Article
Biotechnology & Applied Microbiology
Cristian Varela, Kathleen Cuijvers, Anthony Borneman
Summary: This study utilized amplicon-based phylotyping to map microbial communities in an Australian winery before, during, and after the 2020 vintage. The research found that resident bacterial and yeast populations changed over time, with varying relative abundance and location within the winery according to sampling date. The results provide insights into the microbial ecology during wine fermentation.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Ana Rosa Gutierrez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Carmen Olarte, Susana Sanz
Summary: Carbonic maceration (CM) vinification is a traditional method for producing high-quality wines with energy-saving benefits, but it also poses a higher risk of microbial alteration. This study examines the evolution of bacterial population during CM wine production with and without yeast inoculation. Different inoculation strategies using pied de cuve and Active Dry Yeasts (ADY) seed were studied. The results show that non-inoculated CM wines exhibited a significant increase in bacterial population and higher volatile acidity levels, while the inoculated vinifications had controlled bacterial growth and lower volatile acidity. Therefore, controlling the yeast population through inoculation methods is an effective way to prevent bacterial alterations in CM vinifications.
Article
Food Science & Technology
Shubhendra Singh, Abhishek Dutt Tripathi, Anil Kumar Chauhan, Arun Kumar Gupta
Summary: The study found that different wine strains and inoculum sizes had an impact on the quality of beetroot wine, with T5 (TSS 18 degrees Brix and inoculum size of 5% (v/v)) producing an acceptable wine.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Maria Ruiz-Rico, Estefani Garcia-Rios, Jose Manuel Barat, Jose Manuel Guillamon
Summary: This study aimed to develop filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties for wine microbiological stabilisation. The results showed that the PHE-functionalised filters were capable of reducing microbial load effectively, with eugenol being the most efficient compound. The study also found that the impact of filtration on wine properties varied depending on the immobilised PHE, highlighting the importance of using antimicrobial-coated filters in different stages of the winemaking process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemical Research Methods
Louise Bartle, James G. Mitchell, James S. Paterson
Summary: Flow cytometry is a useful tool for determining microbial abundance, with reliable results for Saccharomyces cerevisiae in wine samples. However, challenges arise when using flow cytometry for the enumeration of chain-forming bacteria like Oenococcus oeni, which is small and may exhibit complex morphologies.
Review
Chemistry, Applied
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang, Qing Gu
Summary: Wine is a complex mixture with different chemical components, and aroma is a crucial indicator of its sensory characteristics. The metabolic activities of diverse microbes play a significant role in the aroma of wine, and understanding their impact is essential for producing premium quality wine.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Sandra Stamenkovic Stojanovic, Stojan Mancic, Dragan Cvetkovic, Marko Malicanin, Bojana Danilovic, Ivana Karabegovic
Summary: This study investigates the effects of three different commercial inactive yeast derivatives on the volatile profile, sensory attributes, and antiradical activity of Grasac wines during a 6-month aging period. The addition of these yeast derivatives helped maintain stable antiradical activity by increasing polyphenolic values and mitigating the decrease in -SH groups. Analysis revealed that esters were the major volatile compounds, with certain volatiles showing an increase as the concentration of yeast derivatives increased. Sensory analysis showed that the addition of yeast derivatives generally improved the taste and odor profile of the wine. Each yeast derivative had varying effects on the wine, providing winemakers with the tools to achieve their desired sensory profile.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Charlotte Vion, Maitena Muro, Margaux Bernard, Bruce Richard, Fautre Valentine, Nadine Yeramian, Isabelle Masneuf-Pomarede, Sophie Tempere, Philippe Marullo
Summary: In the context of climate change, the chemical composition of wines is characterized by a significant decrease in malic acid concentration in grape berries. This study aims to develop Saccharomyces cerevisiae strains that can produce a substantial amount of malic acid during alcoholic fermentation. The results show that the grape juice plays a crucial role in malic acid production, and by crossing appropriate parental strains, individuals capable of producing high levels of malic acid can be selected. Moreover, the initial amount of malic acid produced by yeast is a determining factor for controlling the final pH of wine, and certain alleles in acidifying strains have been found to increase malic acid levels. A panel of judges was also able to distinguish between acidifying and malic acid-consuming strains based on the resulting wine's total acidity.
Review
Food Science & Technology
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov
Summary: Ethyl carbamate, a probable human carcinogen, is found in fermented foods and alcoholic beverages. This review summarizes its formation mechanisms, impact on human health, and methods used to minimize its content.
Article
Biochemistry & Molecular Biology
Raquel Munoz-Castells, Jaime Moreno-Garcia, Teresa Garcia-Martinez, Juan Carlos Mauricio, Juan Moreno
Summary: This study investigated the effects of bentonite addition to grape must before alcoholic fermentation on the chemical composition and sensorial profile of the resulting wines. Statistical treatments revealed significant effects on both chemical and sensorial attributes. Multiple variable analysis and Principal Component Analysis were used to visualize the effects of bentonite on wine volatile compounds. Predictive models for sight, smell, and taste attributes were established through Partial Least Squared regression analysis of selected chemical variables.
