Skip to main content
SpringerLink
Log in

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

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

Abstract

Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. We have analysed how mixed inocula of the main non-Saccharomyces yeasts and S. cerevisiae affect fermentation performance, nitrogen consumption and volatile compound production in a natural Macabeo grape must. Sterile must was fermented in triplicates and under the following six conditions: three pure cultures of S. cerevisiae, Hanseniaspora uvarum and Candida zemplinina and the mixtures of H. uvarum:S. cerevisiae (90:10), C. zemplinina:S. cerevisiae (90:10) and H. uvarum:C. zemplinina:S. cerevisiae (45:45:10). The presence of non-Saccharomyces yeasts slowed down the fermentations and produced higher levels of glycerol and acetic acid. Only the pure H. uvarum fermentations were unable to finish. Mixed fermentations consumed more of the available amino acids and were more complex and thus better able to synthesise volatile compounds. However, the amount of acetic acid was well above the admissible levels and compromises the immediate application of mixed cultures.

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

Similar content being viewed by others

References

  1. Ribereau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (eds) (2000) Cytology, taxonomy and ecology of grape and wine yeast. In: Handbook of enology, vol 1. Wiley, West Sussex, pp 1–49

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

    Google Scholar 

  3. Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A (2002) Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol 25:287–293

    Article  CAS  Google Scholar 

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

    Article  CAS  Google Scholar 

  5. Sipiczki M, Ciani M, Csoma H (2005) Taxonomic reclassification of Candida stellata DBVPG 3827. Folia Microbiol 50:494–498

    Article  CAS  Google Scholar 

  6. Hierro N, González A, Mas A, Guillamón JM (2006) Diversity and evolution of non-Saccharomyces yeast populations during wine fermentations: effect of grape ripeness and cold maceration. FEMS Yeast Res 6:102–111

    Article  CAS  Google Scholar 

  7. Hierro N, Esteve-Zarzoso B, Mas A, Guillamón JM (2007) Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR. FEMS Yeast Res 7:1340–1349

    Article  CAS  Google Scholar 

  8. Andorrà I, Landi S, Mas A, Guillamón JM, Esteve-Zarzoso B (2008) Effect of oenological practices on microbial population using culture independent techniques. Food Microbiol 25:849–856

    Article  CAS  Google Scholar 

  9. Esteve-Zarzoso B, Gostíncar A, Bobet R, Uruburu F, Querol A (2000) Selection and molecular characterization of wine yeasts isolates from the “El Penedès” area (Spain). Food Microbiol 17:553–562

    Article  CAS  Google Scholar 

  10. Fleet GH (2003) Yeast interaction and wine flavour. Int J Food Microbiol 86:87–99

    Article  CAS  Google Scholar 

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

    Article  CAS  Google Scholar 

  12. Fernandez MT, Ubeda JF, Briones AI (1999) Comparative study of non-Saccharomyces microflora of musts in fermentation, by physiological and molecular methods. FEMS Microbiol Lett 173:223–229

    Article  CAS  Google Scholar 

  13. Charoenchai C, Fleet GH, Henschke PA, Todd BEN (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust J Grape Wine Res 3:2–8

    Article  CAS  Google Scholar 

  14. Mills DA, Johannsen EA, Cocolin L (2002) Yeast diversity and persistence in botrytis-affected wine fermentations. Appl Environ Microbiol 68:4884–4893

    Article  CAS  Google Scholar 

  15. Antunovics Z, Csoma H, Sipiczki M (2003) Molecular and genetic analysis of the yeast flora of botrytized Tokaj wines. Bull OIV 76:380–397

    CAS  Google Scholar 

  16. Clemente-Jimenez JM, Mingronance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F (2004) Molecular characterization and oneological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol 21:149–155

    Article  CAS  Google Scholar 

  17. Divol B, Lonvaud-Funel A (2005) Evidence for viable but nonculturable yeasts in botrytis-affected wine. J Appl Microbiol 99:85–93

    Article  CAS  Google Scholar 

  18. Hierro N, Esteve-Zarzoso B, González A, Mas A, Guillamón JM (2006) Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine. Appl Environ Microbiol 72:7148–7155

    Article  CAS  Google Scholar 

  19. Ciani M, Ferraro L (1998) Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. J Appl Microbiol 85:247–254

    Article  CAS  Google Scholar 

  20. Soden A, Francis IL, Oakey H, Henschke PA (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 

  21. Llauradó JM, Rozés N, Bobet R, Mas A, Constantí M (2002) Low temperature alcoholic fermentation in high sugar concentration grape must. J Food Sci 67:268–273

    Article  Google Scholar 

  22. Ciani M, Ferraro L (1996) Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl Environ Microbiol 62:128–132

    CAS  Google Scholar 

  23. Ciani M, Maccarelli F (1998) Oenological properties of non-Saccharomyces yeasts associated with winemaking. World J Microbiol Biotechnol 14:199–203

    Article  CAS  Google Scholar 

  24. Jemec KP, Raspor P (2005) Initial Saccharomyces cerevisiae concentration in single or composite cultures dictates bioprocess kinetics. Food Microbiol 22:293–300

