Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

European Food Research and Technology

Volumn 241, Issue 5, 2015, Pages 707-717

  Benito, Santiago ^a   Hofmann, Theresa ^b   Laier, Marcus ^b   Lochbühler, Bernd ^b   Schüttler, Armin ^b   Ebert, Kristin ^b   Fritsch, Stefanie ^b   Röcker, Jessica ^b   Rauhut, Doris ^b  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b HOCHSCHULE GEISENHEIM UNIVERSITY   (Germany)

Author keywords

Non Saccharomyces; Pyruvic acid; Riesling; Saccharomyces cerevisiae; Volatile compounds

Indexed keywords

FERMENTATION; VOLATILE ORGANIC COMPOUNDS; WINE;

NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; POPULATION KINETICS; PYRUVIC ACID; RIESLING; S.CEREVISIAE; THERMOTOLERANS; VOLATILE COMPOUNDS;

YEAST;

EID: 84937124593     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2497-8     Document Type: Article

References (79)

1. Jolly NP, Varela C, Pretorius IS (2014) Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14:215–237
2. Sadoudi M, Tourdot-Marechal R, Rousseaux S, Steyer D, Gallardo-Chacon JJ, Ballester J, Vichi S, Guerin-Schneider R, Caixach J, Alexandre H (2012) Yeast- yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol 32:243–253
3. Jolly NP, Augustyn OPH, Pretorius IS (2003) The effect of non-Saccharomyces yeasts on fermentation and wine quality. S Afr J Enol Vitic 24:55–62
4. Soden A, Francis I, Oakey H, Henschke P (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Aust J Grape Wine Res 6:21–30
5. Azzolini M, Fedrizzi B, Tosi E, Finato F, Vagnoli P, Scrinzi C, Zapparoli G (2012) Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur Food Res Technol 235:303–313
6. King A, Dickson JR (2000) Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromuces lactis. Yeast 16:499–506
7. Rodríguez ME, Lopes CA, Barbagelata RJ, Barda NB, Caballero AC (2010) Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma. Int J Food Microbiol 138:19–25
8. Parapouli M, Hatziloukas E, Drainas C, Perisynakis A (2010) The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour. J Ind Mircobiol Biotechnol 37:85–93
9. Clemente-Jiménez JF, Mingorance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F (2004) Molecular characterization and oenological properties of wine yeast isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol 21:149–155
10. Andorra I, Berradre M, Rozes N, Mas A, Guillamon JM, Esteve-Zarzoso B (2012) Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. Eur Food Res Technol 231:215–224
11. Rementeria A, Rodríguez JA, Cadaval A, Amenabar R, Muguruza JR, Hernando FL, Sevilla MJ (2003) Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain). Int J Food Microbiol 86:201–207
12. Viana F, Gil JV, Valles S, Manzanares P (2009) Increasing the levels of 2-phenyl ethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. Int J Food Microbiol 135:68–74
13. Moreira N, De Pinho PG, Santos C, Vasconcelos I (2010) Volatile sulphur compounds composition of monovarietal white wines. Food Chem 123:1198–1203
14. Izquierdo-Cañas PM, García-Romero E, Heras JM, Fernández-González M (2014) Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines. Eur Food Sci Technol 239:279–286
15. Benito S, Palomero F, Morata A, Calderon F, Palmero D, Suarez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236:29–36
16. Peinado RA, Moreno JJ, Maestre O (2007) Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: effect on fermentation byproducts. Food Chem 104:457–465
17. Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281
18. Takush DG, Osborne JP (2012) Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine. Aust J Grape Wine Res 18:131–137
19. Erten H, Tanguler H (2010) Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation. Lett Appl Microbiol 50:474–479
20. Tanguler H (2012) Evaluation of Williopsis saturnus inoculums level on fermentation and flavour compounds of white wines made from Emir (Vitis vinifera L.) grown in Anatolia. Food Biotechnol 26:351–368
21. Toro ME, Vazquez F (2002) Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts. World J Microbiol Biotechnol 18:347–354
