Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking
This study evaluated the oenological potential of two non-<i>Saccharomyces</i> yeast strains, <i>Hanseniaspora opuntiae</i> TR-5 and <i>Zygosaccharomyces bailii</i> L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates sc...
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MDPI AG
2025-05-01
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| author | María Trinidad Alcalá-Jiménez Juan Carlos García-García Juan Carlos Mauricio Juan Moreno Rafael Peinado Teresa García-Martínez |
| author_facet | María Trinidad Alcalá-Jiménez Juan Carlos García-García Juan Carlos Mauricio Juan Moreno Rafael Peinado Teresa García-Martínez |
| author_sort | María Trinidad Alcalá-Jiménez |
| collection | DOAJ |
| description | This study evaluated the oenological potential of two non-<i>Saccharomyces</i> yeast strains, <i>Hanseniaspora opuntiae</i> TR-5 and <i>Zygosaccharomyces bailii</i> L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates screened from high-sugar musts and flor yeast biofilms, strains were selected based on their <i>β</i>-glucosidase activity, killer phenotype, and ethanol production, traits associated with aroma release and microbial competition. Fermentation trials on sugar-rich synthetic medium showed that both <i>H. opuntiae</i> and <i>Z. bailii</i> achieved ethanol yields of 10% <i>v</i>/<i>v</i> and residual sugars at 4 g/L. Co-culture and sequential inoculation, with <i>H. opuntiae</i> introduced first and <i>Z. bailii</i> added on day four, resulted in complete alcoholic fermentation and a reduction in undesirable acetoin levels compared to single-strain fermentations. These findings highlight the practical potential of using selected non-<i>Saccharomyces</i> strains in sequential fermentations to improve aroma complexity, fermentation reliability, and sensory quality in wines, even in the absence of <i>Saccharomyces cerevisiae</i>. The application of these strains offers a novel approach for precision oenology and varietal expression in challenging musts. |
| format | Article |
| id | doaj-art-8c219fb3473a4bbbb2ff080f5a3e7938 |
| institution | DOAJ |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-8c219fb3473a4bbbb2ff080f5a3e79382025-08-20T03:16:34ZengMDPI AGMicroorganisms2076-26072025-05-01136126010.3390/microorganisms13061260Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in WinemakingMaría Trinidad Alcalá-Jiménez0Juan Carlos García-García1Juan Carlos Mauricio2Juan Moreno3Rafael Peinado4Teresa García-Martínez5Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, SpainThis study evaluated the oenological potential of two non-<i>Saccharomyces</i> yeast strains, <i>Hanseniaspora opuntiae</i> TR-5 and <i>Zygosaccharomyces bailii</i> L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates screened from high-sugar musts and flor yeast biofilms, strains were selected based on their <i>β</i>-glucosidase activity, killer phenotype, and ethanol production, traits associated with aroma release and microbial competition. Fermentation trials on sugar-rich synthetic medium showed that both <i>H. opuntiae</i> and <i>Z. bailii</i> achieved ethanol yields of 10% <i>v</i>/<i>v</i> and residual sugars at 4 g/L. Co-culture and sequential inoculation, with <i>H. opuntiae</i> introduced first and <i>Z. bailii</i> added on day four, resulted in complete alcoholic fermentation and a reduction in undesirable acetoin levels compared to single-strain fermentations. These findings highlight the practical potential of using selected non-<i>Saccharomyces</i> strains in sequential fermentations to improve aroma complexity, fermentation reliability, and sensory quality in wines, even in the absence of <i>Saccharomyces cerevisiae</i>. The application of these strains offers a novel approach for precision oenology and varietal expression in challenging musts.https://www.mdpi.com/2076-2607/13/6/1260<i>Zygosaccharomyces bailii</i><i>Hanseniaspora opuntiae</i><i>β</i>-glucosidase activitykiller phenotypearoma enhancement |
| spellingShingle | María Trinidad Alcalá-Jiménez Juan Carlos García-García Juan Carlos Mauricio Juan Moreno Rafael Peinado Teresa García-Martínez Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking Microorganisms <i>Zygosaccharomyces bailii</i> <i>Hanseniaspora opuntiae</i> <i>β</i>-glucosidase activity killer phenotype aroma enhancement |
| title | Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking |
| title_full | Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking |
| title_fullStr | Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking |
| title_full_unstemmed | Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking |
| title_short | Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking |
| title_sort | selection of non i saccharomyces i yeasts from extreme oenological environments for potential use in winemaking |
| topic | <i>Zygosaccharomyces bailii</i> <i>Hanseniaspora opuntiae</i> <i>β</i>-glucosidase activity killer phenotype aroma enhancement |
| url | https://www.mdpi.com/2076-2607/13/6/1260 |
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