... Annamaria Ranieri,* Giorgio Schenone, Livio Lencioni, and Gian Franco Soldatini ... Fertilize... more ... Annamaria Ranieri,* Giorgio Schenone, Livio Lencioni, and Gian Franco Soldatini ... Fertilizer composed ammonium hydrogen phosphate and potassium chloride was worked into the soil prior to plant-ing, at a concentration of 200 kg ha-t of P205 and 500 kg ha -1 of K20. ...
The use of non-Saccharomyces yeasts that are generally considered as spoilage yeasts, in associat... more The use of non-Saccharomyces yeasts that are generally considered as spoilage yeasts, in association with Saccharomyces cerevisiae for grape must fermentation was here evaluated. Analysis of the main oenological characteristics of pure cultures of 55 yeasts belonging to the genera Hanseniaspora, Pichia, Saccharomycodes and Zygosaccharomyces revealed wide biodiversity within each genus. Moreover, many of these non-Saccharomyces strains had interesting oenological properties in terms of fermentation purity, and ethanol and secondary metabolite production. The use of four non-Saccharomyces yeasts (one per genus) in mixed cultures with a commercial S. cerevisiae strain at different S. cerevisiae/non-Saccharomyces inoculum ratios was investigated. This revealed that most of the compounds normally produced at high concentrations by pure cultures of non-Saccharomyces, and which are considered detrimental to wine quality, do not reach threshold taste levels in these mixed fermentations. On the other hand, the analytical profiles of the wines produced by these mixed cultures indicated that depending on the yeast species and the S. cerevisiae/non-Saccharomyces inoculum ratio, these non-Saccharomyces yeasts can be used to increase production of polysaccharides and to modulate the final concentrations of acetic acid and volatile compounds, such as ethyl acetate, phenyl-ethyl acetate, 2-phenyl ethanol, and 2-methyl 1-butanol. j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / i j fo o d m i c r o Please cite this article as: Domizio, P., et al., Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape.
Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermenta... more Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity for the winemaking industry. From these, we selected four non-Saccharomyces yeasts to combine with starter cultures of Saccharomyces cerevisiae in mixed fermentation trials. The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used. The overall effects of the non-Saccharomyces yeasts on fermentation and wine quality were strictly dependent on the Saccharomyces/non-Saccharomyces inoculum ratio that mimicked the differences of fermentation conditions (natural or simultaneous inoculated fermentation).
In the last few years there is an increasing interest on the use of mixed fermentation of Sacchar... more In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine.
With the aim of exploring the possibility to improve wine quality through the utilization of wine... more With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice. All the fermentations got to completion and most of the compounds normally produced at high concentrations by pure cultures of non-Saccharomyces yeasts, and considered detrimental for wine quality, did not reach the threshold taste level in mixed fermentations with S. cerevisiae. Interestingly, the association of S. cerevisiae with P. fermentans, S. ludwigii and Z. bailii produced significant increases in the production of polysaccharides as compared to pure cultures of S. cerevisiae. Since polysaccharides improve wine taste and body, and exert positive effects on aroma persistence and protein and tartrate stability, a possible use for these yeasts can be envisaged in mixed starter cultures with S. cerevisiae for the enhancement of the final quality of wine.
In this study the characterization of white wines produced from the monovarietal 'Greco bianco' g... more In this study the characterization of white wines produced from the monovarietal 'Greco bianco' grape variety is presented for the first time. A total of 40 commercial wines, from two different southern Italian regions, Calabria and Campania, from the same grape variety and two different vintages, were investigated. The analyses were performed by means of chromatographic methods, conventional analyses, and nuclear magnetic resonance (NMR) spectroscopy. No differentiation was observed according to the year of production but a significant discrimination was achieved using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). In particular, PLS-DA allowed the selection of compounds (total acidity; citric, malic, succinic, and lactic acids; total polyphenol index; glucose and proline/arginine ratio) useful for differentiating the studied wines on the basis of geographical origin.
ABSTRACT Spontaneous grape must fermentations are consistently characterized by a sequential colo... more ABSTRACT Spontaneous grape must fermentations are consistently characterized by a sequential colonization of the substrate according to which apiculate yeasts ( Hanseniaspora/Kloeckera ), that predominate at the beginning of the process, are quickly replaced by Saccharomyces yeasts. In addition, other yeasts such as those belonging to the genera Candida, Torulaspora, Kluyveromyces, Zygosaccharomyces and Metschnikowia , may be present during must fermentation (Fleet, 2003). These “wild” yeasts have been considered for a long time responsible for wine defects. Thus, to inhibit their development and ensure the production of wines with repeatable characteristics, grape must is commonly treated with SO2 and inoculated with selected cultures of Saccharomyces cerevisiae . However, quantitative studies on the composition of the microflora of fermenting musts indicate that wild non- Saccharomyces yeasts may persist during inoculated fermentations (Mora et al. , 1990) and produce high amounts of different metabolites and enzymes able to carry out the transformation of the aroma precursors present in grapes (Fernandez et al. , 2000). Thus, non- Saccharomyces yeasts may influence the perceivable characteristics of the final product (Romano et al. , 2003). In this context, the possibility “to mimic” natural fermentations, maintaining the control of the fermentative process, represents an interesting approach to the improvement of the final quality of wine. In this study 105 isolates of non- Saccharomyces yeasts, belonging to different genera, naturally involved in spontaneous fermentations and coming from grape-musts of different origins, were identified and evaluated for their principal oenological characters. Fifteen strains showing interesting oenological characteristic are currently evaluated in fermentation processes carried out by mixed culture with S. cerevisiae .
