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The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.

ABSTRACT: Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in the alcoholic fermentation process was tracked using fluorescence in situ hybridization. The presence of non-Saccharomyces yeast notably impacted the distribution of S. cerevisiae and was related to the species of yeast. The co-fermentation of H. uvarum and S. cerevisiae improved the content of total esters, especially acetate esters. Simultaneous inoculation of T. delbrueckii or (and) H. uvarum significantly increased the content of total terpenes, especially linalool. Similar results were found for some higher alcohols and organic acids. Sensory evaluation showed that the wines mixed fermentation with H. uvarum had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with T. delbrueckii or (and) H. uvarum and different S. cerevisiae. Hence, co-fermentation by T. delbrueckii or H. uvarum combined with S. cerevisiae could significantly improve the sensory quality of Sauvignon blanc wine.

SUBMITTER: Li L

PROVIDER: S-EPMC11303216 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature

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The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.

Li Linbo L Yuan Chenyang C Zhang Lei L Chu Ruichao R Yu Qingquan Q Cai Jian J Yang Tianyou T Zhang Mingxia M

Frontiers in microbiology 20240724

Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in ...[more]

PMID: 39113838

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Project description:In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in the design of tailored starter cultures for typical wines.

Project description:BackgroundYeasts are a necessary requisite in the diet of most Drosophila species that, in turn, may vector their dispersal in natural environments. Differential attractiveness experiments and the isolation of yeasts consumed by Drosophila may be informative for characterizing this association. Hanseniaspora uvarum is among the most common yeast species isolated from Drosophila crops, with high attractiveness to drosophilids. Saccharomyces cerevisiae has been widely used to collect flies, and it allows broad sampling of almost all local Drosophila species. Pronounced differences in the field concerning Drosophila attractivity to baits seeded with these yeast species have been previously reported. However, few explicit generalizations have been set. Since late fifties, no field experiments of Drosophila attractivity were carried out in the Neotropical region, which is facing shifts in abiotic and biotic factors. Our objective is to characterize preference behavior that mediates the interaction in the wild among Neotropical Drosophila species and yeasts associated with them. We want to set a broad generalization about drosophilids attracted to these yeasts. Here we present the results of a differential attractiveness experiment we carried out in a natural Atlantic Rainforest fragment to assess the preferences of Drosophila species groups to baits inoculated with H. uvarum and S. cerevisiae.MethodsBoth yeast species were cultured in GYMP broth and separately poured in autoclaved mashed banana that was left fermenting. In the field, we collected drosophilids over five arrays of three different baits: non-inoculated autoclaved banana and banana inoculated with each yeast. In the laboratory the drosophilids were sorted to five sets according to their external morphology and/or genitalia: tripunctata; guarani; willistoni; exotic; and the remaining flies pooled in others.Results and conclusionsUninoculated banana baits attracted virtually no flies. We found significant departures from random distribution over the other two baits (1:1 proportion) for all sets, except the pooled others. Flies of the sets willistoni and exotic preferred H. uvarum over S. cerevisiae, while the remaining sets were more attracted to S. cerevisiae. Previously, various authors reported similar patterns in attraction experiments with S. cerevisiae and H. uvarum. It is also noteworthy that both yeast species have been isolated from natural substrates and crops of Drosophila species. Taken together, these results suggest that the preferences among Drosophila species groups may be reflecting deep and stable relations with yeast species in natural environments. They can be summarized as: forest dwelling species from subgenus Drosophila (such as tripunctata and guarani groups) are attracted to banana baits seeded with S. cerevisiae; while exotic (as D. melanogaster) and subgenus Sophophora species are preferentially attracted to baits seeded with H. uvarum.

Dataset Information

The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.

Publications

The impact of simultaneous inoculation with <i>Torulaspora delbrueckii</i> and <i>Hanseniaspora uvarum</i> combined with <i>Saccharomyces cerevisiae</i> on chemical and sensory quality of Sauvignon blanc wines.

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