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Fermentation
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Recent Applications of Biotechnology in Wine and Beer Production
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Recent Applications of Biotechnology in Wine and Beer Production

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 8016

Special Issue Editors

Dr. Emma Elizabeth Tymczyszyn

E-Mail Website
Guest Editor
Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Buenos Aires, Argentina
Interests: native yeast and lactic acid bacteria; alcoholic and malolactic fermentation; flavor; genomic and transcriptomic analysis, microbial ecology and terroir; molecular techniques applied to fermentation analysis
Dr. Bárbara Mercedes Bravo-Ferrada

E-Mail Website
Guest Editor
Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada-IMBA, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Buenos Aires, Argentina
Interests: fermentation; wine; winemaking; industrial biotechnology; enology; sensory analysis

Special Issue Information

Dear Colleagues,

Although wine and beer production are ancestral biotechnological processes, advances in this field in recent decades have introduced significant changes to a number of aspects of our daily life, including food and beverages.

The development of new molecular techniques has increased the knowledge of microbial diversity and biochemical transformation during fermentation, while new strategies and tools have been applied at industrial scale in order to improve wine and beer quality to please consumers, having an impact on the economy.

In this sense, malolactic fermentation (MLF), which has been considered an alternative fermentation in red wine, is required today in several types of wines, ciders, etc., since the consumption of malic acid reduces the astringence of wines, by decarboxylation to lactic acid. MLF also contributes to microbial stability and considerably improves flavor through the production of esters or hydrolysis of glycosylated precursors of volatile compounds, such as terpenes.

Regarding beer production, in recent decades, there has been a growth in artisanal breweries that look for different types of beer, where the role of non-saccharomyces yeasts, including Bretanomyces, is revalued to produce new flavor notes. Further, Lactobacillus or Pediococcus could be present in some part of the fermentation process, giving beer a singular aromatic profile.

To maintain regional characteristics and produce beverages with distinctive notes, enological and brewery laboratories look for autochthonous yeast and/or lactic acid bacteria strains, in order to be used as starter cultures and increase the enzymatic activities during fermentation.

The recent access to complete genome sequences or metagenomic bacterial analysis has made it easier to find strains or microbial communities with genes potentially beneficial to be included in the fermentation process.

The aims of this issue are to report both new challenges and applications of biotechnology in wine and beer fermentation, as well as new sustainable elaboration processes.

Dr. Emma Elizabeth Tymczyszyn
Dr. Bárbara Mercedes Bravo-Ferrada
Guest Editors

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. Fermentation 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 2600 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

  • native yeast and lactic acid bacteria
  • alcoholic and malolactic fermentation
  • volatile compounds
  • sensory perceptions
  • sustainable production
  • starter cultures
  • genomic and transcriptomic analysis
  • microbial ecology and terroir
  • molecular techniques

Published Papers (6 papers)

