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By Ángel Serrano‑Aroca and Miguel Martí
S. cerevisiae var. boulardii is capable of growing, colonize and increase the antioxidant and acidity levels of the fnished product (Mulero-Cerezo et al. 2019). S. cerevisiae var. boulardii grows best at a temperature of 37 °C, which allows it to quickly build up to high concentrations in the gastrointestinal tract (GT) (Karen et al. 2010). Moreover, it has the capacity to prevent the spread, adhesion, and invasion of a variety of pathogens, including Clostridium difficile (Surawicz et al. 2000), Escherichia coli (Czerucka et al. 2000), and Candida albicans (Berg et al. 1993) both in vitro and in vivo conditions to the GT’s epithelial layer. The anthocyanin concentration in rosé wines ranges from 35 to 160 mg L−1 (Murat et al. 2003). In addition to avoiding cardiovascular illnesses, anthocyanin has been proven to have anti-diabetic, anti-cancer, anti-infammatory, and antimicrobial properties (Khoo et al. 2017). In this study, we hypothesized that S. cerevisiae var. boulardii would be a valuable probiotic starter for non-alcoholic rosé winemaking, would be able to resist the high alcohol content after fermentation, and would survive distillation even when stored for several months. The rosé wine thus produced could have enhanced probiotic benefts over other rosé wines produced by the common S. cerevisiae EC-1118 yeast.
Therefore, alcoholic and non-alcoholic rosé wines made with S. cerevisiae var. boulardii probiotic yeast showed similar characteristics and preliminary sensory attributes than a commercial wine produced with S. cerevisiae EC-1118. S. cerevisiae var. boulardii fermented the must without causing notable changes in the aroma or flavor, thus preserving the original properties of the vineyard, a desirable characteristic in yeasts used to produce high-quality wines. Yeast viability studies showed that the S. cerevisiae var. boulardii yeast tolerates the high alcohol level produced during fermentation and after vacuum distillation. The study also revealed that this unique rosé wine retains its probiotic viability for at least half year when stored at room temperature (25±0.5 °C) or in the refrigerator (~ 4 °C), making it a suitable candidate for large-scale production where long storage intervals are required by both producers and consumers. For all these reasons, we firmly believe that S. cerevisiae var. boulardii is a promising probiotic yeast for large-scale wine production and/or in the production of new fermented products with enhanced health benefits.
For more information : Mulero-Cerezo, J., Tuñón-Molina, A., Cano-Vicent, A., Martí, M., Serrano-Aroca, Á. Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast. Archives of Microbiology 205, 201 (2023). https://doi.org/10.1007/s00203-023-03534-8
Acknowledgements
This research was funded by the Fundación Universidad Católica de Valencia San Vicente Mártir by means of Grant Nº 2020-231-006UCV (awarded to Á.S.A.). This study was performed by the Centro de Investigación Traslacional San Alberto Magno at the Universidad Católica de Valencia San Vicente Mártir in collaboration with Viñas Familia Gil.
Prof. Dr. Ángel Serrano Aroca
Serrano works as a Professor of Biotechnology at the Universidad Católica de Valencia San Vicente Mártir (UCV). He is currently the Principal Investigator of the Biomaterials and Bioengineering Lab (SerranoBBlab) at the Centro de Investigación Traslacional San Alberto Magno (CITSAM). He has authored 5 patents and more than 100 publications. He was predoctoral student at the National Technical University of Athens and at the Laboratoire de Physiques des Solides, CNRS, France. He was postdoctoral researcher at the King’s College London. He was Visiting Professor at NTNU Nowegian University of Science and Technology, the Universidad Tecnológica de Corregidora in México and the University of Pennsylvania in the USA. In the private sector, he has been co-founding member of the spin-off company Metis Biomaterials SL. Very recently, he has been enlisted in “World Ranking of Top 2% Scientists” in 2021 and 2022 database released by Stanford University, USA.
Prof. Dr. Miguel Martí
Martí works as a Lecturer of Microbiology and Molecular Biology of Microorganisms at the Universidad Católica de Valencia San Vicente Mártir (UCV). He is currently a member of the Biomaterials and Bioengineering Lab (SerranoBBlab) at the Centro de Investigación Traslacional San Alberto Magno (CITSAM). He has authored 2 patents and 18 publications in important journals like Nature Communications. He was a predoctoral student at the Universidad Cardenal Herrera CEU, Moncada, Spain and he has collaborated with the Instituto de Investigación Sanitaria La Fe, Valencia, Spain.
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