Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 11, 2011, Pages 1777-1785

  Mendoza, Lucía M ^a,b   Merín, María G ^b,c   Morata, Vilma I ^b,c   Farías, Marta E ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Malbec wine; Mixed culture; Non Saccharomyces yeast; Oenococcus oeni; Organoleptic characteristics

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; GLYCEROL; MALIC ACID;

ACIDITY; ARGENTINA; ARTICLE; FERMENTATION; FUNGUS GROWTH; KLOECKERA APICULATA; NONHUMAN; OENOCOCCUS OENI; RED WINE; SACCHAROMYCES CEREVISIAE; YEAST;

ARGENTINA; ESTERS; ETHANOL; FERMENTATION; KLOECKERA; MALATES; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; WINE;

BACTERIA (MICROORGANISMS); HANSENIASPORA UVARUM; OENOCOCCUS OENI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 80855144214     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-011-0964-1     Document Type: Article

References (51)

1. MC Abeijón Mukdsi RB Medina MF Alvarez SN González 2009 Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses Food Chem 117 241 247 10.1016/j.foodchem.2009.03.105
2. I Capucho MV San Romao 1994 Effect of ethanol and fatty acids on malolactic activity of Leuconostoc oenos Appl Microbiol Biotechnol 42 391 395 1:CAS:528:DyaK2MXjvFKktbo%3D (Pubitemid 24373924)
3. R Carreté MT Vidal A Bordons M Constanti 2002 Inhibitory effect of sulphur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni FEMS Microbiol Lett 211 155 159 12076806 10.1016/S0378-1097(02) 00687-0 (Pubitemid 34655606)
4. 2 nella valutazione, per via ponderale, della capacità alcoligena di un lievito Ann Fac Agr Univ Perugia 41 753 762
5. M Ciani F Maccarelli 1998 Oenological properties of non-Saccharomyces yeasts associated with wine-making World J Microbiol Biotechnol 14 199 203 10.1023/A:1008825928354 1:CAS:528:DyaK1cXis1CqtLg%3D (Pubitemid 28173788)
6. M Ciani L Beco F Comitini 2006 Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations Int J Food Microbiol 108 239 245 16487611 10.1016/j.ijfoodmicro.2005.11.012 1:CAS:528: DC%2BD28XjtFCrtb4%3D
7. CR Davis D Wibowo R Eschenbruch TH Lee GH Fleet 1985 Practical implications of malolactic fermentation: a review Am J Enol Vitic 36 290 301 1:CAS:528:DyaL28Xmsleluw%3D%3D
8. CG Edwards AG Reynolds AV Rodriguez MJ Semon JM Mills 1999 Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp Am J Enol Vitic 50 204 210 1:CAS:528:DyaK1MXlt1Khtbs%3D (Pubitemid 29365641)
9. CM Egli WD Ediger CM Mitrakul T Henick-Kling 1998 Dynamics of indigenous and inoculated yeast populations and their effects on the sensory character of Riesling and Chardonnay wines J Appl Microbiol 85 779 789 9830113 10.1046/j.1365-2672.1998.00521.x 1:STN:280:DyaK1M%2Fkslyjtw%3D%3D (Pubitemid 28517009)
10. A Escudero E Campo L Fariña J Cacho V Ferreira 2007 Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines J Agr Food Chem 55 4501 4510 10.1021/jf0636418 1:CAS:528:DC%2BD2sXltVajs7g%3D (Pubitemid 46932648)
11. Fleet GH, Heard GM (1993) Yeasts-growth during fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood, Chur, Switzerland, pp 27-54
12. GH Fleet 2003 Yeast interactions and wine flavour Int J Food Microbiol 86 11 22 12892919 10.1016/S0168-1605(03)00245-9 1:CAS:528:DC%2BD3sXlvVCqtr4%3D (Pubitemid 36903279)
13. K Fukuda N Yamamoto Y Kiyokawa T Yanagiuchi Y Wakai K Kitamoto Y Inoue A Kimura 1998 Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate Appl Environ Microb 64 4076 4078 1:CAS:528:DyaK1cXms1emsrs%3D (Pubitemid 28463020)
14. T Garde-Cerdán C Ancín-Azpilicueta 2006 Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations Eur Food Res Technol 222 15 25 10.1007/s00217-005-0029-7 (Pubitemid 41750749)
