Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality
This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentati...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-12-01
|
| Series: | Frontiers in Cellular and Infection Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fcimb.2024.1495177/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846139733658304512 |
|---|---|
| author | Sathivel Thivijan Sathivel Thivijan Sathivel Thivijan Dayani Pavalakumar Dayani Pavalakumar Chathuri J. Gunathunga Chathuri J. Gunathunga Lanka J. S. Undugoda Pathmalal M. Manage Ruwani N. Nugara Pasan C. Bandara Kasun M. Thambugala Kasun M. Thambugala Kasun M. Thambugala Fahad Al-Asmari Itthayakorn Promputtha |
| author_facet | Sathivel Thivijan Sathivel Thivijan Sathivel Thivijan Dayani Pavalakumar Dayani Pavalakumar Chathuri J. Gunathunga Chathuri J. Gunathunga Lanka J. S. Undugoda Pathmalal M. Manage Ruwani N. Nugara Pasan C. Bandara Kasun M. Thambugala Kasun M. Thambugala Kasun M. Thambugala Fahad Al-Asmari Itthayakorn Promputtha |
| author_sort | Sathivel Thivijan |
| collection | DOAJ |
| description | This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: Hanseniaspora opuntiae (J1Y-T1), H. guilliermondii (Y5P-T5), H. uvarum (JF3-T1N), Pichia kudriavzevii (Y8P-T8), and Starmerella bacillaris (WMP4-T4). Among these, H. uvarum and S. bacillaris were particularly noteworthy due to their superior alcohol production, achieving levels of 8.16 ± 0.05% and 8.04 ± 0.04% (v/v), respectively, and demonstrating higher alcohol tolerance even in later fermentation stages. Hanseniaspora uvarum also showed exceptional resilience, with a half-life of 3.34 ± 0.03 days and a Km value of 1.0200 ± 0.0100 mol L⁻¹, achieving the highest biomass even in the later stages of fermentation. High-Performance Liquid Chromatography analysis revealed that while tartaric acid levels remained constant, malic acid content decreased, and acetic acid was produced by all strains. Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry identified ethyl acetate as the dominant volatile compound, with H. uvarum producing the highest concentration (43.411 ± 1.602%), contributing to a fruitier aroma and flavor. The combined attributes of H. uvarum higher alcohol content, enhanced fruity notes, improved clarity, lower acetic acid (0.52 ± 0.03 g L⁻¹), and significant residual sugar (162.37 ± 2.48 g L⁻¹) make it a promising candidate for improving the overall quality of regional wines. Incorporating H. uvarum into mixed starter cultures with specific Saccharomyces strains could further optimize the wine fermentation process. |
| format | Article |
| id | doaj-art-df0125fea13d44dcacc40b4189ef14d1 |
| institution | Kabale University |
| issn | 2235-2988 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Cellular and Infection Microbiology |
| spelling | doaj-art-df0125fea13d44dcacc40b4189ef14d12024-12-06T06:50:44ZengFrontiers Media S.A.Frontiers in Cellular and Infection Microbiology2235-29882024-12-011410.3389/fcimb.2024.14951771495177Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine qualitySathivel Thivijan0Sathivel Thivijan1Sathivel Thivijan2Dayani Pavalakumar3Dayani Pavalakumar4Chathuri J. Gunathunga5Chathuri J. Gunathunga6Lanka J. S. Undugoda7Pathmalal M. Manage8Ruwani N. Nugara9Pasan C. Bandara10Kasun M. Thambugala11Kasun M. Thambugala12Kasun M. Thambugala13Fahad Al-Asmari14Itthayakorn Promputtha15Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, ThailandDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaFaculty of Graduate Studies, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaFaculty of Graduate Studies, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaFaculty of Graduate Studies, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaCentre for Water Quality and Algae Research, Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaDepartment of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri LankaGenetics and Molecular Biology Unit, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri LankaCenter for Biotechnology, Department of Zoology, University of Sri Jayewardenepura, Nugegoda, Sri LankaCenter for Plant Materials and Herbal Products Research, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, Saudi ArabiaDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, ThailandThis study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: Hanseniaspora opuntiae (J1Y-T1), H. guilliermondii (Y5P-T5), H. uvarum (JF3-T1N), Pichia kudriavzevii (Y8P-T8), and Starmerella bacillaris (WMP4-T4). Among these, H. uvarum and S. bacillaris were particularly noteworthy due to their superior alcohol production, achieving levels of 8.16 ± 0.05% and 8.04 ± 0.04% (v/v), respectively, and demonstrating higher alcohol tolerance even in later fermentation stages. Hanseniaspora uvarum also showed exceptional resilience, with a half-life of 3.34 ± 0.03 days and a Km value of 1.0200 ± 0.0100 mol L⁻¹, achieving the highest biomass even in the later stages of fermentation. High-Performance Liquid Chromatography analysis revealed that while tartaric acid levels remained constant, malic acid content decreased, and acetic acid was produced by all strains. Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry identified ethyl acetate as the dominant volatile compound, with H. uvarum producing the highest concentration (43.411 ± 1.602%), contributing to a fruitier aroma and flavor. The combined attributes of H. uvarum higher alcohol content, enhanced fruity notes, improved clarity, lower acetic acid (0.52 ± 0.03 g L⁻¹), and significant residual sugar (162.37 ± 2.48 g L⁻¹) make it a promising candidate for improving the overall quality of regional wines. Incorporating H. uvarum into mixed starter cultures with specific Saccharomyces strains could further optimize the wine fermentation process.https://www.frontiersin.org/articles/10.3389/fcimb.2024.1495177/fullfermentation kineticsHanseniaspora uvarumHPLCsensory attributesVitis vinifera |
| spellingShingle | Sathivel Thivijan Sathivel Thivijan Sathivel Thivijan Dayani Pavalakumar Dayani Pavalakumar Chathuri J. Gunathunga Chathuri J. Gunathunga Lanka J. S. Undugoda Pathmalal M. Manage Ruwani N. Nugara Pasan C. Bandara Kasun M. Thambugala Kasun M. Thambugala Kasun M. Thambugala Fahad Al-Asmari Itthayakorn Promputtha Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality Frontiers in Cellular and Infection Microbiology fermentation kinetics Hanseniaspora uvarum HPLC sensory attributes Vitis vinifera |
| title | Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality |
| title_full | Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality |
| title_fullStr | Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality |
| title_full_unstemmed | Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality |
| title_short | Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality |
| title_sort | influence of indigenous non saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation a promising approach to enhancing wine quality |
| topic | fermentation kinetics Hanseniaspora uvarum HPLC sensory attributes Vitis vinifera |
| url | https://www.frontiersin.org/articles/10.3389/fcimb.2024.1495177/full |
| work_keys_str_mv | AT sathivelthivijan influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT sathivelthivijan influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT sathivelthivijan influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT dayanipavalakumar influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT dayanipavalakumar influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT chathurijgunathunga influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT chathurijgunathunga influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT lankajsundugoda influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT pathmalalmmanage influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT ruwaninnugara influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT pasancbandara influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT kasunmthambugala influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT kasunmthambugala influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT kasunmthambugala influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT fahadalasmari influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality AT itthayakornpromputtha influenceofindigenousnonsaccharomycesyeaststrainsonthephysicochemicalandsensorypropertiesofwinefermentationapromisingapproachtoenhancingwinequality |