Article
Engineering, Chemical
Yan Zhao, Xiaobin Yu, Fengtao Zhu, Guangpeng Liu, Le Chu, Xinhuan Yan, Yinfei Ma, Fatao He, Gen Li, Ying Zhang, Mengnan Tan, Yao Lu
Summary: The selection of optimal starter winemaking yeasts plays a crucial role in the composition of aroma-active compounds and flavor quality of jujube wine. Esters have significant contributions to wine quality attributes, especially in improving aroma. The composition of aroma-active compounds has a great impact on the flavor quality of jujube wine.
Article
Microbiology
Marie-Jose Ayoub, Jean-Luc Legras, Pierre Abi-Nakhoul, Huu-Vang Nguyen, Rachad Saliba, Claude Gaillardin
Summary: 296 Saccharomyces cerevisiae isolates from naturally fermenting grape musts in Lebanon were analyzed using interdelta fingerprinting. A diverse natural oenological flora in Lebanon was observed, with evidence of lineage dominance and circulation of strains within wineries and vicinal areas. The Lebanese flora showed interrelatedness at microsatellite loci compared to worldwide communities, and 21 indigenous strains were tested for winemaking potential, with 7 passing pre-selection criteria and 2 identified as good candidates pending pilot-scale assays.
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Article
Food Science & Technology
Giovanni Luzzini, Davide Slaghenaufi, Francesca Pasetto, Maurizio Ugliano
Summary: The study revealed that grape origin has a major impact on the chemical and sensory properties of wine, while the influence of yeast strains is mainly associated with higher alcohols and certain esters. Spontaneous fermentation is characterized by an increased concentration of ethyl acetate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xingjun Lu, Chao Yang, Yingdi Yang, Bangzhu Peng
Summary: Amino acid metabolic pathways have significant impacts on the activities of key enzymes in the biosynthesis of specific aroma compounds during yeast fermentation. By monitoring the changes in aroma compounds, pyruvic acid and glucose, as well as the key enzymes (LTR, PAL, PK, and acetyl-CoA) in the amino acid metabolic pathways, we investigated the formation of characteristic aroma compounds. The addition of L-phenylalanine or L-leucine significantly improved the activities of PK, PAL, and LTR, and increased the content of acetyl-CoA, resulting in higher concentrations of specific aroma compounds during fermentation. Correlation analysis revealed a significant positive correlation between PAL, LTR, PK, acetyl-CoA, and pyruvic acid formation. Path analysis showed that the addition of amino acids influenced the metabolism of pyruvate to alcohols, acids, and esters to some extent.
Article
Biotechnology & Applied Microbiology
Bozena Prusova, Jakub Humaj, Jiri Sochor, Mojmir Baron
Summary: The aroma profile of wine is crucial for its acceptability by consumers. This review focuses on the mechanisms and conditions of individual aroma compound formation, such as esters and higher alcohols, by yeast during fermentation. It also discusses the loss of aromas during fermentation and techniques for prevention and recovery.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Charlie Guittin, Faiza Macna, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines
Summary: This study investigates the impact of nitrogen nutrition on oenological fermentation, specifically for the production of wines intended for cognac distillation. The results suggest that the nitrogen concentration effect prevailed over the nature of nitrogen, and altering the ratio of assimilable nitrogen is not beneficial for aroma synthesis. Furthermore, the synthesis of terpenes in this context seems to be favored by higher levels of assimilable nitrogen.
