Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration

Lafon-Lafourcade, Suzanne; Larue, F.; Ribéreau‐Gayon, Pascal

doi:10.1128/aem.38.6.1069-1073.1979

Cited by 50 publications

(19 citation statements)

References 4 publications

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“…In wine microbiology, it has already been reported that several parameters influence the successful completion of the fermentation and the production of desirable flavour compounds. In particular, several studies focused on the impact of the grape juice constituents, such as sugars (Erasmus et al , Ferreira et al ), nitrogenous compounds (Bely et al , Blateyron and Sablayrolles , Jiménez‐Martí et al , Mouret et al ), lipids (Lafon‐Lafourcade et al , Luparia et al , Rollero et al , Casalta et al ), oxygen (Sablayrolles et al , Julien et al , Coetzee et al ), vitamins (Bataillon et al , Thomas and Surdin‐Kerjan , Wang et al , Bohlscheid et al ) and minerals (Pereira , Birch et al , Ibanez et al ). The redox metabolism of the yeast can also play a substantial role in the synthesis of aroma compounds, because their synthesis involves a wide range of dehydrogenases, thus impacted by the balance of NAD(P) + /NAD(P)H (oxidized Nicotinamide Adenine Dinucleotide (Phosphate) oxidized / reduced Nicotinamide Adenine Dinucleotide (Phosphate)) (Fariña et al , Bloem et al ).…”

Section: Introductionmentioning

confidence: 99%

Agitation impacts fermentation performance as well as carbon and nitrogen metabolism inSaccharomyces cerevisiaeunder winemaking conditions

Rollero

Roberts

Bauer

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims: Under industrial conditions, fermenting juice is normally not mechanically agitated; thermodynamic forces will lead to some rotating motion of the medium. At laboratory scale, research aims to mimic industrial conditions using a standardised synthetic grape juice-like medium. The level of agitation applied, however, to fermentations differs between the studies. In this study, we investigated the influence of agitation speed on fermentation parameters, including fermentation kinetics, yeast cell production and volatile aroma production. Methods and Results: These parameters were evaluated during fermentations under different agitation conditions. Agitation speed was found to significantly influence all the parameters monitored. In the evaluated conditions, a speed of 80 rpm was optimal for the production of fermentative aromas (lead to the highest production) while guaranteeing the complete and rapid fermentation and limiting the production of off-flavours. Fermentation of a Chardonnay grape juice in 50 L tanks confirmed the results, and the panellists described the wine produced by the stirred fermentation as sweeter but it is likely that the panellists meant softer because the wines were dry. Conclusions: Agitation is an important parameter to control during fermentation under laboratory conditions. The data also suggest that the type and strength of agitation in commercial fermentations may have a more significant impact than previously thought. Significance of the Study: This study demonstrates that researchers must take into account the importance of agitation during their studies. Similarly, winemakers might consider constant agitation of their tanks.

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Section: Introductionmentioning

confidence: 99%

Agitation impacts fermentation performance as well as carbon and nitrogen metabolism inSaccharomyces cerevisiaeunder winemaking conditions

Rollero

Roberts

Bauer

et al. 2018

Australian Journal of Grape and Wine Research

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“…In addition, most of the identified species in 2005, are known to be well adapted to environmental stress such as sugars and ethanol concentration, low pH and low temperature (FREDLUND et al, 2002). Then, the more the composition of grape must such as sugar concentrations (LAFON-LAFOURCADE et al, 1979), phenolics compounds content and the pH (LAFON-LAFOURCADE and RIBÉREAU-GAYON 1983) is atypical, the more these indigenous species should be favoured. The increase of SO2 added after crushing cannot be considered as an alternative for reducing the indigenous population.…”

Section: Discussionmentioning

confidence: 99%

Global survey of the microbial ecosystem during alcoholic fermentation in winemaking

