Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
1
Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Avenida República Árabe Saharaui s/n, Puerto Real, 11510 Cadiz, Spain
2
Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM. Ctra. Albacete s/n, 13700 Tomelloso, Spain
3
Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Changqing Duan and Yibin Lan
Foods 2022, 11(8), 1104; https://doi.org/10.3390/foods11081104
Received: 15 March 2022
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Revised: 8 April 2022
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Accepted: 9 April 2022
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Published: 12 April 2022
(This article belongs to the Special Issue Advances in Wine Flavor Chemistry and Its Metabolic Mechanism)
There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.
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Keywords:
industrial wine yeasts; S. cerevisiae; mass-mating; adaptive evolution; volatile compounds; sensory analysis
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MDPI and ACS Style
Ruiz-Muñoz, M.; Cordero-Bueso, G.; Izquierdo-Cañas, P.M.; Mena-Morales, A.; Cantoral, J.M. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies. Foods 2022, 11, 1104. https://doi.org/10.3390/foods11081104
AMA Style
Ruiz-Muñoz M, Cordero-Bueso G, Izquierdo-Cañas PM, Mena-Morales A, Cantoral JM. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies. Foods. 2022; 11(8):1104. https://doi.org/10.3390/foods11081104
Chicago/Turabian StyleRuiz-Muñoz, Marina, Gustavo Cordero-Bueso, Pedro M. Izquierdo-Cañas, Adela Mena-Morales, and Jesús M. Cantoral. 2022. "Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies" Foods 11, no. 8: 1104. https://doi.org/10.3390/foods11081104
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