22. Morata A, Benito S, Loira I, Palomero F, González MC, Suarez-Lepe JA (2012) Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must. Int J Food Microbiol 159:47–53
23. Benito S, Palomero P, Morata A, Calderón F, Suárez-Lépe JA (2012) New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines. Int J Food Sci Technol 47:2101–2108
24. Benito S, Palomero P, Gálvez L, Morata A, Calderón F, Palmero D, Suárez-Lepe JA (2014) Quality and composition of red wine fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae. Food Technol Biotechnol 52:376–382
25. Viana F, Belloch C, Valles S, Manzanares P (2011) Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production. Int J Food Microbiol 151:235–240
26. Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S (2014) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99:1911–1922
27. Egli CN, Edinger WD, Mitrakul C, 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
28. Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A (1998) The role of non-Saccharomyces yeasts in industrial winemaking. Int Microbiol 1:143–148
29. Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86:11–22
30. Fleet GH (2008) Wine yeasts for the future. FEMS Yeast Res 8:979–995
31. Fleet GH, Heard GM (1993) Yeast-growth during fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, pp 27–54
32. Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T (1996) Aroma compounds in wines as influenced by apiculate yeasts. J Food Sci 61:1247–1250
33. Henick-Kling T, Edinger W, Daniel P, Monk P (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
34. Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma: a review. S Afr J Enol Vitic 21:97–129
35. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169–180
36. Viana F, Gil JV, Genovés S, Vallés S, Manzanares P (2008) Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol 25:778–785
37. Rojas V, Gil JV, Piñaga F, Manzanares P (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. Int J Food Microbiol 70:283–289
38. Ciani M, Comitini F, Mannazzu I, Domizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 10:123–333
39. Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C (2014) Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine. Appl Environ Microbiol 80:1670–1678
40. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lepe JA (2014) Schizosaccharomyces. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, vol 3. Elsevier, Amsterdam, pp 365–370
41. Herraiz T, Reglero G, Herraiz M, Martin-Alvarez PJ, Cabezudo MD (1990) The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide. Am J Enol Vitic 41:313–318
42. Zironi R, Romano P, Suzzi G, Battistutta F, Comi G (1993) Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae. Biotechnol Lett 15:235–238
43. González-Royo E, Pascual O, Kontoudakis N, Esteruelas M, Esteve-Zarzoso B, Mas A, Canals JM, Zamora F (2015) Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. Eur Food Res Technol. doi:10.1007/s0021701424048
44. Oro L, Ciani M, Comitini F (2014) Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts. J Appl Microbiol 116:1209–1217
45. Di Maio S, Genna G, Gandolfo V, Amore G, Ciaccio M, Oliva D (2012) Presence of Candida zemplinina in Sicilian musts and selection of a strain for wine mixed fermentations. S Afr J Enol Vitic 33:80–87
46. Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M (2011) Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Int J Food Microbiol 147:170–180
47. Domizio P, Romani C, Comitini F, Gobbi M, Lencioni L, Mannazzu I, Ciani M (2011) Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae. Ann Microbiol 61:137–144
48. Sampaio TL, Kennedy A, Vasconcelos MC (2007) Use of microscale fermentations in grape and wine research. Am J Enol Vitic 58:534–539
49. Kurtzman CP, Fell JW (1998) Methods for the isolation, maintenance and identification of yeasts. In: Kurtzman CP, Fell JW (eds) The yeast. A taxonomic study. Elsevier, Amsterdam, pp 79–80
50. Vaughnan-Martini A, Martini A (1999) Determination of ethanol production. In: Kurtzman CP, Fell JW (eds) The yeast. A taxonomic study. Elsevier, Amsterdam, p 107
