Article
Microbiology
William T. Scott, Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
Summary: The study shows that genetic background and environmental conditions impact the production of volatile organic compounds by wine yeast during grape juice fermentation. Nitrogen utilization plays a crucial role in aroma production, and differences in aroma formation exist among different yeast strains.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Doris Delac Salopek, Ivana Horvat, Ana Hranilovic, Tomislav Plavsa, Sanja Radeka, Igor Paskovic, Igor Lukic
Summary: This study investigated the volatile aroma profiles produced by different non-Saccharomyces yeasts before sequential inoculation with Saccharomyces cerevisiae. The results showed significant differences in volatile profiles between non-Saccharomyces yeasts and S. cerevisiae. Torulaspora delbrueckii and M. pulcherrima produced compounds not commonly found in S. cerevisiae fermented wines.
Article
Biotechnology & Applied Microbiology
Javier Vicente, Javier Ruiz, Sandra Tomasi, Miguel de Celis, Candela Ruiz-de-Villa, Jordi Gombau, Nicolas Rozes, Fernando Zamora, Antonio Santos, Domingo Marquina, Ignacio Belda
Summary: The interaction between non-Saccharomyces yeasts and Saccharomyces cerevisiae affects the fermentation performance of S. cerevisiae. Among the non-Saccharomyces yeasts studied, K. unispora shows similar growth characteristics to S. cerevisiae and has a significant impact on wine fermentation.
Article
Food Science & Technology
Yin Wang, Yuanyuan Huang, Ni Cheng, Haoan Zhao, Ying Zhang, Cailing Liu, Liangliang He, Tianchen Ma, Yankang Li, Wei Cao
Summary: This study used HS-SPME-GC-MS and chemometrics analyses to investigate the variation of volatile substances in jujube honey contaminated by Zygosaccharomyces rouxii. The results identified specific volatile components that can distinguish contaminated honey from uncontaminated honey. This research provides a theoretical basis for the rapid detection of honey decomposition caused by Z. rouxii, which can improve nutritional quality and reduce economic losses.
Article
Chemistry, Applied
A. Zurowietz, Lehr P. Patrick, M. Kleb, N. Merkt, V Goedde, H. Bednarz, K. Niehaus, C. Zoerb
Summary: The study found that different training systems result in distinct metabolomic signatures in wine, which are more pronounced than in leaves. Sensory analysis also showed changes in the aroma of wines from different training systems, indicating that the influence of training systems ranges from the leaf metabolome to the wine metabolome.
Review
Microbiology
Sergi Maicas, Jose Juan Mateo
Summary: Drinking wine provides high nutritional and health benefits. However, using only one type of yeast in the fermentation process may result in a wine lacking aroma and flavor. Non-Saccharomyces yeasts contribute to the taste and aroma of wine, enhancing the complexity and enjoyment of the drinking experience.
Article
Chemistry, Applied
Xiaoyu Han, Qiuxing Qin, Chenyu Li, Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You
Summary: This research aimed to explore the potential of four non-Saccharomyces yeasts with high beta-glucosidase activity in beer fermentation. A Candida glabrata (D18) yeast was selected for subsequent fermentation and demonstrated unique floral and fruity characteristics in the final beer product. The study suggests that D18 is a potential yeast for beer fermentation with unique properties.
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt
Summary: Interactions between non-Saccharomyces yeast species and Saccharomyces cerevisiae can impact fermentation performance, with strain selection playing a key role in optimizing fermentation outcomes when using non-Saccharomyces species.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Davide Slaghenaufi, Giovanni Luzzini, Matteo Borgato, Anita Boscaini, Andrea Dal Cin, Vittorio Zandona, Maurizio Ugliano
Summary: This study aimed to analyze the aromatic characteristics of commercially available Prosecco wines within the price range of 7 to 13 euros. The wines were sourced from different regions, including Valdobbiadene, Asolo, and Treviso. A total of 70 volatile compounds were identified and quantified, with esters playing a major role in the aroma. Differences in compounds between the wine's origin areas were observed, particularly in terms of VSC, esters, and C-6 alcohols. Sensory evaluations indicated the formation of distinct clusters, partially attributed to the wine's origin, with variations in esters and compounds associated with wine aging.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
Article
Biotechnology & Applied Microbiology
Alfredo Montano, Amparo Cortes-Delgado, Antonio Higinio Sanchez, Jose Luis Ruiz-Barba
Summary: The study investigated the production of volatile compounds in naturally fermented green table olives and identified five major yeast strains. Among them, C. adriatica NC168.4 showed the best aromatic profile and may be a solid candidate for a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.
Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Food Science & Technology
Victoria D. Paup, Tara L. Barton, Charles G. Edwards, Iris Lange, B. Markus Lange, Jungmin Lee, Carolyn F. Ross
Summary: This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. The presence of non-Saccharomyces yeasts and pectin addition significantly affected pH, titratable acidity, and concentrations of D-galacturonic acid. Limited sensory differences were observed, but a positive correlation was found between D-galacturonic acid and buttery aroma for Chardonnay and with flavor for Merlot. Utilizing these particular non-Saccharomyces yeasts can improve wine quality without any faults.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Engineering, Chemical
Sandra Pati, Maria Tufariello, Pasquale Crupi, Antonio Coletta, Francesco Grieco, Ilario Losito
Summary: This review explores and discusses two main aspects related to quantitative analysis of volatile compounds in wines using HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS). Recent advances in multivariate optimization approaches and critical aspects related to quantification methods, including matrix effects and various quantification approaches, are highlighted.
Article
Biochemistry & Molecular Biology
Marouen Ben Guebila, Camila M. Lopes-Ramos, Deborah Weighill, Abhijeet Rajendra Sonawane, Rebekka Burkholz, Behrouz Shamsaei, John Platig, Kimberly Glass, Marieke L. Kuijjer, John Quackenbush
Summary: Gene regulation networks play a crucial role in tissue identity, disease development, and therapeutic response. The GRAND database provides computationally-inferred gene regulatory network models and targeting scores for predicting drug effects on network structures and matching potential therapeutic drugs to disease states.
NUCLEIC ACIDS RESEARCH
(2022)
Article
Chemistry, Analytical
Penghan Zhang, Silvia Carlin, Pietro Franceschi, Fulvio Mattivi, Urska Vrhovsek
Summary: A two-stage data processing strategy is proposed in this study to address the problems caused by detector and column saturations in comprehensive two-dimensional gas chromatography (GCxGC). By utilizing retention time and mass spectrometry data, the annotation and quantification of targeted saturated peaks are significantly improved, leading to more accurate annotation of coeluting peaks.
ANALYTICAL CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Deborah Weighill, Marouen Ben Guebila, Kimberly Glass, John Quackenbush, John Platig
Summary: Understanding how individual genotypes influence gene regulation can improve our understanding of human health and development. EGRET is a method that infers genotype-specific gene regulatory networks to reveal the genetic associations driving complex phenotypes.
Article
Biochemistry & Molecular Biology
Silvia Carlin, Cesare Lotti, Ludovica Correggi, Fulvio Mattivi, Panagiotis Arapitsas, Urska Vrhovsek
Summary: Understanding the behavior of wine aroma compounds under different storage conditions is crucial for understanding the changes in their sensory characteristics during shelf life. This study developed a fast, modern, robust, and comprehensive protocol for quantifying volatile compounds in wine and applied it to study the behavior of different wines under different storage conditions. The results showed changes in the main compounds and an increase in unwanted compounds.
Article
Biotechnology & Applied Microbiology
Federico Visinoni, Penghan Zhang, Katherine A. Hollywood, Silvia Carlin, Urska Vrhovsek, James Winterburn, Daniela Delneri
Summary: The initial growth rate of a yeast strain is a key parameter in the production of fermented beverages. This study compared volatile profiles at different growth rates using chemostats, batch and fed-batch cultures, and identified the aroma compounds affected by different feeding profiles and nutrient limitations. The study revealed the correlation between yeast growth, esters, and higher alcohols production and showcased the potential of using feeding profiles to manipulate aroma in the craft beverage industry.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Katherine H. Shutta, Deborah Weighill, Rebekka Burkholz, Marouen Ben Guebila, Dawn L. DeMeo, Helena U. Zacharias, John Quackenbush, Michael Altenbuchinger
Summary: In this study, we propose a network approach based on Gaussian Graphical Models (GGMs) called DRAGON, which allows for the joint analysis of multi-omic data. DRAGON adapts to the differences between omics layers, improving model inference and edge recovery, and can identify key molecular mechanisms.
NUCLEIC ACIDS RESEARCH
(2023)
Article
Plant Sciences
Spela Tomaz, Marko Petek, Tjasa Lukan, Karmen Pogacar, Katja Stare, Erica Teixeira Prates, Daniel A. Jacobson, Jan Zrimec, Gregor Bajc, Matej Butala, Marusa Pompe Novak, Quentin Dudley, Nicola Patron, Ajda Taler-Vercic, Aleksandra Usenik, Dusan Turk, Salome Prat, Anna Coll, Kristina Gruden
Summary: This study identified a novel potato transcription factor, StTGA2.1, which plays a crucial role in hormone-mediated immune responses by interacting with other transcription factors. The study also revealed the molecular mechanisms of StTGA2.1 and its regulation of key genes involved in plant immune response.
