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Microorganisms
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Wine Yeast 3.0
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Wine Yeast 3.0

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

Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 3119

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 1.0" and "Wine Yeast 2.0".

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 (2 papers)

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Research

12 pages, 1555 KiB  
Article
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production
by María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno and Teresa García-Martínez
Microorganisms 2023, 11(7), 1630; https://doi.org/10.3390/microorganisms11071630 - 22 Jun 2023
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Abstract
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has [...] Read more.
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines. Full article
(This article belongs to the Special Issue Wine Yeast 3.0)
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17 pages, 2179 KiB  
Article
Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines
by Hajnalka Csoma, Lajos Acs-Szabo, László Attila Papp, Zoltán Kállai, Ida Miklós and Matthias Sipiczki
Microorganisms 2023, 11(4), 852; https://doi.org/10.3390/microorganisms11040852 - 27 Mar 2023
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Abstract
Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj wine-growing region in [...] Read more.
Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj wine-growing region in the species Starmerella spp. and Zygosaccharomyces spp. For the first time, Z. lentus yeasts were isolated from post-fermented botrytized wines. Our physiological studies confirmed that these yeast strains are osmotolerant, with high sulphur tolerance and 8% v/v alcohol tolerance, and that they grow well at cellar temperature in acidic conditions. Low β-glucosidase and sulphite reductase activities were observed, whereas protease, cellulase, and α-arabinofuranosidase extracellular enzyme activities were not detected. Molecular biology analyses carried out by RFLP analysis of mtDNA revealed no remarkable differences between strains, while microsatellite-primed-PCR fingerprinting of the (GTG)5 microsatellite and examination of chromosomal pattern revealed considerable diversity. The fermentative vigour of the tested Z. lentus strains was found to be significantly lower compared to the control Saccharomyces cerevisiae (Lalvin EC1118). It can be concluded that Z. lentus is a potential spoilage yeast in oenology which may be responsible for the initiation of secondary fermentation of wines during ageing. Full article
(This article belongs to the Special Issue Wine Yeast 3.0)
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