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Fermentation
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Wine Fermentation 2.0
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Wine Fermentation 2.0

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 May 2020) | Viewed by 36889

Special Issue Editor

Dr. Harald Claus

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Guest Editor
Institute for Molecular Physiology, Johannes Gutenberg-University, Johann-Joachim-Becher-Weg 15, 55128 Mainz, Germany
Interests: wine microbiology; phenoloxidases; biotechnical enzymes; bioethanol; bioremediation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

In recent years, wineries have faced new challenges as the market demands the development of products with more individual tastes. Pronounced climate changes provoke the search for grape varieties with specific characteristics, such as favorable ripening times, increased tolerance to drought and osmotic stress, and resistance to phytopathogenic fungi.

Innovative winemaking techniques and new yeast strains will help to solve some of these problems, such as increased sugar concentrations during grape ripening. Nonconventional Saccharomyces species like S. uvarum, S. kudriavzevii, and their natural hybrids have good fermentation properties and produce wines with lower ethanol and higher glycerol concentrations. In addition, they can be useful in avoiding sluggish fermentations, as they can grow at lower temperatures even under nitrogen restrictions. In addition to the classical lactic acid bacteria Oenococcus oenii or Lactobacillus plantarum, current biological approaches for wine deacidification with yeasts are in progress.

Non-Saccharomyces yeasts like Metschnikowia, which in the past were essentially regarded as “wild” perishable microorganisms, are now estimated as advantageous because they can improve the wine aroma profile when cultivated in controlled mixed starter fermentations together with S. cerevisiae. Hybrid strains and the collection of adapted isolates from various ecological niches around the world will further expand the yeast toolbox for winemakers and enable targeted fermentation.

The moderate consumption of wine not only causes taste pleasures and sometimes stimulating effects but has been recognized in many clinical studies as beneficial to human health. Especially polyphenols in red wine are associated with positive antioxidant and cardiovascular properties. Modern winemaking techniques ensure that these useful ingredients are maintained at a high level, while at the same time minimizing concentrations of risky wine ingredients such as sulphites, biogenic amines, heavy metals, mycotoxins or proteins with allergenic potential.

New sophisticated mass spectroscopic methods are in progress to allow entire metabolome analyses to create a unique fingerprint of a wine.

In continuation, this Special Edition 2.0 compiles further studies on some of the problems and solutions to the ecological, technical, and consumer challenges of "wine fermentation" today.

Dr. Harald Claus
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Wine aroma
  • Starter cultures
  • Mixed fermentations
  • Grape resistance
  • Malolactic fermentation
  • Human health
  • Metabolomics
  • Climate change

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Published Papers (7 papers)

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Research

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17 pages, 1435 KiB  
Article
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
by Pilar Santamaría, Lucía González-Arenzana, Patrocinio Garijo, Ana Rosa Gutiérrez and Rosa López
Fermentation 2020, 6(3), 79; https://doi.org/10.3390/fermentation6030079 - 5 Aug 2020
Cited by 10 | Viewed by 4946
Abstract
Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added [...] Read more.
Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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20 pages, 1060 KiB  
Article
Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
by Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang and Bao-Qing Zhu
Fermentation 2020, 6(1), 15; https://doi.org/10.3390/fermentation6010015 - 20 Jan 2020
Cited by 22 | Viewed by 4305
Abstract
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic [...] Read more.
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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19 pages, 1906 KiB  
Article
Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile
by Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher and Hiroshi Kitagaki
Fermentation 2020, 6(1), 14; https://doi.org/10.3390/fermentation6010014 - 20 Jan 2020
Cited by 7 | Viewed by 6036
Abstract
The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of [...] Read more.
The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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14 pages, 7278 KiB  
Article
Estimating Economic and Environmental Impacts of Red-Wine-Making Processes in the USA
by Congmu Zhang and Kurt A. Rosentrater
Fermentation 2019, 5(3), 77; https://doi.org/10.3390/fermentation5030077 - 26 Aug 2019
Cited by 17 | Viewed by 5619
Abstract
The goal of this study was to examine cost impacts using techno-economic analysis (TEA) and environmental impacts using life-cycle assessment (LCA) for the production of red wine. Three production scales, denoted as “small” (5000 gal per year), “medium” (50,000 gal per year), and [...] Read more.
The goal of this study was to examine cost impacts using techno-economic analysis (TEA) and environmental impacts using life-cycle assessment (LCA) for the production of red wine. Three production scales, denoted as “small” (5000 gal per year), “medium” (50,000 gal per year), and “large” (500,000 gal per year) were chosen for analysis. For example, the consumption of water, energy, greenhouse gas emissions, and solid waste generation were considered in order to estimate environmental impacts. A spreadsheet-based economic model was also developed. The results of the LCA and TEA were compared amongst all production scales. The results of the LCA showed that both bottle manufacturing and various wine-making processes contributed the greatest environmental impacts. For TEA, the relationships between costs and profits increased as production scale increased; exponential trend lines could describe the data, but linear models were better. This information can be useful when considering what size of winery might be appropriate to invest in, or what operational categories may be most impactful in terms of costs and environmental burdens and, thus, may be targets for efficiency improvements. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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20 pages, 1832 KiB  
Article
Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains
by Sydney C. Morgan, Jade J. Haggerty, Britney Johnston, Vladimir Jiranek and Daniel M. Durall
Fermentation 2019, 5(3), 69; https://doi.org/10.3390/fermentation5030069 - 27 Jul 2019
Cited by 16 | Viewed by 6401
Abstract
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no [...] Read more.
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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9 pages, 1204 KiB  
Article
Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties
by Filomena L. Duarte, Ricardo Egipto and M. Margarida Baleiras-Couto
Fermentation 2019, 5(3), 59; https://doi.org/10.3390/fermentation5030059 - 8 Jul 2019
Cited by 10 | Viewed by 4071
Abstract
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white [...] Read more.
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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Review

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14 pages, 2526 KiB  
Review
How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases
by Harald Claus
Fermentation 2020, 6(1), 38; https://doi.org/10.3390/fermentation6010038 - 24 Mar 2020
Cited by 20 | Viewed by 4904
Abstract
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to [...] Read more.
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research. Full article
(This article belongs to the Special Issue Wine Fermentation 2.0)
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