Skip to main content
SpringerLink
Log in

Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

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

Abstract

Wine yeast strains Torulaspora delbrueckii, Saccharomyces bayanus and an osmo-ethanol tolerant Saccharomyces cerevisiae strain isolated in a Pedro Ximenez grape must have been used as starter cultures for mead production without addition of nitrogen assimilable sources. Significant differences on the fermentation kinetics, major volatile compound (MVC) contents and in organoleptic properties (OP) were obtained. A Multivariate Analysis (MVA) carried out with the contents in the six key compounds, acetaldehyde, 1-propanol, isobutanol, acetoin, 2,3-butanediol (levo) and diethyl succinate, allows to obtain a chemical profile or fingerprint very useful to differentiate each mead. By subjecting these MVC to a principal component analysis, two PCs were obtained that explain the 85.3% of variance and group the meads according the yeast used. Meads obtained with T. delbrueckii have a low ethanol, high residual sugar content and preserve the primary aroma of honey. It was concluded from a sensorial evaluation that the most suitable yeast that produces the sweet type of multifloral honey mead is T. delbrueckii, while S. bayanus is suitable for dry meads.

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
Fig. 4

Similar content being viewed by others

Abbreviations

MSC:

Multiple sample comparison

MVA:

Multiple variable analysis

MVC:

Major volatile compounds

PCA:

Principal component analysis

References

  1. Pereira AP, Oliveira JM, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A (2017) Mead and other fermented beverages. In: Pandey A, Sanromán M, Du G, Soccol C, Dussap C (eds) Current developments in biotechnology and bioengineering. Elsevier, Amsterdam, pp 407–434. https://doi.org/10.1016/B978-0-444-63666-9.00014-5(Chapter 14)

    Chapter  Google Scholar 

  2. Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A (2015) Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. J Inst Brew 121:122–128

    Article  CAS  Google Scholar 

  3. Pereira AP, Dias T, Andrade J, Ramalhosa E, Letícia M, Estevinho LM (2009) Mead production: selection and characterization assays of Saccharomyces cerevisiae strains. Food Chem Toxicol 47:2057–2063

    Article  CAS  Google Scholar 

  4. Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Ines A, Mendes-Faia A (2010) Optimization of honey-wort preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production. Int J Food Microbiol 144:193–198

    Article  CAS  Google Scholar 

  5. Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A (2013) High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiol 33:114–123

    Article  CAS  Google Scholar 

  6. Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E (2008) Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Res 8:1196–1207

    Article  CAS  Google Scholar 

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

    Article  CAS  Google Scholar 

  8. Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S (2015) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine. Appl Microbiol Biotechnol 99:1911–1922

    Article  CAS  Google Scholar 

  9. Velázquez R, Zamora E, Álvarez ML, Hernández LM, Ramírez M (2015) Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine. Front Microbiol. https://doi.org/10.3389/fmicb.2015.01222

    Article  PubMed  PubMed Central  Google Scholar 

  10. Benito S (2018) The impact of Torulaspora delbrueckii yeast in winemaking. Appl Microbiol Biotechnol 102:3081–3094. https://doi.org/10.1007/s00253-018-8849-0

    Article  CAS  PubMed  Google Scholar 

  11. Barry JP, Metz MS, Hughey J, Quirk A, Bochman ML (2018) Two novel strains of Torulaspora delbrueckii isolated from the honey bee microbiome and their use in honey fermentation. Fermentation 4:1–11. https://doi.org/10.3390/fermentation4020022

    Article  CAS  Google Scholar 

  12. Ruirui L, Yuxia SY (2019) Effects of honey variety and non-Saccharomyces cerevisiae on the flavor volatiles of mead. J Am Soc Brew Chem 77:40–53. https://doi.org/10.1080/03610470.2018.1546072