Article
Biochemistry & Molecular Biology
Ana Boban, Urska Vrhovsek, Silvia Carlin, Ana Mucalo, Irena Budic-Leto
Summary: This study investigated the volatile aroma profile of Marastina white wines produced by spontaneous fermentation. A total of 900 compounds were detected, with 188 of them identified or tentatively identified. The predominant classes in Marastina wines were acids, esters, and alcohols. Key odorants included beta-damascenone, ethyl caprylate, ethyl isovalerate, ethyl 2-methylbutyrate, ethyl caproate, isopentyl acetate, ethyl butyrate, and phenylacetaldehyde. The metabolomics approach provides valuable information for predicting wine variations and improving winemaking procedures.
Article
Plant Sciences
Isabella Ghiglieno, Silvia Carlin, Gabriele Cola, Urska Vrhovsek, Leonardo Valenti, Mar Garcia-Aloy, Fulvio Mattivi
Summary: Climate change affects grapevine production and wine quality, necessitating on-field adaptation strategies. Leaf removal and artificial shading have a significant impact on grape maturation, wine quality, and aroma production. These practices are particularly important for sparkling wine production where acidity is crucial for wine quality.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Rio Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi
Summary: Aroma is crucial for consumer appreciation of wines, and certain key odour-active compounds only appear after ageing, enhancing the wine bottle's identity and value. The study found high concentrations of MeSA glycosides in Verdicchio and Lugana wines, and for the first time, detected them in other Italian white wines. This knowledge of MeSA glycoside concentration could potentially predict the evolution of white wines towards balsamic-like nuances. Rating: 8/10.
Article
Biochemistry & Molecular Biology
Jaclyn M. Noshay, Tyler Walker, William G. Alexander, Dawn M. Klingeman, Jonathon Romero, Angelica M. Walker, Erica Prates, Carrie Eckert, Stephan Irle, David Kainer, Daniel A. Jacobson
Summary: Empirical rules-of-thumb for sgRNA efficiency are limited, and this study introduces a new feature set and public resource for interpreting and predicting sgRNA efficiency using quantum chemical tensors. The study identifies important traits for sgRNA design in bacterial species and captures intricate interactions in local and neighboring nucleotides of the target DNA by encoding quantitative attributes of position-specific sequences using quantum descriptors. These novel encodings enhance our understanding of the quantum biological processes involved in CRISPR-Cas9 machinery.
NUCLEIC ACIDS RESEARCH
(2023)
Article
Multidisciplinary Sciences
Thaddeus J. Kunkel, Alice Townsend, Kyle A. Sullivan, Jean Merlet, Edward H. Schuchman, Daniel A. Jacobson, Andrew P. Lieberman
Summary: The study reveals that the deficiency of the intracellular cholesterol transporter NPC1 in Npc1(-/-) mice leads to impaired oligodendrocyte lineage cell differentiation and developmental myelination through disrupted epigenetic regulation. The researchers also identify potential therapeutic targets, such as the use of H3K27 demethylase inhibitors, to rescue this phenotype. These findings highlight the importance of NPC1 in oligodendrocyte development and provide insights for targeted therapeutic interventions.
NATURE COMMUNICATIONS
(2023)
Proceedings Paper
Computer Science, Artificial Intelligence
Jean Merlet, John Lagergren, Veronica G. Melesse Vergara, Mikaela Cashman, Christopher Bradburne, Raina Plowright, Emily Gurley, Wayne Joubert, Daniel Jacobson
Summary: This study developed an exhaustive vector comparison method to classify SARS-CoV-2 genome sequences and found that the distribution of Omicron variants differed spatially across countries.
PROCEEDINGS OF THE PLATFORM FOR ADVANCED SCIENTIFIC COMPUTING CONFERENCE, PASC 2023
(2023)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Kshitij Mehta, Ashley Cliff, Frederic Suter, Angelica M. Walker, Matthew Wolf, Daniel Jacobson, Scott Klasky
Summary: The increasing volumes of scientific data and the popularity of ensemble workflows have led to new challenges for existing workflow management systems when scaling to extreme sizes. This paper describes the experience of scaling an ensemble workflow and proposes capabilities and abstractions for executing workflow at extreme scale.
2022 IEEE 18TH INTERNATIONAL CONFERENCE ON E-SCIENCE (ESCIENCE 2022)
(2022)
Article
Multidisciplinary Sciences
Silvia Carlin, Fulvio Mattivi, Victoria Durantini, Stefano Dalledonne, Panagiotis Arapitsas
Summary: This study investigates the changes in white wine under supermarket shelf conditions and finds that using flint glass bottles leads to a loss of volatile compounds, while colored glass bottles do not have this issue.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
