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      Contribution of Non- Saccharomyces Yeasts to Wine Freshness. A Review

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          Abstract

          Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non- Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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          Yeast interactions and wine flavour.

          Graham H. Fleet (2003)
          Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue throughout the fermentation process until packaging. Although grape cultivar and cultivation provide the foundations of wine flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour response. Consequently, it is important to identify and understand the ecological interactions that occur between the different microbial groups, species and strains. These interactions encompass yeast-yeast, yeast-filamentous fungi and yeast-bacteria responses. The surface of healthy grapes has a predominance of Aureobasidium pullulans, Metschnikowia, Hanseniaspora (Kloeckera), Cryptococcus and Rhodotorula species depending on stage of maturity. This microflora moderates the growth of spoilage and mycotoxigenic fungi on grapes, the species and strains of yeasts that contribute to alcoholic fermentation, and the bacteria that contribute to malolactic fermentation. Damaged grapes have increased populations of lactic and acetic acid bacteria that impact on yeasts during alcoholic fermentation. Alcoholic fermentation is characterised by the successional growth of various yeast species and strains, where yeast-yeast interactions determine the ecology. Through yeast-bacterial interactions, this ecology can determine progression of the malolactic fermentation, and potential growth of spoilage bacteria in the final product. 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. Cell-cell communication through quorum sensing molecules needs investigation.
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            Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

            Francesca Comitini, Mirko Gobbi, Paola Domizio … (2011)
            Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity for the winemaking industry. From these, we selected four non-Saccharomyces yeasts to combine with starter cultures of Saccharomyces cerevisiae in mixed fermentation trials. 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. The overall effects of the non-Saccharomyces yeasts on fermentation and wine quality were strictly dependent on the Saccharomyces/non-Saccharomyces inoculum ratio that mimicked the differences of fermentation conditions (natural or simultaneous inoculated fermentation). Copyright © 2010 Elsevier Ltd. All rights reserved.
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              Quantitative determination of the odorants of young red wines from different grape varieties

              Maria Ferreira, Ricardo L�pez, Juan F Cacho (2000)
              Article 0 comments Cited 190 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Biomolecules
                Journal ID (iso-abbrev): Biomolecules
                Journal ID (publisher-id): biomolecules
                Title: Biomolecules
                Publisher: MDPI
                ISSN (Electronic): 2218-273X
                Publication date (Electronic): 25 December 2019
                Publication date Collection: January 2020
                Volume: 10
                Issue: 1
                Electronic Location Identifier: 34
                Affiliations
                [1 ]enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; carlos.escott@ 123456gmail.com (C.E.); iris.loira@ 123456upm.es (I.L.); juanmanuel.delfresno@ 123456upm.es (J.M.d.F.); carmen.gchamorro@ 123456upm.es (C.G.); joseantonio.suarez.lepe@ 123456upm.es (J.A.S.-L.)
                [2 ]enotecUPM, Department of Biotecnology, Universidad Politécnica de Madrid, 28040 Madrid, Spain; mantonia.banuelos@ 123456upm.es
                Author notes
                [* ]Correspondence: antonio.morata@ 123456upm.es ; Tel.: +34-910-671-127
                Author information
                https://orcid.org/0000-0003-1275-6721
                https://orcid.org/0000-0001-9113-0414
                https://orcid.org/0000-0003-0399-4744
                Article
                Publisher ID: biomolecules-10-00034
                DOI: 10.3390/biom10010034
                PMC ID: 7022396
                PubMed ID: 31881724
                SO-VID: 052053d9-583a-49c7-ad15-824da259726e
                Copyright © © 2019 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 11 December 2019
                Date accepted : 24 December 2019
                Categories
                Subject: Review

                Keywords: non-saccharomyces,wine,yeast metabolites,biopolymers,sensory quality,freshness
                Data availability:
                Keywords: non-saccharomyces, wine, yeast metabolites, biopolymers, sensory quality, freshness

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