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Santiago Benito - One of the best experts on this subject based on the ideXlab platform.
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The impacts of Schizosaccharomyces on Winemaking
Applied Microbiology and Biotechnology, 2019Co-Authors: Santiago BenitoAbstract:In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as Winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.
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The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View
MDPI AG, 2019Co-Authors: Santiago BenitoAbstract:The undesirable effects of some hazardous compounds involved in the different steps of the Winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international food safety standards, including the Hazard Analysis and Critical Control Point (HACCP) standards. In recent years, there has been a rise in the development of new technologies in response to the hazardous effects of chemical compounds detected during the Winemaking process, whether naturally produced or added during different Winemaking processes. The main purpose was to reduce the levels of some compounds, such as biogenic amines, ethyl carbamate, ochratoxin A, and sulfur dioxide. These technological advances are currently considered a necessity, because they produce wines free of health-hazardous compounds and, most importantly, help in the management and prevention of health risks. This review shows how to prevent and control the most common potential health risks of wine using a HACCP methodology
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The impacts of Lachancea thermotolerans yeast strains on Winemaking
Applied Microbiology and Biotechnology, 2018Co-Authors: Santiago BenitoAbstract:At one time, Saccharomyces spp. yeasts were the only option for use in Winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non- Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern Winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non- Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans , and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
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selected schizosaccharomyces pombe strains have characteristics that are beneficial for Winemaking
PLOS ONE, 2016Co-Authors: Angel Benito, Daniel C Jeffares, Felipe Palomero, Fernando Calderon, Fengyan Bai, Jurg Bahler, Santiago BenitoAbstract:At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for Winemaking. These strains compare favourably to standard Saccharomyces cerevisiae Winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for Winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.
Vincent Renouf - One of the best experts on this subject based on the ideXlab platform.
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Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers
Journal of Industrial Microbiology and Biotechnology, 2008Co-Authors: Vincent Renouf, Olivier Claisse, Arnaud Delaherche, Aline Lonvaud-funelAbstract:This study reports on monitoring Oenococcus oeni intraspecific diversity evolution during Winemaking. Three different wines were monitored. The proportion of O. oeni species was determined by species-specific PCR and O. oeni strains were distinguished by multiplex PCR-RAPD. Each strain was tested by PCR for 16 significant markers revealed by a previous genetic comparison between a strong oenological potential strain and one with poor oenological potential. Population levels and diversity changed according to Winemaking stages, oenological practices and the chemical properties of the wine. In all situations, O. oeni was the best-adapted species. Within the O. oeni group, intraspecific strain diversity decreased and the malolactic fermentation was the result of the most resistant strains with the highest number of markers.
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lactic acid bacteria evolution during Winemaking use of rpob gene as a target for pcr dgge analysis
Food Microbiology, 2006Co-Authors: Vincent Renouf, Olivier Claisse, Cecile Miotsertier, Aline LonvaudfunelAbstract:Evolution of the microbial population during Winemaking is crucial. Winemakers are more and more attentive to microbial aspects during fermentation. During aging, microbial stabilization is preponderant to avoid development of spoilage yeast and bacteria. Therefore, it is necessary to improve methods to study the evolution of micro-organisms and for early detection of undesirable strain. The aim of this study was to develop a culture-independent method for identifying lactic acid bacteria (LAB) and to monitoring predominant species. The benefits of PCR-DGGE for the analysis of microbial changes during Winemaking were clearly demonstrated. Targeting rpoB gene allowed a reliable discrimination of each species. The primers were able to avoid the interspecies heterogeneity problem caused by the use of the 16S rRNA gene. This method was applied to study the influence of different oenological practices on LAB population and their evolution during Winemaking.
Pedro A Belchior - One of the best experts on this subject based on the ideXlab platform.
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differentiation of red Winemaking technologies by phenolic and volatile composition
Analytica Chimica Acta, 2004Co-Authors: Isabel M Spranger, Cristina M Climaco, Baoshan Sun, Nilza Eiriz, Carla Fortunato, Adelina Nunes, Conceicao M Leandro, Luisa M Avelar, Pedro A BelchiorAbstract:Abstract Phenolic and volatile compounds play an important role in enology owing to their contribution to wine sensory properties and to their participation in various phenomena during Winemaking and aging process. The objective of this work was to establish the relationship between the phenolic and volatile composition and the type of Winemaking technologies. Four Castelao ( Vitis vinifera , cv . ) red wines were made by different Winemaking technologies: carbonic maceration (maceration temperature 35 °C and maceration time 21 days), stem-contact fermentation (maceration time 7 and 21 days) and non stem-contact fermentation (maceration time 7 days). Phenolic compounds were analyzed by liquid chromatography (LC) and spectrophotometric methods. The volatile composition was analyzed by HRGC and by gas chromatography–mass spectrometry (GC–MS). Multivariate analysis, i.e., clustering and principal component analysis (PCA), was applied to the results of phenolic and volatile composition. The carbonic maceration wine had less color intensity, lower concentrations of phenolic compounds and of 1-hexanol, 2-phenylethanol, diethyl succinate, and diethyl malate, but higher concentrations of benzyl alcohol and ethyl lactate than the skin fermentation wines. Stems are an important source of polyphenols, but increasing maceration time decreased both total and some individual anthocyanins. The volatile composition was not significantly affected by the presence of stems. Phenolic and volatile composition appeared a powerful tool to distinguish the wines made by different Winemaking technologies, particularly to distinguish the carbonic maceration wine from the skin fermentation wines.