15. JV Gil JJ Mateo M Jiménez A Pastor T Huerta 1996 Aroma compounds in wine as influenced by apiculate yeasts J Food Sci 61 1247 1249 10.1111/j.1365-2621.1996.tb10971.x 1:CAS:528:DyaK2sXivVajsQ%3D%3D (Pubitemid 27025554)
16. Henick-Kling T (1993) Malolactic fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood, Chur, Switzerland, pp 289-326
17. T Henick-Kling WD Ediger P Daniel P Monk 1998 Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine J Appl Microbiol 84 865 876 10.1046/j.1365-2672. 1998.00423.x 1:CAS:528:DyaK1cXks1aqurc%3D (Pubitemid 28294481)
18. Herbert S, Joel LS (2004) Sensory evaluation practices. Elsevier, Amsterdam
19. Jackson R (1994) Chemical constituents of grapes and wine. In: Taylor SL (ed) Wine science: principles and applications. Academic, San Diego, pp 178-219
20. NP Jolly OPH Augustyn IS Pretorius 2003 The use of Candida pulcherrima in combination with Saccharomyces cerevisiae for the production of Chenin blanc wine S Afr J Enol Vitic 24 63 69 1:CAS:528:DC%2BD2cXht1OhsQ%3D%3D (Pubitemid 37422061)
21. D Jussier AD Morneau R Mira De Orduña 2006 Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay Appl Environ Microbiol 72 221 227 16391046 10.1128/AEM.72.1.221-227.2006 1:CAS:528:DC%2BD28XmtFalsw%3D%3D
22. Krieger SA (2002) Starter cultures for the malolactic fermentation-time of inoculation. In: Trogus H (ed) Proceedings of the 13th international enology symposium. Breisac, Germany, pp 77-91
23. Kurtzman CP, Fell JW (1998) The yeast: a taxonomic study, 4th edn. Elsevier, Amsterdam
24. S Lafon-Lafourcade V Lucmaret A Joyeux 1980 Quelques observations sur la formation d'acide acetique par les bacteries lactiques Conn Vigne Vin 14 183 194 1:CAS:528:DyaL3MXhtF2ns7o%3D
25. MG Lambrechts IS Pretorius 2000 Yeasts and its importance to wine aroma-a review S Afr J Enol Vitic 21 97 129 1:CAS:528:DC%2BD3MXkvVyhtg%3D%3D
26. S-Q Liu GJ Pilone 2000 An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications Int J Food Sci Technol 35 49 61 10.1046/j.1365-2621.2000.00341.x 1:CAS:528:DC%2BD3cXht1ylsL4%3D
27. A Lonvaud-Funel A Joyeux C Dessens 1988 Inhibition of malolactic fermentation of wines by products of yeast metabolism J Sci Food Agric 44 183 191 10.1002/jsfa.2740440209 1:CAS:528:DyaL1cXksFeit7c%3D
28. A Lonvaud-Funel JP Masclef A Joyeux Y Paraskevopoulos 1988 Etude des interactions entre levures et bactéries lactiques dans le mout de raisin Conn Vigne Vin 22 11 24
29. ME Mamede GM Pastore 2006 Study of methods for the extraction of volatile compounds from fermented grape must Food Chem 96 586 590 10.1016/j.foodchem. 2005.03.013 1:CAS:528:DC%2BD2MXht1Kksb7I (Pubitemid 41737706)
30. A Massera A Soria C Catania S Krieger M Combina 2009 Simultaneous inoculation of Malbec (Vitis vinifera) musts with yeast and bacteria: effects on fermentation performance, sensory and sanitary attributes of wines Food Technol Biotech 47 192 201 1:CAS:528:DC%2BD1MXptVeqsbs%3D
31. A Matthews PR Grbin V Jiranek 2007 Biochemical characterisation of the esterase activities of wine lactic acid bacteria Appl Microbiol Biotechnol 77 329 337 17828602 10.1007/s00253-007-1173-8 1:CAS:528:DC%2BD2sXhsVCnsbbP (Pubitemid 350030798)
32. LM Mendoza MC Manca de Nadra ME Farías 2007 Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains Biotechnol Lett 29 1057 1063 17440687 10.1007/s10529-007-9355-0 1:CAS:528:DC%2BD2sXls1Siu74%3D (Pubitemid 46800633)
33. L Moio M Ugliano A Genovese A Gambuti R Pessina P Piombino 2004 Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine J Agr Food Chem 52 891 897 10.1021/jf034869n 1:CAS:528:DC%2BD2cXmtlWmsA%3D%3D