... Annamaria Ranieri,* Giorgio Schenone, Livio Lencioni, and Gian Franco Soldatini ... Fertilize... more ... Annamaria Ranieri,* Giorgio Schenone, Livio Lencioni, and Gian Franco Soldatini ... Fertilizer composed ammonium hydrogen phosphate and potassium chloride was worked into the soil prior to plant-ing, at a concentration of 200 kg ha-t of P205 and 500 kg ha -1 of K20. ...
The use of non-Saccharomyces yeasts that are generally considered as spoilage yeasts, in associat... more The use of non-Saccharomyces yeasts that are generally considered as spoilage yeasts, in association with Saccharomyces cerevisiae for grape must fermentation was here evaluated. Analysis of the main oenological characteristics of pure cultures of 55 yeasts belonging to the genera Hanseniaspora, Pichia, Saccharomycodes and Zygosaccharomyces revealed wide biodiversity within each genus. Moreover, many of these non-Saccharomyces strains had interesting oenological properties in terms of fermentation purity, and ethanol and secondary metabolite production. The use of four non-Saccharomyces yeasts (one per genus) in mixed cultures with a commercial S. cerevisiae strain at different S. cerevisiae/non-Saccharomyces inoculum ratios was investigated. This revealed that most of the compounds normally produced at high concentrations by pure cultures of non-Saccharomyces, and which are considered detrimental to wine quality, do not reach threshold taste levels in these mixed fermentations. On the other hand, the analytical profiles of the wines produced by these mixed cultures indicated that depending on the yeast species and the S. cerevisiae/non-Saccharomyces inoculum ratio, these non-Saccharomyces yeasts can be used to increase production of polysaccharides and to modulate the final concentrations of acetic acid and volatile compounds, such as ethyl acetate, phenyl-ethyl acetate, 2-phenyl ethanol, and 2-methyl 1-butanol. j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / i j fo o d m i c r o Please cite this article as: Domizio, P., et al., Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape.
Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermenta... more Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity for the winemaking industry. From these, we selected four non-Saccharomyces yeasts to combine with starter cultures of Saccharomyces cerevisiae in mixed fermentation trials. The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used. The overall effects of the non-Saccharomyces yeasts on fermentation and wine quality were strictly dependent on the Saccharomyces/non-Saccharomyces inoculum ratio that mimicked the differences of fermentation conditions (natural or simultaneous inoculated fermentation).
In the last few years there is an increasing interest on the use of mixed fermentation of Sacchar... more In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine.
With the aim of exploring the possibility to improve wine quality through the utilization of wine... more With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice. All the fermentations got to completion and most of the compounds normally produced at high concentrations by pure cultures of non-Saccharomyces yeasts, and considered detrimental for wine quality, did not reach the threshold taste level in mixed fermentations with S. cerevisiae. Interestingly, the association of S. cerevisiae with P. fermentans, S. ludwigii and Z. bailii produced significant increases in the production of polysaccharides as compared to pure cultures of S. cerevisiae. Since polysaccharides improve wine taste and body, and exert positive effects on aroma persistence and protein and tartrate stability, a possible use for these yeasts can be envisaged in mixed starter cultures with S. cerevisiae for the enhancement of the final quality of wine.
In this study the characterization of white wines produced from the monovarietal 'Greco bianco' g... more In this study the characterization of white wines produced from the monovarietal 'Greco bianco' grape variety is presented for the first time. A total of 40 commercial wines, from two different southern Italian regions, Calabria and Campania, from the same grape variety and two different vintages, were investigated. The analyses were performed by means of chromatographic methods, conventional analyses, and nuclear magnetic resonance (NMR) spectroscopy. No differentiation was observed according to the year of production but a significant discrimination was achieved using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). In particular, PLS-DA allowed the selection of compounds (total acidity; citric, malic, succinic, and lactic acids; total polyphenol index; glucose and proline/arginine ratio) useful for differentiating the studied wines on the basis of geographical origin.
ABSTRACT Spontaneous grape must fermentations are consistently characterized by a sequential colo... more ABSTRACT Spontaneous grape must fermentations are consistently characterized by a sequential colonization of the substrate according to which apiculate yeasts ( Hanseniaspora/Kloeckera ), that predominate at the beginning of the process, are quickly replaced by Saccharomyces yeasts. In addition, other yeasts such as those belonging to the genera Candida, Torulaspora, Kluyveromyces, Zygosaccharomyces and Metschnikowia , may be present during must fermentation (Fleet, 2003). These “wild” yeasts have been considered for a long time responsible for wine defects. Thus, to inhibit their development and ensure the production of wines with repeatable characteristics, grape must is commonly treated with SO2 and inoculated with selected cultures of Saccharomyces cerevisiae . However, quantitative studies on the composition of the microflora of fermenting musts indicate that wild non- Saccharomyces yeasts may persist during inoculated fermentations (Mora et al. , 1990) and produce high amounts of different metabolites and enzymes able to carry out the transformation of the aroma precursors present in grapes (Fernandez et al. , 2000). Thus, non- Saccharomyces yeasts may influence the perceivable characteristics of the final product (Romano et al. , 2003). In this context, the possibility “to mimic” natural fermentations, maintaining the control of the fermentative process, represents an interesting approach to the improvement of the final quality of wine. In this study 105 isolates of non- Saccharomyces yeasts, belonging to different genera, naturally involved in spontaneous fermentations and coming from grape-musts of different origins, were identified and evaluated for their principal oenological characters. Fifteen strains showing interesting oenological characteristic are currently evaluated in fermentation processes carried out by mixed culture with S. cerevisiae .
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