Article
Chemistry, Multidisciplinary
Saverio Monica, Elena Bancalari, Vincenzo Castellone, Jos Rijkx, Sarah Wirth, Anika Jahns, Benedetta Bottari
Summary: The study aimed to detect bacteria and yeasts in wines rapidly using a bioluminescence assay protocol. The developed protocol successfully discriminated the presence of yeasts and bacteria in different types of wines within 24 hours, down to approximately 50 CFU/L of yeasts and 1000 CFU/L of bacteria. Industries would benefit from this early detection and discrimination of microbial contaminants for decision-making processes.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
David Figueroa, Camila Baeza, Diego Ruiz, Claudia Inzunza, Andres Romero, Rodrigo Toro, Francisco Salinas
Summary: This study aims to expand the molecular versatility of the FUN-LOV switch to increase its applications in biotechnology. By replacing sequences and cloning into a single plasmid, researchers generated new variants of the FUN-LOV system and demonstrated their functionality in different yeast strains.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Hajnalka Csoma, Zoltan Kallai, Kinga Czentye, Matthias Sipiczki
Summary: We investigated why the yeast St. lactis-condensi can become the dominant species in Essences, a special sweet wine of Tokaj wine region in Hungary. Our research focused on the physiological properties of these yeasts and identified factors that influence their ability to proliferate and persist in high sugar wines. We found that St. lactis-condensi is a fructophilic yeast that can adapt quickly to high sugar concentrations in Essences.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Sergi Ferrer, Lucia Polo, Isabel Pardo, Maria Jose Garcia-Esparza, Lorena Andres, Inmaculada Alvarez, Victoria Lizama
Summary: The aim of this study was to isolate and characterize indigenous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and investigate their impact on the final characteristics of the wines produced. The study was conducted at a Pago winery in Requena, Spain. Twenty-two yeasts were isolated from the grape must, and after molecular identification and typing, 11 different strains were identified. Laboratory-scale fermentations were performed to determine growth-related parameters and metabolic characteristics, while larger-scale fermentations were used to analyze the chemical and sensory attributes of the wines produced. Differences between strains in terms of growth and metabolism were observed. The goal was to identify the strains that would produce the highest concentrations of polyphenols and aromatics in the red Cabernet wines of the winery for future use.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: Wines from warm climates often have high ethanol content and low acidity. This study compared the performance of different yeast strains in Merlot fermentations and found that certain L. thermotolerans strains can produce 'fresher' wines with lower ethanol content and improved flavor balance.
Article
Chemistry, Multidisciplinary
Sara Windholtz, Lucie Dutilh, Marine Lucas, Julie Maupeu, Amelie Vallet-Courbin, Laura Farris, Joana Coulon, Isabelle Masneuf-Pomarede
Summary: The use of sulfur dioxide in winemaking is a controversial issue, leading to the emergence of alternatives such as bioprotection by adding yeasts. The study demonstrated that MALDI-TOF-MS is a promising method for wine yeast identification, and the implantation of bioprotection led to a decrease in fungal communities. Yeast and fungi diversity was impacted by maceration stage, bioprotection, and sulfur dioxide, resulting in a modification of diversity.
APPLIED SCIENCES-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Philippe Marullo, Marine Trujillo, Remy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe
Summary: Esters, including higher alcohol acetates, fatty acid ethyl esters, and substituted ethyl esters, play a significant role in the organoleptic properties of beverages. Research on the enzymatic and genetic levels has enhanced our understanding of ester biosynthesis and revealed unsuspected regulatory roles of ester metabolism in genome expression.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Microbiology
Charlotte Vion, Emilien Peltier, Margaux Bernard, Maitena Muro, Philippe Marullo
Summary: Breeding programs taking advantage of the diversity in natural Saccharomyces cerevisiae yeast strains are used to select individuals with outlier properties for winemaking, improving malic acid consumption capacity. Selected individuals greatly reduce malic acid content, show robustness to the environment, and accelerate malolactic fermentations by Oenococcus oeni.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jules Harrouard, Chris Eberlein, Patricia Ballestra, Marguerite Dols-Lafargue, Isabelle Masneuf-Pomarede, Cecile Miot-Sertier, Joseph Schacherer, Warren Albertin
Summary: Human-associated microorganisms are ideal models for studying the effects of environmental changes on species evolution and adaptation. The yeast Brettanomyces bruxellensis is a fascinating organism that has faced anthropogenic-driven selective pressures. In this review, the authors highlight the genetic and phenotypic diversity of this species, which is only beginning to be understood. They discuss the coexistence of different ploidy levels and their association with specific fermented processes, suggesting independent adaptation events to human-modified environments. The authors also emphasize the phenotypic traits of B. bruxellensis and their potential relevance to human activities.
Article
Microbiology
Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: This study compared the performance of different strains of L. thermotolerans co-inoculated with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results showed that L. thermotolerans can improve the stability and balance of the wines by converting sugars to lactic acid during fermentation. Despite variations in volatile composition and acidity, the varietal aromatic expression remained consistent between the treatments.
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Marine Trujillo, Marina Bely, Warren Albertin, Isabelle Masneuf-Pornarede, Benoit Colonna-Ceccaldi, Philippe Marullo, Jean-Christophe Barbe
Summary: The goal of this study was to evaluate the impact of maturity level on grape composition and its effect on wine ester composition and aromatic expression. The results showed that higher maturity level in Merlot grapes resulted in lower concentrations of fatty acid ethyl esters and higher concentrations of alcohol acetates and substituted ethyl esters. Sensory analysis confirmed these findings, with increased maturity leading to decreased fruity aromatic expression in Merlot wines. Esters play an important role in the overall fruity aromatic expression of Merlot wines, and their levels are influenced by factors other than sugar and amino acid content in the grapes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Jules Harrouard, Etienne Pilard, Cecile Miot-Sertier, Lena Pouget, Philippe Marullo, Giovanna Ferrari, Gianpiero Pataro, Warren Albertin
Summary: This study investigates the efficiency of pulsed light (PL) treatment for managing microorganisms in wine, particularly focusing on the sensitivity of Brettanomyces bruxellensis strains. The results show that PL treatment can effectively reduce the number of different B. bruxellensis strains in wine, highlighting its potential for wine microbial stabilization.
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
