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Journal articles on the topic 'Alcoholic fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts." OENO One 57, no. 3 (2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.

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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5

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2

Cerri, Maria Luísa, Tatiane Aparecida Gomes, Matheus de Melo Carraro, et al. "Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples." Fermentation 9, no. 12 (2023): 1017. http://dx.doi.org/10.3390/fermentation9121017.

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This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was 104 CFU/mL. Alcoholic fermentations were carried out without (Cider I) and with (Cider II) the O. oeni inoculation at 105 CFU/mL. As S. cerevisiae grows, a declining trend was observed in indigenous and inoculated LAB populations. While the wild LAB exhibited higher sensitivity than O. oeni, they were not eliminated during alcoholic fermentati

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3

Monte Alegre, Ranulfo, Maurício Rigo, and Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile." Brazilian Archives of Biology and Technology 46, no. 4 (2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.

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In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates

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4

Van Dijken, Johannes P., Eduard Van Den Bosch, John J. Hermans, Lennart Rodrigues De Miranda, and W. Alexander Scheffers. "Alcoholic fermentation by ‘non-fermentative’ yeasts." Yeast 2, no. 2 (1986): 123–27. http://dx.doi.org/10.1002/yea.320020208.

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5

Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.

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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of th

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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation

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7

Cardoso, C. A. F., and E. Kurtenbach. "What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history." Revista de Ensino de Bioquímica 2, no. 2 (2004): 9. http://dx.doi.org/10.16923/reb.v2i2.141.

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This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930). From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12) made of professionals that teach on secondary and highschools, gro

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Ruiz-Rodríguez, Ana, Miguel Palma, and Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines." Foods 10, no. 5 (2021): 1053. http://dx.doi.org/10.3390/foods10051053.

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental re

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9

Franc, Čuš, and Schroers Polona Zabukovec and Hans-Josef. "Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine." Czech Journal of Food Sciences 35, No. 4 (2017): 329–45. http://dx.doi.org/10.17221/398/2016-cjfs.

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The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indig

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10

Renouf, Vincent, Marie Claire Perello, Pierre Strehaiano, and Aline Lonvaud-Funel. "Global survey of the microbial ecosystem during alcoholic fermentation in winemaking." OENO One 40, no. 2 (2006): 101. http://dx.doi.org/10.20870/oeno-one.2006.40.2.878.

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<p style="text-align: justify;">The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological methods and sensitive molecular tools we monitored the alcoholic fermentations of different red grape varieties in several cellars located in Bordeaux area. These observations were made during three successive vintages in different oenological conditions. The effect of the addition of commercial active dried yeas

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Ramponi, G., G. Liguri, C. Nediani, M. Stefani, N. Taddei, and P. Nassi. "Acylphosphatase Increases the Rate of Ethanol Production from Glucose in Cell‐Free Extracts of Saccharomyces Cerevisiae." Biotechnology and Applied Biochemistry 10, no. 5 (1988): 408–13. http://dx.doi.org/10.1111/j.1470-8744.1988.tb00032.x.

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Addition of acylphosphatase exerted a stimulating effect on the alcoholic fermentation of glucose by Saccharomyces cerevisiae. The rates of glucose degradation and ethanol production by cell‐free extracts of the S‐288C strain were measured in the absence and in the presence of various levels of this enzyme. Two acylphosphatase isoenzymes were used; one was purified from horse skeletal muscle and the other from human erythrocytes. Both increased the rate of alcoholic fermentation, but that from erythrocytes proved to be the more efficient. This stimulating action is probably due to an “uncoupli

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Roca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran, and María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2 (2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic n

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Kovalchuk, Svitlana, Tetyanа Mudrak, and Alina Nakonechna. "Study of the Alcohol Quality Obtained by Fermentation of Highly Concentrated Grain Wine by Different Races of Yeast." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 158–68. https://doi.org/10.31866/2616-7468.4.1.2021.234836.

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The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energ

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14

Ou, Qingyuan, Jian Zhao, Yuheng Sun, Yu Zhao, and Baoshan Zhang. "Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations." Foods 12, no. 13 (2023): 2488. http://dx.doi.org/10.3390/foods12132488.