Agustin Aranda - One of the best experts on this subject based on the ideXlab platform.
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sch9p kinase and the gcn4p transcription factor regulate glycerol production during Winemaking
Fems Yeast Research, 2016Co-Authors: Beatriz Vallejo, Helena Orozco, Cecilia Picazo, Emilia Matallana, Agustin ArandaAbstract:Grape juice fermentation is a harsh environment with many stressful conditions, and Saccharomyces cerevisiae adapts its metabolism in response to those environmental challenges. Many nutrient-sensing pathways control this feature. The Tor/Sch9p pathway promotes growth and protein synthesis when nutrients are plenty, while the transcription factor Gcn4p is required for the activation of amino acid biosynthetic pathways. We previously showed that Sch9p impact on longevity depends on the nitrogen/carbon ratio. When nitrogen is limiting, SCH9 deletion shortens chronological life span, which is the case under Winemaking conditions. Its deletion also increases glycerol during fermentation, so the impact of this pathway on metabolism under Winemaking conditions was studied by transcriptomic and metabolomic approaches. SCH9 deletion causes the upregulation of many amino acid biosynthesis pathways. When Gcn4p was overexpressed during Winemaking, increased glycerol production was also observed. Therefore, both pathways are related in terms of glycerol production. SCH9 deletion increased the amount of the limiting enzyme in glycerol biosynthesis, glycerol-3-P dehydrogenase Gpd1p at the protein level. The impact on the metabolome of SCH9 deletion and GCN4 overexpression differed, although both showed a downregulation of glycolysis. SCH9 deletion downregulated the amount of most proteinogenic amino acids and increased the amount of lipids, such as ergosterol.
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Interplay among Gcn5, Sch9 and Mitochondria during Chronological Aging of Wine Yeast Is Dependent on Growth Conditions
2015Co-Authors: Cecilia Picazo, Helena Orozco, Emilia Matallana, Agustin ArandaAbstract:Saccharomyces cerevisiae chronological life span (CLS) is determined by a wide variety of environmental and genetic factors. Nutrient limitation without malnutrition, i.e. dietary restriction, expands CLS through the control of nutrient signaling pathways, of which TOR/Sch9 has proven to be the most relevant, particularly under nitrogen deprivation. The use of prototrophic wine yeast allows a better understanding of the role of nitrogen in longevity in natural and more demanding environments, such as grape juice fermentation. We previously showed that acetyltransferase Gcn5, a member of the SAGA complex, has opposite effects on CLS under laboratory and Winemaking conditions, and is detrimental under the latter. Here we demonstrate that integrity of the SAGA complex is necessary for prolonged longevity, as its dismantling by SPT20 deletion causes a drop in CLS under both laboratory and Winemaking conditions. The sch9Δ mutant is long-lived in synthetic SC medium, as expected, and the combined deletion of GCN5 partially suppresses this phenotype. However it is short-lived in grape juice, likely due to its low nitrogen/carbon ratio. Therefore, unbalance of nutrients can be more relevant for life span than total amounts of them. Deletion of RTG2, which codes for a protein associated with Gcn5 and is a component of the mitochondrial retrograde signal, and which communicates mitochondrial dysfunction to the nucleus, is detrimental under laboratory, but not under Winemaking conditions, where respiration seems not so relevant for longevity. Transcription factor Rgm1 was found to be a novel CLS regulator Sch9-dependently.
Axel Hollmann - One of the best experts on this subject based on the ideXlab platform.
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lactobacillus plantarum as a malolactic starter culture in Winemaking a new old player
Electronic Journal of Biotechnology, 2019Co-Authors: Elizabeth E. Tymczyszyn, Liliana C. Semorile, Danay Valdes La Hens, Lucrecia Delfederico, Axel Hollmann, Natalia S BrizuelaAbstract:Malolactic fermentation (MLF) is a process in Winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the Winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in Winemaking.
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Lactobacillus plantarum as a malolactic starter culture in Winemaking: A new (old) player?
Elsevier, 2019Co-Authors: Natalia Brizuela, Elizabeth E. Tymczyszyn, Liliana C. Semorile, Danay Valdes La Hens, Lucrecia Delfederico, Axel Hollmann, Barbara Bravo-ferradaAbstract:Malolactic fermentation (MLF) is a process in Winemaking responsible for the conversion of l-malic acid to l-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the Winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in Winemaking.How to cite: Brizuela NS, Tymczyszyn E, Semorile LC, et al. Lactobacillus plantarum as a malolactic starter culture in Winemaking: a new (old) player? Electron J Biotechnol 2019;38. https://doi.org/10.1016/j.ejbt.2018.12.002. Keywords: Alcoholic fermentation, Aroma, Grapes, Lactic acid bacteria, Lactobacillus plantarum, Malolactic fermentation, Malolactic starter culture, Wine, Winemakin
