RT journal article
T1 Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines
A1 Ruiz Muñoz, Marina
A1 Hernández Fernández, María
A1 Cordero Bueso, Gustavo Adolfo
A1 Martínez-Verdugo, Sergio
A1 Pérez, Fernando
A1 Cantoral Fernández, Jesús Manuel
A2 BiomedicinaBiotecnología y Salud Pública
K1 non-Saccharomyces
K1 Pichia spp.
K1 Sherry wines
K1 biofilm
K1 metabolic properties
K1 extracellular enzymes
K1 biological ageing
AB Biological ageing is an essential process for obtaining some distinctive Sherry wines, such as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the appearance of a biofilm on the surface of the wine called "veil of flor". Yeasts belonging to the Saccharomyces cerevisiae species mainly comprise such biofilm. Although other species have also been found, these have been traditionally considered spoilage. Indeed, it has even been hypothesised that they may not be able to form biofilm on their own under such conditions. In the present work, four different non-Saccharomyces yeasts isolated from barrels in the Jerez area under biological ageing have been characterised through their physiological abilities, including extracellular enzymatic and biofilm-forming capabilities. Results showed not only a surprising ethanol tolerance, above 15.5% in all cases, but also a significant degree of extracellular enzyme production, highlighting the urease and proteolytic activities found in Pichia manshurica, as well as lipolytic activity in Pichia kudriavzevii, Pichia membranifaciens and Wicherhamomyces anomalus. As a conclusion, these non-Saccharomyces could be very interesting in the oenological field, beyond improving the organoleptic characteristics as well as technological features in these wines.
PB MDPI
SN 2311-5637
YR 2022
FD 2022-09
LK http://hdl.handle.net/10498/28364
UL http://hdl.handle.net/10498/28364
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026