Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1232-1241

  Torresi, Sara ^a   Frangipane, Maria Teresa ^a   Anelli, Gabriele ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Autolysis process; Autophagy; Enzymatic preparations; Foaming properties; Sparkling wine; Yeast strain selection

Indexed keywords

AUTOLYSIS PROCESS; AUTOPHAGY; ENZYMATIC PREPARATION; FOAMING PROPERTIES; SPARKLING WINE; YEAST STRAIN SELECTION;

ANTIGEN-ANTIBODY REACTIONS; BIOTECHNOLOGY; BREWERIES; YEAST;

WINE;

FUNGAL ENZYME;

AGING; BIOTECHNOLOGICAL PROCEDURES; ENZYMATIC ASSAY; FERMENTATION TECHNIQUE; FOAMING; FUNGAL STRAIN; IMMOBILIZED CELL; LYSIS; NONHUMAN; QUALITY CONTROL; REVIEW; SPARKLING WINE; WINE INDUSTRY; YEAST;

EID: 79960200125     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.006     Document Type: Review

References (105)

1. J.M. Alcaide-Hidalgo, E. Pueyo, M.C. Polo, and A.J. Martínez- Rodríguez Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system Journal of Food Science 72 7 2007 276 279
2. H. Alexandre, and M. Guilloux-Benatier Yeast autolysis in sparkling wine - A review Australian Journal of Grape and Wine Research 12 2006 119 127 (Pubitemid 44174117)
3. H. Alexandre, D. Heintz, D. Chassagne, M. Guilloux-Benatier, C. Charpentier, and M. Feuillat Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions Journal of Industrial Microbiology and Biotechnology 26 2001 235 240 (Pubitemid 32664744)
4. T.L. Babayan, and M.G. Bezrukov Autolysis in yeasts Acta Biotechnologica 2 1985 129 136
5. E. Bartr Aspectos microbiolgicos de la elaboracin del cava Microbiología SEM 11 1995 43 50
6. J.C. Bayly, L.M. Douglas, I.S. Pretorius, F.F. Bauer, and A.M. Dranginis Characteristic of Flo 11-dependent flocculation in Saccharomyces cerevisiae FEMS Yeast Research 5 2005 1151 1156 (Pubitemid 41607735)
7. M.C. Bester, I.S. Pretorius, and F.F. Bauer The regulation of Saccharomyces cerevisiae FLO gene expression and Ca2+-dependent flocculation by Flo8p and Mss11p Current Genetics 49 6 2006 375 383 (Pubitemid 43733162)
8. Bidan, P.; Divies, Ch.; Dupuy, P. (1980). France Patent No. 2432045.
9. me Assemblée Générale de l'OIV Bulletin OIV 59 1986 563 626
10. F. Brissonnet, and A. Maujean Identification of some foam active compounds in champagne base wine American Journal of Enology and Viticulture 44 1991 97 102
11. A. Caridi Enological functions of parietal yeast mannoproteins Atonie van Leeuwenhoek 89 2006 417 422 (Pubitemid 43899046)
12. L. Castellari, M. Ferruzzi, A. Magrini, P. Giudici, P. Passarelli, and C. Zambonelli Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains Vitis 33 1994 49 52 (Pubitemid 2075314)
13. E. Cebollero, A.V. Carrascosa, and R. Gonzalez Evidence for yeast autophagy during simulation of sparkling wine ageing: A reappraisal of the mechanism of yeast autolysis in wine Biotechnology Progress 21 2005 614 616 (Pubitemid 40466439)
14. E. Cebollero, and R. Gonzalez Induction of autophagy by second-fermentation yeasts during elaboration of sparkling wines Appl. Environ. Microb. 72 6 2006 4121 4127 (Pubitemid 43894878)
15. E. Cebollero, and R. Gonzalez Autophagy: From basic research to its application in food biotechnology Biotechnology Advances 25 2007 396 409 (Pubitemid 46783377)
16. C. Charpentier, J. Aussenac, M. Charpentier, J.C. Prome, B. Duteurtre, and M. Feuillat Release of nucleotides and nucleosides during yeast autolysis: Kinetics and potential impact on flavor Journal of Agricultural and Food Chemistry 53 2005 3000 3007 (Pubitemid 40528454)
17. Charpentier, C.; Feuillat, M. (1993). Yeast autolysis. In Graham G. Fleet (Ed.), Wine microbiology and biotechnology, pp. 225-242.
18. C. Charpentier, and M. Freyssinet The mechanism of autolysis in wine Yeast 5 1989 181 186
19. Chung, S. (1986). Contribution l'étude de la formation des composés volatils au cours de l'autolyse des levures de vinification. Thesis, Université de Bourgogne.
