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Role of Yeast in Wine Fermentation Processes
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Role of Yeast in Wine Fermentation Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (10 April 2022) | Viewed by 17705

Special Issue Editor

Dr. Antonella Costantini

E-Mail Website
Guest Editor
Council for Agricultural Research and Agricultural Economy Analysis-Research Centre for Viticulture and Enology (CREA-VE), Via Pietro Micca 35, 14100 Asti, Italy
Interests: microbiology; biotechnology; lactic acid bacteria; yeasts; beverages; fermentation; microbial biodiversity; molecular biology; biogenic amines; ochratoxin
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

The production of alcoholic beverages by yeasts is one of the oldest biotechnological processes, and it has high economic importance. Yeasts are the main actors of this process; therefore, the selection of suitable yeast strains is essential for an efficient fermentation and especially for the final wine sensory quality.

Actually, the growing demand for new products has been orienting research towards diverse yeasts, both different Saccharomyces strains and non-Saccharomyces strains; owing to their various and dynamic activities, they could be employed for the production of different wine styles, due to new flavor and aroma profiles, but they could also be good candidate for specific application, especially today that many efforts are focused on compensating the effects of the increasing global warming. 

The study of new strains and their properties is strictly related to the investigation of rich microbiota, present in the vineyard, on grapes, and in musts, involved in the fermentation process; the evaluation of the biodiversity and its dynamics can be an important starting point for considering nonconventional species.

Another aspect to be considered in the wine process is sustainability; the sustainable concept embraces organic and biodynamic viticulture and enology; studies reveal that consumers are increasingly interested in organic/biodynamic wines, but investigation about quality, microbe biodiversity, and sensory aspects related to these wines should be increased.

This Special Issue invites specialists and researchers to contribute with original and review articles concerning the following or related topics: 

  • Occurrence and enological properties of nonconventional yeasts
  • Microbial biodiversity and ecology
  • Effect of yeasts on wine volatile profile and/or sensory profile
  • New useful methods for the detection of yeast or some metabolites produced during vinification;
  • Yeast interaction with matrices and their impact on aromatic precursors, color or related aspects;
  • Wine fault due to yeast development in wine
  • Organic/biodynamic wines: an emerging realty

I look forward to receiving your contributions. 

Dr. Antonella Costantini
Guest Editor

Manuscript Submission Information

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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. Processes 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 2400 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.

Keywords

  • yeasts
  • fermentation
  • aromatic profile
  • wine quality
  • yeast interaction
  • organic wine
  • spoilage
  • safety
  • biodiversity
  • microbiota

Published Papers (6 papers)

