Yeast interactions and wine flavour

Fleet, Graham H.

doi:10.1016/s0168-1605(03)00245-9

Cited by 858 publications

(714 citation statements)

References 83 publications

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“…Disappearance of the non-Saccharomyces yeasts is recently attributed to the quorum sensing phenomenon, where microbial cells communicate with each other and thus regulate their population growth 16,22 . However, it is reported that in conventional and selected yeast added fermentations, the non-Saccharomyces yeasts grew and survived longer during the fermentation 8,9,14,17,21,23,36 .…”

Section: Effect Of Inoculum Level On Yeast Growthmentioning

confidence: 99%

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

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In this study, the influence of the addition of a commercial wine yeast (Saccharomyces cerevisiae) at inocula of 1 × 104 to 1 × 107 cells/ml in Emir must was investigated with a focus on yeast growth, fermentation rate, ethyl alcohol and flavour compound formation. Spontaneous fermentation without inoculation was also performed. Higher peak counts were observed with higher amounts of S. cerevisiae yeast. Addition of various amounts of yeast led to the earlier disappearance of non‐Saccharomyces yeasts. The fermentation rate was improved with higher amounts of yeast, but ethanol production was not affected. Concentrations of higher alcohols increased with increasing inoculum levels, especially inoculum sizes of 1 × 106 cells/ml and 1 × 107 cells/ml. The amount of ethyl acetate was reduced with increased inoculum levels.

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Section: Effect Of Inoculum Level On Yeast Growthmentioning

confidence: 99%

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

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“…As expected from a spontaneous fermentation, different S. cerevisiae strains were detected at the various steps of production. The presence of a multi-strain S. cerevisiae population during AF could positively affect the organoleptic complexity of the final product due to different metabolic activities (Fleet 2003). The number of strains (n=16) isolated at the highest level during AF was considerable and higher than those commonly reported in the literature (Wang and Liu 2013;González et al 2007).…”

Section: Discussionmentioning

confidence: 89%

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

et al. 2014

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The present work was undertaken to evaluate the effect of natural wine making on the microbial and chemical composition of Marsala base wine. To this purpose, a largescale vinification process of Grillo grape cultivar was monitored from the grape harvest to the final product. Total yeasts (TY) showed a rapid increase after must pressings and reached values that were almost identical to those registered during conventional wine makings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneous to those of yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n=16) was registered at high levels during the alcoholic fermentation (AF) and/or aging of the wine; only two of them were detected on the grape surface. Lactobacillus plantarum was the LAB species most frequently isolated during the entire vinification process. The ethanol content was approximately 14 % (v/v) at the end of vinification. The pH value did not greatly vary during the process, and the volatile acidity (VA) was detected at low concentrations during the entire transformation. The concentration of malic acid rapidly decreased during the AF; on the other hand, lactic acid showed an irregular trend during the entire process. Trans-caffeoyl tartaric acid was the most abundant hydroxycinnamoyl tartaric acid, and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol and isobutanol.

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“…Estes fungos produzem metabólitos como a oct-1-en-3-ona, cuja influência é refletida no aroma "a fungo" observado na bebida. A levedura converterá este metabólito em octan-3-ona, abrandando o odor citado 22,56 .…”

Section: Octan-3-onaunclassified

“…A acroleína (ou propen-2-al) é extremamente tóxica por todas as vias de administração e tem mostrado características mutagênicas, além de provocar irritação no trato respiratório de animais e humanos 36,56,57 . Os vapores de acroleína são lacrimogênicos, muito irritantes aos olhos, nariz e garganta 34 .…”

Section: Acroleínaunclassified

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Azevedo¹,

Reis²,

Silva³

et al. 2007

Quím. Nova

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Yeast interactions and wine flavour

Cited by 858 publications

References 83 publications

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

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