Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum

García‐Martínez, Teresa; Moreno, Juan; Mauricio, Juan Carlos; Peinado, Rafael A.

doi:10.1016/j.lwt.2014.12.029

Cited by 27 publications

(24 citation statements)

References 27 publications

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“…Bleve et al, 2016). This is mainly due to the numerous advantages that cell immobilisation offers, including enhanced fermentation productivity, feasibility of continuous processing, avoidance of microbial contamination, starter cell stability and recycling (García-Martínez et al, 2015). Four basic types of yeast cell immobilisation are classified by the mechanism of cell localisation and the nature of the support material.…”

Section: Immobilisation Of Yeast and Lactic Acid Bacteriamentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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Section: Immobilisation Of Yeast and Lactic Acid Bacteriamentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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“…A new immobilization method using two microorganisms in absence of external supports namely yeast biocapsules have shown promising results in the area of alcoholic fermentation and wine production (García-Martínez, et al, 2013;García-Martínez, Moreno, Mauricio, & Peinado, 2015;López de Lerma, García-Martínez, Moreno, Mauricio, & Peinado, 2012;Peinado, et al, 2006). As with other immobilization methods, the use of bioimmobilized yeast make it possible to complete riddling in less than two minutes, resulting in a decrease in manual labor and thus making sparkling wine manufacturing more profitable (Puig-Pujol, et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

et al. 2018

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Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.

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“…Given their size, biocapsules can be easily recovered from fermentation, and the yeast retains viability and fermentative capacity over multiple rounds of reuse (Peinado et al 2004). Because of these features, biocapsules have been considered a promising technique for industrial-scale fermentation purposes and have already been utilized in production of white wine, sparkling wine, and natural sweet wine, as well as for bioethanol production from starch and molasses (Peinado et al 2005, García-Martínez et al 2012, Puig-Pujol et al 2013, García-Martínez et al 2015. Peinado et al (2004) observed that when coinoculated with the fungus, flor yeast strains form biocapsules with relatively high consistency and mechanical resistance, defined by the biocapsule's ability to withstand compression forces.…”

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confidence: 99%

“…The yeasts could adapt to high ethanol conditions and complete the fermentations. However, previous studies were largely conducted with only one strain of flor yeast, which may produce a spectrum of aroma compounds not normally found in table wine yeast (Peinado et al 2005, García-Martínez et al 2015.…”

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confidence: 99%

Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization System

et al. 2018

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A novel method of yeast immobilization, called "biocapsules", has been developed in which cells of the yeast Saccharomyces cerevisiae become attached to the hyphae of the fungus Penicillium chrysogenum, remaining adhered following loss of viability of this fungus. Yeast immobilization facilitates higher cell densities than traditional fermentation methods, improves yield, and allows the reuse of the biocatalyst. Yeast cells may adhere to each other via specific cell-surface molecular interactions (flocculation) or may attach to surfaces (biofilm formation), and the roles of these two distinct attachment mechanisms in biocapsule formation is unknown. To elucidate the influence of biofilm formation versus flocculation on the yeast-fungus coimmobilization, a screening of selected strains from the Viticulture and Enology Department collection at the University of California, Davis, was carried out, and their ability to flocculate and form biofilm was quantified. Eighteen yeast strains capable of flocculation and biofilm formation were identified in this screening. Strains displaying differential capabilities in flocculation or biofilm formation and two control strains were further evaluated for their ability to specifically immobilize with P. chrysogenum. Seven strains exhibiting different patterns of flocculation and biofilm formation were identified. Biofilm-forming yeast strains displayed higher rates of immobilization with P. chrysogenum and formed more consistent biocapsules. In contrast, strains able to flocculate developed smaller, inconsistent biocapsules. Although the size and number of biocapsules formed varied by yeast strain, the total mass of biocapsules generated was similar for all strains. These results shed light on parameters that influence yeast-fungus coimmobilization, which may lead to an improvement of biocapsule consistency and advance the field of application for this new immobilization system.

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Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum

Cited by 27 publications

References 27 publications

Microbial Resources and Innovation in the Wine Production Sector

Microbial Resources and Innovation in the Wine Production Sector

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization System

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