20. O. Colagrande, A. Silva, and M.D. Fumi Recent applications of biotechnology in wine production Biotechnology Progress 10 1994 2 18 (Pubitemid 2044510)
21. F. Coloretti, C. Zambonelli, and V. Tini Characterization of flocculent Saccharomices interspecific hybrids for the production of sparkling wines Food Microbiology 23 2006 672 676
22. M. De Person, A. Sevestre, P. Chaimbault, L. Perrot, F. Duchiron, and C. Elfakir Characterization of low-molecular weight peptides in champagne wine by liquid chromatography/tandem mass spectrometry Analytica Chimica Acta 520 2004 149 158 (Pubitemid 39092896)
23. C. Desportes, M. Charpentier, B. Duteurtre, A. Maujean, and F. Duchiron Liquid chromatographic fractionation of small peptides from wine Journal of Chromatography A 893 2000 281 291
24. C. Divis, R. Cachon, J.F. Cavin, and H. Prévost Theme 4: Immobilized cell technology in wine production Critical Reviews in Biotechnology 14 2 1994 135 153
25. D. Dubourdieu, J.C. Villetaz, C. Desplanques Morales, and P. Ribéreau-Gayon Dégradation enzymatique du glucane de Botrytis cinerea. Application l'amélioration de la clarification des vins issus de raisins pourris Connaiss Vigne Vin 15 1981 161 177
26. A. Dussaud, B. Robillard, B. Carles, and B. Duteurtre Exogenous lipids and ethanol influences on the foam behaviour of sparkling base wines Journal of Food Science 59 1994 148 151
27. E. Efremenko, N. Stepanov, N. Martinenko, and I. Gracheva Cultivation conditions preferable for yeast cells to be immobilized into poly(vinyl alcohol) and used in bottled sparkling wine production Chemical Industry and Chemical Engineering Quarterly 12 1 2005 18 23
28. K.T.H. Farrer The autolysis of yeasts Food Science Abstracts 28 1956 1 12
29. M. Feuillat Autolyse de levures. Œnologie: Fondements Scientifiques et Technologiques 1998 Lavosier Paris
30. M. Feuillat Yeast macromolecules: Origin, composition, and enological interest American Journal of Enology and Viticulture 54 3 2003 211 213 (Pubitemid 37089947)
31. C. Fornairon-Bonnefond, C. Camarasa, M. Moutounet, and J.M. Salmon New trends on yeast autolysis and wine ageing on lees: A bibliographic review Journal International des Sciences de la Vigne 36 2002 49 69 (Pubitemid 135712305)
32. S. Francioli, J. Torrens, M. Riu-Aumatell, E. Lopez-Tamanez, and S. Buxaderas Volatile compounds by SPME-GC as age markers of sparkling wines American Journal of Enology and Viticulture 54 2003 158 162 (Pubitemid 37089940)
33. R.D. Fumi, E. Ragg, G. Battistotti, and O. Colagrande Alginate immobilized Saccharomyces cerevisiae cell alteration during alcoholic fermentation Italy Journal of Food Science and Technology 6 1994 325 (Pubitemid 24821120)
34. M.D. Fumi, G. Trioli, and O. Colagrande Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes Biotechnological Letters 9 1987 939
35. M.D. Fumi, G. Trioli, M.G. Colombi, and O. Colagrande Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle fermented sparkling wine production American Journal of Enology and Viticulture 39 1988 267
36. M. Gallart, E. López-Tamames, G. Suberbiola, and S. Buxaderas Influence of fatty acids on wine foaming Journal of Agricultural and Food Chemistry 50 2002 7042 7045 (Pubitemid 35332781)
37. M.J. García, J.L. Alexandre, I. Álvarez, and V. Lizama Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds European Food Research and Technology 229 2009 133 139
38. G. Giovani, and I. Rosi Release of cell wall polysaccharides from Saccharomyces cerevisiae thermosensitive autolytic mutants during alcoholic fermentation International Journal of Food Microbiology 116 1 2007 19 24 (Pubitemid 46483784)
39. F. Gdia, C. Casas, and C. Solg Application of immobilized yeast cells to sparkling wine fermentation Biotechnology Progress 7 1991 468 470
40. R. Gonzalez, A.J. Martínez-Rodríguez, and A.V. Carrascosa Yeast autolytic mutants potentially useful for sparkling wine production International Journal of Food Microbiology 84 2003 21 26 (Pubitemid 36627406)
