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Journal articles on the topic 'Alcoholic fermentation'
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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 (July 19, 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 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.
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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 (June 1986): 123–27. http://dx.doi.org/10.1002/yea.320020208.
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Cerri, Maria Luísa, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, and Alessandro Nogueira. "Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples." Fermentation 9, no. 12 (December 13, 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 fermentation. The addition of O. oeni impacted the growth and metabolic activity of S. cerevisiae. The bioconversion of malic acid into lactic acid predominantly occurred during the growth phase (43–66%) and stationary phase (4–27%). The resurgence of O. oeni following alcoholic fermentation significantly impacted the production of volatile compounds. After 20 days of fermentation, Cider II displayed a twofold increase in these compounds, resulting in a more favorable sensory profile according to evaluators. Consequently, malolactic fermentation (MLF) coincided with alcoholic fermentation, leading to a reduction in malic acid content. Furthermore, post alcoholic fermentation, MLF positively enhanced the aromatic quality of low-acid cider made from apples with low acidity.
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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 (December 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 investigated compared to similar fermentations without chrysotile.
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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 (May 15, 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, group A composed of PhDs from the Center of Technology Education - NUTES (n=9) andgroup B from Department of Medical Biochemistry (called group B, n=41) both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively). We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP). These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast) while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical).
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Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (June 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 the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain cultures. The strain selected for the H2S negative character kept its viability during successive recyclings, with contamination levels not detected by the method of analysis. It also presented a kinetic behavior similar to that of baker yeast, either in single or mixed culture fermentations, opening new possibilities for further work on quality control of cell recycling in the alcoholic fermentation process.
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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 in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.
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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 (January 22, 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 nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
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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 (May 11, 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 results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.
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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 (August 30, 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. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.
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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 (June 30, 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 yeast and of initial cold maceration was studied. All these factors were compiled and their effects on microbial changes were investigated. Some of them acted directly on the microbial population of berries surface at the harvest time and should have impact on alcoholic fermentation. They could modify the microbial changes which in some cases could lead to sluggish fermentation. In these cases, we focused on the Brettanomyces bruxellensis spoilage problem. The risk of further contamination was discussed according to the alcoholic fermentation development.</p>
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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 (October 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 “uncoupling effect” of acylphosphatase on the fermentative process, through hydrolysis of 3‐phosphoglyceroyl phosphate. This was demonstrated by the fact that alcoholic fermentation was stimulated considerably by a mixture of ADP and inorganic phosphate and by arsenate as well. The possibility of improving the fermentative capacity of microorganisms may have important biotechnological applications.
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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 (June 26, 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 fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.
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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 (August 5, 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 and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.
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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 colony counting and HPLC. The karyotype analysis of 473 isolates was done by pulsed-field gel electrophoresis. The fungicide residues in the grapes at the harvest were below the maximum residue limits. Isolates of S. cerevisiae were classified into 15 karyotype groups. The duration of the processes and the populations of the karyotypes differed between the fermentations. The iprodione and control fermentations lasted 36 days with the prevalence of karyotype A while the fludioxonil plus cyprodinil fermentation lasted 50 days and karyotype D led the process. In the pyrimethanil fermentation, none of the karyotypes prevailed in the must and the fermentation lasted much longer than others did (68 days). The results showed that the fungicide residues have an influence on the fermentation kinetics and selection of S. cerevisiae strains during the spontaneous alcoholic fermentation and therefore should be considered as an important factor that may indirectly influence the formation of fermentation aroma in the wine produced by such process.
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Lombardi, Silvia Jane, Gianfranco Pannella, Massimo Iorizzo, Bruno Testa, Mariantonietta Succi, Patrizio Tremonte, Elena Sorrentino, Massimo Di Renzo, Daniela Strollo, and Raffaele Coppola. "Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine." Microorganisms 8, no. 4 (April 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 malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.
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Keșa, Ancuța-Liliana, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, and Teodora Emilia Coldea. "Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages." Plants 10, no. 11 (October 22, 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/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Mendes-Ferreira, A., M. del Olmo, J. García-Martínez, E. Jiménez-Martí, A. Mendes-Faia, J. E. Pérez-Ortín, and C. Leão. "Transcriptional Response of Saccharomyces cerevisiae to Different Nitrogen Concentrations during Alcoholic Fermentation." Applied and Environmental Microbiology 73, no. 9 (March 2, 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 decisive effect on gene expression during fermentation. The largest changes in transcription profiles were observed when the early time points of the N-limiting and control fermentations were compared. Despite the high levels of glucose present in the media, the early responses of yeast cells to low nitrogen were characterized by the induction of genes involved in oxidative glucose metabolism, including a significant number of mitochondrial associated genes resembling the yeast cell response to glucose starvation. As the N-limiting fermentation progressed, a general downregulation of genes associated with catabolism was observed. Surprisingly, genes encoding ribosomal proteins and involved in ribosome biogenesis showed a slight increase during N starvation; besides, genes that comprise the RiBi regulon behaved distinctively under the different experimental conditions. Here, for the first time, the global response of nitrogen-depleted cells to nitrogen addition under enological conditions is described. An important gene expression reprogramming occurred after nitrogen addition; this reprogramming affected genes involved in glycolysis, thiamine metabolism, and energy pathways, which enabled the yeast strain to overcome the previous nitrogen starvation stress and restart alcoholic fermentation.
