| Title: | Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies |
| Author(s): | Ruiz-Munoz M; Cordero-Bueso G; Izquierdo-Canas PM; Mena-Morales A; Cantoral JM; |
| Address: | "Departamento de Biomedicina, Biotecnologia y Salud Publica, Universidad de Cadiz, Avenida Republica Arabe Saharaui s/n, Puerto Real, 11510 Cadiz, Spain. Instituto Regional de Investigacion y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM. Ctra. Albacete s/n, 13700 Tomelloso, Spain. Parque Cientifico y Tecnologico de Castilla-La Mancha, Paseo de la Innovacion 1, 02006 Albacete, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine's identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H(2)S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H(2)S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced" |
| Keywords: | S.cerevisiae adaptive evolution industrial wine yeasts mass-mating sensory analysis volatile compounds; |
| Notes: | "PubMed-not-MEDLINERuiz-Munoz, Marina Cordero-Bueso, Gustavo Izquierdo-Canas, Pedro Miguel Mena-Morales, Adela Cantoral, Jesus M eng IDI-20141202/Centre for Industrial Technological Development/ FEDER-UCA18-106947/Regional Government of Andalusia/ Switzerland 2022/04/24 Foods. 2022 Apr 12; 11(8):1104. doi: 10.3390/foods11081104" |
