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Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

American Society for Microbiology
Applied and Environmental Microbiology
Authors:
Gillian M. Heard
Gillian M. Heard
Gillian M. Heard
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Graham H Fleet at UNSW Sydney
Graham H Fleet
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Abstract

The growth of yeasts that occur naturally in grape juice was quantitatively examined during the fermentation of four wines that had been inoculated with Saccharomyces cerevisiae. Although S. cerevisiae dominated the wine fermentations, there was significant growth of the natural species Kloeckera apiculata, Candida stellata, Candida colliculosa, Candida pulcherrima, and Hansenula anomala.
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Vol.
50,
No.
3
APPLIED
AND
ENVIRONMENTAL
MICROBIOLOGY,
Sept.
1985,
p.
727-728
0099-2240/85/090727-02$02.00/0
Copyright
©D
1985,
American
Society
for
Microbiology
Growth
of
Natural
Yeast
Flora
during
the
Fermentation
of
Inoculated
Wines
GILLIAN
M.
HEARD
AND
GRAHAM
H.
FLEET*
School
of
Food
Science
and
Technology,
University
of
New
South
Wales,
Kensington,
New
South
Wales
2033,
Australia
Received
1
May
1985/Accepted
18
June
1985
The
growth
of
yeasts
that
occur
naturally
in
grape
juice
was
quantitatively
examined
during
the
fermentation
of
four
wines
that
had
been
inoculated
with
Saccharomyces
cerevisiae.
Although
S.
cerevisiae
dominated
the
wine
fermentations,
there
was
significant
growth
of
the
natural
species
Kloeckera
apiculata,
Candida
stellata,
Candida
colliculosa,
Candida
pulcherrima,
and
Hansenula
anomala.
Traditionally,
wine
has
been
produced
by
the
natural
fermentation
of
grape
juice
by
yeasts
that
originate
from
the
grapes
and
winery
equipment.
Yeasts
of
the
genera
Kloeckera,
Hansensiaspora,
Candida,
Pichia,
and,
some-
times,
Hansenula
grow
during
the
early
stages
of
fermenta-
tion
but
eventually
die
off,
leaving
Saccharomyces
cerevi-
siae
as
the
dominant
species
to
complete
the
fermentation
(1,
3,
6,
7).
Collectively,
these
species
contribute
to
the
final
quality
of
the
wine.
In
the
newer
wine-producing
countries
such
as
the
United
States,
South
Africa,
and
Australia,
where
a
desirable
natural
flora
may
not
be
established
in
the
vineyard
and
winery,
there
is
a
reluctance
to
rely
on
natural
fermentation,
and
selected
yeast
cultures
are
inoculated
into
the
grape
must
to
induce
fermentation
(6,
7).
The
main
advantages
of
inoculated
wine
fermentations
are
a
more
rapid
and
even
rate
of
fermentation
and
wine
of
more
consistent
quality
(5,
6,
9).
It
is
believed
that
the
inoculated
species,
generally
a
single
strain
of
S.
cerevisiae,
dominate
the
fermentation
and
rapidly
suppress
the
growth
of
un-
wanted
natural
yeast
species
(1,
5,
9).
However,
this
as-
sumption
has
not
been
examined
in
quantitative
detail,
and
the
possibility
remains
that
natural
yeasts
still
undergo
significant
growth
and
thereby
contribute
to
the
final
quality
of
the
wine.
In
this
note,
we
examine
the
growth
of
natural
yeast
flora
in
wines
produced
by
inoculation
with
S.
cerevi-
siae.
The
wines
were
produced
from
grapes
harvested
during
the
1984
vintage
in
Australia.
Wine
A,
a
white
Riesling,
and
wine
C,
a
red
Malbec,
were
produced
in
20-liter
volumes
in
the
laboratory
from
grapes
obtained
from
a
winery
in
South
Australia.
Wine
B,
a
white
Semillon,
and
wine
D,
a
red
Hermitage,
were
fermented
under
commercial
conditions
in
20,000-liter
tanks
at
two
wineries
in
the
Hunter
Valley
district
of
New
South
Wales,
Australia.
Sodium
meta-
bisulfite
was
added
to
each
grape
must
(pH
3.0
to
3.3)
to
give,
50
mg
of
total
sulfur
dioxide
per
liter.
The
musts
were
then
inoculated
with
starter
cultures
of
commercial
strains
of
S.
cerevisiae
(inoculated
at
2%
of
the
wine
volume)
and
fer-
mented
at
20°C
for
white
wines
and
25
to
30°C
for
red
wines.