34. N Moreira F Mendes T Hogg I Vasconcelos 2005 Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts Int J Food Microbiol 103 285 294 16099313 10.1016/j.ijfoodmicro.2004.12.029 1:CAS:528:DC%2BD2MXns1Sqtr8%3D (Pubitemid 41138810)
35. N Nehme F Mathieu P Taillandier 2010 Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction Food Microbiol 27 150 157 19913706 10.1016/j.fm.2009.09.008 1:CAS:528:DC%2BD1MXhsVent7jI
36. J-C Nielsen M Richelieu 1999 Control of flavour development in wine during and after malolactic fermentation by Oenococcus oeni Appl Environ Microbiol 65 740 745 9925610 1:CAS:528:DyaK1MXpvFGjsg%3D%3D (Pubitemid 29075125)
37. JP Osborne R Mira de Orduña S-Q Liu GJ Pilone 2000 Acetaldehyde metabolism by wine lactic acid bacteria FEMS Microbiol Lett 191 51 55 11004399 10.1111/j.1574-6968.2000.tb09318.x 1:CAS:528:DC%2BD3cXms1Wjsro%3D
38. JP Osborne CG Edwards 2006 Inhibition of malolactic fermentation by Saccharomyces cerevisiae during the alcoholic fermentation under low and high nitrogen conditions: a study in synthetic media Aust J Grape Wine Res 12 69 78 10.1111/j.1755-0238.2006.tb00045.x 1:CAS:528:DC%2BD28XksFSlsbs%3D
39. C Plata JC Mauricio C Millan JM Ortega 2005 Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation World J Microb Biot 21 115 121 10.1007/s11274-004-2780-5 1:CAS:528:DC%2BD2MXltVeisA%3D%3D (Pubitemid 40172062)
40. Ribéreau-Gayon P, Glories Y, Manjean A, Dubourdieu D (2000) Handbook of enology: the chemistry of wine stabilization and treatments. Wiley, Chichester
41. ME Rodríguez CA Lopes RJ Barbagelata NB Barda AC Caballero 2010 Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma Int J Food Microbiol 138 19 25 20116878 10.1016/j.ijfoodmicro.2009.12.025
42. V Rojas JV Gil F Piñaga P Manzanares 2001 Studies on acetate ester production by non-Saccharomyces wine yeasts Int J Food Microbiol 70 283 289 11764193 10.1016/S0168-1605(01)00552-9 1:CAS:528:DC%2BD3MXnvFCms7s%3D (Pubitemid 33016341)
43. V Rojas JV Gil F Piñaga P Manzanares 2003 Acetate ester formation in wine by mixed cultures in laboratory fermentations Int J Food Microbiol 86 181 188 12892933 10.1016/S0168-1605(03)00255-1 1:CAS:528:DC%2BD3sXlvVCqt7o%3D (Pubitemid 36900417)
44. P Romano G Suzzi G Comi R Zironi M Maifreni 1997 Glycerol and other fermentation products of apiculate wine yeasts J Appl Microbiol 82 615 618 9172403 1:CAS:528:DyaK2sXjvFeju78%3D (Pubitemid 27229602)
45. P Romano C Fiore M Paraggio M Caruso A Capece 2003 Function of yeast species and strains in wine flavour Int J Food Microbiol 86 169 180 12892932 10.1016/S0168-1605(03)00290-3 1:CAS:528:DC%2BD3sXlvVCqt70%3D (Pubitemid 36900416)
46. PD Scudamore-Smith RL Hooper ED McLaran 1990 Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact Am J Enol Vitic 41 57 67 1:CAS:528:DyaK3cXktlyrs7s%3D
47. AM Strasser de Saad MC Manca de Nadra 1987 Isolation and identification of the lactic acid bacteria from Cafayate (Argentine) wines MAN 5 45 49
48. C Varela T Siebert D Cozzolino L Rose H Maclean PA Henschke 2009 Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous inoculated yeasts: role of yeast volatile compounds Aust J Grape Wine Res 15 238 248 10.1111/j.1755-0238.2009.00054.x 1:CAS:528: DC%2BD1MXhtlOrsr%2FI
49. F Viana JV Gil S Genovés S Vallés P Manzanares 2008 Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits Food Microbiol 25 778 785 18620969 10.1016/j.fm.2008.04.015 1:CAS:528:DC%2BD1cXosFSgurg%3D
50. F Viana JV Gil S Genovés S Vallés P Manzanares 2009 Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae Int J Food Microbiol 135 68 74 19683823 10.1016/j.ijfoodmicro.2009.07.025 1:CAS:528:DC%2BD1MXhtVentLnP
51. Wrolstad RE (1976) Color and pigment analyses in fruit products. Agricultural Experiment Station Bulletin 624. Oregon State University, Corvalis