Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these process...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/15/4571 |
| _version_ | 1797525225858924544 |
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| author | Antonio Morata Iris Loira Carmen González Carlos Escott |
| author_facet | Antonio Morata Iris Loira Carmen González Carlos Escott |
| author_sort | Antonio Morata |
| collection | DOAJ |
| description | Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO<sub>2</sub>. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO<sub>2</sub>, which allows for lower total levels. The use of non-<i>Saccharomyces</i> yeasts, such as <i>Lachancea thermotolerans</i>, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on <i>Brettanomyces</i>. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by <i>Brettanomyces</i>. |
| first_indexed | 2024-03-10T09:10:43Z |
| format | Article |
| id | doaj.art-093559b26d6d4e4ca36edc58a2b71b6f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:10:43Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-093559b26d6d4e4ca36edc58a2b71b6f2023-11-22T06:00:03ZengMDPI AGMolecules1420-30492021-07-012615457110.3390/molecules26154571Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in WinesAntonio Morata0Iris Loira1Carmen González2Carlos Escott3enotecUPM, Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM, Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM, Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM, Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainOff-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO<sub>2</sub>. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO<sub>2</sub>, which allows for lower total levels. The use of non-<i>Saccharomyces</i> yeasts, such as <i>Lachancea thermotolerans</i>, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on <i>Brettanomyces</i>. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by <i>Brettanomyces</i>.https://www.mdpi.com/1420-3049/26/15/4571wineyeastsnon-<i>Saccharomyces</i>off-smellsvolatile acidityethylphenols |
| spellingShingle | Antonio Morata Iris Loira Carmen González Carlos Escott Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines Molecules wine yeasts non-<i>Saccharomyces</i> off-smells volatile acidity ethylphenols |
| title | Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines |
| title_full | Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines |
| title_fullStr | Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines |
| title_full_unstemmed | Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines |
| title_short | Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines |
| title_sort | non i saccharomyces i as biotools to control the production of off flavors in wines |
| topic | wine yeasts non-<i>Saccharomyces</i> off-smells volatile acidity ethylphenols |
| url | https://www.mdpi.com/1420-3049/26/15/4571 |
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