期刊
FRONTIERS IN MICROBIOLOGY
卷 12, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.702093
关键词
microbial terroir; mixed cultures; yeast consortia; low-input winemaking; minimal intervention
类别
资金
- CSIC Group of UdelaR, Uruguay [802, 983]
- Facultad de Quimica, Uruguay
- CSIC Offices of Universidad de la Republica, Uruguay
- Agencia Nacional de Investigacion e Innovacion (ANII) [FMV 6956]
- Proyecto Centros 2015 del CEINBIO-Facultad de Medicina
- ANII [ALI_2_2019_1_155314]
- Australia's grape growers and winemakers through their investment body Wine Australia
- Australian Government
This article highlights the importance of friendly yeasts in developing wine starters, particularly non-Saccharomyces strains, which can promote the development of yeast consortia with native microbial flora. The positive contribution of non-Saccharomyces yeasts has been underestimated, and they can enhance flavor complexity while reducing the risk of undesirable strains in wine fermentation.
In this perspective, we will explain the concept of friendly yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.
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