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Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVION, Charlotte
dc.contributor.authorYERAMIAN, Nadine
dc.contributor.authorHRANILOVIC, Ana
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.date.accessioned2024-10-08T14:52:16Z
dc.date.available2024-10-08T14:52:16Z
dc.date.issued2024
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/202330
dc.description.abstractEnClimate change is strongly affecting the winemaking sector, notably by decreasing wine acidity due to lower malic acid levels in the grapes. Wine-related microorganisms can greatly affect the organic acid contained in wines as they are able to metabolise or synthesise different acids. Major advances in biochemistry, ecophysiology and molecular biology have led to numerous yeast strains being selected for that have specific oenological properties, including acidity modulation. The yeast Saccharomyces cerevisiae is the most extensively studied species, harbouring both malic acid-consuming and producing strains which are of interest in various vinification itineraries. Yeast-derived acidification of wines can indeed be achieved via malic acid production by S. cerevisiae, as well as via lactic acid production by Lachancea thermotolerans. Co-fermentations of these two species become promising tools to manage wine acidity while ensuring fermentation completion and wine quality. Deacidification of wines via malic acid consumption is relevant in cooler winemaking regions, and/or for shortening malolactic fermentation and thereby increasing wine stability. This review delivers an in-depth overview of the effect of various oenologically relevant yeasts on wine acidity, with a focus on the latest findings on novel (de)acidifying S. cerevisiae strains.
dc.language.isoENen_US
dc.subject.enMalic acid
dc.subject.enYeast species
dc.subject.enAcidity
dc.subject.enMicrobiology
dc.title.enInfluence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae
dc.title.alternativeOeno Oneen_US
dc.typeArticle de revueen_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.hal.laboratoriesUnité de Recherche Œnologie [Villenave d'Ornon]en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2024&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=VION,%20Charlotte&YERAMIAN,%20Nadine&HRANILOVIC,%20Ana&MASNEUF%20POMAREDE,%20Isabelle&MARULLO,%20Philippe&rft.genre=article


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