Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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