Renouf¹,

Perellò

Strehaiano

et al. 2006

OENO One

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The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological methods and sensitive molecular tools we monitored the alcoholic fermentations of different red grape varieties in several cellars located in Bordeaux area. These observations were made during three successive vintages in different oenological conditions. The effect of the addition of commercial active dried yeast and of initial cold maceration was studied. All these factors were compiled and their effects on microbial changes were investigated. Some of them acted directly on the microbial population of berries surface at the harvest time and should have impact on alcoholic fermentation. They could modify the microbial changes which in some cases could lead to sluggish fermentation. In these cases, we focused on the Brettanomyces bruxellensis spoilage problem. The risk of further contamination was discussed according to the alcoholic fermentation development.Résumé: La fermentation alcoolique est une étape déterminante de la vinification. Son échec ainsi que ses fins difficiles et languissantes sont problématiques. Pour comprendre et élucider ces problèmes, de nombreuses études ont été réalisées. Mais jamais l'écologie microbienne du raisin et du moût n'avait réellement été prise en compte. L'objectif de ce travail est de démontrer l'importance de la diversité microbienne, et, notamment du nombre et des espèces de levures présentes sur la baie de raisins et dans le moût, sur le déroulement de la fermentation alcoolique. En utilisant des méthodes classiques de microbiologie : dénombrement des différentes populations microbiennes sur des milieux de culture sélectifs et des méthodes moléculaires d'identification des espèces et des souches microbiennes, nous avons suivi les fermentations alcooliques de plusieurs lots de différents cépages et dans différents domaines de la région bordelaise. Ces suivis ont été réalisés durant trois millésimes successifs. Ils ont permis d'étudier plusieurs pratiques oenotechniques comme la dose de SO2 ajoutée dans le moût lors de la cuvaison, l'utilisation de souches de levures commerciales ou le recours à la flore indigène et la mise en oeuvre de macérations initiales à froid. Tous ces facteurs ont été comparés et leurs effets sur le consortium microbien étudiés. Certains agissent directement sur les populations microbiennes présentes sur la baie de raisin au moment des vendanges et se répercutent sur le déroulement de la fermentation alcoolique. Certains paramètres de la diversité microbienne peuvent conduire à des cas de fermentations alcooliques languissantes. Dans ce cas, nous nous sommes concentrés sur l'espèce d'altération : Brettanomyces bruxellensis. Les risques de contamination par cette espèce ont été soulevés et discutés selon le déroulement de la fermentation alcoolique. Microbial ecosystems during the alcoholic fermentation-104 ...

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“…Thus, in low solids ferments, depending on other factors such as phytolipid concentration and the dissolved oxygen concentration at inoculation or later during fermentation, yeast growth may be limited by lipid and sterol availability, compromising the total amount of biomass that is able to form (Andreasen and Stier , Lafon‐Lafourcade et al. , Ingledew and Kunkee , Houtman and du Plessis ). As discussed previously, the sterol content of ADY can vary between batches and between strains.…”

Section: Yeast Rehydration and The Use Of Rehydration Additivesmentioning

confidence: 99%

“…Exogenous addition of ergosterol has been shown to facilitate fermentation in anaerobic, highly clarified conditions (Lafon‐Lafourcade et al. , Houtman and du Plessis , Ingledew and Kunkee ) and ergosterol‐enriched yeast show enhanced growth during anaerobiosis (Deytieux et al. ).…”

Section: Fermentation Additives: How and Under What Circumstances Domentioning

confidence: 99%

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Schmidt

Henschke

2015

Australian Journal of Grape and Wine Research

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Wine yeast, from production to application, traverse an incredible range of environments. Central to their ability to not only survive but to thrive throughout this journey is their capacity to transform themselves in response to the varied conditions encountered. Wine yeast resilience alone, however, is insufficient. Producers and winemakers must be assiduous in their use of wine yeast with an understanding of yeast requirements throughout the process to achieve optimal results. Active dried yeast (ADY) starter cultures for initiating grape must fermentations are convenient, reliable and available for a wide range of strains suited to different wine types. These benefits cannot be fully realised without optimisation of: their production; reactivation of the dried product prior to inoculation; and appropriate nutrient management during fermentation. This review discusses current knowledge on production of Saccharomyces ADY for greatest biological stability and activity, and factors that affect their activity following rehydration and inoculation into grape must. The efficacy of various types of commercial additives used in reactivation of ADY and, winemaking interventions and nutrients that are used to optimise fermentation are also discussed.

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Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration

Cited by 50 publications

References 4 publications

Agitation impacts fermentation performance as well as carbon and nitrogen metabolism inSaccharomyces cerevisiaeunder winemaking conditions

Agitation impacts fermentation performance as well as carbon and nitrogen metabolism inSaccharomyces cerevisiaeunder winemaking conditions

Global survey of the microbial ecosystem during alcoholic fermentation in winemaking

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

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