Skip to main content
SpringerLink
Log in

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The production of nonvolatile and volatile compounds by different commercial non-Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation, and the related changes in wine quality were noted. Sequential fermentations of Saccharomyces cerevisiae with Pichia kluyveri, Lachancea thermotolerans, or Metschnikowia pulcherrima were compared to a single fermentation using S. cerevisiae alone. The results from all developed analyses showed significant differences in several parameters including population kinetics, nonvolatile and volatile compounds, and sensorial parameters.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Jolly NP, Varela C, Pretorius IS (2014) Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14:215–237

    Article  CAS  Google Scholar 

  2. Sadoudi M, Tourdot-Marechal R, Rousseaux S, Steyer D, Gallardo-Chacon JJ, Ballester J, Vichi S, Guerin-Schneider R, Caixach J, Alexandre H (2012) Yeast- yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol 32:243–253

    Article  CAS  Google Scholar 

  3. Jolly NP, Augustyn OPH, Pretorius IS (2003) The effect of non-Saccharomyces yeasts on fermentation and wine quality. S Afr J Enol Vitic 24:55–62

    CAS  Google Scholar 

  4. Soden A, Francis I, Oakey H, Henschke P (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Aust J Grape Wine Res 6:21–30

    Article  CAS  Google Scholar 

  5. Azzolini M, Fedrizzi B, Tosi E, Finato F, Vagnoli P, Scrinzi C, Zapparoli G (2012) Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur Food Res Technol 235:303–313

    Article  CAS  Google Scholar 

  6. King A, Dickson JR (2000) Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromuces lactis. Yeast 16:499–506

    Article  CAS  Google Scholar 

  7. Rodríguez ME, Lopes CA, Barbagelata RJ, Barda NB, Caballero AC (2010) Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma. Int J Food Microbiol 138:19–25

    Article  Google Scholar 

  8. Parapouli M, Hatziloukas E, Drainas C, Perisynakis A (2010) The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour. J Ind Mircobiol Biotechnol 37:85–93

    Article  CAS  Google Scholar 

  9. Clemente-Jiménez JF, Mingorance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F (2004) Molecular characterization and oenological properties of wine yeast isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol 21:149–155

    Article  Google Scholar 

  10. Andorra I, Berradre M, Rozes N, Mas A, Guillamon JM, Esteve-Zarzoso B (2012) Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. Eur Food Res Technol 231:215–224

    Article  Google Scholar 

  11. Rementeria A, Rodríguez JA, Cadaval A, Amenabar R, Muguruza JR, Hernando FL, Sevilla MJ (2003) Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain). Int J Food Microbiol 86:201–207

    Article  CAS  Google Scholar 

  12. Viana F, Gil JV, Valles S, Manzanares P (2009) Increasing the levels of 2-phenyl ethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. Int J Food Microbiol 135:68–74

    Article  CAS  Google Scholar 

  13. Moreira N, De Pinho PG, Santos C, Vasconcelos I (2010) Volatile sulphur compounds composition of monovarietal white wines. Food Chem 123:1198–1203

    Article  CAS  Google Scholar 

  14. Izquierdo-Cañas PM, García-Romero E, Heras JM, Fernández-González M (2014) Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines. Eur Food Sci Technol 239:279–286

    Article  Google Scholar 

  15. Benito S, Palomero F, Morata A, Calderon F, Palmero D, Suarez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236:29–36

    Article  CAS  Google Scholar 

  16. Peinado RA, Moreno JJ, Maestre O (2007) Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: effect on fermentation byproducts. Food Chem 104:457–465

    Article  CAS  Google Scholar 

  17. Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281

    Article  CAS  Google Scholar 

  18. Takush DG, Osborne JP (2012) Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine. Aust J Grape Wine Res 18:131–137

