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The Genus Metschnikowia in Enology

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Me...

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Autores principales: Vicente, Javier, Ruiz, Javier, Belda, Ignacio, Benito-Vázquez, Iván, Marquina, Domingo, Calderón, Fernando, Santos, Antonio, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409183/
https://www.ncbi.nlm.nih.gov/pubmed/32668690
http://dx.doi.org/10.3390/microorganisms8071038
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author Vicente, Javier
Ruiz, Javier
Belda, Ignacio
Benito-Vázquez, Iván
Marquina, Domingo
Calderón, Fernando
Santos, Antonio
Benito, Santiago
author_facet Vicente, Javier
Ruiz, Javier
Belda, Ignacio
Benito-Vázquez, Iván
Marquina, Domingo
Calderón, Fernando
Santos, Antonio
Benito, Santiago
author_sort Vicente, Javier
collection PubMed
description Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.
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spelling pubmed-74091832020-08-26 The Genus Metschnikowia in Enology Vicente, Javier Ruiz, Javier Belda, Ignacio Benito-Vázquez, Iván Marquina, Domingo Calderón, Fernando Santos, Antonio Benito, Santiago Microorganisms Review Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes. MDPI 2020-07-13 /pmc/articles/PMC7409183/ /pubmed/32668690 http://dx.doi.org/10.3390/microorganisms8071038 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Vicente, Javier
Ruiz, Javier
Belda, Ignacio
Benito-Vázquez, Iván
Marquina, Domingo
Calderón, Fernando
Santos, Antonio
Benito, Santiago
The Genus Metschnikowia in Enology
title The Genus Metschnikowia in Enology
title_full The Genus Metschnikowia in Enology
title_fullStr The Genus Metschnikowia in Enology
title_full_unstemmed The Genus Metschnikowia in Enology
title_short The Genus Metschnikowia in Enology
title_sort genus metschnikowia in enology
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409183/
https://www.ncbi.nlm.nih.gov/pubmed/32668690
http://dx.doi.org/10.3390/microorganisms8071038
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