41. D. Gonzalez-Ramos, E. Cebollero, and R. Gonzalez A re-combinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze Applied and Environmental Microbiology 74 17 2008 5533 5540
42. M. Gryta The assessment of microorganism growth in the membrane distillation system Desalination 142 2002 79 88 (Pubitemid 34102686)
43. G. Hardy La dégustation des vins effervescents élaborés en méthode champenoise Review Oenology 42 1986 15 (1re partie)
44. me partie)
45. me partie)
46. me partie)
47. A. Humbert-Goffard, C. Saucier, V. Moine-Ledoux, R.M. Canal-Llaubres, D. Dubourdieu, and Y. Glories An assay for glucanase activity in wine Enzyme and Microbial Technology 34 2004 537 543 (Pubitemid 38456949)
48. Y.L. Jin, and R.A. Speers Flocculation of Saccharomyces cerevisiae Food Research International 31 6-7 1999 421 440
49. E. Kirtadze, and N. Nutsubidze Metabolic potential of alcoholic fermentation yeasts Bulletin of Georgian Nature Academy of Sciences 3 1 2009 112 116
50. F.M. Klis, P. Mol, K. Hellingwerf, and S. Brul Dynamics of cell wall structure in Saccharomyces cerevisiae FEMS (Federation of European Microbiological Societies) Microbiology Reviews 26 2002 239 256
51. Y. Kourkoutas, A. Bekatorou, I.M. Banat, R. Marchant, and A.A. Koutinas Immobilization technologies and support materials suitable in alcohol beverages production: A review Food Microbiology 21 2005 377 397 (Pubitemid 38448362)
52. Y. Kourkoutas, M. Kanellaki, A.A. Koutinas, and C. Tzia Effect of fermentation conditions and immobilization supports on the wine making Journal of Food Engineering 69 2004 115 123
53. Kourkoutas, Y.; Manojlović, V.; Nedović, V. A. (2010). Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. In N.J. Zuidam, V.A. Nedović (Eds.), Encapsulation technologies for active food ingredients and food processing, p. 327.
54. T. Lebeau, T. Jouenne, and G.A. Junter Diffusion of sugars and alcohols through composite membrane structures immobilising viable yeast cells Enzyme and Microbial Technology 22 1998 434 438 (Pubitemid 28211937)
55. M.J. Leroy, M. Charpentier, B. Duteurtre, M. Feuillat, and C. Charpentier Yeast autolysis during Champagne ageing American Journal of Enology and Viticulture 41 1 1990 21 28
56. G. Liger-Belair The physics and chemistry behind the bubbling properties of Champagne and sparkling wines: A State-of-the-Art Review Journal of Agricultural and Food Chemistry 53 8 2005 2788 2802 (Pubitemid 40525235)
57. C. Luguera, M.V. Moreno-Arribas, E. Pueyo, B. Bartolomé, and M.C. Polo Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines Food Chemistry 63 4 1998 465 471 (Pubitemid 29034615)
58. D.J. Manners, A.J. Masson, and J.C. Patterson The structure of a β-(1→3)-d-glucan from yeast cell walls Biochemical Journal 135 1973 19 30
59. D.J. Manners, A.J. Masson, and J.C. Patterson The structure of a β-(1→6)-d-glucan from yeast cell walls Biochemical Journal 135 1973 31 36
60. A.J. Martínez-Rodríguez, A.V. Carrascosa, J.M. Barcenilla, M.A. Pozo-Bayn, and M.C. Polo Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wines production Food Microbiology 18 2001 183 191 (Pubitemid 32566594)
61. A.J. Martínez-Rodríguez, A.V. Carrascosa, and M.C. Polo Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system International Journal of Food Microbiology 68 2001 155 160 (Pubitemid 32703736)
62. A.J. Martínez-Rodríguez, A.V. Carrascosa, P.J. Martín-lvarez, M.V. Moreno-Arribas, and M.C. Polo Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method Journal of Industrial Microbiology and Biotechnology 29 2002 314 322 (Pubitemid 36071881)
63. A.J. Martínez-Rodríguez, R. Gonzalez, and A.V. Carrascosa Morphological changes in autolytic wine yeast during ageing in two model systems Journal of Food Science 69 8 2004 233 239
