Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts

Charoenchai, Charoen; Fleet, Graham H.; Henschke, Paul A.

doi:10.5344/ajev.1998.49.3.283

Cited by 122 publications

(6 citation statements)

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“…This non-Saccharomyces species is typically associated with the fermentation of botrytized wines and wines produced from overripe grapes in cooked musts [18]. Besides, various authors have mentioned that C. stellata has better ability than S. cerevisiae to grow in high-sugar fermentations [90,91]. A straindependent characteristic described in S. cerevisiae [92,93] denoted that this yeast may possess the capacity to overcome osmotic stress and to yield ethanol by fermentation of musts with high sugar proportion in winemaking.…”

Section: Discussionmentioning

confidence: 99%

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

García¹,

Crespo²,

Cabellos³

et al. 2021

Fermentation

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The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.

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Section: Discussionmentioning

confidence: 99%

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

García¹,

Crespo²,

Cabellos³

et al. 2021

Fermentation

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“…Wines were analyzed after 0, 14, 21, and 42 days of storage at 22.3 • C for glucose, malic acid, fructose, succinic acid, glycerol, acetic acid, and ethanol concentrations using high-performance liquid chromatography (HPLC)-diode array detection (DAD) (Charoenchai et al, 1998) and external standard method. Glucose and fructose were analyzed to assess microbial growth in the wines.…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel

Potter,

Warren,

Lee

et al. 2024

Journal of Food Science

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Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e‐tongue and human sensory evaluation of wine fault development in Riesling wine over 42 days of storage. Riesling wines uninoculated (control) or inoculated with 104 CFU/mL cultures of Wickerhamomyces anomalus, Acetobacter aceti, Lactobacillus brevis, or Pediococcus parvulus were assessed every 7 days with the e‐tongue and a rate‐all‐that‐apply (RATA) sensory panel. After 7 days of storage, the e‐tongue detected differences in all four wine spoilage microorganism treatments, compared to control wine, with discrimination indices over 86%. The RATA sensory panel detected significant differences beginning on day 35 of storage, 28 days after the e‐tongue detected differences. This study showed that the e‐tongue was more sensitive than the human panel as a detection tool, without sensory fatigue.Practical ApplicationThis research is useful for winemakers seeking additional instrumental methods in the early detection of wine faults. Given the results of this study, the e‐tongue can be a useful tool for detecting early chemical changes in white wines that have undergone microbial spoilage, providing winemakers with time to mitigate faults before they surpass sensory thresholds.

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“…There are many factors which affect the production of bioethanol including temperature, sugar concentration, pH, fermentation time, agitation rate, and inoculum size (Zabed et al 2014). The growth rate of the microorganisms is directly affected by the temperature (Charoenchai et al 1998). Inoculum concentration affects the consumption rate of sugar and ethanol productivity but does not give significant effects on the final ethanol concentration (Laopaiboon et al 2007).…”

Section: Ekbmentioning

confidence: 99%

Enhancement of sustainable bioethanol production from microorganisms isolated from molasses and venasses

Mostafa,

Abdel-Fattah,

El-Rawy

et al. 2024

Egyptian Sugar Journal

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Ethanol is one of the most important biofuels that can be produced from different renewable sources. Molasses and Venasses are used as cheap raw materials in the isolation of microorganisms and used molasses as renewable materials for ethanol production. Molasses and Venasses are considered important by-products in the sugar industry. This study aims to isolate and identify yeasts and bacteria present in both molasses and venasses to use them in the production of bioethanol. Molasses and venasses samples were collected from ten different sugar factories (Guirga, Savola, Deshna, Komombo, Abokorkaus, Delta, Dakahlia, Qus, Nag-hamdy, Armant) and were used to isolate different microorganisms that were screened for their bioethanol productivity. The results showed that the molasses samples contained more microbes than venasses. Twelve isolates were molecularly identified as S. cerevisiae by PCRspecific primers, while 64 isolates were bacterial isolates. All the yeast and bacterial isolates were screened for bioethanol productivity. Isolate M3 showed the highest bioethanol productivity (74%) and was identified by 16S rRNA gene sequencing as Klebsiella pneumoniae. Several factors affected the production of bioethanol, including sugar concentration, urea, and ammonium sulfate. When molasses was used as the carbon source, Klebsiella pneumoniae produced 1% (v/v) bioethanol by utilizing 20% molasses (sugar concentration), 0.4% urea, and 0.4% ammonium sulfate. When UV-mutagenesis was used to improve the bioethanol productivity, all the obtained mutants showed lower productivity compared to the wild-type (M3 isolate).

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Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts

Cited by 122 publications

References 0 publications

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel

Enhancement of sustainable bioethanol production from microorganisms isolated from molasses and venasses

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