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The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine

MICROORGANISMS (2023)

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Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania

Viorica Maria Corbu et al.

Summary: This study isolated and identified six yeast strains from spontaneously fermented wine wort from Romania, and characterized them as potential starter cultures for traditional beverages, food industry, or biomedicine. The yeast isolates were found to have resistance to environmental conditions and exhibited good antimicrobial activity.

MICROORGANISMS (2023)

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Article Food Science & Technology

Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

Georgios Sgouros et al.

Summary: Non-Saccharomyces (NS) yeasts are being used in winemaking to improve wine quality. This study evaluated the use of Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 in grape must fermentation to mitigate temperature rise effects. Different inoculation protocols were tested and sequential inoculation showed the longest persistence of TdS6. TdS6 coupled with Saccharomyces cerevisiae showed compatibility and potential for producing structured dry or sweet wines.

FOODS (2023)

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Article Food Science & Technology

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Na Li et al.

Summary: This study investigated the key aroma compounds in rose wine fermented from Hutai-8 grape using different fermentation strains. It was found that co-fermentation enhanced the aroma characteristics of the wine, improving its complexity and color stability.

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Article Biotechnology & Applied Microbiology

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

Rosanna Tofalo et al.

Summary: This study investigated the impact of co-inoculum of S. cerevisiae with Torulaspora delbrueckii or Starmerella bacillaris on the oenological and aroma characteristics of sparkling wines produced with the Champenoise method. It was found that different co-inoculation combinations led to variations in the biochemical and sensory profiles of sparkling wines. Tailored strains with different autolytic potential present an interesting strategy for improving the quality and differentiation of sparkling wines.

FOOD MICROBIOLOGY (2022)

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Article Microbiology

Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation

Flavia Silva-Sousa et al.

Summary: Torulaspora delbrueckii is gaining importance in the wine industry for its beneficial effects on wine characteristics such as low volatile acidity production, increased release of aromatic compounds, and enhanced color intensity. Research on 40 different strains of T. delbrueckii showed that factors like high temperature, ethanol concentrations, and SO2 levels significantly affect the yeast's fermentative performance and growth.

JOURNAL OF FUNGI (2022)

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Review Food Science & Technology

Biological management of acidity in wine industry: A review

Javier Vicente et al.

Summary: Climate change poses problems in wine technology, such as acidity deficiency and difficulties in performing malolactic fermentation. Microbiological approaches, including increasing malic acid content and using non-Saccharomyces yeasts, provide reliable solutions. For red wine stability, malic acid removal is necessary, and alternatives to Oenococcus oeni, such as Lactiplantibacillus plantarum and Schizosaccharomyces genus, are being studied.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

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Article Food Science & Technology

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Vanesa Postigo et al.

Summary: The use of non-Saccharomyces yeasts in brewing can improve the sensory profile of beers and produce low-alcohol functional beers. This study evaluated the capacity of non-Saccharomyces strains isolated from Madrid agriculture in brewing. The results showed the potential of these strains in producing low-alcohol beers and enhancing flavors in sequential fermentation.

FOODS (2022)

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Article Food Science & Technology

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

Cristian Vaquero et al.

Summary: This study investigates the biocompatibilities between Lachancea thermotolerans and Hanseniaspora spp. in white must using different types of nutrients. It shows that the population count and the effect on acidification and pH reduction vary in different co-inoculations of L. thermotolerans/H. vineae and L. thermotolerans/H. opuntiae.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

Hongyu Zhao et al.

Summary: The timing of inoculation and the pairing of yeast have significant effects on the fermentation performance and aroma production of Merlot wine. Co-inoculation of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces yeast reduced fermentation time and influenced the production of key compounds. The pairing of yeast improved the viability of O. oeni and affected the formation of aromatic esters and volatile fatty acids.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Microbiology

Inhibition of Klebsiella pneumoniae carbapenemases by mycocins produced by Wickerhamomyces anomalus

Bruna Larissa Nascimento et al.