    Article  CAS  Google Scholar 

  13. Ramalhosa E, Gomes T, Pereira AP, Dias T, Andrade J, Letícia M, Estevinho LM (2011) Mead production: tradition versus modernity. In: Jackson RS (ed) Advances in food and nutrition research, vol 63. Academic Press (Elsevier), Burlington, pp 101–118 (ISBN 978-0-12-384927-4)

    Google Scholar 

  14. CEE (1990) Diario Oficial de las Comunidades Europeas. Diario L-272. Ed Mundi-Prensa, Springer, Madrid

    Google Scholar 

  15. Shively CE, Henick-Kling T (2001) Comparison of two procedures for assay of free amino nitrogen. Am J Enol Vitic 52:400–401

    CAS  Google Scholar 

  16. Filipe-Ribeiro L, Mendes-Faia A (2007) Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice. Food Chem 100:1272–1277

    Article  CAS  Google Scholar 

  17. Peinado RA, Moreno JA, Muñoz D, Medina M, Moreno J (2004) Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection. J Agric Food Chem 52:6389–6393

    Article  CAS  Google Scholar 

  18. Vararu F, Moreno-García J, Zamfir C, Cotea VV, Moreno J (2016) Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. Food Chem 15:373–381. https://doi.org/10.1016/j.foodchem.2015.10.111

    Article  CAS  Google Scholar 

  19. UNE 87-020-93 (1997) Análisis sensorial. AENOR, Madrid

    Google Scholar 

  20. Cabrera J, Moreno J, Ortega JM, Medina M (1988) Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximénez grapes in various degrees of ripeness. Am J Enol Vitic 39(4):283–287

    CAS  Google Scholar 

  21. Moreno J, Millán C, Ortega JM, Medina M (1991) Analytical differentiation of wine fermentations using pure and mixed yeast cultures. J Ind Microbiol 7:181–189. https://doi.org/10.1007/BF01575881

    Article  CAS  Google Scholar 

  22. García-Martínez T, Bellincontro A, López de Lerma MN, Peinado RA, Mauricio JC, Mencarelli F, Moreno J (2011) Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose. Food Chem. 127:1391–1396. https://doi.org/10.1016/j.foodchem.2011.01.130

    Article  CAS  PubMed  Google Scholar 

  23. Roldán A, van Muiswinkel GCJ, Lasanta C, Palacios V, Caro I (2011) Influence of pollen addition on mead elaboration: physicochemical and sensory characteristics. Food Chem 126:574–582

    Article  Google Scholar 

  24. Rodrigues de Sousa H, Spencer-Martins I, Gonçalves P (2004) Differential regulation by glucose and fructose of a gene encoding a specific fructose/H+ symporter in Saccharomyces sensu stricto yeasts. Yeast. 21:519–530

    Article  Google Scholar 

  25. Moreno J, Peinado RA (2012) Enological chemistry. Academic Press (Elsevier), San Diego (ISBN 9780123884381)

    Google Scholar 

  26. Pérez RA, Iglesias MT, Pueyo E, Gonzalez M, de Lorenzo C (2007) Amino acid composition and antioxidant capacity of Spanish honeys. J Agric Food Chem 24:360–365

    Article  Google Scholar 

  27. Sroka P, Tuszynski T (2007) Changes in organic acid contents during mead wort fermentation. Food Chem 104:1250–1257

    Article  CAS  Google Scholar 

  28. Ugliano M, TravisI B, Francis L, Henschke PA (2010) Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma. J Agric Food Chem 58(23):12417–12425. https://doi.org/10.1021/jf1027137

    Article  CAS  PubMed  Google Scholar 

  29. Swiegers J, Bartowsky E, Henschke P, Pretorius I (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11:139–173. https://doi.org/10.1111/j.1755-0238.2005.tb00285.x

    Article  CAS  Google Scholar 

  30. Etschmann M, Bluemke W, Sell D, Schrader J (2002) Biotechnological production of 2-phenylethanol. Appl Microbiol Biotechnol 59(1):1–8. https://doi.org/10.1007/s00253-002-0992-x

