The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance

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

“…Ethyl lactate production was moderate in all fermentations, except the S. cerevisiae 7VA fermentation followed by a malolactic fermentation. The acetoin concentration was normal according to other authors who reported values in wine from undetectable levels to 80 mg/L (Romano and Suzzi, 1996;Romano et al, 2003;Shinohara et al, 1979). Acetoin has no negative organoleptic effects at those levels.…”

Inoculum size-dependent interactive regulation of metabolism and stress response of Saccharomyces cerevisiae revealed by comparative metabolomics

“…The fermentation activity increased in high density fermentation which was suggested by the elevated pyruvate level and declined TCA intermediates. It was reported that actively fermenting yeasts produced high amount of 2,3-butanediol, a byproduct of ethanol fermentation (Romano et al, 2003). The higher content of 2,3-butanediol in fermentation of higher inoculum size (Fig.…”

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

“…Further efforts have focused on reducing the production of acetoin, which accumulates to several g/L in GPD1 ald6 wine yeast strains (Cambon et al, 2006). At usual concentrations in wine, which vary from undetectable levels to 80 mg/L (Romano et al, 2003;Romano and Suzzi, 1996;Shinohara et al, 1979), this compound has no negative organoleptic influence. However, at concentrations higher than its threshold level (approximately 150 mg/L, González et al, 2000), acetoin gives an unpleasant buttery flavor to wines.…”