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Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic ferment

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15

Gibney, Patrick, Glycine Jiang, Jude Allan, and Anna Mansfield. "The Impact of Extended Skin Contact on Phenolic Extraction in Skin-fermented Hybrid White Wines." Journal of Food and Nutrition Sciences 13, no. 3 (2025): 171–79. https://doi.org/10.11648/j.jfns.20251303.17.

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Background. With growing interest in skin-fermented white wines, more winemakers in North America are producing this style of wine with cold-tolerant, interspecific hybrid grape varieties rather than only &lt;i&gt;Vitis vinifera&lt;/i&gt; species. Objective. In this study we sought to characterize the level of phenolic extraction using extended skin contact post-fermentation using two hybrid white grape cultivars. Alcoholic fermentations were conducted with Cayuga White and Vidal Blanc separately, followed by five months of extended skin contact post-fermentation. Phenolic comp

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Santamaría, Pilar, Lucía González-Arenzana, Patrocinio Garijo, Ana Rosa Gutiérrez, and Rosa López. "Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality." Fermentation 6, no. 3 (2020): 79. http://dx.doi.org/10.3390/fermentation6030079.

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Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics

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17

Cus, Franc, Neza Cadez, and Peter Raspor. "Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation." Zbornik Matice srpske za prirodne nauke, no. 121 (2011): 85–101. http://dx.doi.org/10.2298/zmspn1121085c.

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Impact of three fungicides against B. cinerea (iprodione, pyrimethanil and f ludioxonil plus cyprodinil) on the population of Saccharomyces cerevisiae strains during the spontaneous alcoholic fermentation was studied. With regard to the use of fungicides in the vineyard at two stages of the grapevine growth we followed four different spontaneous fermentations: control, iprodione, pyrimethanil and f ludioxonil plus cyprodinil. The fungicide residues in the grapes were determined by GC/MS system and the fermentations were followed by changes in yeast, sugar, and ethanol concentrations using colo

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18

Lombardi, Silvia Jane, Gianfranco Pannella, Massimo Iorizzo, et al. "Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine." Microorganisms 8, no. 4 (2020): 516. http://dx.doi.org/10.3390/microorganisms8040516.

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Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of ma

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19

Abd Ghani, A., M. Abdul Manan, D. L. Abd Razak, et al. "Exploring alcoholic and acetic fermentations of Ceri Terengganu (Lepisanthes fruticosa): physicochemical and bioactive compound changes." Food Research 9, no. 2 (2025): 141–51. https://doi.org/10.26656/fr.2017.9(2).327.

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Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and bioactive compound changes during the fermentation process. During alcoholic fermentation, yeast coun

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Keșa, Ancuța-Liliana, Carmen Rodica Pop, Elena Mudura, et al. "Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages." Plants 10, no. 11 (2021): 2263. http://dx.doi.org/10.3390/plants10112263.

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/pr

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Mendes-Ferreira, A., M. del Olmo, J. García-Martínez, et al. "Transcriptional Response of Saccharomyces cerevisiae to Different Nitrogen Concentrations during Alcoholic Fermentation." Applied and Environmental Microbiology 73, no. 9 (2007): 3049–60. http://dx.doi.org/10.1128/aem.02754-06.

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ABSTRACT Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of the yeast transcriptome was altered in at least one of the fermentation stages studied, revealing the continuous adjustment of yeast cells to stressful conditions. Nitrogen concentration had a

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De la Cruz, Fernando, Katherina Changanaqui, Angie Castillo, Jonnatan Bañon, María García, and Tarsila Tuesta. "Optimization of the Alcoholic and Acetic Fermentation Process of Vinegar from Apple ‘Delicious de Viscas’." African Journal of Food, Agriculture, Nutrition and Development 25, no. 04 (2025): 26364–85. https://doi.org/10.18697/ajfand.141.25340.