    Article  CAS  Google Scholar 

  19. Erten H, Tanguler H (2010) Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation. Lett Appl Microbiol 50:474–479

    Article  CAS  Google Scholar 

  20. Tanguler H (2012) Evaluation of Williopsis saturnus inoculums level on fermentation and flavour compounds of white wines made from Emir (Vitis vinifera L.) grown in Anatolia. Food Biotechnol 26:351–368

    Article  CAS  Google Scholar 

  21. Toro ME, Vazquez F (2002) Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts. World J Microbiol Biotechnol 18:347–354

    Article  CAS  Google Scholar 

  22. Morata A, Benito S, Loira I, Palomero F, González MC, Suarez-Lepe JA (2012) Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must. Int J Food Microbiol 159:47–53

    Article  CAS  Google Scholar 

  23. Benito S, Palomero P, Morata A, Calderón F, Suárez-Lépe JA (2012) New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines. Int J Food Sci Technol 47:2101–2108

    Article  CAS  Google Scholar 

  24. Benito S, Palomero P, Gálvez L, Morata A, Calderón F, Palmero D, Suárez-Lepe JA (2014) Quality and composition of red wine fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae. Food Technol Biotechnol 52:376–382

    CAS  Google Scholar 

  25. Viana F, Belloch C, Valles S, Manzanares P (2011) Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production. Int J Food Microbiol 151:235–240

    Article  CAS  Google Scholar 

  26. Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S (2014) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99:1911–1922

    Article  Google Scholar 

  27. Egli CN, Edinger WD, Mitrakul C, Henick-Kling T (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85:779–789

    Article  CAS  Google Scholar 

  28. Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A (1998) The role of non-Saccharomyces yeasts in industrial winemaking. Int Microbiol 1:143–148

    CAS  Google Scholar 

  29. Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86:11–22

    Article  CAS  Google Scholar 

  30. Fleet GH (2008) Wine yeasts for the future. FEMS Yeast Res 8:979–995

    Article  CAS  Google Scholar 

  31. Fleet GH, Heard GM (1993) Yeast-growth during fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, pp 27–54

    Google Scholar 

  32. Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T (1996) Aroma compounds in wines as influenced by apiculate yeasts. J Food Sci 61:1247–1250

    Article  CAS  Google Scholar 

  33. Henick-Kling T, Edinger W, Daniel P, Monk P (1998) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. J Appl Microbiol 84:865–876

    Article  CAS  Google Scholar 

  34. Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma: a review. S Afr J Enol Vitic 21:97–129

    CAS  Google Scholar 

  35. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169–180

    Article  CAS  Google Scholar 

  36. Viana F, Gil JV, Genovés S, Vallés S, Manzanares P (2008) Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol 25:778–785

    Article  CAS  Google Scholar 

  37. Rojas V, Gil JV, Piñaga F, Manzanares P (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. Int J Food Microbiol 70:283–289

    Article  CAS  Google Scholar 

  38. Ciani M, Comitini F, Mannazzu I, Domizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 10:123–333

    Article  CAS  Google Scholar 

  39. Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C (2014) Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine. Appl Environ Microbiol 80:1670–1678

    Article  CAS  Google Scholar 

  40. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lepe JA (2014) Schizosaccharomyces. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, vol 3. Elsevier, Amsterdam, pp 365–370

    Chapter  Google Scholar 

  41. Herraiz T, Reglero G, Herraiz M, Martin-Alvarez PJ, Cabezudo MD (1990) The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide. Am J Enol Vitic 41:313–318

    CAS  Google Scholar 

  42. Zironi R, Romano P, Suzzi G, Battistutta F, Comi G (1993) Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae. Biotechnol Lett 15:235–238

    Article  CAS  Google Scholar 

  43. González-Royo E, Pascual O, Kontoudakis N, Esteruelas M, Esteve-Zarzoso B, Mas A, Canals JM, Zamora F (2015) Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. Eur Food Res Technol. doi:10.1007/s0021701424048

