terclim by ICS banner
IVES 9 IVES Conference Series 9 FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

Abstract

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains. The Maraština sterile grape juice was inoculated with yeast isolates at a concentration of 10⁶ cells/mL in a laboratory flask. The fermentation process was monitored by psycho-chemical parameters and yeast cell counting on WL agar plates. Samples were analyzed by infrared spectroscopy with Fourier transformation (FTIR). Residual sugar after alcoholic fermentation was between 2.3 and 6.8 g/L for all species.

M. chrysoperlae was yeast first finished fermentation after 20 days. Production of volatile acidity was similar for all indigenous yeasts (0.55-0.68 g/L) except H. pseudoguillermonondii which produced 0.87 g/L of volatile acidity and the lowest level of ethanol (11.5 % vol). On the other side, M. sinensis produced wines with the highest level of ethanol (12.7 % vol) and with low concentrations of malic acid. Fermentation with H. pseudoburtonii showed the highest level of lactic acid, 0.67 g/L. The obtained results allow the selection of yeasts for further research in the selection of potential starter cultures for creating a wine with regional character.
1. Whitener, M.E.B., Stanstrup, J., Carlin, S., Divol, B., Toit, M.D., Vrhovšek, U. (2017). Effect of non-Saccharomyces yeast on the volatile chemical profile of Shiraz wine. Australian Journal of Grape and Wine Research. 23, 179–192.
2. Man-Hsi Lin, M., Boss, K.P., Walker, E.M., Sumby, M.K., Grbin, R.P., Jiranek, V. (2020). Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures. International Journal of Food Microbiology. 312,108373, 1-12.
3. Milanović, V., Cardinali, F., Ferrocino, I., Boban, A., Franciosa, I., Gajdoš Kljusurić, J., Mucalo, A., Osimani, A., Aquilanti, L., Garofalo, C., Budić-Leto, I. Croatian white grape variety Maraština: first taste of its indigenous mycobiota. Food Research International 162, 111917, 2022
4. Gajdoš Kljusurić, J.; Boban, A.; Mucalo, A.; Budić-Leto, I. Novel application of NIR spectroscopy for non-destructive determination of ‘Maraština’ wine parameters. Foods 2022, 11, 1172
5. Jolly, N. P., Varela, C., Pretorius, I. S. (2014). Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res. 14, 215–237.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ana BOBAN¹, Vesna MILANOVIĆ², Zvonimir JURUN¹, Ana MUCALO¹, Irena BUDIĆ-LETO¹

1. Institute for Adriatic Crops and Karst Reclamation, 21 000 Split, Croatia
2. Polytechnic University of Marche, Department of Agricultural, Food and Environmental Sciences, Ancona, Italy, Via Brecce Bianche, 60131 Ancona, Italy

Contact the author*

Keywords

non-Saccharomyces, monoculture fermentation, FTIR, yeast cell counting

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More