Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
IntroductionThe interest toward the use of non-Saccharomyces yeasts in the winemaking process has been increasing because it has been demonstrated that they can contribute positively to the quality of wines; however, there is a gap in the literature on holistic approaches showing the effective contr...
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Frontiers Media S.A.
2025-07-01
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| author | Lisa Granchi Francesca Patrignani Angela Bianco Giacomo Braschi Marilena Budroni Laura Canonico Angela Capece Anna Cauzzi Maurizio Ciani Fabio Chinnici Valentina Civa Luca Cocolin Paola Domizio Vasileios Englezos Nicola Francesca Carmela Gerardi Francesco Grieco Rosalba Lanciotti Silvia Mangani Carlo Montanini Vincenzo Naselli Giorgia Perpetuini Rocchina Pietrafesa Angela Racioppo Gabriella Siesto Rosanna Tofalo Antonio Bevilacqua Patrizia Romano |
| author_facet | Lisa Granchi Francesca Patrignani Angela Bianco Giacomo Braschi Marilena Budroni Laura Canonico Angela Capece Anna Cauzzi Maurizio Ciani Fabio Chinnici Valentina Civa Luca Cocolin Paola Domizio Vasileios Englezos Nicola Francesca Carmela Gerardi Francesco Grieco Rosalba Lanciotti Silvia Mangani Carlo Montanini Vincenzo Naselli Giorgia Perpetuini Rocchina Pietrafesa Angela Racioppo Gabriella Siesto Rosanna Tofalo Antonio Bevilacqua Patrizia Romano |
| author_sort | Lisa Granchi |
| collection | DOAJ |
| description | IntroductionThe interest toward the use of non-Saccharomyces yeasts in the winemaking process has been increasing because it has been demonstrated that they can contribute positively to the quality of wines; however, there is a gap in the literature on holistic approaches showing the effective contribution of non-Saccharomyces yeasts in sequential fermentations.Methods and resultsTwo commercial strains of Metschnikowia pulcherrima (Mp) and Torulaspora delbrueckii (Td) were used in sequential fermentations with Saccharomyces cerevisiae (Sc). The fermentations were monitored by evaluating cell viable counts, ethanol, glycerol, acids, amino acids, phenols, total antioxidant activity, total polysaccharides, and volatile organic compounds (VOCs). The results for amino acids pointed out after 2 days a lower utilization of amino acids by Sc per million of cells than Mp and Td; moreover, yeasts had a different preference hit. There were no significant differences in the final ethanol and glycerol content; however, the sequential fermentation Mp/Sc led to a significant decrease in malic acid levels, while the Td/Sc sequential fermentation resulted in a significantly lower acetic acid levels (13 mg/L vs 95–102 mg/L) and a higher phenol reduction. Finally, VOCs analysis showed differences in some compounds both after 2 days or at the end of fermentation (esters, and ketones, among others). Finally, both sequential fermentations resulted in a higher amount of polysaccharides.ConclusionThe findings of this research provide a basis for ensuring better management of sequential wine fermentation, and a possible approach for trials and data management. |
| format | Article |
| id | doaj-art-ca43bd5cfb694267bbe5340998caf033 |
| institution | OA Journals |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-ca43bd5cfb694267bbe5340998caf0332025-08-20T02:37:38ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-07-011610.3389/fmicb.2025.15905611590561Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiaeLisa Granchi0Francesca Patrignani1Angela Bianco2Giacomo Braschi3Marilena Budroni4Laura Canonico5Angela Capece6Anna Cauzzi7Maurizio Ciani8Fabio Chinnici9Valentina Civa10Luca Cocolin11Paola Domizio12Vasileios Englezos13Nicola Francesca14Carmela Gerardi15Francesco Grieco16Rosalba Lanciotti17Silvia Mangani18Carlo Montanini19Vincenzo Naselli20Giorgia Perpetuini21Rocchina Pietrafesa22Angela Racioppo23Gabriella Siesto24Rosanna Tofalo25Antonio Bevilacqua26Patrizia Romano27Department of Agriculture, Food, Environment and Forestry (DAGRI), Florence, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Bologna, ItalyDepartment of Agricultural Sciences, University of Sassari, Sassari, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Bologna, ItalyDepartment of Agricultural Sciences, University of Sassari, Sassari, ItalyDepartment of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, ItalySchool of