51. Official methods for the analysis of musts and wines of the internantional organisation of vine and wine (2014) OIV, Paris. http://www.oiv.int/oiv/info/enmethodesinternationalesvin. Accesses 1 March 2015
52. Morris EO, Eddy AA (1957) Method for the measurement of wild yeast infection in pitching yeast. J Inst Brew 63:34–35
53. Rapp A, Yavas I, Hastrich H (1994) Einfache und schnelle Anreicherung (“Kaltronmethode”) von Aromastoffen des Weines und deren quantitative Bestimmung mittels Kapillargaschromatographie. Deut Lebensm-Rundsch 90:171–174
54. Günata Y, Bayonove C, Baumes R, Cordonnier R (1985) The aroma of grapes. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J Chromatogr A 331:83–90
55. Kotseridis Y, Baumes RL, Skouroumounis GK (1999) Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay. J Chromatogr A 849(1):245–254
56. Schüttler A (2012) Influencing factors on aromatic typicality of wines from Vitis vinifera L. cv. Riesling sensory, chemical and viticultural insights (Doctoral thesis). Université de Bordeaux and Justus Liebig University Giessen
57. Schüttler A, Friedel M, Jung R, Rauhut D, Darriet P (2015) Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects. Food Res Int 69:26–37
58. Albergaria H, Francisco D, Gori K, Arneborg N, Gírio F (2010) Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains. Appl Microbiol Biotechnol 86:965–972
59. Kapsopoulou K, Mourtzini A, Anthoulas M, Nerantzis E (2007) Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World J Microbiol Biotechnol 23:735–739
60. Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeast in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882
61. Jolly NP, Augustyn OPH, Pretorius IS (2006) The role and use of non-Saccharomyces yeasts in wine production. S Afr J Enol Vitic 27:15–39
62. Su J, Wang T, Wang Y, Li YY, Li H (2014) The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 98:2395–2413
63. Benito A, Palomero F, Calderon F, Benito S (2015) Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production. Molecules 20:9510–9523
64. Ciani M, Beco L, Comitini F (2006) Fermentation behavior and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245
65. Renault P, Miot-Sertier C, Marullo P, Hernández-Orte P, Lagarrigue L, Lonvaud-Funel A, Bely M (2009) Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int J Food Microbiol 134:201–210
66. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lépe JA (2014) Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 42:218–224
67. Jackowetz J, Dierschke S, Mira de Orduna R (2011) Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae. Food Res Int 44:310–316
68. Zoecklein B, Fugelsang K, Gump B, Nury F (1995) Wine analysis and production. Kluwer Academic/Aspen Publishers, New York
69. Merico A, Sulo P, Piskur J, Compagno C (2007) Fermentative lifestyle in yeasts belonging to the Saccharomyces complex. FEBS J 274:976–989
70. Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122:312–320
71. Kutyna DR, Varela C, Henschke PA, Chambers PJ, Stanley GA (2010) Microbiological approaches to lowering ethanol concentration in wine. Trends Food Sci Technol 21:293–302
72. Zohre DE, Erten H (2002) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochem 38:319–324
73. Morales P, Rojas V, Quirós M, Gonzalez R (2015) The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Appl Microbiol Biotechnol. doi:10.1007/s00253-014-6321-3
74. Rapp and Mandery, Rapp A, Mandery H (1986) Wine aroma. Experentia 42:873–884
75. Romano P, Suzzi G (1993) Higher alcohol and acetoin production by Zygosaccharomyces wine yeasts. J Appl Bacteriol 75:541–545
76. Bartowsky E, Pretorius I (2009) Microbial formation and modification of flavor and off- flavor compounds in wine. In: König H, Unden G, Fröhlich J (eds) Biology of microorganisms on grapes, in must and in wine. Springer, Berlin, pp 209–232
77. Moreno J, Peinado R (2012) Enological chemistry. Academic Press Elsevier, Amsterdam, p 39
78. Lehtonen P (1996) Determination of amines and amino acids in wine: a review. Am J Enol Vitic 47(2):127–133
79. Alcaide-Hidalgo JM, Moreno-Arribas MV, Martín-Álvarez PJ, Polo MC (2007) Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chem 103:572–581