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Worldwide, vinegar is a fermented condiment which has been used as a beverage, preservative and antioxidant for many centuries. Vinegar can be produced by using by-products or second quality products without compromising the quality of the final product due to its acetic nature which offers the vinegar a unique flavor. Vinegar has been of interest to the scientific community due to its chemical composition rich in antioxidants and organic acids which are also responsible for its organoleptic properties. Vinegar is commonly obtained by alcoholic fermentation and acetic acid fermentation from va

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Li, Erhu, and Ramón Mira de Orduña Heidinger. "Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO₂ and cooling during alcoholic fermentation." OENO One 54 (June 5, 2020): 351–58. http://dx.doi.org/10.20870/oeno-one.2020.54..2391.

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Aim: The addition of SO2 is a common technique for stopping alcoholic fermentation by Saccharomyces cerevisiae and producing beverages with residual sugar. However, SO2 causes a metabolic shift in active yeast leading to the formation of acetaldehyde and resulting in higher preservative SO2 requirements in the final product. The current work investigated the effects of stopping alcoholic fermentation using two industrial strains of Saccharomyces cerevisiae, by means of cooling and/or addition of SO2, on the kinetics of hexoses and acetaldehyde.Methods and results: Alcoholic fermentation was co

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Li, Erhu, and Ramón Mira de Orduña Heidinger. "Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO₂ and cooling during alcoholic fermentation." OENO One 54, no. 2 (2020): 351–58. http://dx.doi.org/10.20870/oeno-one.2020.54.2.2391.

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Aim: The addition of SO2 is a common technique for stopping alcoholic fermentation by Saccharomyces cerevisiae and producing beverages with residual sugar. However, SO2 causes a metabolic shift in active yeast leading to the formation of acetaldehyde and resulting in higher preservative SO2 requirements in the final product. The current work investigated the effects of stopping alcoholic fermentation using two industrial strains of Saccharomyces cerevisiae, by means of cooling and/or addition of SO2, on the kinetics of hexoses and acetaldehyde.Methods and results: Alcoholic fermentation was co

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del Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González, and Antonio Morata. "Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines." BIO Web of Conferences 68 (2023): 02029. http://dx.doi.org/10.1051/bioconf/20236802029.

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Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some species have a better fermentative capacity and are producers of certain floral and fruity volatiles. This is the case of the two strains used in this study. Hanseniaspora vineae (HV) has a fermentative power around 8-10% v/v, low volatile acidity prod

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Mendes-Ferreira, Ana, Belém Sampaio-Marques, Catarina Barbosa, et al. "Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae." Applied and Environmental Microbiology 76, no. 24 (2010): 7918–24. http://dx.doi.org/10.1128/aem.01535-10.

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ABSTRACT Throughout alcoholic fermentation, nitrogen depletion is one of the most important environmental stresses that can negatively affect the yeast metabolic activity and ultimately leads to fermentation arrest. Thus, the identification of the underlying effects and biomarkers of nitrogen limitation is valuable for controlling, and therefore optimizing, alcoholic fermentation. In this study, reactive oxygen species (ROS), plasma membrane integrity, and cell cycle were evaluated in a wine strain of Saccharomyces cerevisiae during alcoholic fermentation in nitrogen-limiting medium under anae

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del Fresno, Juan Manuel, Carlos Escott, Francisco Carrau, et al. "Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal." Fermentation 8, no. 11 (2022): 654. http://dx.doi.org/10.3390/fermentation8110654.

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Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory characteristics to wine by contributing high levels of acetate esters and can increase the mouthfeel and body of wines. The present work aims to evaluate the use of these two species sequentially with Saccharomyces cerevisiae to improve the sensory profile of Albillo Mayor white wines. The fermentations were carried out in triplicate in 150 L stainless stee

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Watanabe, Daisuke, Maika Kumano, Yukiko Sugimoto, and Hiroshi Takagi. "Spontaneous Attenuation of Alcoholic Fermentation via the Dysfunction of Cyc8p in Saccharomyces cerevisiae." International Journal of Molecular Sciences 25, no. 1 (2023): 304. http://dx.doi.org/10.3390/ijms25010304.

