Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

European Food Research and Technology - Tập 236 - Trang 193-207 - 2012
Gustavo Cordero-Bueso1, Braulio Esteve-Zarzoso2, Juan Mariano Cabellos1, Mar Gil-Díaz1, Teresa Arroyo1
1Departamento de Agroalimentación, Instituto Madrileño de Investigación Y Desarrollo Rural Agrario y Alimentario, Madrid, Spain
2Biotecnologia Enològica, Departament de Bioquimica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Tarragona, Spain

Tóm tắt

Non-Saccharomyces yeast species assume an important role in wine flavor. Notwithstanding, the chemical basis for the flavor characteristics of wines from some grape varieties is not yet defined. The value of this work lies in the use of Malvar white grape, an autochthonous variety from Madrid (Spain) winegrowing region to conduct spontaneous fermentations. This is the first time that a comparative characterization of a wide range of non-Saccharomyces species and a comprehensive analysis of these yeast-derived volatiles has been carried out in this grape variety. β-glucosidase and pectinase (polygalacturonase) extracellular activities were tested on agar plates as primary selection criteria among the 504 non-Saccharomyces isolated from Malvar spontaneous fermentations during four consecutive harvests. Analysis of the wines obtained after fermentation using the selected yeast strains indicates that non-Saccharomyces yeasts isolated along the fermentative process seem that could have a positive impact, showing a high variability in the volatile compounds contributing to the organoleptic characteristics of Malvar wines. Torulaspora delbrueckii CLI 918 was defined as the yeast strain with potential interest for its contribution to the aromatic wine profile with flowery and fruity aromas and could be used in mixed starter cultures with Saccharomyces cerevisiae. However, Hanseniaspora guilliermondii increased the volatile acidity and ethyl acetate, but this species along with the genus Pichia and Candida seem to provide a high quantity of extracellular enzymes which may be beneficial in wine making.