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Research

17 pages, 1221 KiB  
Article
Yeast Biodiversity in Vineyard during Grape Ripening: Comparison between Culture Dependent and NGS Analysis
by Antonella Costantini, Enrico Vaudano, Laura Pulcini, Lara Boatti, Elisa Gamalero and Emilia Garcia-Moruno
Processes 2022, 10(5), 901; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10050901 - 03 May 2022
Cited by 9 | Viewed by 2136
Abstract
In this study, the evolution of the yeast microflora present on the berry surface, during the ripening of Barbera grapes, was monitored. Sampling was performed in three vineyards located in the “Nizza” Barbera d’Asti DOC zone and different methodologies have been employed. A [...] Read more.
In this study, the evolution of the yeast microflora present on the berry surface, during the ripening of Barbera grapes, was monitored. Sampling was performed in three vineyards located in the “Nizza” Barbera d’Asti DOC zone and different methodologies have been employed. A culture-dependent method based on the identification of strains grown on solid media by ARDRA (Amplified Ribosomal DNA Restriction Analysis) and the D1-D2 domain of ribosomal 26S DNA capillary sequencing was coupled to NGS (Next Generation Sequencing) targeting ITS (Internal Transcribed Sequence) amplicons with the Illumina MiSeq platform. By using culture-dependent techniques, the most frequently detected species was the yeast-like fungus Aureobasidium pullulans, which was dominant in the culturable fraction. Among yeasts, the presence of oligotrophic basidiomycetes such as Cryptococcus spp., Rhodotorula graminis and Sporidiobolus pararoseus was observed at the beginning of ripening. Afterward, upon approaching the harvest, a succession of oxidative or weakly fermentative copiotrophic species occurs, such as Saturnispora diversa, Issatchenkia terricola, Hanseniaspora opuntiae, Starmerella bacillaris and Hanseniaspora uvarum. The massive sequencing revealed a larger number of species, respect to the culture-dependent data. Comparing the two different approaches used in this work, it is possible to highlight some similarities since Aureobasidium, Rhodotorula and Sporobolomyces were detected by both methods. On the contrary, genera Hanseniaspora, Issatchenkia and Saturnispora were revealed by culture-dependent methods, but not by NGS, while Saccharomyces spp. were identified, with low frequency, only by NGS. The integrated application of NGS sequencing and culture-dependent techniques provides a comprehensive view of mycodiversity in the wine-growing environment, especially for yeasts with low abundance. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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19 pages, 2305 KiB  
Article
Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast
by Antonio G. Cordente, Christopher D. Curtin, Mark Solomon, Allie C. Kulcsar, Flynn Watson, Lisa Pisaniello, Simon A. Schmidt and Damian Espinase Nandorfy
Processes 2022, 10(3), 502; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10030502 - 02 Mar 2022
Cited by 5 | Viewed by 3120
Abstract
During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, [...] Read more.
During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ability of yeast strains to modulate the release of these aroma compounds during the fermentation of two red musts. In laboratory-scale Pinot Noir fermentations, the formation of 3-MH strongly correlated with yeast β-lyase activity, particularly with the presence of certain genotypes of the flavour-releasing gene IRC7. Subsequent production of Grenache wine at the pilot scale, with detailed compositional and sensory analysis, was undertaken to confirm laboratory-scale observations. A commercial wine strain used for expressing ‘fruity’ thiols in Sauvignon Blanc was shown to produce wines that exhibited more intense red fruit aromas. These results reveal an opportunity for winemakers to shape red wine aroma and flavour by using yeasts that might typically be considered for white wine production. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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9 pages, 1210 KiB  
Communication
Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
by Yan Zhao, Xiaobin Yu, Fengtao Zhu, Guangpeng Liu, Le Chu, Xinhuan Yan, Yinfei Ma, Fatao He, Gen Li, Ying Zhang, Mengnan Tan and Yao Lu
Processes 2021, 9(6), 970; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9060970 - 29 May 2021
Cited by 5 | Viewed by 2243
Abstract
For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine [...] Read more.
For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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11 pages, 966 KiB  
Article
Impact of Using Organic Yeast in the Fermentation Process of Wine
by Balázs Nagy, Zsuzsanna Varga, Réka Matolcsi, Nikolett Kellner, Áron Szövényi and Diána Nyitrainé Sárdy
Processes 2021, 9(1), 155; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9010155 - 15 Jan 2021
Cited by 1 | Viewed by 2119
Abstract
The aim of this study was to find out what kind of “Bianca” wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial production as well. Due to [...] Read more.
The aim of this study was to find out what kind of “Bianca” wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial production as well. Due to the stricter rules and regulations, as well as the limited amount and selection of the permitted chemicals, resistant, also known as interspecific or innovative grape varieties, can be the ideal basic materials of alternative cultivation technologies. Well-designed analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars and their environmentally friendly cultivation techniques could be the raw materials of the future. The role of the yeast in wine production is crucial. We fermented wines from the “Bianca” juice samples three times where model chemical solutions were applied. In our research, we aimed to find out how organic yeast influenced the biogenic amine formation of three important compounds: histamine, tyramine, and serotonin. The main results of this study showed that all the problematic values (e.g., histamine) were under the critical limit (1 g/L), although the organic samples resulted in a significantly higher level than the control wines. The glycerin content correlated with the literature values, since it is well known that the glycerin-pyruvic acid transformation results in a 6–10 g/L concentration. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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15 pages, 3881 KiB  
Article
Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation
by Francisco Javier De la Torre-González, José Alberto Narváez-Zapata, Patricia Taillandier and Claudia Patricia Larralde-Corona
Processes 2020, 8(10), 1296; https://0-doi-org.brum.beds.ac.uk/10.3390/pr8101296 - 16 Oct 2020
Cited by 7 | Viewed by 2284
Abstract
Mezcal yeasts were evaluated for their potential as grape-juice fermenters, characterizing their fermentation performance, both in terms of primary and volatile metabolites. Experiments were first carried-out in a semi-synthetic medium and then on grape juice, and population dynamics of the chosen mixed inoculum [...] Read more.
Mezcal yeasts were evaluated for their potential as grape-juice fermenters, characterizing their fermentation performance, both in terms of primary and volatile metabolites. Experiments were first carried-out in a semi-synthetic medium and then on grape juice, and population dynamics of the chosen mixed inoculum was assessed in grape juice. Accordingly, we initially tested 24 mezcal yeasts belonging to ten different species, and chose those that were more productive and stress tolerant for the mixed (dual) inoculum, having a final selection of three Saccharomyces cerevisiae strains (plus Fermichamp, a commercial wine strain) and three non-Saccharomyces strains, belonging to Kluyveromyces marxianus, Torulaspora delbrueckii, and Zygosaccharomyces bailii species. For the combination S. cerevisiae/T. delbrueckii (Sc/Td) mixed inoculum, we observed increasing isoamyl alcohol and phenyl ethyl acetate concentrations, as compared with the use of individual Saccharomyces strains, which resulted in a fruitier aroma profile. Alcohol final concentration was in average lower for the Sc/Td inoculum (fermentation power, FP, 13.6) as compared with the individual mezcal Saccharomyces strains (FP 14.3), and it was the highest when Td was co-cultured with the commercial strain (FP 14.6). Overall, our results show the feasibility of using yeasts isolated from mezcal as a novel source of inoculum for wine-type fermentation. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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20 pages, 2321 KiB  
Article
Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions
by William T. Scott, Jr., Eddy J. Smid, Richard A. Notebaart and David E. Block
Processes 2020, 8(9), 1195; https://0-doi-org.brum.beds.ac.uk/10.3390/pr8091195 - 21 Sep 2020
Cited by 8 | Viewed by 4519
Abstract
One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in [...] Read more.
One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in yeast. Moreover, current models for Saccharomyces cerevisiae generally focus on carbon-limited and/or aerobic systems, which is not pertinent to enological conditions. Here, we curate a GSMM (iWS902) to expand on the existing Ehrlich pathway and ester formation pathways central to aroma formation in industrial winemaking, in addition to the existing sulfur metabolism and medium-chain fatty acid (MCFA) pathways that also contribute to production of sensory impact molecules. After validating the model using experimental data, we predict key differences in metabolism for a strain (EC 1118) in two distinct growth conditions, including differences for aroma impact molecules such as acetic acid, tryptophol, and hydrogen sulfide. Additionally, we propose novel targets for metabolic engineering for aroma profile modifications employing flux variability analysis with the expanded GSMM. The model provides mechanistic insights into the key metabolic pathways underlying aroma formation during alcoholic fermentation and provides a potential framework to contribute to new strategies to optimize the aroma of wines. Full article
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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