Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking

Detalhes bibliográficos
Autor(a) principal: Esteves, Marcos
Data de Publicação: 2019
Outros Autores: Barbosa, Catarina, Vasconcelos, Isabel, Tavares, Maria João, Mendes-Faia, Arlete, Mira, Nuno Pereira, Mendes-Ferreira, Ana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/28615
Resumo: Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen. View Full-Text
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spelling Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemakingSaccharomycodes ludwigiiNon-saccharomycesWine fermentationMixed-cultureWine aromaNon-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen. View Full-TextMDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaEsteves, MarcosBarbosa, CatarinaVasconcelos, IsabelTavares, Maria JoãoMendes-Faia, ArleteMira, Nuno PereiraMendes-Ferreira, Ana2019-11-07T10:47:38Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/28615engEsteves, M., Barbosa, C., Vasconcelos, I., Tavares, M. J., Mendes-Faia, A., Mira, N. P., Mendes-Ferreira, A. (2019). Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking. Microorganisms, 7(11), 4782076-260710.3390/microorganisms711047885074347724PMC692081531652781000502273600001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-10T01:39:53Zoai:repositorio.ucp.pt:10400.14/28615Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:23:00.544079Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
title Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
spellingShingle Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
Esteves, Marcos
Saccharomycodes ludwigii
Non-saccharomyces
Wine fermentation
Mixed-culture
Wine aroma
title_short Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
title_full Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
title_fullStr Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
title_full_unstemmed Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
title_sort Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
author Esteves, Marcos
author_facet Esteves, Marcos
Barbosa, Catarina
Vasconcelos, Isabel
Tavares, Maria João
Mendes-Faia, Arlete
Mira, Nuno Pereira
Mendes-Ferreira, Ana
author_role author
author2 Barbosa, Catarina
Vasconcelos, Isabel
Tavares, Maria João
Mendes-Faia, Arlete
Mira, Nuno Pereira
Mendes-Ferreira, Ana
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Esteves, Marcos
Barbosa, Catarina
Vasconcelos, Isabel
Tavares, Maria João
Mendes-Faia, Arlete
Mira, Nuno Pereira
Mendes-Ferreira, Ana
dc.subject.por.fl_str_mv Saccharomycodes ludwigii
Non-saccharomyces
Wine fermentation
Mixed-culture
Wine aroma
topic Saccharomycodes ludwigii
Non-saccharomyces
Wine fermentation
Mixed-culture
Wine aroma
description Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen. View Full-Text
publishDate 2019
dc.date.none.fl_str_mv 2019-11-07T10:47:38Z
2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/28615
url http://hdl.handle.net/10400.14/28615
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Esteves, M., Barbosa, C., Vasconcelos, I., Tavares, M. J., Mendes-Faia, A., Mira, N. P., Mendes-Ferreira, A. (2019). Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking. Microorganisms, 7(11), 478
2076-2607
10.3390/microorganisms7110478
85074347724
PMC6920815
31652781
000502273600001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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