terclim by ICS banner
IVES 9 IVES Conference Series 9 YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

Abstract

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021). The recent discovery of the wine-making potential of the non-Saccharomyces yeast Starmerella bacillaris has sparked new interest in the use of this species for lees valorization, due to its potential difference in cellular composition from the conventional wine yeast Saccharomyces cerevisiae (Lemos et al., 2016; Moreira et al., 2022). To investigate the cell compositions of yeasts present in the lees, 5 strains of Starmerella bacillaris and Saccharomyces cerevisiae were grown in winemaking conditions. After cells harvesting, different cell components (from cell wall and cytoplasm) were separated by means of cell breakage with glass beads and further enzymatic or chemical treatments. The fractions were characterized in respect of sugar and protein content, by means of HPLC and SDS-PAGE separation, evidencing differences between the species in terms of mannose, glucose and N-acetylglucosamine profile, protein content and protein molecular size. To investigate the practical implications on winemaking, the fractions were tested on wine as agents of protein stabilization and fining. This allowed to make some preliminary evaluation about the potential applications of Starmerella bacillaris as yeast derivatives, obtained from yeast lees.

 

1. de Iseppi, A., Lomolino, G., Marangon, M., & Curioni, A. (2020). Current and future strategies for wine yeast lees valorization. In Food Research International (Vol. 137). Elsevier Ltd. https://doi.org/10.1016/j.foodres.2020.109352
2. de Iseppi, A., Marangon, M., Vincenzi, S., Lomolino, G., Curioni, A., & Divol, B. (2021). A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT, 136. https://doi.org/10.1016/j.lwt.2020.110274
3. Lemos, W. J., Bovo, B., Nadai, C., Crosato, G., Carlot, M., Favaron, F., Giacomini, A., & Corich, V. (2016). Biocontrol ability and action mechanism of Starmerella bacillaris (synonym Candida zemplinina) isolated from wine musts against gray mold di-sease agent Botrytis cinerea on grape and their effects on alcoholic fermentation. Frontiers in Microbiology, 7(AUG). https://doi.org/10.3389/fmicb.2016.01249
4. Moreira, L. de P. D., Nadai, C., Duarte, V. da S., Brearley-Smith, E. J., Marangon, M., Vincenzi, S., Giacomini, A., & Corich, V.(2022). Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines. Fermentation, 8(6), 252. https://doi.org/10.3390/FERMENTATION8060252/S1

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Zeno Molinelli 1,3, Chiara Nadai 2,3, Simone Vincenzi 1,3, Alessio Giacomini ¹, Celine Sparrow ⁴, Paolo Antoniali ⁵, Daniele Pizzinato ⁴, Antoine Gobert ⁴ and Viviana Corich 1,3

1. Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of   Padova, Viale dell’Università 16, 35020 Legnaro, PD, Italy
2. Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova,Viale dell’Università 16, 35020 Legnaro, PD, Italy
3. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova,Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy
4. SAS Sofralab, 79 Ave AA Thevenet,BP 1031, Magenta, France
5. Italiana Biotecnologie, Via Vigazzolo 112, I-36054 Montebello Vicentino, Italy

Contact the author*

Keywords

non-saccharomyces yeast, Yeast cell walls, Yeast protein extracts, Yeast polysaccharides

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More