Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality

Food Research International

Volumn 46, Issue 1, 2012, Pages 22-29

  Suzzi, Giovanna ^a   Arfelli, Giuseppe ^a   Schirone, Maria ^a   Corsetti, Aldo ^a   Perpetuini, Giorgia ^a   Tofalo, Rosanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Native starter; PCR DGGE; Saccharomyces cerevisiae; Wine flavor

Indexed keywords

PCR-DGGE; RED WINE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE STRAINS; SENSORY ANALYSIS; WINE PRODUCTION; WINE QUALITY; WINE YEAST;

BREWERIES; CHEMICAL ANALYSIS; FERMENTATION; POLYMERASE CHAIN REACTION; STARTERS; STRAIN; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84155173546     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.046     Document Type: Article

References (55)

1. Altschult S.F., Maddelen T.L., Schaffer A.A., Zhang J., Zhang Z., Miller W., et al. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs. Nucleic Acids Research 1997, 25:3389-3402.
2. Antonelli A., Castellari L., Zambonelli C., Carnacini A. Yeast influence on volatile composition of wines. Journal of Agricultural and Food Chemistry 1999, 47:1139-1144.
3. Attfiled P.V. Stress tolerance: The key of effective strains of industrial baker's yeast. Nature Biotechnology 1997, 15:1351-1357.
4. Barrajón N., Arévalo-Villena M., Rodríguez-Aragón L.J., Briones A. Ecological study of wine yeast in inoculated vats from La Mancha region. Food Control 2009, 20:778-783.
5. Callejon R.M., Clavijo A., Ortigueira P., Troncoso A.M., Paneque P., Morales M.L. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains. Analytica Chimica Acta 2010, 660:68-75.
6. Campo E., Ferreira V., Escudero A., Cacho J. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. Journal of Agricultural and Food Chemistry 2005, 53:2682-2690.
7. Ciani M., Mannazzu I., Marinangeli P., Clementi F., Martini A. Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie van Leeuwenhoek 2004, 85:159-164.
8. Cocolin L., Bisson L.F., Millis D.A. Direct profiling of the yeast dynamic in wine fermentation. FEMS Microbiology Letters 2000, 189:81-87.
9. Cocolin L., Pepe V., Comitini F., Comi G., Ciani M. Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries. FEMS Yeast Research 2004, 5:237-245.
10. Constantí M., Poblet M., Arola Mas A., Guillamón J.M. Analysis of yeast populations during alcoholic fermentation in a newly established winery. American Journal of Enology and Viticulture 1997, 48:339-344.
11. De la Calle-Garcia D., Reichenbacher M., Dancer K., Hurlbeck C., Bartzsch C., Feller K.H. Analysis of wine bouquet components using headspace space solid-phase microextraction-capillary gas chromatography. Journal High Resolution Chrome 1998, 21:373-377.
12. EEC Commission Regulation 2676/1990. Community methods for the analysis of wines. Official Journal of the European Community 1990, L272:1-192.
13. Egli C.M., Edinger W.D., Mitrakul C.M., Henick-Kling T. Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. Journal of Applied Microbiology 1998, 85:779-789.
14. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeasts by RFLP analysis of the 5.8 rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology 1999, 49:329-337.
15. Esteve-Zarzoso B., Gostincar A., Bobet R., Uruburu F., Querol A. Selection and molecular characterization of wine yeasts isolated from the "El Penedes" area (Spain). Food Microbiology 2000, 17:553-562.
16. Ferreira B., Hary C., Bard M.H., Táisant C., Olsson A., Lefur Y. Effect of skin-contact and setting on the level of the C18:2, C18:3 fatty acids and C6 compounds in Burgundy Chardonnay musts and wines. Food Quality Preference 1995, 6:35-41.
17. Feuillat M. Yeast macromolecules: Origin, composition, and enological interest. American Journal of Enology and Viticulture 2003, 54:211-213.
18. Fleet G.H. Wine yeasts for the future. FEMS Yeast Reserach 2008, 8:979-995.
19. Frezier V., Dubordieu D. Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery. American Journal of Enology and Viticulture 1992, 43:375-380.
20. Ganga M.A., Martinez C. Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. Journal of Applied Microbiology 2004, 96:76-83.
21. Gutierrez A.R., Santamaria P., Epifanio S., Garijo P., Lopez R. Ecology of spontaneous fermentation in one winery during 5 consecutive years. Letters in Applied Microbiology 1999, 29:411-415.
22. Howell K.S., Cozzolino D., Bartowsky E.J., Fleet G.H., Henschke P.A. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation. FEMS Yeast Research 2006, 6:91-101.
23. ISO Sensory analysis - General guidance for the selection, training, and monitoring of assessors. Part 1: Selected assessors. International Organization for Standardization, ISO 8586-1:1993 1993.
24. ISO Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by multidimensional approach. International Organization for Standardization, ISO 11035:1994 1994.
25. ISO Sensory analysis - General guidance for the design of test room. International Organization for Standardization, ISO 8589:2007 2007.
26. King E.S., Swiegers J.H., Travis B., Francis I.L., Bastian S.E.P., Petrorius I.S. Co-inoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines. Journal of Agricultural and Food Chemistry 2008, 56:10829-10837.
