Characterization of Non-<i>Saccharomyces</i> Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis
Sabrina Voce | Lucilla Iacumin | Piergiorgio Comuzzo
Non-<i>Saccharomyces</i> yeasts (NSY) represent a relevant part of must and wine microbiota, contributing remarkably to the composition of lees biomass. Despite a number of studies indicate their capacity to increase wine polysaccharide content, their contribution to wine quality during aging on lees (AOL) has not been well elucidated yet. In the present study, twenty yeast strains (13 non-<i>Saccharomyces</i> and 7 <i>Saccharomyces</i>) were isolated from grape must and pomace and identified by morphologic and genetic characterization. Biomass production, cell growth and the release of soluble molecules (polysaccharides, amino acids, thiol compounds and glutathione) were evaluated after growth and after autolysis induced by β-glucanases addition. Differences between strains were observed for all parameters. Strains that produced higher amounts of soluble compounds during growth also showed the highest release after autolysis. <i>Hanseniaspora</i> spp. showed the greatest production of polysaccharides and antioxidant molecules, and biomass production and cell viability comparable to the commercial <i>S. cerevisiae</i> and <i>T. delbrueckii</i> used as reference. The aptitude of certain NSY to release antioxidants and polysaccharides is an interesting feature for managing AOL through sequential or mixed fermentations or for the production of inactive autolyzed yeasts for winemaking.
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