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…

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

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

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More