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Research

16 pages, 3906 KiB  
Article
Prevalence of Lentilacobacillus hilgardii over Lactiplantibacillus plantarum in Low-Temperature Spontaneous Malolactic Fermentation of a Patagonian Pinot Noir
by Camila Manera, Gabriel Alejandro Rivas, Naiquen Elizabeth Flores, Natalia Soledad Brizuela, Adriana Carmen Caballero, Liliana Carmen Semorile and Danay Valdes La Hens
Fermentation 2023, 9(9), 809; https://doi.org/10.3390/fermentation9090809 - 02 Sep 2023
Viewed by 749
Abstract
The spontaneous malolactic fermentation (MLF) in a centenary winery from Patagonia, Argentina, is conducted by predominantly mesophilic Oenococcus oeni and Lactiplantibacillus plantarum. In this region, MLF takes place from 14 to 4 °C, leading to heat cellars incurring in higher costs and [...] Read more.
The spontaneous malolactic fermentation (MLF) in a centenary winery from Patagonia, Argentina, is conducted by predominantly mesophilic Oenococcus oeni and Lactiplantibacillus plantarum. In this region, MLF takes place from 14 to 4 °C, leading to heat cellars incurring in higher costs and non-sustainable practices. Previously, psychrotrophic strains of O. oeni had been obtained from a Patagonian wine. The goal of this work was to identify the Lactobacillaceae microbiota related to low-temperature MLF and assess their contribution. Nine sychrotrophicc Lentilactibacillus hilgardii strains were identified by sequencing the 16S rRNA gene, and the strains typified by RAPD-PCR. All strains consumed L-malic acid at 4 and 10 °C in sterile wine. The selected UNQLh1.1 strain revealed implantation capacity and L-malic acid consumption at 4 and 10 °C in the presence of the native microbial consortium. Furthermore, the histidine decarboxylase (hdc) gene was not detected in any of the Len. hilgardii strains. The prevalence of Len. hilgardii under low-temperature conditions represents a novelty compared to previous findings of LAB diversity in the MLF of Patagonian wines. The native Patagonian psychrotrophic Len. hilgardii strains are a new player in fermentations conducted at low temperatures with the potential to be used as a sustainable MLF starter. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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25 pages, 2014 KiB  
Article
Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness
by Carmen Berbegal, Sergi Ferrer, Lucía Polo, Isabel Pardo, María José García-Esparza, Lorena Andrés, Inmaculada Álvarez and Victoria Lizama
Fermentation 2023, 9(7), 654; https://doi.org/10.3390/fermentation9070654 - 12 Jul 2023
Viewed by 842
Abstract
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same type of must. This work was carried out [...] Read more.
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same type of must. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption and ethanol, glycerol and acetic acid production) were determined via laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, the residual sugar, density, ethanol concentration, titratable and volatile acidities, pH and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. cerevisiae strain profiles were characterized to establish which strain or strains of the selected yeasts would produce the highest polyphenolic and aromatic concentrations of the red Cabernet wines made in the “Pago winery”, to then multiply them for their use to make the red wines of this winery. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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13 pages, 1911 KiB  
Article
Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
by María Cecilia Lerena, Andrea Susana Vargas-Trinidad, Javier Alonso-del-Real, Maria Cecilia Rojo, Magalí Lucía González, Laura Analía Mercado, Diego Claudio Lijavetzky, Amparo Querol and Mariana Combina
Fermentation 2023, 9(3), 313; https://doi.org/10.3390/fermentation9030313 - 22 Mar 2023
Viewed by 1300
Abstract
Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. [...] Read more.
Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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17 pages, 1419 KiB  
Article
Populations of Saccharomyces cerevisiae in Vineyards: Biodiversity and Persistence Associated with Terroir
by Magalí Lucía González, Selva Valeria Chimeno, María Elena Sturm, Lucía Maribel Becerra, María Cecilia Lerena, María Cecilia Rojo, Mariana Combina and Laura Analía Mercado
Fermentation 2023, 9(3), 292; https://doi.org/10.3390/fermentation9030292 - 17 Mar 2023
Viewed by 1180
Abstract
The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from [...] Read more.
The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific Saccharomyces biodiversity. Mature grapes are the primary source of yeasts, and S. cerevisiae is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of S. cerevisiae grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 S. cerevisiae isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of S. cerevisiae strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of S. cerevisiae populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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19 pages, 5073 KiB  
Article
Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider
by Xiaodie Chen, Man Lin, Lujun Hu, Teng Xu, Dake Xiong, Li Li and Zhifeng Zhao
Fermentation 2023, 9(2), 102; https://doi.org/10.3390/fermentation9020102 - 23 Jan 2023
Cited by 5 | Viewed by 1684
Abstract
The study examined the effect of Lactobacillus plantarum together with Saccharomyces cerevisiae on cider quality through simultaneous and sequential inoculation strategies to evoke malolactic fermentation. The antioxidant activities and flavor compound profiles of apple ciders fermented with mixed cultures of commercial wine yeast [...] Read more.
The study examined the effect of Lactobacillus plantarum together with Saccharomyces cerevisiae on cider quality through simultaneous and sequential inoculation strategies to evoke malolactic fermentation. The antioxidant activities and flavor compound profiles of apple ciders fermented with mixed cultures of commercial wine yeast (S. cerevisia SY) and autochthonous bacteria (L. plantarum SCFF107 and L. plantarum SCFF200) were assessed. The antioxidant ability results indicated that apple ciders fermented with the simultaneous inoculation method had a higher DPPH radical scavenging rate and total antioxidant capacity, especially for SIL107 cider (simultaneous inoculation with S. cerevisiae SY and L. plantarum SCFF107), which exhibited the highest DPPH free radical scavenging activity (78.14% ± 0.78%) and the highest total antioxidant ability (255.92 ± 7.68 mmol/L). The results showed that ciders produced by mixed inoculation with L. plantarum improved flavor because of their higher contents of volatiles such as esters and higher alcohols and higher contents of non-volatile compounds like organic acids and polyphenols in comparison with the single culture of S. cerevisiae, especially for the simultaneous inoculation method. In addition, irrespective of the inoculation mode, compared to the single culture of cider, L-malic acid degraded dramatically in the presence of L. plantarum during alcoholic fermentation, accompanied by increases in lactic acid. What is more, sensory evaluation results demonstrated that ciders produced by mixed cultures gained higher scores than ciders fermented by the single culture of S. cerevisiae, especially in the simultaneous inoculation mode, in terms of the floral, fruity, and overall acceptability of the cider. Therefore, our results indicated that simultaneous inoculation with L. plantarum was found to compensate for some enological shortages of single S. cerevisiae fermented ciders, which could be a potential strategy to enhance the quality of cider products. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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13 pages, 1558 KiB  
Article
Analysis of the Genome Architecture of Lacticaseibacillus paracasei UNQLpc 10, a Strain with Oenological Potential as a Malolactic Starter
by Nestor Gabriel Iglesias, Marina Edith Navarro, Natalia Soledad Brizuela, Danay Valdés La Hens, Liliana Carmen Semorile, Emma Elizabeth Tymczyszyn and Bárbara Mercedes Bravo Ferrada
Fermentation 2022, 8(12), 726; https://doi.org/10.3390/fermentation8120726 - 11 Dec 2022
Cited by 2 | Viewed by 1107
Abstract
The Lacticaseibacillus paracasei UNQLpc 10 strain was isolated from a Malbec wine produced in North Patagonia, Argentina, and identified by 16S rRNA gene sequencing. The aim of this work was to obtain the fully assembled genome of the UNQLpc 10 strain, analyze its [...] Read more.
The Lacticaseibacillus paracasei UNQLpc 10 strain was isolated from a Malbec wine produced in North Patagonia, Argentina, and identified by 16S rRNA gene sequencing. The aim of this work was to obtain the fully assembled genome of the UNQLpc 10 strain, analyze its structure, and evaluate the possible functions of the predicted genes with regard to its oenological potential as a malolactic starter. UNQLpc10 is the first whole assembled genome of an oenological strain of Lcb. paracasei reported in databases. This information is of great interest inexpanding the knowledge of diversity of oenological lactic acid bacteria and in searching for new candidate species/strains to design starter cultures. The in silico genome-wide analysis of UNQLpc 10 confirms the existence of genes encoding enzymes involved in the synthesis of several metabolites of oenological interest, and proteins related to stress responses. Furthermore, when UNQLpc 10 was incubated in synthetic wine, it exhibited a very good survival and L-malic acid consumption ability. Full article
(This article belongs to the Special Issue Recent Applications of Biotechnology in Wine and Beer Production)
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