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A cell population characterized by the release of glucose repression and known as [GAR+] emerges spontaneously in the yeast Saccharomyces cerevisiae. This study revealed that the [GAR+] variants exhibit retarded alcoholic fermentation when glucose is the sole carbon source. To identify the key to the altered glucose response, the gene expression profile of [GAR+] cells was examined. Based on RNA-seq data, the [GAR+] status was linked to impaired function of the Cyc8p–Tup1p complex. Loss of Cyc8p led to a decrease in the initial rate of alcoholic fermentation under glucose-rich conditions via t

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Wang, Qinglong, Xiaoqian Cui, Jiaqi Wang, et al. "Impact of Condensed Tannin and Sulfur Dioxide Addition on Acetaldehyde Accumulation and Anthocyanin Profile of Vitis vinifera L. Cv. Cabernet Sauvignon Wines During Alcoholic Fermentation." Molecules 29, no. 22 (2024): 5238. http://dx.doi.org/10.3390/molecules29225238.

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Acetaldehyde is a key carbonyl by-product during red wine alcoholic fermentation; it is reactive and takes part in certain reactions involving anthocyanin. The aim of this study was to investigate the influence of SO2 and condensed tannin on the acetaldehyde accumulation of Saccharomyces cerevisiae (S. cerevisiae) during alcoholic fermentation and the ripple effect on wine anthocyanin. In this study, six sets of Cabernet Sauvignon alcoholic fermentation with two different sulfur levels (HS and LS) were carried out by adding exogenous condensed tannins before fermentation (T0) in the acetaldehy

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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.

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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta me

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Lerena, María Cecilia, Andrea Susana Vargas-Trinidad, Javier Alonso del-Real, et al. "Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation." Fermentation 9, no. 3 (2023): 313. http://dx.doi.org/10.3390/fermentation9030313.

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Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shoc

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Machado, Adriana Rodrigues, Maria Inês Rodrigues Machado, and Letícia Fleury Viana. "Use of biotechnology to produce alcoholic and acetic fermentation: A review." Research, Society and Development 12, no. 12 (2023): e102121223288. http://dx.doi.org/10.33448/rsd-v12i12.23288.

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Biotechnology enables numerous processes, such as fermentation, which uses desirable microorganisms to add value to commercial importance products. Alcoholic fermentation, a type of chemical reaction carried out by microorganisms (yeasts) in sugars, yields ethanol and carbon dioxide. Fermented acetic acid has been defined as the product obtained from the acetic fermentation of alcoholic liquid from fruit must, cereal, vegetable, honey, mixtures of vegetables, and hydroalcoholic mixtures. This review aimed to introduce alcoholic and acetic fermentation concepts and highlight the importance of s

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Shin, Minhye, Jeong-Won Kim, Bonbin Gu, et al. "Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea." Metabolites 11, no. 8 (2021): 478. http://dx.doi.org/10.3390/metabo11080478.

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Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between different vinegar products. This study performed metabolite profiling of various vinegar products using gas chromatography–mass spectrometry to identify metabolites that are specific to vinegar production processes. In particular, seven traditional vinegars that underwent spontaneous and slo

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Tran Thi, Thuy, Nga Can Thi, and Thanh Phan Due. "Study on ability of growth and alcoholic fermentation of yeast strain NM3.6 in leaves extract of Perilla frutescens (L.) Britton." Journal of Science Natural Science 66, no. 1 (2021): 146–56. http://dx.doi.org/10.18173/2354-1059.2021-0018.

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Perilla frutescens (L.) Britton is well known as an herb and also a medicinal plant in Vietnam and many East Asian countries. Perilla juice (Shiso) is a familiar drink of the Japanese; however, there are very few studies on the alcoholic fermentation of perilla juice to produces alcoholic beverages. In this study, we investigated the growth and fermentation ability of yeast strain NM3.6 in perilla leaf extract to produce a low alcoholic beverage. The results showed that this strain grew well in perilla leaf extract supplemented with sucrose 70 g\L, pH 5. The OD610 value of 18.2 was obtained af

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Martín-García, Alba, Aitor Balmaseda, Albert Bordons, and Cristina Reguant. "Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation." OENO One 54, no. 1 (2020): 101–8. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2906.

