Reduction of volatile acidity of wines by selected yeast strains

Herein, we isolate and characterize wine yeasts with the ability to reduce volatile acidity of wines using a refermentation process, which consists in mixing the acidic wine with freshly crushed grapes or musts or, alternatively, in the incubation with the residual marc. From a set of 135 yeast isolates, four strains revealed the ability to use glucose and acetic acid simultaneously. Three of them were identified as Saccharomyces cerevisiae and one as Lachancea thermotolerans. Among nine commercial S. cerevisiae strains, strains S26, S29, and S30 display similar glucose and acetic acid initial simultaneous consumption pattern and were assessed in refermentation assays. In a medium containing an acidic wine with high glucose-low ethanol concentrations, under low oxygen availability, strain S29 is the most efficient one, whereas L. thermotolerans 44C is able to decrease significantly acetic acid similar to the control strain Zygosaccharomyces bailii ISA 1307 but only under aerobic conditions. Conversely, for low glucose-high ethanol concentrations, under aerobic conditions, S26 is the most efficient acid-degrading strain, while under limited-aerobic conditions, all the S. cerevisiae strains studied display acetic acid degradation efficiencies identical to Z. bailii. Moreover, S26 strain also reveals capacity to decrease volatile acidity of wines. Together, the S. cerevisiae strains characterized herein appear promising for the oenological removal of volatile acidity of acidic wines.     

Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

Grape must was fermented by a mixed culture of Saccharomyces cerevisiae W-3 (a wine yeast) and Issatchenkia orientalis KMBL 5774 (a malic acid-degrading yeast). Co-fermentation with 1:1 (v/v) inoculum ratio of W-3 and KMBL 5774 decreased malic acid to 0.33 mg/ml from 1.1 mg ml with W-3 alone. Ethanol production was the same in both cases (7.8%, v/v). Acetaldehyde, 1-propanol, 2-butanol and isoamyl alcohol all decreased, with an increase in methanol, in the co-fermented wine. Sensory evaluation showed a higher score in the wine fermented with 1:1 (v/v) inoculum ratio than those obtained by 4:1 (v/v) inoculum ratio or W-3 alone.     

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l⁻¹) and low (30 g l⁻¹) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l⁻¹ of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.     

The diversity of pathogenesis-related proteins decreases during grape maturation

It was recently shown that wines contain typically a huge diversity of structurally similar polypeptides that exhibit a high degree of homology to pathogenesis-related (PR) proteins. This observation suggested the existence of one or a few precursors in mature grapes, common to most or all the wine PR proteins. Limited proteolysis and chemical modification of the precursor(s) during fruit ripening and winemaking could then generate the large number of distinct wine polypeptides. However, the patterns of PR proteins extracted from grape berries regularly harvested from the onset of development until maturity did not confirm the previous hypothesis. Two different methodologies, involving 2-D immunoblotting and a combination of FPLC cation/anion exchange chromatographies with 1-D immunoblotting, indicate that the total concentration of PR proteins is increased but its diversity is reduced from the early stages of berry development until maturity. These results indicate that PR proteins are synthesized in a wide variety of forms from the early stages of grape development, eliminating the hypothesis previously formulated on the existence of one or few precursors common to the wine proteins.     

Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts

Four pre-selected indigenous yeast strains belonging to Candida guilliermondii (V₂ and V₅), Candida pulcherrima (V₆) and Kloeckera apiculata (V₉), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oenological parameters on β-glycosidase activities were evaluated. C. guilliermondii V₂ and C. pulcherrima V₆ strains were selected. These strains showed intracellular (C. pulcherrima V₆) and parietal (C. guilliermondii V₂) constitutive βGL and βXL. The enzymatic activities were active at pH, glucose, ethanol and SO₂ concentrations usually found in winemaking and they were able to release monoterpenols and alcohols from grape juice glycoside extracts. Additionally, these yeast strains were not able to produce volatile acidity and off flavour. Regional ecological relevance of these species was also discussed. Our results evidence that the selected C. guilliermondii V₂ and C. pulcherrima V₆ strains have interesting oenological characteristics and allow us to think in their potential application in winemaking.     

