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Microorganisms
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Wine Yeast 2.0
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Wine Yeast 2.0

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 14011

Special Issue Editor

Prof. Dr. Matthias Sipiczki

E-Mail Website
Guest Editor
Debreceni Egyetem, Debrecen, Hungary
Interests: yeast genetics; molecular diversity and taxonomy of yeasts; wine yeasts; antagonistic yeasts and bioprotection; bioinformatics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is the continuation of our previous special issue "Wine Yeast".

The quality of the wine is essentially determined by the quality of the grape, the winery technology, and the composition of the microbial communities that colonize the ripening grape and convert the must into wine during fermentation and aging. Yeasts are essential constituents of the microbial communities that convert the grape sugar into ethanol and a large variety of compounds that contribute to the sensory properties of the final product. Members of these populations interact with each other and with the co-colonizing fungi and bacteria in complex ways, including antagonism and synergism. The principal fermenting species are Saccharomyces cerevisiae and S. uvarum, but strains having mosaic (chimeric) genomes are also quite common in certain regions and types of wine.  Intra- and interspecies Saccharomyces hybrids can be produced under laboratory conditions. The hybrids are prone to segregate and produce derivatives that are frequently superior to the parents in certain technological parameters. The Special Issue “Wine Yeast” is intended to provide a forum for yeast researchers to present their recent results in any field of research such as taxonomic and phenotypic diversity, non-Saccharomyces yeasts, population dynamics, spontaneous and inoculated fermentation, interactions, the production of aroma compounds, selection, genetics, hybridization, breeding of novel starters, etc.

Prof. Dr. Matthias Sipiczki
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (6 papers)