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Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all

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Carpena, Maria, Maria Fraga-Corral, Paz Otero, et al. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (2020): 51. http://dx.doi.org/10.3390/foods10010051.

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative

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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (2021): 187. http://dx.doi.org/10.3390/fermentation7030187.

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Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and

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Gao, Tengqi, Jinling Chen, Feng Xu, et al. "Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation." Foods 11, no. 19 (2022): 3125. http://dx.doi.org/10.3390/foods11193125.

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The fruit and leaves of mulberry (Morus alba L.) contain a variety of health-beneficial components. At present, although both alcoholic and non-alcoholic mulberry beverages are commercially available, studies on fermented alcoholic beverages mixed with both mulberry fruit and mulberry leaf are rare. In this study, different amounts (1, 2 and 3%, g/mL dry weight) of mulberry leaves were added during the alcoholic fermentation of mulberry juice. After 9 days of fermentation, the 1-deoxynojirimycin (DNJ) content increased from 61.12 ± 3.10 to 153.39 ± 3.98 μg/mL, and the quercetin content increas

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Ginovart, Marta, Rosa Carbó, and Xavier Portell. "Adaptation of Saccharomyces to High Glucose Concentrations and Its Impact on Growth Kinetics of Alcoholic Fermentations." Microorganisms 12, no. 7 (2024): 1449. http://dx.doi.org/10.3390/microorganisms12071449.

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Prior adaptation of Saccharomyces cerevisiae to the fermentation medium ensures its implantation and success in alcoholic fermentations. Fermentation kinetics can be characterized with mathematical models to objectively measure the success of adaptation and growth. The study aims at assessing and comparing two pre-culture procedures using, respectively, one or two adaptation steps, analyzing the impact of different initial glucose concentrations on the fermentation profiles of S. cerevisiae cultures, and assessing the performance of three predictive growth models (Buchanan’s, modified Gompertz

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Kassoumi, Konstantina, Dimitrios Sevastos, and Athanasia Koliadima. "Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle." Applied Sciences 14, no. 5 (2024): 2117. http://dx.doi.org/10.3390/app14052117.

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Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at various temperatures to evaluate the influence of genetic modifications on yeast strain efficiency. The study involved a wild-type yeast strain, W303, as a control and two genetically modified strains, W_M4_533 and W_M4_558, sharing the same genetic background as the wild type. Notably, the genetic modifications in the Msn4p transcription facto

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Pérez-González, Juan Manuel, José Manuel Igartuburu, Víctor Palacios, Pau Sancho-Galán, Ana Jiménez-Cantizano, and Antonio Amores-Arrocha. "Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative." Agronomy 14, no. 12 (2024): 2802. http://dx.doi.org/10.3390/agronomy14122802.

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Searching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in a Palomino Fino grape must. By analysing the composition of each extract, it was possible to identify the specific bee pollen fractions with the highest efficacy for activating alcoholic fermentation. Four extracts were obtained through sequential extraction using various organic solvents of increasing polarity (hexane, acetone, ethanol, and water)

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Aceituno, Felipe F., Marcelo Orellana, Jorge Torres, et al. "Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions." Applied and Environmental Microbiology 78, no. 23 (2012): 8340–52. http://dx.doi.org/10.1128/aem.02305-12.

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ABSTRACTDiscrete additions of oxygen play a critical role in alcoholic fermentation. However, few studies have quantitated the fate of dissolved oxygen and its impact on wine yeast cell physiology under enological conditions. We simulated the range of dissolved oxygen concentrations that occur after a pump-over during the winemaking process by sparging nitrogen-limited continuous cultures with oxygen-nitrogen gaseous mixtures. When the dissolved oxygen concentration increased from 1.2 to 2.7 μM, yeast cells changed from a fully fermentative to a mixed respirofermentative metabolism. This trans

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Branco, Patrícia, Mário Diniz, and Helena Albergaria. "Evaluation of the Biocontrol Potential of a Commercial Yeast Starter against Fuel-Ethanol Fermentation Contaminants." Fermentation 8, no. 5 (2022): 233. http://dx.doi.org/10.3390/fermentation8050233.

