Ozonated water(4 ppm)has been used to sanitize red grapes(cv Tempranillo,Vitis vinifera L.)after destemming and to facilitate the implantation of the non-Saccharomyces yeast Lachancea thermotolerans in the absence of ...Ozonated water(4 ppm)has been used to sanitize red grapes(cv Tempranillo,Vitis vinifera L.)after destemming and to facilitate the implantation of the non-Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites.The implantation of L.thermotolerans in ozone fermentations was more successful with a higher acidification(+13%of lactic acid)and a lower variability among replicates(n=3).Ozone fermentations kept the same amount of anthocyanins(p<0.05)measured by HPLC-DAD and lower values of acetaldehyde and ethyl acetate analyzed by GC-FID.The concentration of higher alcohols,esters and carbonyl compounds was similar in ozone fermentations and controls(p<0.05).Ozonated water is a powerful tool to control microorganisms facilitating fermentations with non-Saccharomyces sensitive to sulfites like Lachancea thermotolerans and the wine making with low levels of SO2.The better implantation produces more reproducible fermentations in terms of volatile compounds and metabolites.展开更多
The market potential of fermented goji berry wine is constrained by its inherent lack of acidity and aroma.Lachancea thermotolerans was used to produce lactic acid,and together with Saccharomyces cerevisiae were used ...The market potential of fermented goji berry wine is constrained by its inherent lack of acidity and aroma.Lachancea thermotolerans was used to produce lactic acid,and together with Saccharomyces cerevisiae were used to ferment(pure or mixed)two varieties of goji berries.The physicochemical parameters,sensory profile(GDA),volatile compounds(GC-Orbitrap-MS)and non-volatile compounds(UPLC-QqQ-MS/MS)of the wines were analyzed.Fermentation with L.thermotolerans significantly increased the wine’s acidity,producing 11.97 g/L of lactic acid.L.thermotolerans also enhanced the“fruity”,“honey”,and“goji berry”aroma,and reduced the“animal”aroma to low level.Chemical analysis showed a general reduction in esters,while key volatile phenols associated with off-flavors,such as 4-ethylguaiacol,were reduced by up to 50%.Moreover,inoculation with L.thermotolerans resulted in an increase in free-state flavonoids(such as morin and quercetin),phenolic acids,and phenolamines in goji berry wine.Taken together,L.thermotolerans could be an effective tool to enhance the quality of goji berry wine and our study provided new insights into the fruit wine industry.展开更多
This review investigates the roles of Saccharomyces sp.And non-Saccharomyces yeasts,lactic acid bacteria(LAB),and bioprotection strategies in promoting sustainable winemaking.While Saccharomyces cerevisiae has long be...This review investigates the roles of Saccharomyces sp.And non-Saccharomyces yeasts,lactic acid bacteria(LAB),and bioprotection strategies in promoting sustainable winemaking.While Saccharomyces cerevisiae has long been central to fermentation,non-Saccharomyces species like Starmerella bacillaris,Torulaspora delbrueckii,and Lachancea thermotolerans are now recognized for enhancing flavor complexity and reducing the need for chemical additives.LAB,particularly Oenococcus oeni,contribute to malolactic fermentation,improving wine stability and sensory qualities,while aiding in sustainable waste management by converting by-products into valuable materials such as biogas.Bioprotection methods using yeasts like Metschnikowia pulcherrima offer a natural alternative to chemical preservatives,reducing sulfite use and chemical inputs.These microbial strategies align with sustainability goals by minimizing synthetic additives,promoting natural fermentation,and enhancing energy efficiency.Sustainable vineyard practices,such as promoting microbial diversity,cover cropping,and organic pest management,help maintain soil health,reduce chemical fertilizers,and improve vine resilience.The integration of these practices supports both environmental and economic sustainability,reducing production costs and enhancing product quality.Additionally,advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions,further improving the resilience and efficiency of winemaking,especially under climate variability.This comprehensive approach meets consumer demand for natural wines while reducing the wine industry’s environmental footprint and improving economic viability.展开更多