27. Kvitek D.J., Will J.L., Gasch A.P. Variations in stress sensitivity and genomic expression in diverse Saccharomyces cerevisiae isolates. PLoS Genetics 2008, 4:2-11.
28. La Jeune C., Enry C., Demuyter C., Lollier M. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation. Food Microbiology 2006, 23:709-716.
29. Lambrechts M.G., Pretorius I.S. Yeast and its importance to wine aroma-A review. South African Journal for Enolgy and Viticulture 2000, 21:97-129.
30. Legras J.L., Ruh O., Didier M., Karst F. Selection of hypervariable microsatellite loci for the characterization of Saccharomyces cerevisiae strains. International Journal of Food Microbiology 2005, 102:73-83.
31. Li H., Tao Y.S., Wang H., Zhang L. Impact odorants of Chardonnay dry white wine from Ch'angli County (China). European Food Research and Technology 2008, 227:287-292.
32. Mallouchos A., Komaitis M., Koutinas A., Kannelaki M. Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling. Journal of Agricultural and Food Chemistry 2002, 50:3840-3848.
33. Martini A., Vaughan-Martini A. Grape must fermentation: Past and present. Yeasts technology 1990, 105-123. SpringerVerlag, Berlin. J.F.T. Spencer, D. Spencer (Eds.).
34. Mateo J.J., Jiménez M., Pastor A., Huerta T. Yeast starter cultures affecting wine fermentation and volatiles. Food Research International 2001, 34:307-314.
35. Monk P.R., Cowley P.J. Effect of nicotinic acid and sugar concentration of grape juice and temperature on accumulation of acetic acid during yeast fermentation. Journal of Fermentation Technology 1984, 62:515-521.
36. Mortimer R., Polsinelli M. On the origins of wine yeast. Annual Review of Microbiology 1999, 150:199-204.
37. Nadal D., Colomer B., Pina B. Molecular polymorphism distribution in phenotypically distinct populations of wine yeast strains. Applied and Environmental Microbiology 1996, 62:1944-1950.
38. Nurgel C., Erten H., Canbaş A., Cabaroǧlu T., Selli S. Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey. Journal of Industrial Microbiology and Biotechnology 2002, 29:28-33.
39. Nykänen L. Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture 1986, 37:84-96.
40. Perestrelo R., Fernandes A., Albuquerque F.F., Marques J.C., Camara J.S. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta 2006, 563:154-164.
41. Prakitchaiwattana C.J., Fleet G.H., Heard G.M. Application and evaluation of denaturing gradient gel electrophoresis to analyze the yeast ecology of wine grapes. FEMS Yeast Research 2004, 4:865-877.
42. Pramateftaki P.V., Lanaridis P., Typas M.A. Molecular identification of wine yeasts at species or strain level: A case study with strains from two vine growing areas of Greece. Journal of Applied Microbiology 2000, 89:236-248.
43. Querol A., Barrio E., Huerta T., Ramon D. Molecular monitoring of wine fermentations conducted by active dry yeast strains. Applied and Environmental Microbiology 1992, 58:2948-2953.
44. Regódon Mateos J.A., Pérez-Nevado F., Ramírez Fernández M. Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme and Microbial Technology 2006, 40:151-157.
45. Romano P., Fiore C., Paraggio M., Caruso M., Capece A. Function of yeast species and strain in wine flavour. International Journal of Food Microbiology 2003, 86:169-180.
46. Sabate J., Cano J., Querol A., Guillamon J.M. Diversity of Saccharomyces strains in wine fermentation: Analysis for two consecutive years. Letters in Applied Microbiology 1998, 26:453-455.
47. Santamaria P., Garijo P., Lopez R., Tenorio C., Gutierrez A.R. Analysis of yeast population during spontaneous alcoholic fermentation: Effect of the age of the cellar and the practice of inoculation. International Journal of Food Microbiology 2005, 103:49-56.
48. Sipiczki M., Romano P., Capece A., Paraggio M. Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. Journal of Applied Microbiology 2004, 96:1169-1175.
49. Suzzi G., Tofalo R., Chaves-Lopez C., Ramazzotti S., Stagnari F., Di Fabio F., et al. Isolation and selection of Saccharomyces cerevisiae from Montepulciano d'Abruzzo "Colline Teramane" areas with different microclimatic characteristics. Proc OIV, 15 20 June, Verona, Italy 2008.
50. Thorhgate J.H. Yeast strain and wine flavor: Nature or nurture. Chemistry of wine flavor 1998, 66-80. Oxford University Press, Washington, DC. A.L. Waterhouse, E.E. Ebeler (Eds.).
51. Tofalo R., Chaves-López C., Di Fabio F., Schirone M., Felis G.E., Torriani S., et al. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. International Journal of Food Microbiology 2009, 130:179-187.
52. Torrens J., Urpi P., Riu-Aumatell M., Vichi S., López-Tamames E., Buxaderas S. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine. International Journal of Food Microbiology 2008, 124:48-57.
53. Vaudano E., Garcia-Moruno E. Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis. Food Microbiology 2008, 25:56-64.
54. Vilanova M., Sieiro C. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albari~no. Journal of Industrial Microbiology and Biotechnology 2006, 33:929-933.
55. Wondra M., Boveric M. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technology Biotechnology 2001, 39:141-148.