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Research

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23 pages, 1859 KiB  
Article
Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts
by Jennifer Badura, Marko Medić, Niël van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut and Christian von Wallbrunn
Microorganisms 2023, 11(1), 14; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms11010014 - 21 Dec 2022
Cited by 2 | Viewed by 1350
Abstract
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular [...] Read more.
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those that are derived from amino acid metabolism, remains largely unexplored. Within a synthetic must environment, we investigated the amino acid utilization of four species (Hanseniaspora uvarum, Hanseniaspora osmophila, Zygosaccharomyces rouxii, Starmerella bacillaris) and S. cerevisiae. We report on the differential uptake preferences for amino acids with H. uvarum displaying the most rapid uptake of most amino acids. To investigate the fate of amino acids and their direct contribution to aroma synthesis in H. uvarum, H. osmophila and Z. rouxii, musts were supplemented with single amino acids. Aroma profiling undertaken after three days showed the synthesis of specific aroma compounds by the respective yeast was dependent on the specific amino acid supplementation. H. osmophila showed similarities to S. cerevisiae in both amino acid uptake and the synthesis of aroma compounds depending on the nitrogen sources. This study shows how the uptake of specific amino acids contributes to the synthesis of aroma compounds in wine fermentations using different non-Saccharomyces yeasts. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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12 pages, 4261 KiB  
Communication
Construction of Recombinant Saccharomyces cerevisiae with Ethanol and Aldehydes Tolerance via Overexpression of Aldehyde Reductase
by Nileema R. Divate, Pei-Ju Huang, Gen-Hung Chen and Yun-Chin Chung
Microorganisms 2022, 10(5), 850; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms10050850 - 20 Apr 2022
Cited by 3 | Viewed by 2086
Abstract
Furfural and hydroxy-methyl-furfural (HMF) are produced by lignocellulosic biomass during heat or acid pretreatment and are toxic to yeast. Aldehyde reductase is the main enzyme to reduce furfural and HMF. To improve the conversion efficiency of lignocellulosic biomass into ethanol, we constructed Saccharomyces [...] Read more.
Furfural and hydroxy-methyl-furfural (HMF) are produced by lignocellulosic biomass during heat or acid pretreatment and are toxic to yeast. Aldehyde reductase is the main enzyme to reduce furfural and HMF. To improve the conversion efficiency of lignocellulosic biomass into ethanol, we constructed Saccharomyces cerevisiae with overexpression of aldehyde reductase (encoded by ari1). The gene of aldehyde reductase (encoded by ari1) was cloned via polymerase chain reaction (PCR) and ligated with the expression vector pGAPZαC. Western blot coupled with anti-His tag confirmed overexpression of the ari1 gene. The growth curves of the wild and ari1-overexpressed strain in the YPD medium were found to be almost identical. Compare to the ari1-overexpressed strain, the wild strain showed a longer doubling time and lag phase in the presence of 20 mM furfural and 60 mM HMF, respectively. The real-time PCR results showed that furfural was much more potent than HMF in stimulating ari1 expression, but the cell growth patterns showed that 60 mM HMF was more toxic to yeast than 20 mM furfural. S. cerevisiae with ari1 overexpression appeared to confer higher tolerance to aldehyde inhibitors, thereby increasing the growth rate and ethanol production capacity of S. cerevisiae in an aldehyde-containing environment. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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20 pages, 6687 KiB  
Article
Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality
by Catarina Barbosa, Elsa Ramalhosa, Isabel Vasconcelos, Marco Reis and Ana Mendes-Ferreira
Microorganisms 2022, 10(1), 107; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms10010107 - 5 Jan 2022
Cited by 5 | Viewed by 2197
Abstract
The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers’ demands for diversified wines. However, this strategy is currently limited by the lack of a [...] Read more.
The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers’ demands for diversified wines. However, this strategy is currently limited by the lack of a comprehensive knowledge regarding the factors that determine the balance between the yeast-yeast interactions and their responses triggered in complex environments. Our previous studies demonstrated that the strain Hanseniaspora guilliermondii UTAD222 has potential to be used as an adjunct of S. cerevisiae in the wine industry due to its positive impact on the fruity and floral character of wines. To rationalize the use of this yeast consortium, this study aims to understand the influence of production factors such as sugar and nitrogen levels, fermentation temperature, and the level of co-inoculation of H. guilliermondii UTAD222 in shaping fermentation and wine composition. For that purpose, a Central Composite experimental Design was applied to investigate the combined effects of the four factors on fermentation parameters and metabolites produced. The patterns of variation of the response variables were analyzed using machine learning methods, to describe their clustered behavior and model the evolution of each cluster depending on the experimental conditions. The innovative data analysis methodology adopted goes beyond the traditional univariate approach, being able to incorporate the modularity, heterogeneity, and hierarchy inherent to metabolic systems. In this line, this study provides preliminary data and insights, enabling the development of innovative strategies to increase the aromatic and fermentative potential of H. guilliermondii UTAD222 by modulating temperature and the availability of nitrogen and/or sugars in the medium. Furthermore, the strategy followed gathered knowledge to guide the rational development of mixed blends that can be used to obtain a particular wine style, as a function of fermentation conditions. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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17 pages, 3945 KiB  
Article
Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
by Fanny Bordet, Chloé Roullier-Gall, Jordi Ballester, Stefania Vichi, Beatriz Quintanilla-Casas, Régis D. Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin and Hervé Alexandre
Microorganisms 2021, 9(11), 2327; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9112327 - 10 Nov 2021
Cited by 12 | Viewed by 2226
Abstract
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces [...] Read more.
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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27 pages, 6905 KiB  
Article
Wine Yeasts Selection: Laboratory Characterization and Protocol Review
by Rossana Sidari, Katarína Ženišová, Blanka Tobolková, Elena Belajová, Tereza Cabicarová, Mária Bučková, Andrea Puškárová, Matej Planý, Tomáš Kuchta and Domenico Pangallo
Microorganisms 2021, 9(11), 2223; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9112223 - 26 Oct 2021
Cited by 8 | Viewed by 2930
Abstract
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines’ microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is [...] Read more.
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines’ microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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Review

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16 pages, 1070 KiB  
Review
Genomic Adaptations of Saccharomyces Genus to Wine Niche
by Estéfani García-Ríos and José Manuel Guillamón
Microorganisms 2022, 10(9), 1811; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms10091811 - 9 Sep 2022
Cited by 6 | Viewed by 2193
Abstract
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together [...] Read more.
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together with new long reads platforms has provided new understanding about the population structure and the evolution of wine yeasts. Population genomics studies have indicated domestication fingerprints in wine yeast, including nucleotide variations, chromosomal rearrangements, horizontal gene transfer or hybridization, among others. These genetic changes contribute to genetically and phenotypically distinct strains. This review will summarize and discuss recent research on evolutionary trajectories of wine yeasts, highlighting the domestication hallmarks identified in this group of yeast. Full article
(This article belongs to the Special Issue Wine Yeast 2.0)
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