Article
Food Science & Technology
Giorgia Perpetuini, Noemi Battistelli, Fabrizia Tittarelli, Giovanna Suzzi, Rosanna Tofalo
Summary: This study investigated the impact of different yeast strains on secondary fermentation and aroma compound production, particularly focusing on the influence of FLO1 or FLO5 genes. The results showed that F6789A strain produced sparkling wines with higher pressure, while the FLO5 gene deletion mutant was a major ester producer. These differences were also reflected in sensory analysis, indicating the pleiotropic effects of FLO1 and FLO5 genes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Renato L. Binati, Ilaria Larini, Elisa Salvetti, Sandra Torriani
Summary: This article evaluates the significance of non-Saccharomyces yeasts in wine production, particularly their role in GSH production. Experimental studies have shown that multistarter fermentations with non-Saccharomyces yeasts can produce higher concentrations of GSH, and the accumulation of GSH is also valuable during yeast growth and dehydration.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Antonino Pirrone, Rosario Prestianni, Vincenzo Naselli, Aldo Todaro, Vittorio Farina, Ilenia Tinebra, Guzzon Raffaele, Natale Badalamenti, Antonella Maggio, Raimondo Gaglio, Luca Settanni, Maurizio Bruno, Giancarlo Moschetti, Antonio Alfonzo, Nicola Francesca
Summary: This study investigated the use of yeast strains isolated from high-sugar matrices to improve the fermentation process and aroma profiles of fruit craft beer. Results showed that certain yeast strains consumed sugars faster and improved the sensory perception of the beer. Sequential inoculation of yeast strains also led to higher ester and lower alcohol concentrations in the beer.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Arao Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayna Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima
Summary: This study evaluated the effects of four different Saccharomyces cerevisiae strains on the characteristics of American Pale Ale craft beer. The type of yeast strain used significantly impacted the ethanol content, antioxidant capacity, and organic acid profile of the beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kai Hu, Hongyu Zhao, Xueting Kang, Xiaona Ge, Mengni Zheng, Zheyuan Hu, Yongsheng Tao
Summary: The study found that the co-inoculation of three species led to simultaneous alcoholic and malolactic fermentations, significantly reducing the overall fermentation time. P. fermentans increased the cell viability of L. brevis 26 when co-fermented with the predominant species S. cerevisiae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Antonio Alfonzo, Rosario Prestianni, Raimondo Gaglio, Michele Matraxia, Antonella Maggio, Vincenzo Naselli, Valentina Craparo, Natale Badalamenti, Maurizio Bruno, Paola Vagnoli, Luca Settanni, Giancarlo Moschetti, Nicola Francesca
Summary: The study showed that using specific yeast strains and adding appropriate nutrients can effectively improve the aromatic expression of Catarratto wines. The addition of nutrients SS or SC can increase the aromatic complexity of the wines, while the presence of GIY can further prevent oxidative processes and enhance the overall quality of the wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Michal Wojcicki, Olga Swider, Renata Choinska, Marzena Bujak, Barbara Sokolowska, Magdalena Szczepanska, Elzbieta Bartosiak, Marek Lukasz Roszko, Edyta Juszczuk-Kubiak
Summary: This study aimed to investigate the impact of grape varieties and native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. The results showed that red wines had higher levels of analytes compared to white wines, and red wines produced with native yeast strains exhibited higher content of alcohols and esters.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Jie Gao, Mingfei Wang, Weidong Huang, Yilin You, Jicheng Zhan
Summary: This study demonstrated that selecting indigenous Saccharomyces cerevisiae from the wine-producing region as a starter for fermentation helps improve the aroma profile of wine and preserve the grape variety's aroma.
Article
Food Science & Technology
Marianne McKay, Florian F. Bauer, Valeria Panzeri, Astrid Buica
Summary: The study confirms that work related to wine matrices can be carried out with PM rather than DA, suggesting that the limitations of DA can be addressed through careful choice of evaluation method. It also emphasizes the importance of carefully considering the composition of the matrix when determining and comparing olfactory perceptual interactions in wine and when evaluating the effects of treatments on wine aroma.
JOURNAL OF SENSORY STUDIES
(2021)
Review
Food Science & Technology
Lethiwe Lynett Mbuyane, Florian Franz Bauer, Benoit Divol
Summary: This review article provides an extensive evaluation of the biosynthesis, accumulation, metabolism and regulation of fatty acids and sterols in yeasts, discussing the implications of yeast lipid content on stress resistance and performance during alcoholic fermentation, with a particular emphasis on non-Saccharomyces yeasts.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biotechnology & Applied Microbiology
C. G. Conacher, N. A. Luyt, R. K. Naidoo-Blassoples, D. Rossouw, M. E. Setati, F. F. Bauer
Summary: The general interest in microbial ecology has surged in the past decade, driven by technological advances and the recognition of the fundamental services provided by these ecosystems. In biotechnology, ecosystems offer more functionalities than single species, but their complexity and interactions limit their applications. Research shows that next generation sequencing can accurately map microbiomes, but functional microbiomics is needed to bridge the gap between mapping and understanding.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Stephanie Rollero, Audrey Bloem, Jeanne Brand, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Summary: This study investigated the impact of different nitrogen nutrition strategies on the production of carbon and sulphur volatile compounds by non-Saccharomyces yeasts in grape musts. The results showed specific metabolic signatures for each yeast strain in response to the nature of the nitrogen source, providing insights for modulating the aroma profile of wines produced with non-Saccharomyces species.