部分葡萄品种和砧木抗葡萄根瘤蚜性能鉴定

为了检测我国葡萄品种和砧木对中国生态型葡萄根瘤蚜Daktulosphaira viticola (Fitch) 的抗性,在实验室条件下采用离体根接种法鉴定了10个葡萄砧木、18个葡萄栽培品种,测定了根瘤蚜存活率、发育历期、产卵量、种群龄期结构指数和成虫大小等指标。结果表明： 砧木品种SO4,5BB,1103P,420A,Lot,101-14MG,3309C,140Ru和110R抗根瘤蚜,接种后蚜虫陆续死亡,尤其是SO4,5BB,1103P和420A对根瘤蚜高抗,使根瘤蚜滞育仅发育至1龄。我国当作砧木使用的贝达不抗根瘤蚜,接种后蚜虫存活率始终保持在38.82％～47.5%,日产卵量达9.01;欧美杂交种中的康克、康拜尔和卡它巴对根瘤蚜稍有抗性,根瘤蚜日产卵量在6.00～6.85粒之间,其中康克、康拜尔葡萄上蚜虫的存活率随时间的延长而明显降低,由最初的60％下降至25％～30％; 欧美杂交种中的黑虎香和白香蕉虽然在一定程度上能够限制根瘤蚜的存活和发育进程,但对根瘤蚜的繁殖量没有影响。所有供试欧亚种和欧美杂交种的栽培品种都对根瘤蚜高度敏感,接种后第29 d 蚜虫存活率仍保持在40％～60％,且前后变化较小,日产卵量变化于7～12.35粒之间,总产卵量均在190粒以上。由此可见,我国供试栽培品种均不抗根瘤蚜,在根瘤蚜疫区需要用抗性砧木嫁接苗建园。     

Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification

Abstract Ethanol and acetic acid, at concentrations which may occur during wine-making, inhibited the transport of l-malic acid in Schizosaccharomyces pombe . The inhibition was non-competitive, the decrease of the maximum initial velocity following exponential kinetics. Glucose transport was not significantly affected either by ethanol (up to 13%, w/v) or by acetic acid (up to 1.5%, w/v). The uptake of labelled acetic acid followed simple diffusion kinetics, indicating that a carrier was not involved in its transport. Therefore, the undissociated acid appears to be the only form that enters the cells and is probably responsible for the toxic effects. Accordingly, deacidification by Ss. pombe during wine fermentation should take place before, rather than after, the main alcoholic fermentation by Saccharomyces cerevisiae .     

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the influence of fermentation temperature on (1) the production of yeast-derived aroma compounds and (2) the expression of genes involved in aroma compounds’ metabolism (ADH1, PDC1, BAT1, BAT2, LEU2, ILV2, ATF1, ATF2, EHT1 and IAH1) was assessed, during the fermentation of a defined must at 15 and 28°C. Higher concentrations of compounds related to fresh and fruity aromas were found at 15°C, while higher concentrations of flowery related aroma compounds were found at 28°C. The formation rates of volatile aroma compounds varied according to growth stage. In addition, linear correlations between the increases in concentration of higher alcohol and their corresponding acetates were obtained. Genes presented different expression profiles at both temperatures, except ILV2, and those involved in common pathways were co-expressed (ADH1, PDC1 and BAT2; and ATF1, EHT1 and IAH1). These results demonstrate that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.     

Enhanced ethanol production,volatile compound biosynthesis and fungicide removal during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts

The kinetic behavior of a newly isolated Saccharomyces cerevisiae strain, grown on pasteurized grape musts enriched with industrial sugars, was studied after the addition of various concentrations [0.0 (reference), 0.4 and 2.4 mg/L] of the fungicide quinoxyfen to the medium. Batch‐flask cultures were carried out. Significant quantities of biomass (10.0±0.8 g/L) were produced regardless of quinoxyfen addition to the medium; therefore, the addition of the fungicide did not seriously inhibit biomass production. Ethanol was synthesized in very high quantities in all trials (highest concentrations 106.4–119.2 g/L). A slight decrease of ethanol production in terms of both absolute value and conversion yield of ethanol produced per sugar consumed was, however, observed when the quinoxyfen concentration was increased. The addition of quinoxyfen led to significantly lower ethylic ester levels, which also pertains to the acetates analyzed in this study. Fusel alcohol synthesis seemed to be activated when 0.4 mg/L quinoxyfen was added, but at 2.4 mg/L of added fungicide, no statistically significant differences were observed compared with the control trial. Volatile acid levels did not present a uniform trend in relation with the added fungicide. Finally, the fermentation was accompanied by a significant reduction of the fungicide concentration (79–82 wt% fungicide removal).     

