Next Article in Journal
Fumaric Acid Production: A Biorefinery Perspective
Next Article in Special Issue
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production
Previous Article in Journal
Yeasts from Different Habitats and Their Potential as Biocontrol Agents
Previous Article in Special Issue
Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber
Article Menu
Issue 2 (June) cover image

Export Article

Open AccessArticle
Fermentation 2018, 4(2), 32; https://doi.org/10.3390/fermentation4020032

Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

1
Institute of Technology of Agricultural Products, ELGO “DEMETER”, S. Venizelou 1, 14123 Athens, Greece
2
Department of Molecular Biology and Genetics, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece
3
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera, Odos 75, 11855 Athens, Greece
4
Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridona Str., 12210 Athens, Greece
*
Author to whom correspondence should be addressed.
Received: 19 March 2018 / Revised: 20 April 2018 / Accepted: 23 April 2018 / Published: 2 May 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Full-Text   |   PDF [953 KB, uploaded 2 May 2018]   |  

Abstract

Vineyards in Nemea, the most important viticultural zone in Greece, were surveyed for indigenous non-Saccharomyces (NS) yeasts of enological potential. NS populations were isolated from the final stage of alcoholic fermentation and identified by a range of molecular methods. The enological profiles of Hanseniaspora guilliermondii, H. osmophila, Lachancea thermotolerans, Starmerella bacillaris and Torulaspora delbrueckii strains were evaluated. Significant interspecies variation was observed in fermentation kinetics. H. osmophila and T. delbrueckii showed the highest capacity for prompt initiation of fermentation, while S. bacillaris achieved a higher fermentation rate in the second half of the process. Significant differences were also observed in the chemical parameters of NS strains. S. bacillaris SbS42 and T. delbrueckii TdS45 were further evaluated in mixed-culture fermentations with Saccharomyces cerevisiae. NS strains achieved lower population densities than S. cerevisiae. SbS42 exhibited a higher death rate than TdS45. The chemical profiles of different ferments were separated by principal component analysis (PCA). Both NS strains were associated with lower levels of ethanol, when compared to single S. cerevisiae inoculation. TdS45 increased the ethyl acetate levels, while SbS42 caused a different production pattern of higher alcohols. This is the first report to explore the enological potential of NS wine yeast populations from Nemea. Based on prominent enological traits identified, the selected S. bacillaris and T. delbrueckii strains may be further exploited as co-culture starters for improving the quality and enhancing the regional character of local wines. View Full-Text
Keywords: non-Saccharomyces yeasts; mixed-culture fermentations; enological traits; yeast genotyping; wine chemical analysis non-Saccharomyces yeasts; mixed-culture fermentations; enological traits; yeast genotyping; wine chemical analysis
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Sgouros, G.; Chalvantzi, I.; Mallouchos, A.; Paraskevopoulos, Y.; Banilas, G.; Nisiotou, A. Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards. Fermentation 2018, 4, 32.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top