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 CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

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

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More