葡萄根际线虫种群的研究

对２４个栽培葡萄品种及１２个中国野生葡萄株系的根际线虫种群研究结果表明：寄生类线虫占线虫总量的１０．５％,腐生类占８８．４％,捕食类占０．３％,矛线类占０．８％。寄生线虫共鉴定出１０个属。其中螺旋线虫属的数量及分布寄主最多,短体线虫次之。不同种和品种的根际寄生线虫种类及虫口密度差异较大。大多数栽培品种根际的寄生线虫种类及数量明显高于野生种,野生种受线虫危害较轻。     

Analysis of non‐Saccharomyces yeast populations isolated from grape musts from Sicily (Italy)

Aims: The aim of this study was to identify the non‐Saccharomyces yeast populations present in the grape must microflora from wineries from different areas around the island of Sicily. Methods and Results: Yeasts identification was conducted on 2575 colonies isolated from six musts, characterized using Wallerstein Laboratory (WL) nutrient agar, restriction analysis of the amplified 5·8S‐internal transcribed spacer region and restriction profiles of amplified 26S rDNA. In those colonies, we identified 11 different yeast species originating from wine musts from two different geographical areas of the island of Sicily. Conclusions: We isolated non‐Saccharomyces yeasts and described the microflora in grape musts from different areas of Sicily. Moreover, we discovered two new colony morphologies for yeasts on WL agar never previously described. Significance and Impact of the Study: This investigation is a first step in understanding the distribution of non‐Saccharomyces yeasts in grape musts from Sicily. The contribution is important as a tool for monitoring the microflora in grape musts and for establishing a new non‐Saccharomyces yeast collection; in the future, this collection will be used for understanding the significance of these yeasts in oenology.     

Testicular disorders induced by plant growth regulators: cellular protection with proanthocyanidins grape seeds extract

The present study aims to investigate the adverse effects of plant growth regulators : gibberellic acid (GA₃) and indoleacetic acid (IAA) on testicular functions in rats, and extends to investigate the possible protective role of grape seed extract, proanthocyanidin (PAC). Male rats were divided into six groups; control group, PAC, GA₃, IAA, GA₃ + PAC and IAA + PAC groups. The data showed that GA₃ and IAA caused significant increase in total lipids, total cholesterol, triglycerides, phospholipids and low-density-lipoprotein cholesterol in the serum, concomitant with a significant decrease in high-density-lipoprotein cholesterol, total protein, and testosterone levels. In addition, there was significant decrease in the activity of alkaline phosphatase, acid phosphatase, and gamma-glutamyl transferase. A significant decrease was detected also in epididymyal fructose along with a significant reduction in sperm count. Testicular lipid peroxidation product and hydrogen peroxide (H₂O₂) levels were significantly increased. Meanwhile, the total antioxidant capacity, glutathione, sulphahydryl group content, as well as superoxide dismutase, catalase, and glucose-6-phosphate dehydrogenase activity were significantly decreased. Moreover, there were a number of histopathological testicular changes including Leydig’s cell degeneration, reduction in seminiferous tubule and necrotic symptoms and sperm degeneration in both GA₃- and IAA-treated rats. However, an obvious recovery of all the above biochemical and histological testicular disorders was detected when PAC seed extract was supplemented to rats administered with GA₃ or IAA indicating its protective effect. Therefore it was concluded that supplementation with PAC had ameliorative effects on those adverse effects of the mentioned plant growth regulators through its natural antioxidant properties.     

Variability in grape phylloxera preference and performance on canyon grape (Vitis arizonica)

We tested the deme-formation hypothesis experimentally with four populations of leaf-galling grape phylloxera, Daktulosphaira vitifoliae, and its host, canyon grape (Vitis arizonica). An experiment designed to examine preference and performance showed that phylloxera populations did not significantly prefer their original host relative to other hosts in the percent available leaves galled. There were significant herbivore population effects (P<0.01), host effects (P<0.001), and population x host interaction effects (P<0.001). Herbivore populations had different colonizing abilities (performance, as measured in the mean number of galls per leaf) on an individual host (P<0.001), but there was no host effect. Host genotype significantly affected phylloxera performance, measured as survivorship (P<0.01), but a phylloxera population did not necessarily have higher survivorship on its original host. Differences in fecundity, an-other measurement of performance, were due to intrinsic differences among herbivore populations (P<0.05), and not related to host genotype. There was no correlation between distance from a phylloxera population in the field and a host's susceptibility to attack. There was a significant positive relationship between levels of infestation on a clone in the field and its susceptibility to colonization experimentally (P<0.05), suggesting inherent differences in host resistance and susceptibility. These results did not support the deme-formation hypothesis. In a second experiment, host clone x water treatment interactions affected phylloxera survivorship (P<0.05) and fecundity (P<0.05). We conclude that host genotype x environment interactions may prevent sessile, parthenogenetic herbivores from locally adapting to individual host genotypes.     

