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…

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More