64. A.J. Martínez-Rodríguez, and M.C. Polo Characterization of the nitrogen compounds released during yeast autolysis in a model wine system Journal of Agricultural and Food Chemistry 48 2000 1081 1085 (Pubitemid 30243666)
65. A.J. Martínez-Rodríguez, and M.C. Polo Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling wines Food Chemistry 81 3 2003 383 388 (Pubitemid 36355864)
66. A.J. Martínez-Rodríguez, M.C. Polo, and A.V. Carrascosa Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines International Journal of Food Microbiology 71 2001 45 51 (Pubitemid 33065600)
67. Martínez-Rodríguez, A.J.; Pueyo, E. (2009). Sparkling wines and yeast autolysis. In Springer (Ed.), Wine chemistry and biochemistry, pp. 61-80.
68. N.N. Martynenko, and I.M. Gracheva Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in champagnizing processes: A review Applied Biochemistry and Microbiology 39 5 2003 439 445
69. N.N. Martynenko, I.M. Gracheva, N.G. Sarishvili, A.L. Zubov, G.I. El'-Registan, and V.I. Lozinsky Immobilization of champagne yeasts by inclusion into cryogels of polyvinyl alcohol: means of preventing cell release from the carrier matrix Applied Biochemistry and Microbiology 40 2 2004 158 164 (Pubitemid 38979879)
70. A. Maujean, P. Poinsaut, H. Dantan, F. Brissonnet, and E. Cossiez Etude de la tenue et de la qualité de la mousse des vins effervescents Bulletin OIV 711 1990 405 426
71. M.V. Moreno-Arribas, E. Pueyo, F.J. Nieto, P.J. Martín- Álvarez, and M.C. Polo Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines Food Chemistry 70 2000 309 317 (Pubitemid 30421105)
72. M.V. Moreno-Arribas, E. Pueyo, and M.C. Polo Analytical methods for the characterization of proteins and peptides in wines Analytica Chimica Acta 458 2002 63 75 (Pubitemid 34273820)
73. Y.P. Nunez, A.V. Carrascosa, R. González, M.C. Polo, and A.J. Martínez-Rodríguez Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method Journal of Agricultural and Food Chemistry 53 2005 7232 7237 (Pubitemid 41375339)
74. Y.P. Nunez, A.V. Carrascosa, R. González, M.C. Polo, and A.J. Martínez-Rodríguez Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wine Journal of Agricultural Food Chemistry 54 2006 7898 7903 (Pubitemid 44645818)
75. J.M. Obiols, C. de la Presa-Owens, S. Buxaderas, J.L. Bori, and M.C. de la Torre-Boronat Protocolo de evaluación de la formación de la efervescencia y espuma en un vino espumoso ACE, Revista d'Enología 15 1998 3 8
76. F. Palomero, A. Morata, S. Benito, M.C. González, and J.A. Suárez-Lepe Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content Food Chemistry 105 2007 838 846 (Pubitemid 47048526)
77. G. Parodi L'affinamento dei vini con l'ausilio di preparati enzimatici Vignevini 5 2002 54 58
78. P. Pellerin, and L. Tessarolo Optimizing the ageing of wine on lees Australia Grapegrower Winemaker 444 2001 14 15
79. J.E. Pérez-Ortín, J. García-Marínez, and T.M. Alberola DNA chips for yeast biotechnology. The case of wine yeasts Journal of Biotechnology 98 2002 227 241 (Pubitemid 34874548)
80. J.A. Pérez-Serradilla, and M.D. Luque de Castro Role of lees in wine production: A review Food Chemistry 111 2008 447 456
81. M.Á. Pozo-Bayn, A. Martínez-Rodríguez, E. Pueyo, and M.V. Moreno-Arribas Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology Trends in Food Science and Technology 20 2009 289 299
82. M.Á. Pozo-Bayn, E. Pueyo, P.J. Martín-Álvarez, A.J. Martínez-Rodríguez, and M.C. Polo Influence of yeast strain, bentonite addition, and ageing time on volatile compounds of sparkling wines American Journal of Enology and Viticulture 54 2003 273 278 (Pubitemid 38069951)
83. I.S. Pretorius Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking Yeast 16 2000 675 729 (Pubitemid 30386786)
84. I.S. Pretorius, and P.B. Høj Grape and wine biotechnology: Challenges, opportunities and potential benefits Australian Journal of Grape Wine Research 11 2005 83 108 (Pubitemid 41080324)
85. E. Pueyo, P.J. Martín-Álvarez, and M.C. Polo Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines) American Journal of Enology and Viticulture 46 1995 518 524