葡萄斑叶蝉的生物学特性及防治

葡萄斑叶蝉在豫西各地每年发生3代,以成虫在落叶下、杂草丛等越冬。发生盛期在7月下旬及8月上旬。可采用以下方法防治：秋末清扫落叶并销毁;成虫产卵盛期人工摘虫叶;喷洒20％杀灭菊酯3000倍稀释液或50％辛硫磷2000倍稀释液,杀虫效果可达90％。     

Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries

Brettanomyces bruxellensis spoilage is a serious problem for the wine industry. Mainly, by producing 4-ethylphenol and 4-ethylguaiacol, it confers off-odors to the wine and changes its aromatic quality. The presence of B. bruxellensis cells on the berry was speculated but it had never been clearly demonstrated. On grape berries, the microbial ecosystem is highly diverse and the population of B. bruxellensis can be very small. The aim of our study was to reveal and confirm the presence of B. bruxellensis on the surface of grape berries. We developed an enrichment medium for B. bruxellensis in order to overcome the detection limit of the molecular methods (species-specific PCR, ITS-RFLP PCR, PCR-DGGE). This medium, named EBB medium, made it possible to detect B. bruxellensis after 10 days of culture. For the first time, the presence of B. bruxellensis has been clearly established in several vineyards and at different stages of the grape development after the veraison. This work led to the conclusion that the grape berry is the primary source of B. bruxellensis. Grape growers and winemakers should take these results into account when deciding on the treatment to apply in the vineyards and the must. With the information provided here, B. bruxellensis prevention could start in the vineyard.     

Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard

AIMS: Isolation and characterization of indigenous Saccharomyces cerevisiae strains from 12 grape varieties grown in an experimental vineyard of Apulia. METHODS AND RESULTS: Thirty to 40 colonies from each of the 12 fermentations were obtained at the end stage of spontaneous fermentation. By using morphological and physiological methods and by the PCR analysis of internal transcribed ITS1-5,8S-ITS2, the isolates belonging to Saccharomyces genus were identified. These isolates were further characterized by amplification with S. cerevisiae species- and delta element-specific primers, thus allowing the identification of S. cerevisiae strains selected from each of the 12 fermentations. By means of RFLP analysis of mtDNA, each S. cerevisiae population isolated from a single fermentation appeared to constitute a genetically homogenous group. The comparison of the 12 cultivar-specific mtDNA RFLP patterns, allowed classifying the 12 S. cerevisiae populations into three genetically homogenous groups. The isolated strains fermented vigorously in synthetic and grape juice medium and showed high alcohol and sulphur dioxide (SO(2)) resistance and low hydrogen sulphite (H(2)S) production. CONCLUSIONS: The molecular analysis, in conjunction with the traditional morphological and physiological methods, was useful in discriminating at strain level the indigenous population of S. cerevisiae present in a vineyard of Apulia. The dominant S. cerevisiae strains identified in the 12 fermented musts showed potentially important oenological characteristics. SIGNIFICANCE AND IMPACT OF THE STUDY: The characterization of natural S. cerevisiae strains from several typical Italian grapes grown in a restricted experimental vineyard is an important step towards the preservation and exploitation of yeast biodiversity of Apulia, a relevant wine-producing region. The close relationship between the S. cerevisiae strains from different grapes grown in the same vineyard indicated that the occurrence of native strains is representative of the area rather than of the variety of grapes.     

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum.     

A novel plastid localization of chalcone synthase in developing grape berry

Chalcone synthase (CHS, E.C. 2.3.1.74) is an entrance enzyme of flavonoid metabolism and a critical point to regulation of biosynthesis of different flavonoid compounds that directly contribute to color and monthfeel of grape and wine. In the present experiment, subcellular localization of CHS in developing grape berry was performed via immunogold electron microscopy technique. The result showed that CHS was localized in rough endoplasmic reticulum (ER) and cytoplasm of the skin cells, while few gold particles representing CHS were found on the cell wall. Besides, two novel localized sites of CHS were observed within a cell of developing grape berry, one being the plastid-distributed throughout developmental stages and the other being vacuole-distributed at late developmental stage. It is speculated that these novel localized patterns may relate to abundant and multi-branch flavonoid metabolism in grape berry. This work will provide new insight for the regulation of different branch pathways leading to diverse flavonoid compounds.