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Lactic acid bacteria (LAB) and Brettanomyces bruxellensis are the main contaminants of bioethanol fermentations. Those contaminations affect Saccharomyces cerevisiae performance and reduce ethanol yields and productivity, leading to important economic losses. Currently, chemical treatments such as acid washing and/or antibiotics are used to control those contaminants. However, these control measures carry environmental risks, and more environmentally friendly methods are required. Several S. cerevisiae wine strains were found to secrete antimicrobial peptides (AMPs) during alcoholic fermentati

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Nedyalkov, Petar, Maria Kaneva, Vesela Shopska, et al. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort." Food Science and Applied Biotechnology 2, no. 2 (2019): 140. http://dx.doi.org/10.30721/fsab2019.v2.i2.61.

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A series of wort fermentations with eight yeast strains were carried out in laboratory conditions. The strains used were: Saccharomyces cerevisiae (2 strains), Saccharomyces diastaticus (3 strains), Saccharomyces carlsbergensis (1 strain), Saccharomyces lactis (1 strain), Saccharomyces sake gekkeikan (1 strain). Selection of yeast strains has been performed in order to study the possibilities for their aplication to obtain fermentable non-alcoholic and low-alcoholic beverages based on wort. Three yeast strains (two of Saccharomyces cerevisiae and one Saccharomyces diastaticus), were selected b

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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Georgiev, Stefan. "Dynamics of alcoholic fermentation and the quality of white organic wines produced with selected yeasts." Agricultural Sciences 16, no. 41 (2024): 13–28. http://dx.doi.org/10.22620/agrisci.2024.41.002.

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The dynamics, duration and specificity of alcoholic fermentation are among the factors determining the quality of white wines. These features depend mostly on technological parameters such as temperature (16°C, 20°C) and amount of total sugars (180 g/dm³, 220 g/dm³). The aim of the current study was to assess the fermentation activity of yeast Saccharomyces cerevisiae from EXCELLENCE® line, intended for production of wines under Organic and National Organic Program (NOP) standards. The used yeasts have a high fermentation activity and are characterized with relatively fast alcoholic fermentati

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Guerrini, Simona, Viola Galli, Silvia Mangani, and Lisa Granchi. "Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine." Fermentation 10, no. 3 (2024): 148. http://dx.doi.org/10.3390/fermentation10030148.

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Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only a few surveys have examined the effect of these treatments on the yeast microbiota of grapes and wine. Therefore, this study aimed to evaluate how cryoextraction (freezing the grape with liquid nitrogen) and cold pre-fermentative maceration (at 5 °C for 48 h) affect the Saccharomyces and non-Saccharomyces populations during the winemaking proc

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Fentie, Eskindir Getachew, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Debebe Worku Dadi, and Jae-Ho Shin. "Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages." Foods 9, no. 12 (2020): 1781. http://dx.doi.org/10.3390/foods9121781.

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Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consi

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Leite, Paula Bacelar, Wanderson Mariano Machado, Alaíse Gil Guimarães, Giovani Brandão Mafra de Carvalho, Karina Teixeira Magalhães-Guedes, and Janice Izabel Druzian. "Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726." Scientific World Journal 2019 (February 3, 2019): 1–7. http://dx.doi.org/10.1155/2019/5698089.

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This study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa’s residual honey can be used for the production of fermented beverages. Cocoa’s honey has 14.14 g.100 mL−1 of dry material, containing 11.80 g.100 mL−1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) mo

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Navarro, Yurena, María-Jesús Torija, Albert Mas, and Gemma Beltran. "Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts." Foods 9, no. 10 (2020): 1373. http://dx.doi.org/10.3390/foods9101373.

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The use of controlled mixed inocula of Saccharomyces cerevisiae and non-Saccharomyces yeasts is a common practice in winemaking, with Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima being the most commonly used non-Saccharomyces species. Although S. cerevisiae is usually the dominant yeast at the end of mixed fermentations, some non-Saccharomyces species are also able to reach the late stages; such species may not grow in culture media, which is a status known as viable but non-culturable (VBNC). Thus, an accurate methodology to properly monitor viable yeast pop

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