Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico (original) (raw)
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Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related ...
Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines
LWT - Food Science and Technology, 2014
Saccharomyces cerevisiae is the yeast species predominating the alcoholic fermentation of grape must. The aim of this research was to evaluate the impact of indigenous S. cerevisiae strains biodiversity on the aroma of wines from Negroamaro grapes. Grapes collected in two different Negroamaro producing micro districts in Salento (Southern Italy), were subjected to natural fermentation and two indigenous S. cerevisiae populations were isolated. Fifteen strains for each of the two populations were selected and tested by micro fermentation assay in order to evaluate their specific contribute to the volatiles composition and sensory impact of the produced wines. The aromatic profile of wines obtained by each selected strain was characterized by different contents of acetates, ethyl esters of fatty acids, higher alcohols, thus showing to be related to the strains geographical origin. The sensorial analysis of wines produced by the six best performing strains confirmed that they are good candidates as industrial starter cultures, This study indicates that the use of a "microarea-specific" starter culture is a powerful tool to enhance the peculiarity of wines deriving from specific areas.
Food Bioscience, 2021
The use of Saccharomyces cerevisiae and non-Saccharomyces yeast species as mixed starters has advantages over pure culture fermentation because of increased wine sensory characteristics. The aim of the present study was to evaluate the divergences of wine compositions fermented by indigenous non-Saccharomyces strains (Torulaspora delbrueckii TD12 and Lachancea thermotolerans LT9) or commercial non-Saccharomyces strains (T. delbrueckii Prelude and L. thermotolerans Concerto) combined with S. cerevisiae D254, respectively. Results evidenced that although belong to the same species, the content of chemical and aromatic compounds of red wines produced by indigenous and commercial strains was significantly different after alcoholic fermentation (ALF) and malolactic fermentation (MLF). TD12/D254 was characterized with a higher amount of glycerol, ethyl esters, and volatile acids, whilst Prelude/D254 was distinguished by a higher intensity of isoamyl acetate and a lower production of acetic acid. LT9/D254 increased the intensity of higher alcohols, esters, and β-damascenone compared with Concerto/D254. After MLF, the diversities variation of glycerol and lactic acid were increased, but acetic acid and most volatile compounds were reduced. TD12/D254 obtained better aromatic quality as assessed by calculating the odor activity values (OAVs). Our results highlighted the strain-specificity of non-Saccharomyces strains in shaping the aromatic characteristic of wine, and suggested that more attention should be paid to the strain-specific characteristics when selecting non-Saccharomyces strains to improve aroma diversity and quality of the wine. In this regard, the indigenous strain is a suitable choice because of better adaptation to fermentation conditions and generating typical sensory characteristics specific to the wine region.
HAL (Le Centre pour la Communication Scientifique Directe), 2018
During alcoholic fermentation, wine yeasts are able to produce a large variety of volatile metabolites that have an impact on wine character. Some of them are widely studied and well-known : higher alcohols, acetate esters, ethyl esters, among other molecules contributing to the aromatic profile of wines. But other molecules, despite the interest of their sensory properties, remain less characterised, in particular at the level of the metabolic pathways involved in their production. These unusual aromas belong to different chemical groups : terpen derivatives (noted T), benzene derivatives (BD), lactones (LAC), norisoprenoids or thiols. The aim of this project was to investigate the ability of wine yeasts to produce these different classes of molecules during fermentation and to establish their volatile fingerprint for unconventional aromas. The fermentation performances of these strains were also assessed, for their further use during winemaking to improve the ranges of aromas in wines.
Volatile compounds produced in wine by Colombian wildSaccharomyces cerevisiae strains
Annals of Microbiology, 2009
Some tropical Saccharomyces cerevisiae strains, isolated from Champús, a traditional Colombian low alcoholic fermented beverage, were characterised in order to select yeasts for aroma improvement in wine. H 2 S production, volatile acidity, β-glucosidase activity, higher alcoholesters and terpenes production were evaluated in this study. These tropical strains were characterised by a considerable production of ethyl hexanoate, 2-phenylethanol, 2-phenylethyl acetate, and geraniol, detected by SPME-GC-MS. Odor activity values were calculated to analyse the effects of yeasts strains on wine aroma, resulting in six distinctive wine groups, as evidenced by discriminant analysis. These results suggest that Saccharomyces strains isolated from Champús can be an important source for new tropical yeast biotypes with potential winemaking applications, producing a wide range of aroma compounds.
