Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation

Ochando, Thomas; Mouret, Jean-Roch; Humbert-Goffard, Anne; Aguera, Evelyne; Sablayrolles, Jean‐Marie; Farines, Vincent

doi:10.1016/j.foodres.2020.109607

Cited by 21 publications

(25 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The acetic acid content of single C . versatilis inoculated pork hydrolysates was related with the enzymatic oxidation of acetaldehyde from pyruvate decarboxylation (Ochando et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Liu

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 -1.5 log CFU mL À1 increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL À1 ) in mixed-cultures relative to the respective monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Liu

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The results of the experiment on synthetic musts supplemented with different concentrations of sulfur dioxide show that there was a dosedependent longer lag phase; the yeasts started to multiply when free SO 2 concentration decayed to approximately 5 mg/L on combination with yeasts and fermentation-derived products, such as acetaldehyde (Ochando et al, 2020). However, in the presence of high ethanol concentrations (> 10 % v/v), yeast growth is limited (Jing et al, 2018), and consequently free SO 2 concentrations remain high for longer periods of time.…”

Section: Discussionmentioning

confidence: 99%

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

et al. 2021

View full text Add to dashboard Cite

Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.

show abstract

“…The impact of yeast strain and fermentation conditions on the production of yeast metabolites such as acetaldehyde and pyruvic acid, sulfite consumption or production, and enzymatic activities, including cinnamate decarboxylase activity, and subsequently on phenolic and especially pigment composition is well documented [20,26]. In addition, interplay between sulfite and acetaldehyde metabolism during alcoholic fermentation has been recently demonstrated [27]. However, the impact of yeast metabolism and of chemical oxidation after fermentation on formation of acetaldehyde and pyruvic acid cannot be distinguished.…”

Section: Rosé Wine(s) Versus Red Winementioning

confidence: 99%

Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics

et al. 2022

Self Cite

View full text Add to dashboard Cite

The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rosé wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rosé wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rosé wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.

show abstract

Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation

Cited by 21 publications

References 48 publications

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics

Contact Info

Product

Resources

About