1
|
Romano G, Taurino M, Gerardi C, Tufariello M, Lenucci M, Grieco F. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content. Foods 2024; 13:312. [PMID: 38254613 PMCID: PMC10815507 DOI: 10.3390/foods13020312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.
Collapse
Affiliation(s)
- Giuseppe Romano
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marco Taurino
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Carmela Gerardi
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Maria Tufariello
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marcello Lenucci
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy;
| | - Francesco Grieco
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| |
Collapse
|
2
|
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging. Food Microbiol 2022; 104:103981. [DOI: 10.1016/j.fm.2022.103981] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/30/2021] [Accepted: 01/12/2022] [Indexed: 11/17/2022]
|
3
|
Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
Collapse
Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
| |
Collapse
|
4
|
Grieco F, Carluccio MA, Giovinazzo G. Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines. Foods 2019; 8:foods8100453. [PMID: 31590278 PMCID: PMC6836090 DOI: 10.3390/foods8100453] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 09/23/2019] [Accepted: 09/30/2019] [Indexed: 12/03/2022] Open
Abstract
Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.
Collapse
Affiliation(s)
- Francesco Grieco
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Maria Annunziata Carluccio
- National Research Council-Institute of Clinic Physiology (IFC), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giovanna Giovinazzo
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| |
Collapse
|
5
|
|
6
|
Padilla B, García-Fernández D, González B, Izidoro I, Esteve-Zarzoso B, Beltran G, Mas A. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations. Front Microbiol 2016; 7:930. [PMID: 27379060 PMCID: PMC4908135 DOI: 10.3389/fmicb.2016.00930] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Accepted: 05/31/2016] [Indexed: 11/29/2022] Open
Abstract
Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard ecosystem, which contains yeasts from different species. The description of this yeast diversity will lead to the selection of native microbiota that can be used to produce quality wines with the characteristics of the Priorat.
Collapse
Affiliation(s)
- Beatriz Padilla
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - David García-Fernández
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Beatriz González
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Iara Izidoro
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Braulio Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| |
Collapse
|
7
|
Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. FERMENTATION-BASEL 2016. [DOI: 10.3390/fermentation2010007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Zhu J, Shi J, Lu Y, Liu L, Liu Y. Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.287] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jing Zhu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - JunLing Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - Yao Lu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - LaPing Liu
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - YanLin Liu
- College of Enology; Northwest A&F University; 23 Xinong Road Yangling Shaanxi Province 712100 China
| |
Collapse
|
9
|
Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics. World J Microbiol Biotechnol 2015; 31:1781-92. [DOI: 10.1007/s11274-015-1929-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 08/23/2015] [Indexed: 11/26/2022]
|
10
|
Juega M, Carrascosa AV, Martinez-Rodriguez AJ. Effect of Short Ageing on Lees on the Mannoprotein Content, Aromatic Profile, and Sensorial Character of White Wines. J Food Sci 2015; 80:M384-8. [DOI: 10.1111/1750-3841.12763] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2014] [Accepted: 12/04/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Marta Juega
- Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolás Cabrera, 9. Cantoblanco Campus; Autónoma Univ. of Madrid; 28049 Madrid Spain
| | - Alfonso V. Carrascosa
- Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolás Cabrera, 9. Cantoblanco Campus; Autónoma Univ. of Madrid; 28049 Madrid Spain
| | - Adolfo J. Martinez-Rodriguez
- Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolás Cabrera, 9. Cantoblanco Campus; Autónoma Univ. of Madrid; 28049 Madrid Spain
| |
Collapse
|
11
|
Han Q, Shi J, Zhu J, Lv H, Du S. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9529-9538. [PMID: 25238318 DOI: 10.1021/jf5018862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.
Collapse
Affiliation(s)
- Qi'an Han
- College of Food Science and Engineering, Northwest A&F University , 28 Xinong Road, Yangling, Shaanxi Province 712100, China
| | | | | | | | | |
Collapse
|
12
|
Tufariello M, Chiriatti MA, Grieco F, Perrotta C, Capone S, Rampino P, Tristezza M, Mita G, Grieco F. Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
13
|
Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins. Food Chem 2014; 147:84-91. [DOI: 10.1016/j.foodchem.2013.09.126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 07/23/2013] [Accepted: 09/24/2013] [Indexed: 11/20/2022]
|
14
|
Juega M, Costantini A, Bonello F, Cravero MC, Martinez-Rodriguez A, Carrascosa A, Garcia-Moruno E. Effect of malolactic fermentation by Pediococcus damnosus
on the composition and sensory profile of Albariño and Caiño white wines. J Appl Microbiol 2013; 116:586-95. [DOI: 10.1111/jam.12392] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 10/25/2013] [Accepted: 11/07/2013] [Indexed: 11/30/2022]
Affiliation(s)
- M. Juega
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - A. Costantini
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | - F. Bonello
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | - M.-C. Cravero
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | | | - A.V. Carrascosa
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - E. Garcia-Moruno
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| |
Collapse
|
15
|
Blanco P, Mirás-Avalos JM, Pereira E, Orriols I. Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2849-57. [PMID: 23471858 DOI: 10.1002/jsfa.6122] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Accepted: 03/07/2013] [Indexed: 05/07/2023]
Abstract
BACKGROUND Yeasts responsible for fermentation have an important repercussion on wine quality. This study presents the influence of two autochthonous strains of Saccharomyces cerevisiae (XG1 and XG3), a commercial yeast (QA23) and spontaneous fermentation on the chemical and sensory properties of wines from Godello and Albariño. RESULTS All the yeasts showed normal fermentative kinetics and were able to lead fermentations; therefore, they were responsible for wine chemical and sensory characteristics. Significant differences were found at the chemical level depending on yeast strain and variety. Albariño wines from XG1 and XG3 presented low total acidity and glycerol content. Godello wines from QA23 had higher total acidity but lower alcohol content than those from XG1, XG3 and spontaneous fermentation. QA23 wines presented a greater amount of higher alcohols and 2-phenylethanol for both grapevine cultivars, whereas XG3 and spontaneous fermentations yielded wines with a higher concentration of esters, mainly ethyl lactate, and fatty acids. These differences were detected at the sensory level; thus, Albariño made with XG3 and Godello from spontaneous fermentation were the most appreciated wines. CONCLUSION XG3, an autochthonous strain of S. cerevisiae, constitutes a useful tool to elaborate wines with singular characteristics.
Collapse
Affiliation(s)
- Pilar Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n, 32427, Leiro, Ourense, Spain
| | | | | | | |
Collapse
|
16
|
Juega M, Nunez Y, Carrascosa A, Martinez-Rodriguez A. Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines. J Food Sci 2012; 77:M499-504. [DOI: 10.1111/j.1750-3841.2012.02815.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|