Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures

Journal of Applied Microbiology

Volumn 114, Issue 5, 2013, Pages 1405-1414

  Gamero, A ^a   Tronchoni, J ^a   Querol, A ^a   Belloch, C ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma compounds; Cryotolerant; Fermentation metabolites; Fermentation temperature; Saccharomyces; Saccharomyces hybrids

Indexed keywords

ESTERS; METABOLITES; ODORS; TEMPERATURE; WINE; YEAST;

AROMA COMPOUNDS; CRYOTOLERANT; FERMENTATION METABOLITE; FERMENTATION TEMPERATURE; LOWS-TEMPERATURES; SACCHAROMYCES; SACCHAROMYCES HYBRIDS; SACCHAROMYCES SPECIES; WINE QUALITY; YEAST FERMENTATION;

FERMENTATION;

FLAVORING AGENT;

ALCOHOL; BREWING INDUSTRY; FERMENTATION; FREEZE TOLERANCE; HYBRID; LOW TEMPERATURE; METABOLITE; YEAST;

ARTICLE; FERMENTATION; HYBRID; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SACCHAROMYCES UVARUM; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 84876420176     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12126     Document Type: Article

References (52)

1. Aerny, J. (1997) Composés azotes des moûts et des vins. Rev Viti Arbo Horti 28, 161-165.
2. Ansell, R., Granath, K., Hohmann, S., Thevelein, J.M. and Adler, L. (1997) The two isoenzymes for yeast NAD+-dependent glycerol 3-phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation. EMBO J 16, 2179-2187.
3. Antonelli, A., Castellari, L., Zambonelli, C. and Carnacini, A. (1999) Yeast influence on volatile composition of wines. J Agric Food Chem 47, 1139-1144.
4. Arroyo-López, F.N., Pérez-Torrado, R., Querol, A. and Barrio, E. (2010) Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. Food Microbiol 27, 628-637.
5. Belloch, C., Orlic, S., Barrio, E. and Querol, A. (2008) Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. Int J Food Microbiol 122, 188-195.
6. Beltrán, G., Novo, M., Guillamón, J.M., Mas, A. and Rozès, N. (2008) Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. Int J Food Microbiol 121, 169-177.
7. Bertolini, L., Zambonelli, C., Giudici, P. and Castellari, L. (1996) Higher alcohol production by cryotolerant Saccharomyces strains. Am J Enol Vitic 47, 343-345.
8. Boulton, R., Singleton, V., Bisson, L. and Kunkee, R. (1996) Principles and Practices of Winemaking. New York: Chapman & Hall.
9. Cabrera, M.J., Moreno, J., Ortega, J.M. and Medina, M. (1998) Formation of ethanol, higher alcohols, esters and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness. Am J Enol Vitic 39, 283-287.
10. 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. J Biol Chem 272, 26871-26878.
11. Dickinson, J.R., Salgado, L.E. and Hewlins, J.E. (2003) The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae. J Biol Chem 278, 8028-8034.
12. Dubois, P. (1994) Les arômes des vins et leurs défauts. Rev Française Enol 145, 27-40.
13. Eden, A., Van Nedervelde, L., Drukker, M., Benvenisty, N. and Debourg, A. (2001) Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast. Appl Microbiol Biotechnol 55, 296-300.
14. Egli, C.M., Edinger, W.D., Mitrakul, C.M. and Henick-Kling, T. (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85, 779-789.
15. Etiévant, P.X. (1991) Wine. In Volatile Compounds of Food and Beverages ed. Maarse, H. pp. 483-546. New York: Marcel Dekker Inc.
16. Ferreira, V., Ortín, N., Escudero, A., López, R. and Cacho, J. (2002) Chemical characterization of the aroma of Grenache Rose wines: Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J Agric Food Chem 50, 4048-4054.
17. Feuillat, M. (1997) Vinification du Pinot Noir en Bourgogne par maceration préfermentaire à froid. Revue Oeno 82, 29-31.
18. Fleet, G.H. and Heard, G.M. (1993) Yeasts-growth during fermentation. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 27-55. Chur, Graubünden, Switzerland: Harwood Academic Publishers.
19. Gangl, H., Batusic, M., Tscheik, G., Tiefenbrunner, W., Hack, C. and Lopandic, K. (2009) Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. New Biotechnol 25, 244-251.
20. Giudici, P., Zambonelli, C., Passarelli, P. and Castellari, L. (1995) Improvement of wine composition with cryotolerant Saccharomyces strains. Am J Enol Viticult 46, 143-147.
21. Giudici, P., Caggia, C., Pulvirenti, A., Zambonelli, C. and Rainieri, S. (1998) Electrophoretic profile of hybrids between cryotolerant and non-cryotolerant Saccharomyces strains. Lett Appl Microbiol 27, 31-34.
22. González, S.S., Barrio, E., Gafner, J. and Querol, A. (2006) Natural hybrids from Saccharomyces bayanus, S. cerevisiae and S. kudriavzevii in wine fermentations. FEMS Yeast Res 6, 1221-1234.
23. González, S.S., Gallo, L., Climent, M.A., Barrio, E. and Querol, A. (2007) Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. Int J Food Microbiol 116, 11-18.