This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the de...This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the derived wines.A control product was produced using Saccharomyces cerevisiae.Analytical techniques,namely HPLC-DAD-RID and LLE-GC/MS,were used to evaluate sugars,organic acids,alcohols,phenolic compounds,amino acids,and volatile compounds profiles.Fermentation reduced the sugar(glucose and fructose)and amino acid contents and increased alcohol(ethanol and glycerol),organic acids(lactic and acetic acids),phenolics,and volatile compounds.The use of the B.bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S.cerevisiae but with higher concentrations of phenolics(rutin,gallic acid,caftaric acid,and caffeic acid)and important volatile compounds(isoamyl acetate).The watermelon wine had a higher content of bioaccessible phenolic compounds than the must,especially catechin,procyanidin B1,procyanidin B2 and gallic acid,due to their high bioaccessibility(>70%).The yeast type influenced the chemical profile of the beverages.B.bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.展开更多
Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashe...Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashes were fermented with Saccharomyces cerevisiae,Torulaspora delbrueckii,and sequential inoculation with Lachancea thermotolerans and S.cerevisiae to produce alcoholic beverages.Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars.Ethanol,acetic acid,sugars and organic acids were determined using GC-FID.A total of 63 volatile compounds were detected in the samples using HS-SPMEGC-MS.Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids,and pure inoculation with T.delbrueckii resulted in the highest total content of sugars.Selection of different yeast strains did not alter the content of ethanol or acetic acid,but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars.Compared to initial apple pomace mash,significant increases in the contents of ethyl esters(up to 4810-folds),higher alcohols(up to 24-folds)and volatile acids(up to 1853-folds)were observed in fermented products depending on the yeasts used.The main volatile compounds in vinegars prepared from S.cerevisiae fermented beverage were 2-phenylethanol,octanoic acid,and decanoic acid,from T.delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid,and from sequential fermentation ethyl acetate,and ethyl 2-hydroxypropanoate.In conclusion,non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.展开更多
The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing ...The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.展开更多
基金Project“Optimización del proceso de fermentación mediante pretratamiento de la materia prima y la mejora de los protocolos y con-diciones de generación de biomasa”(PAG-020100-2023-274-PP09),Plan de Recuperación Transformación y Resiliencia.NextGenerationEU funding.Ministerio de Industria,Comercio y Turismo.
文摘Ozonated water(4 ppm)has been used to sanitize red grapes(cv Tempranillo,Vitis vinifera L.)after destemming and to facilitate the implantation of the non-Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites.The implantation of L.thermotolerans in ozone fermentations was more successful with a higher acidification(+13%of lactic acid)and a lower variability among replicates(n=3).Ozone fermentations kept the same amount of anthocyanins(p<0.05)measured by HPLC-DAD and lower values of acetaldehyde and ethyl acetate analyzed by GC-FID.The concentration of higher alcohols,esters and carbonyl compounds was similar in ozone fermentations and controls(p<0.05).Ozonated water is a powerful tool to control microorganisms facilitating fermentations with non-Saccharomyces sensitive to sulfites like Lachancea thermotolerans and the wine making with low levels of SO2.The better implantation produces more reproducible fermentations in terms of volatile compounds and metabolites.
基金supported by the Key R&D projects in China People’s Police University,China(ZDX202101)Fundamental Research Funds for the Central Universities,China(2021ZY65)the Beijing Engineering and Technology Research Center of Food Additives,China(2019GSDX001).
文摘The market potential of fermented goji berry wine is constrained by its inherent lack of acidity and aroma.Lachancea thermotolerans was used to produce lactic acid,and together with Saccharomyces cerevisiae were used to ferment(pure or mixed)two varieties of goji berries.The physicochemical parameters,sensory profile(GDA),volatile compounds(GC-Orbitrap-MS)and non-volatile compounds(UPLC-QqQ-MS/MS)of the wines were analyzed.Fermentation with L.thermotolerans significantly increased the wine’s acidity,producing 11.97 g/L of lactic acid.L.thermotolerans also enhanced the“fruity”,“honey”,and“goji berry”aroma,and reduced the“animal”aroma to low level.Chemical analysis showed a general reduction in esters,while key volatile phenols associated with off-flavors,such as 4-ethylguaiacol,were reduced by up to 50%.Moreover,inoculation with L.thermotolerans resulted in an increase in free-state flavonoids(such as morin and quercetin),phenolic acids,and phenolamines in goji berry wine.Taken together,L.thermotolerans could be an effective tool to enhance the quality of goji berry wine and our study provided new insights into the fruit wine industry.