Tài liệu tham khảo

Gil M, Cabellos JM, Arroyo T, Prodanov M (2006) Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain). Anal Chim Acta 563:145–153 Cordero-Bueso G, Arroyo T, Serrano A, Tello J, Aporta I, Vélez MD, Valero E (2011) Influence of the farming system and vine variety on yeast communities associated with grape-berries. Int J Food Microbiol 45:132–139 Cordero-Bueso G, Arroyo T, Serrano A, Valero E (2011) Influence of different floor management strategies of the vineyard on the natural yeast population associated with grape berries. Int J Food Microbiol 148:23–29 Tello J, Cordero-Bueso G, Aporta I, Cabellos JM, Arroyo T (2012) Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts. J Appl Microbiol 112:316–328 Torija MJ, Rozès N, Poblet M, Guillamón JM, Mas A (2001) Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years. Antonie Leeuwenhoek 79:345–352 Romancino DP, Di Maio S, Muriella R, Oliva D (2008) Analysis on non-Saccharomyces yeast populations isolated from grape musts from Sicily (Italy). J Appl Microbiol 105:2248–2254 Ocón E, Gutiérrez AR, Garijo P, López R, Santamaría P (2010) Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time. Food Microbiol 27:1023–1027 González SS, Barrio E, Querol A (2007) Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Islands, Spain). J Appl Microbiol 102:1018–1025 Fleet GH (2008) Wine yeast for the future. FEMS Yeast Res 8:979–995 Lopandic K, Tiefenbrunner W, Gangl H, Mandl K, Berger S, Leitner G, Abd-Ellah A, Querol A, Gardner RC, Sterflinger K, Prillinger H (2008) Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines. FEMS Yeast Res 8:1063–1075 Francesca N, Chiurazzi M, Romano R, Aponte M, Settani L, Moschetti G (2010) Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation. World J Microbiol Biotechnol 26:337–351 Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G (2009) Molecular identification and osmotolerant profile of wine yeast that ferment a high sugar grape must. Int J Food Microbiol 130:179–187 Kapsopoulou K, Mourtzini A, Anthoulas M, Nerantzis E (2007) Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World J Microbiol Biotechnol 23:735–739 Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae on high-sugar fermentation. Int J Food Microbiol 122:312–320 Barrajón N, Arévalo-Villena M, Rodríguez-Aragón LJ, Briones A (2009) Ecological study of wine yeast in inoculated vats from La Mancha Region. Food Control 20:778–783 Renault P, Miot-Sertier C, Marullo P, Henández-Orte P, Lagarigue L, Lonvaud-Funel A, Bely M (2009) Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int J Food Microbiol 134:201–210 Moreira N, Pina C, Mendes F, Couto JA, Hogg T, Vasconcelos I (2011) Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications. Food Control 20:778–783 Andorrà I, Landi S, Mas A, Guillamón JM, Esteve-Zarzoso B (2008) Effect of oenological practices on microbial populations using culture independent techniques. Food Microbiol 25:849–856 Andorrà I, Landi S, Mas A, Esteve-Zarzoso B, Guillamón JM (2010) Effect of fermentation temperature on microbial population evolution using culture independent and dependent techniques. Food Res Int 43:773–779 Andorrà I, Berradre M, Rozès N, Mas A, Guillamón JM, Esteve-Zarzoso B (2010) Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. Eur Food Res Technol 23:215–224 Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A (1998) The role of non-Saccharomyces yeasts in industrial winemaking. Int Microbiol 1:143–148 Swiegers JH, Pretorius IS (2005) Yeast modulation of wine flavor. Adv Appl Microbiol 57:131–175 Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacteria modulation of wine aroma and flavour. Aus J Grape Wine Res 11:139–173 Hernández-Orte P, Cersosimo M, Loscos N, Cacho J, García-Moruno E, Ferreira V (2008) The development of varietal aroma from non-floral grapes by yeast of different genera. Food Chem 107:1064–1077 Viana F, Gil JV, Genovés S, Vallés S, Manzanares P (2008) Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol 25:778–785 Charoenchai C, Fleet GH, Henschke PA, Todd BEN (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aus J Grape Wine Res 3:2–8 Fernández M, Úbeda JF, Briones AI (2000) Typing of non-Saccharomyces with enzymatic activities of interest in wine-making. Int J Food Microbiol 59:29–36 Strauss MLA, Jolly NP, Lambrechts MG, van Rensburg P (2001) Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. J Appl Microbiol 91:182–190 Cordero-Otero RR, Iranzo JFU, Briones-Perez AI, Potgieter N, Villena MA, Pretorius IS, van Rensburg P (2003) Characterization of the beta glucosidase activity produced by oenological strains of non-Saccharomyces yeasts. J Food Sci 68:2564–2569 Palmieri R, Spagna G (2007) Glucosidase in cellular and acellular form for winemaking application. Int J Food Microbiol 138:19–25 De Benedictis M, Bleve G, Grieco F, Tristezza M, Tufariello M, Grieco F (2011) An optimized procedure for the