24. Guth, H. (1997a) Identification of character impact odorants of different white wine varieties. J Agric Food Chem 45, 3022-3026.
25. Guth, H. (1997b) Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45, 3027-3032.
26. Ishikawa, T. and Noble, A.C. (1995) Temporal perception of astringency and sweetness in red wine. Food Qual Prefer 6, 27-33.
27. Izawa, S., Sato, M., Yokoigawa, K. and Inoue, Y. (2004) Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells. Appl Microbiol Biotechnol 66, 108-114.
28. King, E.S., Swiegers, J.H., Travis, B., Francis, I.L., Bastian, S.E. and Pretorius, I.S. (2008) Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines. J Agric Food Chem 56, 10829-10837.
29. Kishimoto, M. (1994) Fermentation characteristics of hybrids between the cryophilic wine yeast Saccharomyces bayanus and the mesophilic wine yeast Saccharomyces cerevisiae. J Ferment Bioeng 77, 432-435.
30. Lambrechts, M.G. and Pretorius, I.S. (2000) Yeast and its importance to wine aroma -a review. S Afr J Enol Vitic 21, 97-129.
31. Lema, C., Garcia-Jares, C., Orriols, I. and Angulo, L. (1996) Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albariño wine aroma. Am J Enol Vitic 47, 206-216.
32. Llauradó, J.M., Rozes, N., Bobet, R., Mas, A. and Constantí, M. (2002) Low temperature alcoholic fermentation in high sugar concentration grape must. J Food Sci 67, 268-273.
33. Llauradó, J.M., Rozès, N., Bobet, R., Mas, A. and Constanti, M. (2004) Low temperature alcoholic fermentation in high sugar concentration grape must. J Food Sci 67, 268-273.
34. Llauradó, J.M., Rozès, N., Constantí, M. and Mas, A. (2005) Study of Some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures. J Agric Food Chem 53, 1003-1011.
35. Masneuf, I., Hansen, J., Groth, C., Piskur, J. and Dubourdieu, D. (1998) New hybrids between Saccharomyces sensu stricto yeast species found among wine and cider production strains. Appl Environ Microbiol 64, 3887-3892.
36. Masneuf-Pomarede, I., Bely, M., Marullo, P., Lonvaud-Funel, A. and Dubourdieu, D. (2010) Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains. Int J Food Microbiol 139, 79-86.
37. Naumov, G.I., Masneuf, I., Naumova, E.S., Aigle, M. and Dubourdieu, D. (2000) Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations. Res Microbiol 151, 683-691.
38. Nevoigt, E. and Stahl, U. (1997) Osmoregulation and glycerol metabolism in the yeast Saccharomyces cerevisiae. FEMS Microbiol Rev 21, 231-241.
39. Novo, M.T., Beltrán, G., Torija, M.J., Poblet, M., Guillamón, J.M., Mas, A. and Rozès, N. (2003) Fermentaciones a bajas temperaturas: análisis químico y sensorial. Tecnología del Vino 9, 51-55.
40. Pulvirenti, A., Nguyen, H.V., Caggia, C., Giudici, P., Rainieri, S. and Zambonelli, C. (2000) Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto. FEMS Microbiol Lett 192, 191-196.
41. Remize, F., Sablayrolles, J.M. and Dequin, S. (2000) Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine. J Appl Microbiol 88, 371-378.
42. Rojas, V., Gil, J.V., Piñaga, F. and Manzanares, P. (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. Int J Food Microbiol 70, 283-289.
43. Sampaio, J.P. and Gonçalves, P. (2008) Natural populations of Saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with S. cerevisiae and S. paradoxus. Appl Environ Microbiol 74, 2144-2152.
44. Sipiczki, M. (2002) Taxonomic and physiological diversity of Saccharomyces bayanus. In Biodiversity and Biotechnology of Wine Yeasts ed. Ciani, M. pp. 53-69. Kerala: Research Signpost.
45. Sipiczki, M. (2008) Interspecies hybridization and recombination in Saccharomyces wine yeasts. FEMS Yeast Res 8, 996-1007.
46. Swiegers, J.H. and Pretorius, I.S. (2005) Yeast modulation of wine flavour. Adv Appl Microbiol 57, 131-175.
47. Swiegers, J.H., Bartowksy, E.J., Henschke, P.A. and Pretorius, I.S. (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11, 127-138.
48. Swiegers, J.H., Francis, I.L., Herderich, M.J. and Pretorius, I.S. (2006) Meeting consumer expectations through management in vineyard and winery: the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Aust NZ Wine Ind J 21, 34-42.
49. Takeoka, G., Buttery, R.G. and Ling, L. (1996) Odour thresholds of various branched and straight chain acetates. LWT Food Sci Technol 29, 677-680.
50. Torija, M.J., Beltran, G., Novo, M., Poblet, M., Guillamón, J.M., Mas, A. and Rozès, N. (2003) Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int J Food Microbiol 85, 127-136.
51. Tosi, E., Azzolini, M., Guzzo, F. and Zapparoli, G. (2009) Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. J Appl Microbiol 107, 210-218.
52. Zambonelli, C., Passarelli, P., Rainieri, S., Bertolini, L., Giudici, P. and Castellari, L. (1997) Technological properties and temperature response of interspecific Saccharomyces hybrids. J Sci Food Agric 74, 7-12.