Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

Abstract

a b s t r a c tWe have recently shown that ethanol yields in winemaking can be reduced by taking advantage of the respiratory metabolism of some non-Saccharomyces yeast species. Using an orthogonal design we have now addressed the impact of three environmental factors (temperature, nitrogen source, and oxygen supply level) on the aerobic metabolism in synthetic must of Saccharomyces cerevisiae, Metschnikowia pulcherrima, Kluyveromyces lactis, and Candida sake. An integrative parameter, Efficacy (efficacy for alcohol level reduction) was designed to simplify comparisons between strains or growth conditions. It integrates sugar consumption, ethanol yield, and acetic acid production data. We found a high relative impact of nitrogen source availability and temperature, as compared to aeration conditions, for several fermentation parameters, including ethanol yield. However, increasing oxygen supply showed a positive impact in terms of alcohol reduction and Efficacy for all the strains tested. The best results across assays were obtained for C. sake CBS 5093, with high sugar consumption rates, associated to low ethanol yields, and very low acetic acid production. Processes involving this yeast strain would benefit from high aeration levels and low nitrogen source availability; while fermentation temperatures would have little impact on its Efficacy for alcohol level reduction.

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

“…The interesting aspect is the higher yield with the addition of nutrients. The same behavior has been described by other authors for T. delbrueckii [41] and other non-Saccharomyces yeast species [42], suggesting a role of nitrogen in the promotion of a higher rate of fermentation over other metabolic functions.…”

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

“…Respiratory consumption of sugars [52][53][54][55] Saccharomyces cerevisiae Genetic engineering [56][57][58] S. cerevisiae is efficient at converting sugar to alcohol and has a preeminent tolerance to the stressful conditions encountered during alcoholic fermentation. Thus, one of the methods explored consists in breeding different S. cerevisiae strains to select less ethanol producer yeast [43,44].…”

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

“…This appears to be the case where the volatile production (except ethanol) was significantly lower in the high sugar fermentation especially for esters (Table S1). It has been suggested that oxygenation and the addition of assimilable nitrogen can be used to reduce the toxic effects of ethanol on yeasts (Rodrigues et al, 2016).…”