moreira et al., 2008; Anfang et al., 2009)....
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