The Effect of pesticide usage on grape yeast

Yao, Meiling; Wang, Fei; Arpentin, Gheorghe

doi:10.1051/bioconf/20225305001

Cited by 2 publications

(2 citation statements)

References 9 publications

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“…The VBNC state is described as dormant microorganisms with low metabolic activity and an inability to divide without additional recovery attempts [51]; this was mostly studied in bacteria. However, recent studies on yeast reported the presence of VBNC under various stress factors such as pesticides [52], high phenol concentrations [53], sulfites [54], and isomerized hop extract [55] in varying degrees, including up to a complete loss of the culturability of the yeast population. Further investigation is to be carried out to confirm the presence of the VBNC state in S. cerevisiae CCM 9181 exposed to simulated gastrointestinal conditions.…”

Section: Discussionmentioning

confidence: 99%

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

İlpars,

Titlová,

Hanzalíková

et al. 2023

Fermentation

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The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.

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Section: Discussionmentioning

confidence: 99%

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

İlpars,

Titlová,

Hanzalíková

et al. 2023

Fermentation

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“…The microflora involved in natural fermentation originates from grape berries as well as the winery environment and equipment. The composition of yeast species on grape berries is influenced by various biotic and abiotic factors such as grape variety, weather conditions, and viticultural practices [6,15,16,29]. Non-Saccharomyces yeasts, including Hanseniaspora, Candida, Kluyveromyces, Metschnikowia, Pichia, Cryptococcus, and Rhodotorula, are predominantly found on grapes, while Saccharomyces genera are less prevalent [16].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Non-Saccharomyces Yeasts on Grape Must Fermentation: Comprehensive Study

Duca,

Soldatenco,

Taran

2024

FWIAFE

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This study investigates the impact of non-Saccharomyces Torulaspora delbrueckii yeast on the fermentation process of grape must in the production of white dry wine, specifically focusing on two grape varieties, 'Aligote' and 'Chardonnay'. The fermentation was carried out using two different methods, co-inoculation and successive fermentation, both under laboratory and microvinification conditions. The physicochemical parameters of the resulting wines, such as total sugars, ethanol, volatile acidity, and total acidity, were analyzed. Sensory evaluation of the wines demonstrated that successive fermentation with the inoculation of Saccharomyces yeasts after reaching 3% vol. alcohol concentration contributed to an improved quality, complex aroma, and balanced taste of the wine, as indicated by high organoleptic scores. These findings suggest that the combination of Torulaspora delbrueckii yeast with indigenous yeast strains can enhance the overall quality of white dry wine.

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The Effect of pesticide usage on grape yeast

Cited by 2 publications

References 9 publications

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

The Impact of Non-Saccharomyces Yeasts on Grape Must Fermentation: Comprehensive Study

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