Editorial

7 pages, 196 KiB

Open AccessEditorial

by Sergi Maicas

Fermentation 2021, 7(3), 187; https://doi.org/10.3390/fermentation7030187 - 10 Sep 2021

Cited by 14 | Viewed by 17120

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process [...] Read more.

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

Research

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16 pages, 1130 KiB

Open AccessArticle

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

by Carmen Berbegal, Lucía Polo, M. José García-Esparza, Inmaculada Álvarez, Fernando Zamora, Sergi Ferrer and Isabel Pardo

Fermentation 2022, 8(7), 313; https://doi.org/10.3390/fermentation8070313 - 30 Jun 2022

Cited by 3 | Viewed by 2026

Abstract

The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, [...] Read more.

The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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13 pages, 1262 KiB

Open AccessArticle

Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must

by Sandra D. C. Mendes, Stefany Grützmann Arcari, Simone Silmara Werner, Patricia Valente and Mauricio Ramirez-Castrillon

Fermentation 2022, 8(4), 177; https://doi.org/10.3390/fermentation8040177 - 10 Apr 2022

Cited by 1 | Viewed by 2751

Abstract

Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates from the reference strain [...] Read more.

Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced different concentrations and combinations of metabolites, which significantly influenced the aroma of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl lactate were associated with the strains 26PP, 41PP, 01PP, and 12M, while strains 33CE, 28AD, 13PP, and 06CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only values >1) allowed us to evaluate the participation of each compound in the aroma of the final fermented SB. In conclusion, the selected wild strains are promising candidates for improving the regional characteristics of wine. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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19 pages, 7370 KiB

Open AccessArticle

New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties

by Răzvan Vasile Filimon, Claudiu-Ioan Bunea, Ancuța Nechita, Florin Dumitru Bora, Simona Isabela Dunca, Andrei Mocan and Roxana Mihaela Filimon

Fermentation 2022, 8(1), 31; https://doi.org/10.3390/fermentation8010031 - 13 Jan 2022

Cited by 3 | Viewed by 3874

Abstract

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines [...] Read more.

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO₂ doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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21 pages, 1236 KiB

Open AccessEditor’s ChoiceArticle

Wine Saccharomyces Yeasts for Beer Fermentation

by Vanesa Postigo, Margarita García, Juan Mariano Cabellos and Teresa Arroyo

Fermentation 2021, 7(4), 290; https://doi.org/10.3390/fermentation7040290 - 30 Nov 2021

Cited by 12 | Viewed by 5260

Abstract

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of [...] Read more.

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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19 pages, 1448 KiB

Open AccessArticle

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

by Arina Oana Antoce and George Adrian Cojocaru

Fermentation 2021, 7(4), 223; https://doi.org/10.3390/fermentation7040223 - 09 Oct 2021

Cited by 4 | Viewed by 1890

Abstract

Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, [...] Read more.

Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, before or during fermentation. The musts were inoculated with two different strains of yeast, specially selected to favour the formation of an esteric or a thiolic volatile profile. The resulting wines were bottled and analysed two years later by Heracles flash GC electronic nose (from Alpha MOS), which provided a good discrimination of the samples based on the peaks of volatile molecules identified on the two chromatographic columns. The electronic nose showed that, in the aged wines, the influence of the yeast inoculated for fermentation was more evident than the impact of the yeast nutrients added. Using the AroChemBase software module from Alpha MOS, some volatile esters and other compounds were identified, and their importance for the discrimination of the wines and for the aroma profile is discussed. However, because the GC electronic nose can identify only some volatile compounds, but not all, sensory analysis was also applied to evaluate the wine samples, showing that the yeast, as well as the nutrients, have a clear influence on the perceived aromatic profiles. As intended, samples prepared with any of the technological interventions showed different volatile/aromatic profiles than the control wine prepared by natural fermentation and were clearly separated by the electronic nose, even after two years of storage. However, due to the limitations of the chromatographic columns used, the electronic nose could not provide an overall description of the aromatic profile of the produced wines, which is why the expertise of panelists was still needed to evaluate wines. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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14 pages, 2680 KiB

Open AccessArticle

Development of a New Assay for Measuring H₂S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H₂S Production by Three Saccharomycescerevisiae Wine Strains

by Irene De Guidi, Vincent Farines, Jean-Luc Legras and Bruno Blondin

Fermentation 2021, 7(4), 213; https://doi.org/10.3390/fermentation7040213 - 01 Oct 2021

Cited by 6 | Viewed by 3907

Abstract

Hydrogen sulfide (H₂S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H₂S production and winemakers and researchers require an easy quantitative tool [...] Read more.

Hydrogen sulfide (H₂S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H₂S production and winemakers and researchers require an easy quantitative tool to quantify their impact. In this work, we developed a new sensitive method for the evaluation of total H₂S production during alcoholic fermentation using a metal trap and a fluorescent probe. With this method, we evaluated the combined impact of three major factors influencing sulfide production by wine yeast during alcoholic fermentation: assimilable nitrogen, sulfur dioxide and strain, using a full factorial experimental design. All three factors significantly impacted H₂S production, with variations according to strains. This method enables large experimental designs for the better understanding of sulfide production by yeasts during fermentation. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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17 pages, 3212 KiB

Open AccessArticle

Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

by Pilar Blanco, David Castrillo, María José Graña, María José Lorenzo and Elvira Soto

Fermentation 2021, 7(3), 183; https://doi.org/10.3390/fermentation7030183 - 07 Sep 2021

Cited by 10 | Viewed by 2101

Abstract

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on [...] Read more.

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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23 pages, 6264 KiB

Open AccessArticle

A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes

by José Manuel Muñoz-Redondo, Belén Puertas, Gema Pereira-Caro, José Luis Ordóñez-Díaz, María José Ruiz-Moreno, Emma Cantos-Villar and José Manuel Moreno-Rojas

Fermentation 2021, 7(2), 72; https://doi.org/10.3390/fermentation7020072 - 05 May 2021

Cited by 6 | Viewed by 2988

Abstract

A data-processing and statistical analysis workflow was proposed to evaluate the metabolic changes and its contribution to the sensory characteristics of different wines. This workflow was applied to rosé wines from different fermentation strategies. The metabolome was acquired by means of two high-throughput [...] Read more.

A data-processing and statistical analysis workflow was proposed to evaluate the metabolic changes and its contribution to the sensory characteristics of different wines. This workflow was applied to rosé wines from different fermentation strategies. The metabolome was acquired by means of two high-throughput techniques: gas chromatography–mass spectrometry (GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for volatile and non-volatile metabolites, respectively, in an untargeted approach, while the sensory evaluation of the wines was performed by a trained panel. Wine volatile and non-volatile metabolites modulation was independently evaluated by means of partial least squares discriminant analysis (PLS-DA), obtaining potential markers of the fermentation strategies. Then, the complete metabolome was integrated by means of sparse generalised canonical correlation analysis discriminant analysis (sGCC-DA). This integrative approach revealed a high link between the volatile and non-volatile data, and additional potential metabolite markers of the fermentation strategies were found. Subsequently, the evaluation of the contribution of metabolome to the sensory characteristics of wines was carried out. First, the all-relevant metabolites affected by the different fermentation processes were selected using PLS-DA and random forest (RF). Each set of volatile and non-volatile metabolites selected was then related to the sensory attributes of the wines by means of partial least squares regression (PLSR). Finally, the relationships among the three datasets were complementary evaluated using regularised generalised canonical correlation analysis (RGCCA), revealing new correlations among metabolites and sensory data. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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