Daily
samples
were
taken
during
fermentation
for
the
isola-
tion
and
enumeration
of
yeasts
by
spread
inoculation
onto
plates
of
malt
extract
agar
(Oxoid
Ltd.)
and
lysine
agar
(Oxoid).
After
the
plates
were
incubated
for
5
days
at
20
to
25°C,
yeasts
were
enumerated,
and
representative
colonies
were
isolated
and
subcultured
onto
malt
extract
agar
for
*
Corresponding
author.
subsequent
identification
by
the
tests
and
classification
schemes
of
Kreger
van
Rij
(4).
The
growth
of
individual
yeast
species
during
fermenta-
tion
of
each
of
the
four
wines
is
shown
in
Fig.
1.
As
expected
after
inoculation,
S.
cerevisiae
dominated
the
fermentation
of
all
wines.
This
species
was
readily
enumerated
by
plating
wine
samples
onto
malt
extract
agar,
but
its
dominance
on
this
medium
masked
the
presence
of
colonies
of
other
yeast
species.
These
non-Saccharomyces
species
were
best
enu-
merated
on
lysine
agar
on
which
the
growth
of
S.
cerevisiae
was
selectively
inhibited
(8).
Using
this
medium,
we
showed
that
there.
were
major
contributions
by
the
natural
yeast
flora,
several
species
of
which
showed
significant
growth
during
the
first
24
to
48
h
of
fermentation.
Kloeckera
apiculata
occurred
in
all
fermentations
at
populations
of
106
to
107
cells
per
ml,
and,
in
the
case
of
the
two
white
wines
(Fig.
1A
and
B),
it
survived
9
and
6
days,
respectively,
into
the
fermentation.
Candida
stellata
was
isolated
from
all
the
wines
and
was
present
in
highest
numbers
in
the
two
white
wines.
Isolation
of
other
yeasts
varied
between
wines.
For
example,
Candida
pulcherrima
contributed
to
the
fermenta-
tion
of
the
white
and
red
wines
prepared
from
South
Aus-
tralian
grapes
(Fig.
1A
and
C),
and
Hansenula
anomala
and
Candida
colliculosa
were
present
during
the
early
stages
of
red
wine
fermentation
at
a
Hunter
Valley
winery
(Fig.
1D).
Our
data
demonstrated
that
yeasts
naturally
present
in
the
grape
must
make
a
significant
contribution
to
the
fermenta-
tion
even
when
the
must
is
inoculated
with
105
to
107
cells
of
S.
cerevisiae
per
ml.
The
species
that
develop
and
their
growth
and
survival
characteristics
are
very
similar
to
those
which
occur
in
natural,
uninoculated
fermentation
(3).
As
discussed
by
Benda
(1)
and
Fleet
et
al.
(3),
these
species
may
have
important
influences
on
wine
flavor.
Thus,
the
assump-
tion
that
inoculated
S.
cerevisiae
suppresses
significant
development
of
natural
yeasts
during
wine
fermentations
is
not
strictly
correct.
Although
S.
cerevisiae
dominated
all
four
wine
fermenta-
tions,
we
are
unable
to
state
that
the
dominant
strain
was
the
same
one
which
was
inoculated
into
the
must.
There
is
the
possibility
that
the
dominant
S.
cerevisiae
originated
from
the
natural
flora.
Using
electrophoretic
methods
to
differen-
tiate
S.
cerevisiae
strains,
Bouix
et
al.
(2)
showed
that
in
some
cases
the
strain
inoculated
may
not
be
the
dominant
strain
at
the
end
of
fermentation.
Moreover,
it
has
been
suggested
(3)
that
different
S.
cerevisiae
strains
may
develop
at
different
stages
during
natural
fermentations.
Because
the
S.
cerevisiae
strain
can
have
significant
effects
on
wine
quality
(1),
it
is
becoming
increasingly
important
to
have
727
9
A
better
knowledge
of
how
these
might
vary
during
wine
fermentation.
It
may
be
that,
in
induced
fermentations,
the
main
effect
of
inoculated
S.
cerevisiae
is
to
influence
the
development
of
the
Saccharomyces
strains
rather
than
to
6
inhibit
the
growth
of
non-Saccharomyces
yeasts.
a
.
8
\
*
LITERATURE
CITED
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6
-J
_
3
Rt
%J
\
\
\FIG.
1.
Growth
of
yeasts
during
inoculated
fermentation
of
white
wines
A
and
B
and
red
wines
C
and
D.
Symbols:
0,
S.
J
J0
cerevisiae;
*,
K.
apiculata;
r,
C.
stellata;
E,
C.
pulcherrima;
A,
C.