86. Ramon-Portugal, F.; Silva, S.; Taillandier, P.; Strehaiano, P. (2003). Immobilized yeasts: Actual oenologic utilizations. Wine Internet Technical Journal (1), (http://www.vinidea.netg).
87. Ribéreau-Gayon, P.; Dubourdieu, D.; Donche, B.; Lonvaud, A. (2004). Alcune vinificazioni particolari. In Edagricole (Ed.), Trattato di enologia I, Microbiologia del vino Vinificazioni, pp. 489-528.
88. Scheper, T.; Henzler, H.J.; Kieran, P.M.; Kretzmer, G.; Macloughlin, P.F.; Malone, D.M.; Schumann, W. (2000). Influence of stress on cell growth and product formation. Springer-Verlag Telos 1st ed.; 190.
89. G. Suzzi, P. Romano, and C. Zambonelli Flocculation of wine yeasts: frequency, differences and stability of the character Canadian Journal of Microbiology 30 1984 36 39
90. L. Tabera, R. Munoz, and R. Gonzalez Deletion of BCY1 from the Saccharomyces cerevisiae genome is semidominant and induces autolytic phenotypes suitable for improvement of sparkling wines Applied and Environmental Microbiology 72 4 2006 2351 2358
91. Tini, V.; Zambonelli, C.; Beneveli, M.; Castellari, L. (1995). I ceppi autolisogeni di Saccharomyces cerevisiae in spumantizzazione. Industrial Bevande, XXIV, 113-118.
92. Tia, O.; Jâcanu, V.; Tia, M.; Sand, C. (2003). Economical comparative analysis of different bottle fermentation methods. (AVA) Agrárgazdaság, vidékfejlesztés és agrárinformatika az évezred küszöbén, április 1-2.
93. B.E.N. Todd, G.H. Fleet, and P.A. Henschke Promotion of autolysis through the interaction of killer and sensitive yeasts: Potential application in sparkling wine production American Journal of Enology and Viticulture 51 1 2000 65 72 (Pubitemid 30610198)
94. D. Trione, and A. Martínez Elevage sur lies des vins rouges: La voie enzymatique Review Oenology 101 2001 19 21
95. Ubigli, M. (2004). Guida all'assaggio degli spumanti. In Ed agricole (Ed), I profili del vino, pp. 103-116.
96. Ugliano, M. (2009). Enzymes in winemaking. In Springer (Ed.), Wine chemistry and biochemistry, pp. 103-126.
97. I.A. Veliky, and R.E. Williams The production of ethanol by Saccharomyces cerevisiae immobilized in plycation-stabilized calcium alginate gels Biotechnological Letters 3 1981 275
98. M. Wada, J. Kato, and I. Chibata A new immobilization of microbial cells: Immobilized growing cells using carrageenan gel and their properties European Journal of General and Applied Microbiology and Biotechnology 8 1979 241
99. K. Yokotsuka, M. Yajima, and T. Matsudo Production of bottle fermented sparkling wine using yeast immobilized in double-layer gel beads or strands American Journal of Enology and Viticulture 48 4 1997 471 481 (Pubitemid 28139647)
100. C. Zambonelli, S. Rainieri, C. Chiavari, G. Montanari, M. Benevelli, and L. Grazia Autolysis of yeasts and bacteria in fermented foods Italian Journal of Food Science 1 12 2000 9 21
101. Zambonelli, C. (2006a). Influenza del lievito sulla qualit degli spumanti. Azione del ceppo. In: Edagricole (Ed.) Microbiologia e biotecnologia dei vini. I processi biologici e le tecnologie della vinificazione, pp. 207-208.
102. Zambonelli, C. (2006b). Le caratteristiche enologiche dei lieviti. Le modalit di sviluppo nei mezzi liquidi. In: Edagricole (Ed.) Microbiologia e biotecnologia dei vini. I processi biologici e le tecnologie della vinificazione, pp. 144-151.
103. Zambonelli, C. (2006c). La rifermentazione in bottiglia. In: Edagricole (Ed.) Microbiologia e biotecnologia dei vini. I processi biologici e le tecnologie della vinificazione, p. 207.
104. J. Zhao, and G.H. Fleet Degradation of RNA during the autolysis of Saccharomyces cerevisiae produces predominantly ribonucleotides Journal of Industrial Microbiology and Biotechnology 8 2005 415 423 (Pubitemid 41716907)
105. Zoecklein, B. (2002). A review of Méthode champenoise production. Virginia Tech. Reprinted 2002. Publication 463-017W.