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Multidisciplinary Sciences
Christian Philipp, Bahareh Bagheri, Micha Horacek, Phillip Eder, Florian Franz Bauer, Mathabatha Evodia Setati
Summary: Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is gaining popularity in global wine production. Wines produced from inoculated or spontaneous fermentation show distinct chemical and sensory profiles. Inoculation with single active dry yeast strains has been found to limit the chemical diversity of wines and impact fungal community profiles during fermentation.
Article
Chemistry, Multidisciplinary
Cody Williams, Lethiwe L. Mbuyane, Florian F. Bauer, Lucky Mokwena, Benoit Divol, Astrid Buica
Summary: The study proposes a systematic optimization procedure for the analysis of fatty acids and sterols relevant to the grape fermentation process, with reproducible results and implementation flexibility indicated for practical use in the future.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Dominique Valentin, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer, Helene Nieuwoudt
Summary: This study explores the influence of consumers' Country of Origin (COO) on wine representations and perception, finding that South African consumers focus on personal experience while French consumers emphasize wine itself and origin information. The origin information has a greater impact on French participants, leading to a different sorting strategy based on the origin of the wines.
Article
Microbiology
Lethiwe L. Mbuyane, Florian F. Bauer, Audrey Bloem, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol
Summary: This study aimed to evaluate the influence of specific fatty acid and sterol mixtures on non-Saccharomyces yeast fermentation rates and the production of primary fermentation metabolites. The results showed that different lipid mixtures had species-dependent effects, which may be linked to variations in lipid profile and divergent metabolic activities. These findings suggest that species-specific lipid adjustments could optimize yeast metabolic footprint and wine organoleptic properties.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, Antonio C. Silva Ferreira, Florian F. Bauer
Summary: This study explores the impact of yeast metabolic activity on producing wine-like aroma and finds that the de novo synthesis of aromatic compounds by yeast largely contributes to the sensory recognition of a product as wine. Furthermore, grape-derived volatile compounds are not necessary for creating a wine-like sensation.
Article
Microbiology
C. G. Conacher, R. K. Naidoo-Blassoples, D. Rossouw, F. F. Bauer
Summary: Nonlinear ecological interactions within microbial ecosystems, especially in eukaryotic microorganisms, remain understudied. This study investigated the transcriptomic response of Saccharomyces cerevisiae to pairwise versus tri-species culture and revealed the presence of higher-order interactions in the more complex setting, highlighting stress response and metabolic adaptation mechanisms.
Article
Microbiology
Jordi Tronchoni, Mathabatha Evodia Setati, Daniela Fracassetti, Federica Valdetara, David Maghradze, Roberto Foschino, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez, Ileana Vigentini, Florian Franz Bauer
Summary: Microbial diversity in vineyards and grapes influences the health and character of wine. The drivers of microbial diversity in vineyards and grapes are influenced by soil, climate, and viticultural practices. This study provides evidence for a grape core microbial consortium and suggests the existence of country-specific and cultivar-specific microbial fingerprints.
Article
Food Science & Technology
Micha Horacek, Helene Nieuwoudt, Florian F. Bauer, Bahareh Bagheri, Mathabatha E. Setati
Summary: Geographic origin and terroir greatly affect the price of wine. Measures for control are needed due to intentional incorrect declarations. This study compares the stable isotope pattern of South African wine with Central European/Austrian wine and shows that discrimination between the two regions is generally straightforward. However, exceptionally hot and dry summers in Europe may reduce this differentiation.
Article
Biotechnology & Applied Microbiology
Eleonore Pourcelot, Cleo Conacher, Therese Marlin, Florian Bauer, Virginie Galeote, Thibault Nidelet
Summary: This study provides fundamental insights into the microbial dynamics in early fermentation and contributes to the understanding of more complex consortia encompassing multiple yeast strains. The results show that yeast species and strains play different roles in population dynamics, with strains having a greater impact on the strength of interactions.
FEMS YEAST RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Jennifer R. Oosthuizen, Rene K. Naidoo-Blassoples, Debra Rossouw, Robert Pott, Florian F. Bauer
Summary: Understanding the effects of physical contact between different species compared to metabolic contact alone is crucial for unraveling the mechanisms of microbial ecological interactions. The novel bioreactor system based on ceramic membranes allows for co-culturing multiple species without mixing, while ensuring efficient sharing of media components. This continuous system is effective for studying the effects of cell-to-cell contact in microbial consortia and can be adapted for various biotechnological purposes.
FERMENTATION-BASEL
(2021)