    Google Scholar 

  44. Oro L, Ciani M, Comitini F (2014) Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts. J Appl Microbiol 116:1209–1217

    Article  CAS  Google Scholar 

  45. Di Maio S, Genna G, Gandolfo V, Amore G, Ciaccio M, Oliva D (2012) Presence of Candida zemplinina in Sicilian musts and selection of a strain for wine mixed fermentations. S Afr J Enol Vitic 33:80–87

    Google Scholar 

  46. Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M (2011) Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Int J Food Microbiol 147:170–180

    Article  CAS  Google Scholar 

  47. Domizio P, Romani C, Comitini F, Gobbi M, Lencioni L, Mannazzu I, Ciani M (2011) Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae. Ann Microbiol 61:137–144

    Article  CAS  Google Scholar 

  48. Sampaio TL, Kennedy A, Vasconcelos MC (2007) Use of microscale fermentations in grape and wine research. Am J Enol Vitic 58:534–539

    CAS  Google Scholar 

  49. Kurtzman CP, Fell JW (1998) Methods for the isolation, maintenance and identification of yeasts. In: Kurtzman CP, Fell JW (eds) The yeast. A taxonomic study. Elsevier, Amsterdam, pp 79–80

    Google Scholar 

  50. Vaughnan-Martini A, Martini A (1999) Determination of ethanol production. In: Kurtzman CP, Fell JW (eds) The yeast. A taxonomic study. Elsevier, Amsterdam, p 107

    Google Scholar 

  51. Official methods for the analysis of musts and wines of the internantional organisation of vine and wine (2014) OIV, Paris. http://www.oiv.int/oiv/info/enmethodesinternationalesvin. Accesses 1 March 2015

  52. Morris EO, Eddy AA (1957) Method for the measurement of wild yeast infection in pitching yeast. J Inst Brew 63:34–35

    Article  Google Scholar 

  53. Rapp A, Yavas I, Hastrich H (1994) Einfache und schnelle Anreicherung (“Kaltronmethode”) von Aromastoffen des Weines und deren quantitative Bestimmung mittels Kapillargaschromatographie. Deut Lebensm-Rundsch 90:171–174

    CAS  Google Scholar 

  54. Günata Y, Bayonove C, Baumes R, Cordonnier R (1985) The aroma of grapes. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J Chromatogr A 331:83–90

    Article  Google Scholar 

  55. Kotseridis Y, Baumes RL, Skouroumounis GK (1999) Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay. J Chromatogr A 849(1):245–254

    Article  CAS  Google Scholar 

  56. Schüttler A (2012) Influencing factors on aromatic typicality of wines from Vitis vinifera L. cv. Riesling sensory, chemical and viticultural insights (Doctoral thesis). Université de Bordeaux and Justus Liebig University Giessen

  57. Schüttler A, Friedel M, Jung R, Rauhut D, Darriet P (2015) Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects. Food Res Int 69:26–37

    Article  Google Scholar 

  58. Albergaria H, Francisco D, Gori K, Arneborg N, Gírio F (2010) Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains. Appl Microbiol Biotechnol 86:965–972

    Article  CAS  Google Scholar 

  59. Kapsopoulou K, Mourtzini A, Anthoulas M, Nerantzis E (2007) Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World J Microbiol Biotechnol 23:735–739

    Article  CAS  Google Scholar 

  60. Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeast in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882

    Article  CAS  Google Scholar 

  61. Jolly NP, Augustyn OPH, Pretorius IS (2006) The role and use of non-Saccharomyces yeasts in wine production. S Afr J Enol Vitic 27:15–39

    CAS  Google Scholar 

  62. Su J, Wang T, Wang Y, Li YY, Li H (2014) The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 98:2395–2413

    Article  CAS  Google Scholar 

  63. Benito A, Palomero F, Calderon F, Benito S (2015) Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production. Molecules 20:9510–9523