0
1
2
3
4
5
6
7
9
colliculosa;
A,
H.
anomala.
S.
cerevisiae
was
enumerated
on
malt
Fermentation
time
(days)
extract
agar;
the
other
species
were
enumerated
on
lysine
agar.
728
NOTES
APPL.
ENVIRON.
MICROBIOL.
... Не-Saccharomyces дрождите обикновено присъстват на етап грозде, гроздова мъст и върху технологичното оборудване за винопроизводство (Ciani et al., 2010). Найважни родове са Hanseniaspora/Kloeckera, Candida, Pichia, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Lachancea (Kluyveromyces) и Metschnikowia (Fleet et al., 1984;Heard and Fleet, 1985;1986;Pardo et al., 1989;Kurtzman, 2003). Редица изследвания проследяват влиянието на не-Saccharomyces дрождите върху състава и сензорните свойства на вината (Lema et al., 1996;Egli et al., 1998;Henick-Kling et al., 1998). ...
... Metschnikowia (Fleet et al., 1984;Heard and Fleet, 1985;Pardo et al., 1989;Kurtzman, 2003). ...
Influence of the process of cold maceration and Non-saccharomyces yeast application in red winemakng
Article
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Red grape variety Merlot is vinified and two types of fermentation are applied – conventional winemaking process and other – cold maceration before alcoholic fermentation. Each of the samples is vinified with Non-saccharomyces - Kluyveromycs thermotolerans inoculation done 48 ours before Saccharomyces addition. For each trial the control sample is realized using only Saccharomyses yeasts. The resulting wines are analyzed for some basic compounds and also some specific aromatic compound is determined using GC-MS. High concentration of some ethyl esters are determined in Non-saccharomyces wine and also more neutral polysaccharides. Key words: red wine, cold maceration, Non-saccharomyces yeast, GC-MS
View
... To avoid this variability, commercial active dry wine yeasts (LSA from Saccharomyces strains) are used. A successful implantation of inoculated LSA encourages a rapid start of fermentation and a total consumption of fermentable sugars [3], however it has been shown that a product of uniform quality can be obtained using commercial yeast throughout the different vintages [4,5]. Nevertheless, some winemakers consider that in this way the differential character of the harvests, aromatic variability and varietal sensory nature could be lost [6,7]. ...
Influence of Native Saccharomyces cerevisiae Strains on Malvasia aromatica Wines
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  • Jul 2023
  • Front Biosci
Background: In the search of tools to deal with climate change-related effects along with the aim of avoiding the loss of aromatic typicity in wine, two native yeasts strains of Saccharomyces cerevisiae (CLI 271 and CLI 889) were evaluated to determine their influence on white Malvasia aromatica wines aroma composition and sensory characteristics. Methods: The strains were tested versus a commercial yeast strain (LSA). The fermentations were performed on grape must of the Malvasia aromatica variety previously macerated. Wine quality was studied by analysis of oenological parameters together with volatile aroma components using gas chromatography coupled to flame ionization detector (GC-FID) to quantify major volatiles compounds and headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) to determine terpenoids and C13-norisoprenoids. Sensorial analysis was also realized by an experienced taster panel. Results: Wines from locally-selected yeasts strains used had lower volatile acidity levels and higher concentration of aromatic compounds compared to the commercial strain ones. The yeast strain S. cerevisiae CLI 271 provided wines with a higher concentration of esters related to fruity attributes, especially isoamyl acetate. The tasting panel highlighted the strong floral character of wines from S. cerevisiae CLI 889 fermentation. Conclusions: The use of microorganisms well adapted to climatic conditions can be used to produce quality wines of the Malvasia aromatica variety.
View
... Wine can be produced by either of the following methods: inoculated fermentation, when a commercially prepared, single strain S. cerevisiae inoculum is used; or spontaneous fermentation when yeast inhabitant on the grapes from the vineyard or winery equipment carries out the fermentative process. In commercial wine production, a monoculture of domestic S. cerevisiae is typically inoculated into grape juice to ensure consistency and predictability during wine fermentation (Heard and Fleet 1985). Commercial wine strains, however, lack genetic diversity, which in turn leads to phenotypic redundancy, less complexity in wine flavor, and, therefore, lower value wine (Borneman et al. 2016). ...