enological selection of non-Saccharomyces starter cultures. Antonie Leeuwenhoek 99:189–200 Manzanares P, Vallés S, Viana F (2011) Non-Saccharomyces yeasts in the winemaking process. In: Carrascosa AV, Muñoz R, González R (eds) Molecular wine microbiology, 1st edn. Academic Press Elsevier, London, pp 85–110 Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882 Rojas V, Gil JV, Pinaga F, Manzanares P (2003) Acetate ester formation in wine by mixed cultures in laboratory fermentations. Int J Food Microbiol 86:181–188 Ciani M, Beco L, Comitini F (2006) Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245 Ciani M, Comitini F, Mannazzu I, Dominizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeast in winemaking. FEMS Yeast Res 10:123–133 Santos JP, Arroyo T, Aleixandre M, Lozano J, Sayago I, García M, Fernández MJ, Arés L, Gutiérrez J, Cabellos JM, Gil M, Horrillo MC (2004) A comparative study of sensor array and GC-MS: application to Madrid wines characterization. Sens Actuat B 102:299–307 Guillamón JM, Sabaté J, Barrio E, Cano J, Querol A (1998) Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region. Arch Microbiol 169:387–392 Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeast by RFLP analysis of the 5.8 rRNA and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49:329–337 Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie Leeuwenhoek 73:331–371 Linstromberg WW, Baumgarten HE (1987) Organic chemistry, a brief course. DC Heath, Lexington, Toronto Office International de la Vigne et du Vin (1990) Recopilación de los Métodos Internacionales de Análisis de los Vinos OIV París, France Commission Regulation (EEC) (1990) No 2676/90 of 17 September 1990 determining community methods for the analysis of wines Duarte FW, Dias RD, Oliveira JM, Vilanova M, Teixeira JA, Almeida e Silva JB, Schwan RF (2010) Raspberry (Rubus idaeus L) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int 43:2303–2314 Barata A, Malfeito-Ferreira M, Loureiro V (2012) The microbial ecology of wine grape berries. Int J Food Microbiol 153:243–259 Mortimer R, Polsinelli M (1999) On the origins of wine yeast. Res Microbiol 150:199–204 Cordero-Bueso G, Arroyo T, Serrano A, Valero E (2011) Remanence and survival of commercial yeast in different ecological niches of the vineyard. FEMS Microbiol Ecol 77:429–437 Angelo J, Siebert KJ (1987) A new medium for the detection of wild strains in brewing culture yeast. J Am Soc Brew Chem 45:135–140 Csoma H, Sipiczki M (2008) Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res 8:328–336 Rodríguez ME, Lopes C, Valles S, Giraudo MR, Caballero A (2007) Selection and preliminary characterization of β-glucosidases producer Patagonian wild yeast. Enzyme Microb Technol 41:812–820 Noble AC, Bursick GF (1984) The contribution of glycerol to perceived viscosity and sweetness in white wine. Am J Enol Viticult 39:110–112 Ciani M, Ferraro L (1996) Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl Environ Microbiol 62:128–132 Ciani M, Comitini F (2006) Influence of temperature and oxygen concentration on the behavior of Candida stellata in mixed fermentation with Saccharomyces cerevisiae. World J Microbiol Biotechnol 22:619–623 García V, Vásquez H, Fonseca F, Manzanares P, Viana F, Martínez C, Ganga MA (2010) Effects of using mixed wine yeast cultures in the production of Chardonnay wine. Rev Arg Microbiol 42:226–229 Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2006) The microbiology of wine and vinifications, Handbook of enology, vol 1 (pp. 1–51) John Wiley and Sons, West Sussex Escudero A, Asensio E, Cacho J, Ferreira V (2002) Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants. Food Chem 77:325–331 Gómez-Mínguez MJ, Cacho JF, Ferreira V, Vicario IM, Heredia FJ (2007) Volatile components of Zalema white wines. Food Chem 100:1464–1473 Valero E, Moyano L, Millán MC, Medina M, Ortega JM (2002) Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must. Food Chem 78:57–61 Nissen P, Nielsen D, Arneborg N (2003) Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell–cell contact-mediated mechanism. Yeast 20:331–341 Nissen P, Arneborg N (2003) Characterization of early deaths of non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae. Arch Microbiol 180:257–263 Arneborg N, Siegumfeldt H, Andersen G, Nissen P, Daria V, Rodrigo P, Glückstad J (2005) Interactive optical trapping shows that confinement is a determinant of growth in a mixed yeast. FEMS Microbiol Lett 245:155–159 Pérez-Nevado F, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentation with Saccharomyces cerevisiae. Int J Food Microbiol 108:336–345 Rantsiou K, Dolci P, Giacosa S, Torchio F, Tofalo R, Torriani S, Suzzi G, Rolle L, Cocolin L (2012) Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations. Appl Environ Microbiol 78:1987–1994 Falqué E, Fernández E, Dubourdieu D (2001) Differentiation of white wines by their aromatic index. Talanta 54:271–281