基金the financial support from the Conselho Nacional de Desenvolvimento Científico e Tecnologico(CNPq,Grants #306644/2021-5 and #305804/2017-0)the Coordenacao de Aperfeicoamento de Pessoal de Nível Superior(CAPES,Finance Code 001).
文摘This review investigates the roles of Saccharomyces sp.And non-Saccharomyces yeasts,lactic acid bacteria(LAB),and bioprotection strategies in promoting sustainable winemaking.While Saccharomyces cerevisiae has long been central to fermentation,non-Saccharomyces species like Starmerella bacillaris,Torulaspora delbrueckii,and Lachancea thermotolerans are now recognized for enhancing flavor complexity and reducing the need for chemical additives.LAB,particularly Oenococcus oeni,contribute to malolactic fermentation,improving wine stability and sensory qualities,while aiding in sustainable waste management by converting by-products into valuable materials such as biogas.Bioprotection methods using yeasts like Metschnikowia pulcherrima offer a natural alternative to chemical preservatives,reducing sulfite use and chemical inputs.These microbial strategies align with sustainability goals by minimizing synthetic additives,promoting natural fermentation,and enhancing energy efficiency.Sustainable vineyard practices,such as promoting microbial diversity,cover cropping,and organic pest management,help maintain soil health,reduce chemical fertilizers,and improve vine resilience.The integration of these practices supports both environmental and economic sustainability,reducing production costs and enhancing product quality.Additionally,advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions,further improving the resilience and efficiency of winemaking,especially under climate variability.This comprehensive approach meets consumer demand for natural wines while reducing the wine industry’s environmental footprint and improving economic viability.
文摘This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the derived wines.A control product was produced using Saccharomyces cerevisiae.Analytical techniques,namely HPLC-DAD-RID and LLE-GC/MS,were used to evaluate sugars,organic acids,alcohols,phenolic compounds,amino acids,and volatile compounds profiles.Fermentation reduced the sugar(glucose and fructose)and amino acid contents and increased alcohol(ethanol and glycerol),organic acids(lactic and acetic acids),phenolics,and volatile compounds.The use of the B.bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S.cerevisiae but with higher concentrations of phenolics(rutin,gallic acid,caftaric acid,and caffeic acid)and important volatile compounds(isoamyl acetate).The watermelon wine had a higher content of bioaccessible phenolic compounds than the must,especially catechin,procyanidin B1,procyanidin B2 and gallic acid,due to their high bioaccessibility(>70%).The yeast type influenced the chemical profile of the beverages.B.bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.
基金financially supported by the Finland-China Food and Health Network(award number:26004241)the Niemi Foundation(award number:20230040).
文摘Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashes were fermented with Saccharomyces cerevisiae,Torulaspora delbrueckii,and sequential inoculation with Lachancea thermotolerans and S.cerevisiae to produce alcoholic beverages.Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars.Ethanol,acetic acid,sugars and organic acids were determined using GC-FID.A total of 63 volatile compounds were detected in the samples using HS-SPMEGC-MS.Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids,and pure inoculation with T.delbrueckii resulted in the highest total content of sugars.Selection of different yeast strains did not alter the content of ethanol or acetic acid,but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars.Compared to initial apple pomace mash,significant increases in the contents of ethyl esters(up to 4810-folds),higher alcohols(up to 24-folds)and volatile acids(up to 1853-folds)were observed in fermented products depending on the yeasts used.The main volatile compounds in vinegars prepared from S.cerevisiae fermented beverage were 2-phenylethanol,octanoic acid,and decanoic acid,from T.delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid,and from sequential fermentation ethyl acetate,and ethyl 2-hydroxypropanoate.In conclusion,non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.
基金partially funded by the Sicily Region research project“AINEB 50 Living Lab Nebrodi-Comune di Galati Mamertino(Messina Province,Sicily)”CUP:F47H20003430009.
文摘The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.