Whole Genome Sequencing of Canadian Saccharomyces cerevisiae strains isolated from spontaneous wine fermentations reveals a new Pacific West Coast Wine Clade
Article
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  • Jun 2023
Vineyards in wine regions around the world are reservoirs of yeast with oenological potential. Saccharomyces cerevisiae ferments grape sugars to ethanol and generates flavour and aroma compounds in wine. Wineries place a high value on identifying yeast native to their region to develop a region-specific wine program. Commercial wine strains are genetically very similar due to a population bottleneck and in-breeding compared to the diversity of S. cerevisiae from the wild and other industrial processes. We have isolated and microsatellite typed hundreds of S. cerevisiae strains from spontaneous fermentations of grapes from the Okanagan Valley wine region in British Columbia, Canada. We chose 75 S. cerevisiae strains, based on our microsatellite clustering data, for whole genome sequencing using Illumina paired end reads. Phylogenetic analysis shows that British Columbian S. cerevisiae strains cluster into four clades: Wine/European, Transpacific Oak, Beer 1/Mixed Origin and a new clade that we have designated as Pacific West Coast Wine. The Pacific West Coast Wine clade has high nucleotide diversity and shares genomic characteristics with wild North American oak strains but also has gene flow from Wine/European and Ecuadorian clades. We analyzed gene copy number variations to find evidence of domestication and found that strains in the Wine/European and Pacific West Coast Wine clades have gene copy number variation reflective of adaptations to the wine making environment. The 'wine circle/Region B', a cluster of five genes acquired by horizontal gene transfer into the genome of commercial wine strains is also present in the majority of the British Columbian strains in the Wine/European clade but in a minority of the Pacific West Coast Wine clade strains. Previous studies have shown that S. cerevisiae strains isolated from Mediterranean Oak trees may be the living ancestors of European wine yeast strains. This study is the first to isolate S. cerevisiae strains with genetic similarity to non-vineyard North American Oak strains from spontaneous wine fermentations.
View
... Reduce malic acid content [40] Great autolytic release of polysaccharides [41,42] Reduce wine 4-ethylphenol concentration [43,44] Torulaspora delbrueckii Reduce volatile acidity [45,46] Increase the concentration of some minor lactones and esters [47,48] Killer strains [49,50] Wickerhamomyces anomalus Tolerate up to 12.5% (v/v) ethanol [51,52] Produce lethal toxins [53,54] Source of different enzymes [32,55] Metschnikowia pulcherrima Production of pulcherrimin [56,57] [62,80] Overall, the use of non-Saccharomyces yeasts in winemaking is a promising area of research that has the potential to enhance wine quality and reduce the use of synthetic additives. However, further studies are needed to fully understand the mechanisms behind the interactions between different yeast species and their impact on wine quality. ...
The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
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Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
View
... Spontaneous fermentations, which are fermentations conducted by mixed cultures of yeasts undergoing sequential dominance, have been recognised for the crucial part indigenous yeasts play in bringing out unique characteristics compared to S. cerevisiae (Comitini et al. 2017). Though exposed to a higher risk of spoilage, wines made in such manner are generally reported to have improved quality through better flavour integration and more complexity (Heard and Fleet 1985, Gil et al. 1996, Lema et al. 1996, Soden et al. 2000, Varela et al. 2009, Izquierdo Canas et al. 2011). Many of the enzymatic mechanisms (both desirable and undesirable) have been elucidated, and this knowledge has been used in the search for potentially useful yeasts [e.g. ...
Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation
Article
  • Aug 2022
3‐Isobutyl‐2‐methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non‐Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines. As a potential postharvest remediation strategy, 11 strains of non‐Saccharomyces were evaluated through fermentation of juices containing IBMP. Wines fermented with Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii and Candida krusei were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration. In mixed fermentation, in which Saccharomyces cerevisiae yeast strain EC1118 was sequentially inoculated, several non‐Saccharomyces yeast strains differentially masked the perception of IBMP. The selective use of non‐Saccharomyces yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.
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... Saccharomyces cerevisiae is the principal Saccharomycetes yeast in both spontaneous and inoculated wine fermentations (Fleet et al. 1984, Heard andFleet 1985). The interaction between the yeast and grape juice influences not only the wine aroma profile, but whether fermentation progresses quickly, slows down or, in the worst-case scenario, arrests. ...
Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796
Article
Full-text available
  • Apr 2022
In winemaking, slow or stuck alcoholic fermentation can impact processing efficiency and wine quality. Residual fructose in the later stages of fermentation can leave the wine ‘out of specification’ unless removed, which requires re-inoculation or use of a more fructophilic yeast. As such, robust, fermentation efficient strains are still highly desirable to reduce this risk. We report on a combined EMS mutagenesis and Directed Evolution (DE) approach as a ‘proof of concept’ to improve fructose utilisation and decrease fermentation duration. One evolved isolate, Tee 9, was evaluated against the parent, AWRI 796 in defined medium (CDGJM) and Semillon juice. Interestingly, Tee 9 exhibited improved fermentation in CDGJM at several nitrogen contents, but not in juice. Genomic comparison between AWRI 796 and Tee 9 identified 371 mutations but no chromosomal copy number variation. 95 non-coding and 276 coding mutations were identified in 297 genes (180 of which encode proteins with one or more substitutions). Whilst introduction of two of these, Gid7 (E726K) or Fba1 (G135S), into AWRI 796 did not lead to the fermentation improvement seen in Tee 9, similar allelic swaps with the other mutations are needed to understand Tee 9’s adaption to CDGJM. Furthermore, the 378 isolates, potentially mutagenized but with the same genetic background, are likely a useful resource for future phenotyping and genome-wide association studies.
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... In various investigations in countries like China (Sun et al. 2014), Czech-Republic, Slovakia, Hungary (Minarik 1964), Slovenia (Jemec et al. 2001), Austria (Lopandic et al. 2008), Germany (Sturm et al. 2006), Switzerland (Díaz et al. 2013;Schütz and Gafner 1993), Italy (Tofalo et al. 2009), France (Fleet et al. 1984;Zott et al. 2008), Spain (Beltran et al. 2002;Clemente-Jimenez et al. 2004;Hierro et al. 2006), Portugal (Barata et al. 2008;Couto et al. 2005), USA (Egli et al. 1998;van Keulen et al. 2003), Brazil (Bezerra-Bussoli et al. 2013) and Australia (Heard and Fleet 1985), S. pombe was not detected. Most likely this is due to the fact that S. pombe is a week competitor against other indigenous yeast in spontaneous grape must fermentations or against inoculated starter cultures (Brugirard and Roques 1972;Delteil 1988;Ribereau-Gayon and Peynaud 1962). ...
Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats
Article
Full-text available
  • Mar 2022
  • ANTON LEEUW INT J G
The fission yeast genus Schizosaccharomyces contains important model organisms for biological research. In particular, S. pombe is a widely used model eukaryote. So far little is known about the natural and artificial habitats of species in this genus. Finding out where S. pombe and other fission yeast species occur and how they live in their habitats can promote better understanding of their biology. Here we investigate in which substrates S. pombe, S. octosporus, S. osmophilus and S. japonicus are present. To this end about 2100 samples consisting of soil, tree sap fluxes, fresh fruit, dried fruit, honey, cacao beans, molasses and other substrates were analyzed. Effective isolation methods that allow efficient isolation of the above mentioned species were developed. Based on the frequency of isolating different fission yeast species in various substrates and on extensive literature survey, conclusions are drawn on their ecology. The results suggest that the primary habitat of S. pombe and S. octosporus is honeybee honey. Both species were also frequently detected on certain dried fruit like raisins, mango or pineapple to which they could be brought by the honey bees during ripening or during drying. While S. pombe was regularly isolated from grape mash and from fermented raw cacao beans S. octosporus was never isolated from fresh fruit. The main habitat of S. osmophilus seems to be solitary bee beebread. It was rarely isolated from raisins. S. japonicus was mainly found in forest substrates although it occurs on fruit and in fruit fermentations, too.
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Effect of aging on lees on the volatile profile of Malvasia aromatica wines fermented with Saccharomyces native yeasts in PDO “Vinos de Madrid”
Chapter
Full-text available
  • Nov 2023
The loss of aromatic and sensory quality in wines because of climate change in traditional winemaking areas is a challenge for winemakers. Aging on lees of the wine fermented with Saccharomyces native yeasts has been tested as a technique to try to improve the sensory characteristics of Malvasia aromatica white wines in PDO “Vinos de Madrid.” The grapes were pre-cold macerated and fermented with S. cerevisiae CLI 271 and CLI 889 (native yeast strains). Then, commercial lees were used for aging of wines for a five-month at low temperature in order to compare with the effect of S. cerevisiae CLI 271 and CLI 889 without lees treatment. Aromatic and organoleptic properties of wines aged on lees were studied using GC-FID and HS-SPME/GC–MS to quantify volatile compounds and a taster panel to sensorial analysis. There was a significant decrease in the ester family in wines aged on lees being more pronounced in CLI 889 wines. The treatment contributed to enhance the fruity and floral aromatic properties in CLI 271 and CLI 889 wines, respectively according to tasting panel, which showed a hedonic preference for CLI 271 wines without lees treatment and CLI 889 wines aged on lees.
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The Life of Non-Saccharomyces Yeasts in Wine
Preprint
Full-text available
  • Apr 2023
Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, were used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
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