Use of Nonconventional Yeasts for Modulating Wine Acidity

Vilela, Alice

doi:10.3390/fermentation5010027

Cited by 71 publications

(51 citation statements)

References 85 publications

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“…cell (Vilela, 2019). Alcohols and organic acids are produced during the fermentation process of fruit juice substrate in the presence of Saccharomyces cerevisiae.…”

Section: Effect Of Inoculum Concentration On Total Titratable Acidimentioning

confidence: 99%

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

Tsegay

2020

Food Science & Nutrition

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Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L‐tartaric (± 3.71 mg/ml), and L‐ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.

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“…cell (Vilela, 2019). Alcohols and organic acids are produced during the fermentation process of fruit juice substrate in the presence of Saccharomyces cerevisiae.…”

Section: Effect Of Inoculum Concentration On Total Titratable Acidimentioning

confidence: 99%

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

Tsegay

2020

Food Science & Nutrition

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“…Different Saccharomyces strains (Lalvin QA23, Enartis ES488, Lallemand ICV-GRE, and Uvaferm) and non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) have been reported to produce melatonin during alcoholic fermentation in synthetic must [57,58]. Moreover, T. delbrueckii is considered an innovative biotechnological tool, of great commercial interest, to be used in pure culture or in sequential inoculation with S. cerevisiae, for bio-modulating wines acidity [59] among other interesting enological features [60].…”

Section: Melatonin and Other Tryptophan Metabolitesmentioning

confidence: 99%

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

Vilela

2019

Fermentation

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Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. This review summarizes the importance of some conventional and nonconventional yeast strains’ alcoholic fermentations, especially in the production of metabolites that promote human health and thus, attract consumers attention towards fermented beverages. A brief reference is also made on fermented beverages containing probiotics, namely kombucha, also known as kombucha tea, and its interesting microorganism’s symbiotic relationships named SCOBY.

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“…Currently, in line with consumer preferences, new trends have emerged in wine fermentation and wine technology. Nowadays, consumers are looking to wine that expresses their terroir, with a good balance in terms of acidity and mouth feels and which can be distinguished from each other [1,2]. Some winemakers argue that authentic expression of terroir and vintage can only be achieved through fermentation with indigenous yeasts.…”

Section: Introductionmentioning

confidence: 99%

Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

et al. 2020

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In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

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Use of Nonconventional Yeasts for Modulating Wine Acidity

Cited by 71 publications

References 85 publications

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

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