The influence of selected indigenous yeasts on Pinot Noir wine colour properties.

Background: The use of indigenous selected starters in winemaking is gaining interest due to certain advantages for the sensory quality of the wine. The present work shows the results of a laboratory experiment in which the influence of selected indigenous yeasts on the colour characteristics of Pinot Noir was studied with the use of high hydroxycinnamate decarboxylase activity yeasts. Pichia guilliermondii ZIM624 and Wickerhamomyces anomalus S138 yeasts were used in sequential fermentation with two strains of Saccharomyces cerevisiae, the native ZIM2180 strain and commercial Fermol Premier Cru (FPC).

Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes.

Early leaf removal around the cluster zone is a common technique applied in cool climate viticulture, to regulate yield components and improve fruit quality. Despite the increasing amount of information on early leaf removal and its impact on total soluble solids, anthocyanins, and polyphenols, less is known regarding aroma compounds. In order to verify the hypothesis that defoliation, applied before or after flowering, could impact the biosynthesis of thiol precursors, we performed a two year (2013 and 2014) experiment on Sauvignon blanc.

Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations.

Saccharomyces cerevisiae and its sibling species Saccharomyces paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations.

Prevalence and specificity of Baeyer-Villiger monooxygenases in fungi.

Out of 107 fungal strains belonging to three phyla (Ascomycota, Basidiomycota and Zygomycota) and 46 genera, 86 exhibited Baeyer-Villiger monooxygenase (BVMO) activity against racemic bicyclo[3.2.0]heptenone.

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla.

Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates.

Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia.

Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus and Penicillium and their teleomorphic forms. From oligotrophic and eutrophic hypersaline waters around the world, 60 different species were identified, according to their morphological characteristics and extrolite profiles.

Relative incidence of ascomycetous yeasts in arctic coastal environments.

Previous studies of fungi in polar environments have revealed a prevalence of basidiomycetous yeasts in soil and in subglacial environments of polythermal glaciers. Ascomycetous yeasts have rarely been reported from extremely cold natural environments, even though they are known contaminants of frozen foods. Using media with low water activity, we have isolated various yeast species from the subglacial ice of four glaciers from the coastal Arctic environment of Kongsfjorden, Spitzbergen, including Debaryomyces hansenii and Pichia guillermondii, with counts reaching 10(4) CFU L(-1).

Yeasts in high Arctic glaciers: the discovery of a new habitat for eukaryotic microorganisms.

Recently a new habitat for microbial life has been discovered at the base of polythermal glaciers. In ice from these subglacial environments so far only non-photosynthetic bacterial communities were discovered, but no eukaryotic microorganisms. We found high numbers of yeast cells, amounting to a maximum of 4,000 CFU ml(-1) of melt ice, in four different high Arctic glaciers.

The genus Eurotium - members of indigenous fungal community in hypersaline waters of salterns.

Six different species of the known teleomorphic food-borne xerophilic genus Eurotium were repeatedly isolated in a mycodiversity study of hypersaline waters. At salinities above 17% NaCl, E. amstelodami was detected most consistently, followed by E.