    Article  CAS  PubMed  Google Scholar 

  31. Sabon I, de Revel G, Kotseridis Y, Bertrand A (2002) Determination of volatile compounds in grenache wines in relation with different terroirs in the Rhone Valley. J Agric Food Chem 50:6341–6345

    Article  CAS  Google Scholar 

  32. Bartowsky EJ, Pretorius IS (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

    Google Scholar 

  33. Šmogrovičová D, Nádasky P, Tandlich R, Wilhelmi BS, Cambray G (2012) Analytical and aroma profiles of Slovak and South African meads. Czech J Food Sci 30(3):241–246. https://doi.org/10.17221/113/2011-CJFS

    Article  Google Scholar 

  34. Sumby KM, Grbin PR, Jiranek V (2010) Microbial modulation of aromatic esters in wine: current knowledge and future prospects. Food Chem 121:1–16. https://doi.org/10.1016/j.foodchem.2009.12.004

    Article  CAS  Google Scholar 

  35. Dourtoglou V, Antonopoulos A, Dourtoglou T, Lalas S (2014) Discrimination of varietal wines according to their volatiles. Food Chem 159:181–187. https://doi.org/10.1016/j.foodchem.2014.03.032

    Article  CAS  PubMed  Google Scholar 

  36. Bénes I, Furdíková K, Šmogrovičová D (2015) Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead. Czech J Food Sci 33(4):334–339. https://doi.org/10.17221/48/2015-CJFS

    Article  Google Scholar 

  37. Vilanova M, Oliveira JM (2012) Application of gas chromatography on the evaluation of grape and wine aroma in Atlantic viticulture (NW Iberian Peninsula). In: Salih B (ed) Gas chromatography in plant science, wine technology, toxicology and some specific applications. pp 109–146. https://www.intechopen.com/books/gas-chromatography-in-plant-science-wine-technology-toxicology-and-some-specific-applications/application-of-gas-chromatography-on-the-evaluation-of-grape-and-wine-aroma-in-atlantic-viticulture-. Accessed May 2019 (Chapter 7, ISBN 978-953-51-0127-7)

  38. Iglesias A, Pascoal A, Choupina AB, Carvalho CA, Feás C, Estevinho LM (2014) Developments in the fermentation process and quality improvement strategies for mead production. Molecules 19(8):12577–12590. https://doi.org/10.3390/molecules190812577

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  39. Official Website of the Wine Aroma Wheel. https://www.winearomawheel.com/. Accessed Mar 2019

Download references

Acknowledgements

The authors thank Minami Ogawa for her assistance with English language editing. This research was funded by the XXIII Programa Propio de Fomento de la Investigación (MOD 4.2. SINERGIAS, Ref. XXIII PP Mod. 4.2 de la Universidad de Córdoba (Spain).

Author information

Authors and Affiliations

  1. CEMOI, 66000, Perpignan, France

    Claire Sottil

  2. Department of Agricultural Chemistry, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, 14014, Córdoba, Spain

    Claire Sottil & Juan Moreno

  3. Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, 14014, Córdoba, Spain

    José M. Salor-Torregrosa, Jaime Moreno-Garcia, Juan C. Mauricio & Teresa Garcia-Martinez

  4. Department of Biochemistry and Molecular Biology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, 14014, Córdoba, Spain

    Jose Peinado

Authors
  1. Claire Sottil
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. José M. Salor-Torregrosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jaime Moreno-Garcia
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jose Peinado
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Juan C. Mauricio
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Juan Moreno
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Teresa Garcia-Martinez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Juan Moreno.

Ethics declarations

Conflict of interest

The authors declare that they have no competing interest.

Ethical approval

This article does not contain any studies with human participants performed by any of the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sottil, C., Salor-Torregrosa, J.M., Moreno-Garcia, J. et al. Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead. Eur Food Res Technol 245, 2705–2714 (2019). https://doi.org/10.1007/s00217-019-03384-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03384-z

Keywords

Search

Navigation