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…

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More