Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
Traditionally, non-<i>Saccharomyces</i> yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/3/76 |
| _version_ | 1797560964694933504 |
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| author | Ricardo Vejarano |
| author_facet | Ricardo Vejarano |
| author_sort | Ricardo Vejarano |
| collection | DOAJ |
| description | Traditionally, non-<i>Saccharomyces</i> yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with <i>Saccharomyces cerevisiae</i> due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-<i>Saccharomyces</i> yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by <i>S. cerevisiae</i> from the fermentation medium after their release via lysis of non-<i>Saccharomyces</i> yeasts in sequential fermentations. |
| first_indexed | 2024-03-10T18:07:46Z |
| format | Article |
| id | doaj.art-114aad40518c477198602f0ae06f7cb0 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T18:07:46Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-114aad40518c477198602f0ae06f7cb02023-11-20T08:20:55ZengMDPI AGFermentation2311-56372020-07-01637610.3390/fermentation6030076Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial CompoundsRicardo Vejarano0Dirección de Investigación y Desarrollo, Universidad Privada del Norte (UPN), Trujillo 13001, PeruTraditionally, non-<i>Saccharomyces</i> yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with <i>Saccharomyces cerevisiae</i> due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-<i>Saccharomyces</i> yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by <i>S. cerevisiae</i> from the fermentation medium after their release via lysis of non-<i>Saccharomyces</i> yeasts in sequential fermentations.https://www.mdpi.com/2311-5637/6/3/76non-<i>Saccharomyces</i>winemakingaging-on-leesyeast assimilable nitrogen |
| spellingShingle | Ricardo Vejarano Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds Fermentation non-<i>Saccharomyces</i> winemaking aging-on-lees yeast assimilable nitrogen |
| title | Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds |
| title_full | Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds |
| title_fullStr | Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds |
| title_full_unstemmed | Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds |
| title_short | Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds |
| title_sort | non i saccharomyces i in winemaking source of mannoproteins nitrogen enzymes and antimicrobial compounds |
| topic | non-<i>Saccharomyces</i> winemaking aging-on-lees yeast assimilable nitrogen |
| url | https://www.mdpi.com/2311-5637/6/3/76 |
| work_keys_str_mv | AT ricardovejarano nonisaccharomycesiinwinemakingsourceofmannoproteinsnitrogenenzymesandantimicrobialcompounds |