 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

‘It’s a small, yappy dog’: The British idea of terroir

Aims: Most consumer research about terroir has focused on wine, particularly with French or other European wine drinkers, rather than those in the Anglo-Saxon world. In Europe, whilst there is no agreement amongst consumers as to what terroir actually is, there is a general recognition of the word and an acceptance that it represents something important

INVESTIGATING TERROIR TYPICITY: A COMPREHENSIVE STUDY BASED ON THE AROMATIC AND SENSORIAL PROFILES OF RED WINES FROM CORBIÈRES APPELLATION

Volatile compounds play a significant role on the organoleptic properties defining wines quality. This particular role was exploited in several studies with the aim to differentiate wines from a more or less extensive production area, according to their sensory profile [1], as well as their chemical composition [2,3] (Di Paola-Naranjo et al., 2011; Kustos et al., 2020). Indeed, since aroma compounds development in grapes depends primarily on the environmental conditions of the vines and grapes (soil and climate), it is conceivable that these parameters craft the aromatic signature of the wine produced, in relation to its origin (Van Leeuwen et al., 2020). In this work, a general study on the aromatic and sensorial profile of wines produced in five sub-regions of the Corbières denomination, a renowned red grape varieties viticultural region in South France, was reported.

Study to optimize the effectiveness of copper treatments for low impact viticulture

Among all pathologies that afflict grapevine, Downy Mildew (DM) is the most important. Generally controlled using Copper (Cu), recently European Commission confirmed its usage but limiting the maximum amount to 28 Kg per hectare in 7 years (Reg. EU 2018/1981).

Viticultural zoning of central chile based on bioclimatic indexes and the impact of climate warming

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir

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).