    Article  CAS  Google Scholar 

  25. Csoma H, Sipiczki M (2008) Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res 8:328–336

    Article  CAS  Google Scholar 

  26. Sipiczki M (2003) Candida zemplinina sp. Nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytied wines. Int J Syst Evol Microbiol 53:2079–2083

    Article  CAS  Google Scholar 

  27. Sipiczki M (2004) Species identification and comparative molecular and physiological analysis of Candida zemplinina and Candida stellata. J Basic Microb 44:471–479

    Article  CAS  Google Scholar 

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

    Article  CAS  Google Scholar 

  29. Moreira N, Mendes F, Hogg T, Vasconcelos I (2005) Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeast. Int J Food Microbiol 103:285–294

    Article  CAS  Google Scholar 

  30. Angelo J, Siebert KJ (1987) A new medium for the detection of wild strains in brewing culture yeast. J Am Soc Brew Chem 45:135–140

    Google Scholar 

  31. Aerny J (1996) Composés azotés des moûts et vins. Rev Suisse Vitic Arboric Hortic 28:161–165

    Google Scholar 

  32. Beltran G, Novo M, Rozès N, Mas A, Guillamón JM (2004) Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Res 4:625–632

    Article  CAS  Google Scholar 

  33. Ortega C, López R, Cacho J, Ferreira V (2001) Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. J Chromatogr A 923:205–214

    Article  CAS  Google Scholar 

  34. Garde-Cerdán T, Ancín-Azpilicueta C (2006) Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations. Eur Food Res Technol 222:15–25

    Article  CAS  Google Scholar 

  35. Pretorius I (2000) Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16:675–729

    Article  CAS  Google Scholar 

  36. Ciani M, Pepe V (2002) The influence of pre-fermentative practices on the dominance of inoculated yeast starter under industrial conditions. J Sci Food Agr 82:573–578

    Article  CAS  Google Scholar 

  37. Nissen P, Arneborg N (2003) Characterization of early deaths of non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae. Arch Microbiol 180:257–263

    Article  CAS  Google Scholar 

  38. Nissen P, Nielsen D, Arneborg N (2003) Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism. Yeast 20:331–341

    Article  CAS  Google Scholar 

  39. Arneborg N, Siegumfeldt H, Andersen G, Nissen P, Daria V, Rodrigo P, Glückstad J (2005) Interactive optical trapping shows that confinement is a determinant of growth in a mixed yeast. FEMS Microbiol Lett 245:155–159

    Article  CAS  Google Scholar 

  40. Pérez-Nevado F, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentation with Saccharomyces cerevisiae. Int J Food Microbiol 108:336–345

    Google Scholar 

  41. Bisson LF (1999) Stuck and sluggish fermentations. Am J Enol Vitic 50:107–119

    CAS  Google Scholar 

  42. Hernawan T, Fleet GH (1995) Chemical and cytological changes during the autolysis of yeasts. J Ind Microbiol 14:440–450

    Article  CAS  Google Scholar 

  43. Mendoza LM, Manca de Nadra MC, Farías ME (2007) Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains. Biotechnol Lett 29:1057–1063

    Article  CAS  Google Scholar 

  44. Beltran G, Esteve-Zarzoso B, Rozès N, Mas A, Guillamón JM (2005) Influence on the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption. J Agric Food Chem 53:996–1002

    Article  CAS  Google Scholar 

  45. Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11:127–138

    Article  Google Scholar 

  46. Rapp A, Versini G (1991) Influence of nitrogen compounds in grapes on aroma compounds of wine. In: Seattle WA, Rantz J (eds) Proceedings of the international symposium on nitrogen in grapes and wines. American Society for Enology and Viticulture, Davis, CA, p 15664

  47. Capece A, Fiore C, Maraz A, Romano P (2005) Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin. J Appl Microbiol 98:136–144

    Article  CAS  Google Scholar 

  48. Beltran G, Novo M, Guillamón JM, Mas A, Rozès N (2008) Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. Int J Food Microbiol 121:169–177

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The present work has been financed by the projects AGL2007-66417-C02-02/ALI and AGL2007-65498-C02-02/ALI of the Spanish Ministry of Education and Science. The authors thank the Language Service of the Rovira i Virgili University for revising the manuscript.

Author information

Authors and Affiliations

  1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Marcel.lí Domingo s/n, 43007, Tarragona, Spain

    Imma Andorrà, Nicolás Rozès, Albert Mas & Braulio Esteve-Zarzoso

  2. Laboratorio de Alimentos, Departamento de Química, Facultad Experimental de Ciencias, Universidad del Zulia, Estado Zulia, Venezuela

    María Berradre

  3. Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, P.O. Box 73, 46100, Burjassot, València, Spain

    Jose M. Guillamón

Authors
  1. Imma Andorrà
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María Berradre
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nicolás Rozès
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Albert Mas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jose M. Guillamón
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Braulio Esteve-Zarzoso
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jose M. Guillamón.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Andorrà, I., Berradre, M., Rozès, N. et al. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. Eur Food Res Technol 231, 215–224 (2010). https://doi.org/10.1007/s00217-010-1272-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-010-1272-0

Keywords

Search

Navigation