Agriculture, Forest, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, ItalyAEB SPA, Brescia, ItalyDepartment of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Bologna, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Firenze, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Firenze, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Palermo, Italy0National Research Council, Institute of Sciences of Food Production (ISPA), Lecce, Italy0National Research Council, Institute of Sciences of Food Production (ISPA), Lecce, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Bologna, Italy1FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Florence, ItalyAEB SPA, Brescia, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Palermo, Italy2Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, ItalySchool of Agriculture, Forest, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, Italy3Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy4StarFInn s.r.l.s., Academic Spin-Off of the University of Basilicata, Potenza, Italy2Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy3Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy5Faculty of Economy, Universitas Mercatorum, Rome, ItalyIntroductionThe interest toward the use of non-Saccharomyces yeasts in the winemaking process has been increasing because it has been demonstrated that they can contribute positively to the quality of wines; however, there is a gap in the literature on holistic approaches showing the effective contribution of non-Saccharomyces yeasts in sequential fermentations.Methods and resultsTwo commercial strains of Metschnikowia pulcherrima (Mp) and Torulaspora delbrueckii (Td) were used in sequential fermentations with Saccharomyces cerevisiae (Sc). The fermentations were monitored by evaluating cell viable counts, ethanol, glycerol, acids, amino acids, phenols, total antioxidant activity, total polysaccharides, and volatile organic compounds (VOCs). The results for amino acids pointed out after 2 days a lower utilization of amino acids by Sc per million of cells than Mp and Td; moreover, yeasts had a different preference hit. There were no significant differences in the final ethanol and glycerol content; however, the sequential fermentation Mp/Sc led to a significant decrease in malic acid levels, while the Td/Sc sequential fermentation resulted in a significantly lower acetic acid levels (13 mg/L vs 95–102 mg/L) and a higher phenol reduction. Finally, VOCs analysis showed differences in some compounds both after 2 days or at the end of fermentation (esters, and ketones, among others). Finally, both sequential fermentations resulted in a higher amount of polysaccharides.ConclusionThe findings of this research provide a basis for ensuring better management of sequential wine fermentation, and a possible approach for trials and data management.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1590561/fullnon-Saccharomyces yeastsyeast growthamino acids uptakevolatile organic compoundsphenolic profilecorrelations |
| spellingShingle | Lisa Granchi Francesca Patrignani Angela Bianco Giacomo Braschi Marilena Budroni Laura Canonico Angela Capece Anna Cauzzi Maurizio Ciani Fabio Chinnici Valentina Civa Luca Cocolin Paola Domizio Vasileios Englezos Nicola Francesca Carmela Gerardi Francesco Grieco Rosalba Lanciotti Silvia Mangani Carlo Montanini Vincenzo Naselli Giorgia Perpetuini Rocchina Pietrafesa Angela Racioppo Gabriella Siesto Rosanna Tofalo Antonio Bevilacqua Patrizia Romano Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae Frontiers in Microbiology non-Saccharomyces yeasts yeast growth amino acids uptake volatile organic compounds phenolic profile correlations |
| title | Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae |
| title_full | Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae |
| title_fullStr | Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae |
| title_full_unstemmed | Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae |
| title_short | Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae |
| title_sort | comparison between metschnikowia pulcherrima and torulaspora delbrueckii used in sequential wine fermentations with saccharomyces cerevisiae |
| topic | non-Saccharomyces yeasts yeast growth amino acids uptake volatile organic compounds phenolic profile correlations |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1590561/full |
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