Journal of Food Science and Technology, 2019
Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the art strategy to improve wine composition and/or wine sensory properties. The present paper deals with the new yeast strains of Metschnikowia fructicola and S. cerevisiae, that were selected as representatives of the yeast microbiota isolated from grapes and grape juice of Aglianico cultivar. S. cerevisiae was utilized both as single strain starter and in combination with M. fructicola in experimental fermentations of Aglianico must. The dynamic of yeast populations was evaluated during the fermentation process analyzing the wine volatile compounds profile. The volatile compounds were identified by SPME-GC/MS. The results, showed that the multiple indigenous yeast starter was able to modulate the volatile compounds profiles and improve the aromatic complexity of wine, with a higher content of esters and terpenes.
Journal of Agricultural and Food …, 2000
There has been considerable controversy about the use of selected pure strains in wine fermentation. For that reason it is important to determine the influence of this vinification technique in the composition of wine because it arises from the type of yeast and the subsequent evolution during fermentation. This study researches the volatile composition of rosé wines from the Garnacha must, inoculated with one selected NA33 strain of Saccharomyces cerevisiae. The inoculated yeast did not predominate in all of the samples. These samples showed a behavior intermediate between those of the control and samples in which NA33 did predominate. The greatest concentration of higher alcohols was in the control wine, and its evolution was similar in all fermentations. The esters formed at the end of the fermentation and their concentrations were higher in the control than in the inoculated samples. In the control, acids were produced above all, in the first half of fermentation, and decreased from then onward. In the sample in which the yeast predominated, the synthesis occurred later and to a lesser extent than in the control.
Food Science and Technology Research, 2006
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR1 and GR-to produce a regular fermentation process, complete fermentation, and produce ethanol and low volatile acidity at both +,ῌC and ,*ῌC indicate that both strains are promising as starter cultures in winemaking. The e#ect of wild yeast strains on the relative composition of several volatile compounds in wines fermented at +,ῌC or ,*ῌC was also studied. Pinot Grigio must fermentation was carried out using selected yeast strains. In addition, Debina and Roditis wines were made by spontaneous must fermentation. Experimental wines were analyzed for volatile compounds using solid phase microextraction and GC-MS analysis. In all wines fermented at +,ῌC, most acetate esters, ethyl esters, higher alcohols and fatty acids were lower than in those fermented at ,*ῌC.
Food Research International, 2012
The global wine industry is mostly reliant on the use of active dry yeasts to conduct wine fermentations. The use of single industrial yeasts, however, may result in the loss of complexity or uniqueness of the wine bouquet; the option of fermenting grape musts with multiple active dried yeast strains could enhance the complexity and quality of wines. Two novel Burgundian Saccharomyces cerevisiae strains (C2, C6) were compared with six industrial yeast strains for fermentation of Chardonnay must. The volatile compounds in the wines were identified and quantified using gas chromatography-mass spectrometry. The concentrations of 18 volatile compounds (higher alcohols, ethyl esters, acetate esters, acetaldehyde, acetic acid) were compared using analysis of variance and radar diagrams. The concentration of volatile compounds in wines produced by industrial and Burgundian strains differed significantly. Principal component analyses of the volatile compounds (higher alcohols, ethyl esters, acetate esters) in the wines revealed that fermentations with individual and mixed Burgundian strains were more similar to one another than wines fermented with industrial strains. Calculation of odor active values (OAVs) allowed estimation of the sensory impact of each volatile compound. Radar diagrams of the OAVs revealed the estimated sensory profiles of the wine produced by industrial and Burgundian (individual, mixed) strains. The most distinguishing trait of the mixed novel Burgundian yeast strains was that they produced intermediate concentrations of most volatile compounds and that production of fruity aromas such as sweet fruit, strawberry, green apple, pear and banana were above the sensory threshold, while the production of nail polish, waxy, balsamic and vinegar were below the human perception threshold. The mixed culture of Burgundian yeast strains produced wines that were unique and more complex than wines produced with single industrial yeast strains.
International Journal of Food Microbiology, 2011
This work explores the ability of different yeast strains from different species of the genus Saccharomyces (S. cerevisiae, S. uvarum and S. kudriavzevii) and hybrids between these species to release or form varietal aroma compounds from fractions of grape odourless precursors. The de novo synthesis by the yeasts of some of the varietal aroma compounds was also evaluated. The study has shown that de novo synthesis affects some lipid derivatives, shikimic derivatives and terpenes in all species and hybrids, with some remarkable differences amongst them. The release or formation of aroma compounds from precursors was found to be strongly linked to the yeast or hybrid used, and the triple hybrid S. cerevisiae × S. bayanus × S. kudriavzevii in particular and secondarily the hybrid S. cerevisiae × S. bayanus were highly efficient in the production of most varietal aroma compounds, including γ-lactones, benzenoids, volatile phenols, vanillin derivatives and terpenols. The presence of precursors in the fermenting media caused a surprising levelling effect on the fermentative aroma composition. Altogether, these results suggest that it is possible to modulate wine aroma by employing different yeast species in order to create new wines with different aromatic notes.