Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

Gobbi, Mirko; Vero, Luciana De; Solieri, Lisa; Comitini, Francesca; Oro, Lucia; Giudici, Paolo; Ciani, Maurizio

doi:10.1007/s00217-014-2187-y

Cited by 48 publications

(56 citation statements)

References 44 publications

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“…pombe strains was more nearly linear than those of the wild strains and that the wild strains had more similar fermentation kinetics to S. cerevisiae even though they were slightly slower. In each Kutyna et al, 2010;Gobbi et al, 2014;Contreras et al, 2014). Previous studies with S. pombe have showed slight reductions up to 0.5 g/L when compared to the Saccharomyces control (Benito et al, 2013) in some instances.…”

Section: Fermentation Kineticsmentioning

confidence: 82%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Fermentation Kineticsmentioning

confidence: 82%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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“…ethanol produced per glucose consumed) than S. cerevisiae while fermenting grape juice under anaerobic conditions (Ciani et al 2006;Gobbi et al 2014). This is one of the reasons why non-Saccharomyces species are included in the strategies of reducing ethanol content in wines (Heux et al 2006;Kutyna et al 2010), also by taking advantage of the different distribution of the Crabtree effect throughout wine yeasts (Gonzalez et al 2013).…”

Section: Discussionmentioning

confidence: 98%

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Kemsawasd

Viana

Ardö

et al. 2015

Appl Microbiol Biotechnol

100

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In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations.

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“…From a technological point of view, the osmophile yeast strains, belonging to the Zygosaccharomyces genus, and isolated from batches of spontaneously fermented cooked must , are the least suitable for cooked must fermentation, since they leave high percentages of unfermented glucose in the media. In contrast, less osmotolerant yeasts, belonging to the genus Saccharomycodes and isolated from maturing barrels of TBV, showed a marked preference for glucose (Gobbi et al 2014).…”

Section: The Influence Of Yeast Species and Strain On The Compositionmentioning

confidence: 95%

Traditional Balsamic Vinegar as Coded by Us

Giudici

Lemmetti

Mazza³

2015

Balsamic Vinegars

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There are several descriptions of how to make balsamic vinegars. Benedetti mentions 21 traditional methods that are still practiced on a household level (Benedetti 2004), some of these are quite unusual, others are reasonable but very generic. In Chap. 2 methods are also described for producing balsamics "artificially" and quickly. In general, all the protocols appear more like cooking recipes than industrial processes. Furthermore, the PDO product regulations do not provide enough details to serve as instructions for making TBV. The product regulations describe the permitted grapes, production area, and other information on packaging, but no details are provided as regards the basic production steps: how long the must needs to be cooked, or even more importantly how to ferment or acetify the base wine (BW).Recently, a procedure was patented (Patent BO2011A000132) perfectly compatible with the product regulations for TBV, which clearly sets out all the steps for TBV production. Ideally, the process is divided into four main stages, with a separate description of the characteristics of the grapes. The grape composition is an important component of TBV quality, because, as for wine, grapes play an important role to the sensory properties of vinegars. In particular, the balance between sweetness, acidity, and pungency is determined by the ratio of titratable acidity/sugars in the grapes.The four stages (Fig. 5.1) are:• Cooking of grape must (GM)• Alcoholic fermentation of cooked must (CKM)• Acetic fermentation of base wine (BW)• Maturation

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Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

Cited by 48 publications

References 44 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Traditional Balsamic Vinegar as Coded by Us

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