Summary: Wickerhamomyces anomalus mycocins show high antimicrobial activity and the ability to withstand extreme conditions, making them important for inhibiting Klebsiella pneumoniae carbapenemases. The experimental results demonstrate that W. anomalus mycocins have antimicrobial activity against Klebsiella pneumoniae carbapenemase strains and low toxicity.

ARCHIVES OF MICROBIOLOGY (2022)

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Review Biochemistry & Molecular Biology

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

Javier Vicente et al.

Summary: Non-Saccharomyces yeasts, particularly P. kluyveri, have shown promising contributions to wine quality improvement by enhancing aroma, glycerol, and ethanol yield. These yeasts increase volatile molecules such as esters and varietal thiols, enhancing the quality of specific varietal wines.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Article Biochemistry & Molecular Biology

Genome Features of a New Double-Stranded RNA Helper Virus (LBCbarr) from Wine Torulaspora delbrueckii Killer Strains

Manuel Ramirez et al.

Summary: The killer phenotype of Torulaspora delbrueckii and Saccharomyces cerevisiae is encoded by medium-size dsRNA viruses (V-M), while the maintenance and replication of V-M requires a helper large dsRNA virus (V-LA). Two newly characterized large-size dsRNA viruses (V-LBC) in T. delbrueckii share similarities with their ScV-LBC counterparts and may have helper capabilities to maintain M killer viruses. Sequence comparison shows that LBC viruses belong to two clusters related to each yeast species, with no evidence of associated co-evolution of specific LBC with specific M viruses.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Article Biochemistry & Molecular Biology

Features of iron accumulation at high concentration in pulcherrimin-producing Metschnikowia yeast biomass

Kestutis Mazeika et al.

Summary: The antimicrobial properties of pulcherrimin-producing Metschnikowia species are related to the formation of a red pigment-pulcherrimin and sequestration of free iron from their growth medium. Different strains of Metschnikowia exhibit distinct yeast biomass coatings under high elemental Fe concentration, with increased formation of chlamydospores that accumulate a red pigment-insoluble pulcherrimin rich in iron. Pulcherrimin in biomass is detected at both high and low elemental Fe concentrations, with the chemical binding of iron leading to sequestration of soluble Fe and accumulation of pulcherrimin in biomass chlamydospores.

JOURNAL OF BIOLOGICAL INORGANIC CHEMISTRY (2021)

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Article Microbiology

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity

Tao Qin et al.

Summary: Non-Saccharomyces yeast with beta-glucosidase activity can positively contribute to the flavor and quality of wines. Compared to traditional Saccharomyces cerevisiae yeast, these non-Saccharomyces yeast strains exhibit better fermentation performance and produce wines with richer aroma compounds.

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The aptitude of commercial yeast strains for lowering the ethanol content of wine

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Review Food Science & Technology

Lachancea yeast species: Origin, biochemical characteristics and oenological significance

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JOURNAL OF INTEGRATIVE AGRICULTURE (2018)

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Review Biotechnology & Applied Microbiology

Conventional and Non-Conventional Yeasts in Beer Production

Angela Capece et al.

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Review Biotechnology & Applied Microbiology

The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

Manuel Ramirez et al.

FERMENTATION-BASEL (2018)

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Review Biotechnology & Applied Microbiology

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Beatriz Padilla et al.

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Lachancea thermotolerans Applications in Wine Technology

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Article Biotechnology & Applied Microbiology

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Catarina Barbosa et al.

FERMENTATION-BASEL (2018)

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Review Biochemistry & Molecular Biology

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Ignacio Belda et al.

MOLECULES (2017)

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Review Microbiology

Microbial Resources and Enological Significance: Opportunities and Benefits

Leonardo Petruzzi et al.

FRONTIERS IN MICROBIOLOGY (2017)

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Article Biochemistry & Molecular Biology

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

Brigida Gallone et al.

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Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

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Review Microbiology

Yeast Interactions in Inoculated Wine Fermentation

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Review Microbiology

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

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Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems

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Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation

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Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables

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