Skip to main content
SpringerLink
Log in

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts’ influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation. Most of the strains showed the presence of one or more enzymes of biotechnological interest. Our screening demonstrated several intraspecific differences within the yeast species investigated, indicating that strain selection is of great importance for their enological application, and also that some non-Saccharomyces that have not been thoroughly explored, may deserve further consideration. This research represents the first stage for selecting non-Saccharomyces strains to be used as a starter along with Saccharomyces cerevisiae to enhance some particular characteristics of wines.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Belda I, Conchillo LB, Ruiz J, Navascués E, Alonso A, Marquina D (2015) Rational selection of yeasts based on their pectinolytic activities and its incidence on technological and sensorial aspects of wine quality. In: VI European congress of microbiology-FEMS (Maastricht), pp 2420

  • Belda I, Ruiz J, Alonso A, Marquina D, Navascués E, Santos A (2016a) Actividades enzimáticas de levaduras no Saccharomyces para su aplicación enológica. http://www.acenologia.com/cienciaytecnologia/actividades_enzimaticas_no_saccharomyces_cienc0715.htm, pp 1–8

  • Belda I, Conchillo L, Ruiz J, Navascués E, Marquina D, Santos A (2016b) Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking. Int J Food Microbiol 223:1–8

    Article  CAS  Google Scholar 

  • Bely M, Renault P, de Silva T, Masneuf-Pomarede I, Albertin W, Moine V (2013) Non-conventional yeasts and alcohol level reduction. In: Alcohol level reduction in Wine. Vigne et Vin Publications Internationales, Bordeaux, France, pp 33–37

  • Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe JA (2009) Minimization of ethylphenol precursors in red wines via the formation of pyroanthocyanins by selected yeasts. Int J Food Microbiol 132:145–152

    Article  CAS  Google Scholar 

  • Benito S, Morata A, Palomero F, González MC, Suárez-Lepe JA (2011) Formation of vinylphenolic pyroanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chem 124:15–23

    Article  CAS  Google Scholar 

  • Charoenchai C, Fleet G, Henschke P, Todd B (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust J Grape Wine Res 3:2–8

    Article  CAS  Google Scholar 

  • Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 5:873–882

    Article  Google Scholar 

  • Dizy M, Bisson L (2000) Proteolytic activity of yeast strains during grape juice fermentation. Am J Enol Vitic 5:155–167

    Google Scholar 

  • Fernández M, Úbeda JF, Briones AI (2000) Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. Int J Food Microbiol 59:29–36

    Article  Google Scholar 

  • Ganga MA, Martínez C (2004) Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. J Appl Microbiol 96:78–83

    Article  Google Scholar 

  • Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281

    Article  CAS  Google Scholar 

  • Jolly N, Varela C, Pretorius IS (2014) Not your ordinary yeasts: non-Saccharomyces yeast in wine production uncovered. FEMS Yeast Res 14(2):215–237

    Article  CAS  Google Scholar 

  • Louw C, La Grange D, Pretorius IS, van Rensburg P (2006) The effect of polisaccharide degrading wine yeast transformants on the efficiency of wine processing and wine flavour. J Biotechnol 125:447–461

    Article  CAS  Google Scholar 

  • Manzanares P, Ramón D, Querol A (1999) Screening of non-Saccharomyces wine yeasts for the production of β-d-xylosidase activity. Int J Food Microbiol 46:105–112

    Article  CAS  Google Scholar 

  • Manzanares P, Rojas V, Genovés S, Vallés S (2000) A preliminary search for anthocyanin-β-d-glucosidase activity in non-Saccharomyces wine yeasts. Int J Food Microbiol 35:95–103

    CAS  Google Scholar 

  • Masneuf-Pomarede I, Bely M, Marullo P, Albertin W (2015) The genetics on non-conventional wine yeasts: current knowledge and future challenges. Front Microbiol 6(1553):1–15

    Google Scholar 

  • Maturano YP, Rodríguez Assaf LA, Toro ME, Nally MC, Vallejo M, Castellanos de Figueroa LI, Combina M, Vazquez F (2012) Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation. Int J Food Microbiol 155:43–50

    Article  CAS  Google Scholar 

  • Maturano YP, Mestre MV, Esteve-Zarzoso B, Nally MC, Lerena MC, Vazquez F, Combina M (2015) Yeast population dynamics during prefermentative cold soak of Cabernet sauvignon and Malbec wines. Int J Food Microbiol 199:23–32

    Article  CAS  Google Scholar 

  • Mendes-Ferreira A, Climaco MC, Medes-Faia A (2001) The role of non-Saccharomyces species in releasing glycosydic bound fraction of grape aroma components: preliminary study. J Appl Microbiol 91:67–71

    Article  CAS  Google Scholar 

  • Merín MG, Morata de Ambrosini VI (2015) Highly cold active pectinases under wine-like conditions from non-Saccharomyces yeasts for enzymatic production during winemaking. Lett Appl Microbiol 60:467–474

