 IVES 9 IVES Conference Series 9 Exploring the resistance of non-Saccharomyces wine yeasts to dehydration-rehydration processes

Exploring the resistance of non-Saccharomyces wine yeasts to dehydration-rehydration processes

Abstract

AIM: The use of non-Saccharomyces (NS) yeasts in multi-starter fermentations with S. cerevisiae is a trend in the wine industry, but the number of strains commercially available in a powder formulation, such as active dry yeasts (ADY), is still limited. Considering that NS strains are bioresources which could boost innovation in the wine sector, efficient production of powder formulations is of utmost importance to valorise bioresources outside the laboratory environment.

METHODS: Three strains with high oenological potential, selected in previous studies, namely Lachancea thermotolerans DBT027, Metschnikowia sp. DBT012 and Starmerella bacillaris DBT045 were grown in a sterilized medium mainly constituted by grape juice with yeast assimilable nitrogen integration. Early stationary growth phase cultures were collected and suspended in 1% yeast extract, for powder production. The three prototype batches were rehydrated in tap water, to mimic winery conditions, for 15 minutes at four temperatures (20, 25, 30 and 35 ºC). Survival rates of yeasts were assessed before and after rehydration, and after storage at -20 ºC. The same powder NS yeasts were also in multi-starter fermentations in winery and their persistence was monitored.

RESULTS: The selected NS yeast strains were able to grow in the production medium with similar yields, and the powder formulation retained elevated cell viability (around 109-1010 cells/g). The optimal rehydration temperature was different for the three strains: Metschnikowia sp. DBT012 and L. thermotolerans DBT027 maintained higher survival at 35 ºC, while S. bacillaris DBT045 at 20 ºC, as could be expected considering the phenotypic characteristics of the species. Technological performances of the tested powder formulations were satisfactory, especially for DBT012, which was able to grow in grape must after inoculation and dominated over the indigenous microbiota.

CONCLUSIONS

The applied protocol for producing NS yeasts in the powder formulation was successful, as they retained high viability during rehydration and suitable activity when inoculated in must. Powder formulation guaranteed the conservation of the same batch for several comparative tests, bringing out their positive contribution to innovative winemaking biotechnologies. The ability to withstand a larger scale process of biomass production is essential for the exploitation of suitable non-Saccharomyces yeasts selected among a collection of yeast strains with proven oenological potential at laboratory scale. ACKNOWLEDGMENTS: Research developed in the framework of POR FESR 2014-2020 Regione del Veneto, project VIT-VIVE

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Giovanna Felis

Department of Biotechnology, University of Verona, Italy,Renato Leal BINATI, Dept. Biotechnology, University of Verona, Italy Eleonora TROIANO, Dept. Biotechnology, University of Verona, Italy Sandra TORRIANI, Dept. Biotechnology, University of Verona, Italy Marta TEBALDI, Microbion S.r.L. Italy Alessandro RONCADOR, Microbion S.r.L. Italy Fabio FRACCHETTI, Microbion S.r.L. Italy

Contact the author

Keywords

starter cultures, biomass production, dehydration, active dry yeasts

Citation

Application of high power ultrasounds during red wine vinification

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

An alternative for reducing calcium in wine and lowering the risk of insoluble salt formation

Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.

Simplifying the measurement of different forms of cu in wines and strategies for efficient removal

Copper (Cu) is known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. Recent work has shown that Cu exists predominantly in a sulfide-bound form, which may act as a potential source of sulfidic off-odours in wine and hence contribute to reductive flavours

Drought tolerance of varieties in semi-arid areas: can the behavior of Tempranillo be improved by varieties of its own lineage?

Tempranillo is the most widely grown red grapevine variety in Spain, currently representing 42% of the total number of red varieties and 21% of the total vineyard area. Due to the economic importance that this variety represents in Spanish viticulture, in some areas where it is traditionally grown, there is a special concern about the viability of the future growing of this variety is being compromised by the climate change effects.

Flavanol glycosides in grapes and wines : the key missing molecular intermediates in condensed tannin biosynthesis ?

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.