    Article  CAS  Google Scholar 

  64. Ciani M, Beco L, Comitini F (2006) Fermentation behavior and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245

    Article  CAS  Google Scholar 

  65. Renault P, Miot-Sertier C, Marullo P, Hernández-Orte P, Lagarrigue L, Lonvaud-Funel A, Bely M (2009) Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int J Food Microbiol 134:201–210

    Article  CAS  Google Scholar 

  66. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lépe JA (2014) Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 42:218–224

    Article  CAS  Google Scholar 

  67. Jackowetz J, Dierschke S, Mira de Orduna R (2011) Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae. Food Res Int 44:310–316

    Article  CAS  Google Scholar 

  68. Zoecklein B, Fugelsang K, Gump B, Nury F (1995) Wine analysis and production. Kluwer Academic/Aspen Publishers, New York

    Book  Google Scholar 

  69. Merico A, Sulo P, Piskur J, Compagno C (2007) Fermentative lifestyle in yeasts belonging to the Saccharomyces complex. FEBS J 274:976–989

    Article  CAS  Google Scholar 

  70. Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122:312–320

    Article  CAS  Google Scholar 

  71. Kutyna DR, Varela C, Henschke PA, Chambers PJ, Stanley GA (2010) Microbiological approaches to lowering ethanol concentration in wine. Trends Food Sci Technol 21:293–302

    Article  CAS  Google Scholar 

  72. Zohre DE, Erten H (2002) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochem 38:319–324

    Article  CAS  Google Scholar 

  73. Morales P, Rojas V, Quirós M, Gonzalez R (2015) The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Appl Microbiol Biotechnol. doi:10.1007/s00253-014-6321-3

    Google Scholar 

  74. Rapp and Mandery, Rapp A, Mandery H (1986) Wine aroma. Experentia 42:873–884

    Article  Google Scholar 

  75. Romano P, Suzzi G (1993) Higher alcohol and acetoin production by Zygosaccharomyces wine yeasts. J Appl Bacteriol 75:541–545

    Article  CAS  Google Scholar 

  76. Bartowsky E, Pretorius I (2009) Microbial formation and modification of flavor and off- flavor compounds in wine. In: König H, Unden G, Fröhlich J (eds) Biology of microorganisms on grapes, in must and in wine. Springer, Berlin, pp 209–232

    Chapter  Google Scholar 

  77. Moreno J, Peinado R (2012) Enological chemistry. Academic Press Elsevier, Amsterdam, p 39

    Google Scholar 

  78. Lehtonen P (1996) Determination of amines and amino acids in wine: a review. Am J Enol Vitic 47(2):127–133

    CAS  Google Scholar 

  79. Alcaide-Hidalgo JM, Moreno-Arribas MV, Martín-Álvarez PJ, Polo MC (2007) Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chem 103:572–581

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are very grateful for the help received from Biosystems S.A. for the donation of the enzyme kits used in this work and from the accredited laboratory Estación Enológica de Haro for performing the amino acid analysis.

Author information

Authors and Affiliations

  1. Departmento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    Santiago Benito

  2. Zentrum für Analytische Chemie und Mikrobiologie, Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim, Von-Lade-Str. 1, 65366, Geisenheim, Germany

    Theresa Hofmann, Marcus Laier, Bernd Lochbühler, Armin Schüttler, Kristin Ebert, Stefanie Fritsch, Jessica Röcker & Doris Rauhut

Authors
  1. Santiago Benito
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Theresa Hofmann
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marcus Laier
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bernd Lochbühler
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Armin Schüttler
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Kristin Ebert
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Stefanie Fritsch
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Jessica Röcker
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Doris Rauhut
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Santiago Benito.

Ethics declarations

Conflict of interest

None.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Benito, S., Hofmann, T., Laier, M. et al. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae . Eur Food Res Technol 241, 707–717 (2015). https://doi.org/10.1007/s00217-015-2497-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-015-2497-8

Keywords

Search

Navigation