    Article  Google Scholar 

  • Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA (2016) Yeast influence on the formation of stable pigments in red winemaking. Food Chem 197:686–691

    Article  CAS  Google Scholar 

  • Ocón E, Gutiérrez AR, Garijo P, López I, López R, Santamaría P, Tenorio C (2010a) Quantitative and qualitative analysis of non-Saccharomyces in spontaneous alcoholic fermentations. Eur Food Res Tech 230(6):885–891

    Article  Google Scholar 

  • Ocón E, Gutiérrez AR, Garijo P, López R, Santamaría P (2010b) Presence of non-Saccharomyces yeasts in cellar equipments and grape juice during harvest time. Food Microbiol 27:1023–1027

    Article  Google Scholar 

  • Ocón E, Garijo P, Sanz S, Olarte C, López R, Santamaría P, Gutiérrez AR (2013) Screening of yeast mycoflora in winery air samples and their risk of wine contamination. Food Control 34:261–267

    Article  Google Scholar 

  • Pérez-González J, González R, Querol A, Sendra J, Ramón D (1993) Construction of a recombinant wine yeast strain expressing β-(1, 4) endoglucanase and it use in microvinification processes. Appl Environ Microbiol 59:2801–2806

    Google Scholar 

  • Rossouw D, Bauer FF (2016) Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity. Food Microbiol 55:32–46

    Article  CAS  Google Scholar 

  • Santamaría P, López R, Portu J, González-Arenzana L, López-Alfaro I, Gutiérrez AR, Garde-Cerdán T (2015) Role of phenylalanine in Viticulture and Enology, In: Elliamson D (ed) Phenylalanine. Dietary, sources, functions and health effects. Nova Publisher, New York, pp 49–70

  • Shinohara T, Kubodera S, Yanagida F (2000) Distribution of phenolic yeasts and production of phenolic off flavors in wine fermentation. J Biosci Bioeng 90(1):90–97

    Article  CAS  Google Scholar 

  • Strauss M, Jolly N, Lambrechts M, van Rensburg P (2001) Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. J Appl Microbiol 91:182–190

    Article  CAS  Google Scholar 

  • Suárez R, Suárez-Lepe JA, Morata A, Calderón F (2007) The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera. A review. Food Chem 102:10–21

    Article  Google Scholar 

  • Suárez-Lepe JA, Morata A (2012) New trends in yeast selection for winemaking. Trends Food Sci Technol 23:39–50

    Article  Google Scholar 

  • Suárez-Lepe JA, Morata A (2015) Actividad β glicosidasa y degradación de antocianos. In: Madrid Vicente A (ed) Levaduras para vinificación en tinto. AMV ediciones, Madrid, pp 146–147

  • Trinh TTT, Woon WY, Yu B, Curran P, Liu SQ (2010) Effect of l-isoleucine and l-phenylalanine addition on aroma compound formation during Longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus. S Afr J Enol Vitic 31(2):116–124

    CAS  Google Scholar 

  • Van Resburg P, Pretorius IS (2000) Enzymes in winemaking: harnessing natural catalysis for efficient biotransformations—a review. S Afr J Enol Vitic 21:52–73

    Google Scholar 

  • Viana F, Gil JV, Genovés S, Vallés S, Manzanares P (2008) Rational selection of non-Saccharomyces wine yeasts for mixed starter base on ester formation and enological traits. Food Microbiol 25:778–785

    Article  CAS  Google Scholar 

  • Wedral D, Shewfelt R, Frank J (2010) The challenge of Brettanomyces in wine. LWT-Food Sci Technol 43:1474–1479

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study has been undertaken with a Grant from the Instituto Nacional de Investigaciones Agrarias (INIA), Spain (Project RTA2013-0053-C03-03). We also would like to thank Victor Llop for his collaboration in laboratory analysis, and Ian Thomas for the English correction.

Author information

Authors and Affiliations

  1. ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra LO-20- salida 13, 26071, Logroño, Spain

    Rocío Escribano, Lucía González-Arenzana, Patrocinio Garijo, Carmen Berlanas, Isabel López-Alfaro, Rosa López, Ana Rosa Gutiérrez & Pilar Santamaría

Authors
  1. Rocío Escribano
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lucía González-Arenzana
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Patrocinio Garijo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Carmen Berlanas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Isabel López-Alfaro
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Rosa López
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Ana Rosa Gutiérrez
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Pilar Santamaría
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ana Rosa Gutiérrez.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Escribano, R., González-Arenzana, L., Garijo, P. et al. Screening of enzymatic activities within different enological non-Saccharomyces yeasts. J Food Sci Technol 54, 1555–1564 (2017). https://doi.org/10.1007/s13197-017-2587-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2587-7

Keywords

Search

Navigation