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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 production and produces high levels of 2-phenylethyl acetate. Similarly, Hanseniaspora opuntiae (HO) also produces a low volatile acidity providing sweet and floral aromas, but has a fermentative power around 6% v/v, which means that it must be used in sequential fermentation with Saccharomyces cerevisiae (SC). In addition, several studies indicate that both species can increase the mouthfeel and wine body. The aim of this study was to evaluate the use of HV and HO in sequential fermentation with SC to improve the sensory profile of high quality white wines from the neutral grape variety Albillo Mayor. Fermentations were performed in triplicate in 150 L stainless steel barrels with grapes from the 2021 vintage. Pure SC fermentations were used as controls. After the fermentation, the polysaccharide content and the colour was measured, and an intensive study of the aromatic profile was done.
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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 conducted by inoculating natural Chardonnay grape must with two commonly used strains of Saccharomyces cerevisiae (CY3079 and EC1118). Ten days after inoculation, cooling (to 4 °C) and/or addition of SO2 (50-350 mg/L) were applied to stop fermentations at approximately 70-90 g/L of residual sugar. Incubations were carried out in an anaerobic chamber to prevent the formation of acetalhdeyde resulting from chemical oxidation. Samples were taken regularly and analysed for glucose, fructose and acetalhdyde levels.In this work, addition of SO2 to 150 mg/L or more were effective in inhibiting further and practically relevant degradation of hexoses even in non-cooled control treatments. With concurrent cooling, an addition to 50 mg/L was sufficient. Addition of SO2always led to a slow increase in yeast acetaldehyde formation over time, regardless of cooling or the apparent inhibition of yeast sugar metabolism. Acetaldehyde increases were reduced with larger SO2 additions.Conclusions: When using SO2 to stop alcoholic fermentations, large doses should be used and wines separated from the sedimented biomass soon thereafter. Nevertheless, rapid cooling remains preferable to SO2 addition and can prevent further microbial formation of acetaldehyde.Significance and impact of the study: Results from the current work show that acetaldehyde, and therefore bound SO2formation, can be reduced when alcoholic fermentation is halted to obtain wines with residual sweetness.
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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 (June 5, 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 conducted by inoculating natural Chardonnay grape must with two commonly used strains of Saccharomyces cerevisiae (CY3079 and EC1118). Ten days after inoculation, cooling (to 4 °C) and/or addition of SO2 (50-350 mg/L) were applied to stop fermentations at approximately 70-90 g/L of residual sugar. Incubations were carried out in an anaerobic chamber to prevent the formation of acetalhdeyde resulting from chemical oxidation. Samples were taken regularly and analysed for glucose, fructose and acetalhdyde levels.In this work, addition of SO2 to 150 mg/L or more were effective in inhibiting further and practically relevant degradation of hexoses even in non-cooled control treatments. With concurrent cooling, an addition to 50 mg/L was sufficient. Addition of SO2always led to a slow increase in yeast acetaldehyde formation over time, regardless of cooling or the apparent inhibition of yeast sugar metabolism. Acetaldehyde increases were reduced with larger SO2 additions.Conclusions: When using SO2 to stop alcoholic fermentations, large doses should be used and wines separated from the sedimented biomass soon thereafter. Nevertheless, rapid cooling remains preferable to SO2 addition and can prevent further microbial formation of acetaldehyde.Significance and impact of the study: Results from the current work show that acetaldehyde, and therefore bound SO2formation, can be reduced when alcoholic fermentation is halted to obtain wines with residual sweetness.
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del Fresno, Juan Manuel, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, and Antonio Morata. "Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal." Fermentation 8, no. 11 (November 19, 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 steel barrels. At the end of the alcoholic fermentation polysaccharides, colour, and an extensive study of the aromatic profiles were measured. Results showed up to 1.55 times higher content of 2-phenylethanol in H. opuntiae wines and up to three times higher concentration of fermentative esters in H. vineae wines than in the controls. Interestingly, it should be noted that the compound safranal was identified only in the H. vineae wines. These results indicated that the species studied are an interesting bio-tool to improve the aromatic profile of Albillo Mayor white wines. A novel non-targeted NMR-based metabolomics approach is proposed as a tool for optimising wine productions with standard and sequential fermentation schemes using apiculate yeast strains due to its discriminant capacity to differentiate fine features between wine samples from the identical geographical origin and grape variety but diverse fermentations or vintages.
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Mendes-Ferreira, Ana, Belém Sampaio-Marques, Catarina Barbosa, Fernando Rodrigues, Vítor Costa, Arlete Mendes-Faia, Paula Ludovico, and Cecília Leão. "Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae." Applied and Environmental Microbiology 76, no. 24 (October 15, 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 anaerobic conditions. The results indicated that nitrogen limitation leads to an increase in ROS and that the superoxide anion is a minor component of the ROS, but there is increased activity of both Sod2p and Cta1p. Associated with these effects was a decrease in plasma membrane integrity and a persistent cell cycle arrest at G0/G1 phases. Moreover, under these conditions it appears that autophagy, evaluated by ATG8 expression, is induced, suggesting that this mechanism is essential for cell survival but does not prevent the cell cycle arrest observed in slow fermentation. Conversely, nitrogen refeeding allowed cells to reenter cell cycle by decreasing ROS generation and autophagy. Altogether, the results provide new insights on the understanding of wine fermentations under nitrogen-limiting conditions and further indicate that ROS accumulation, evaluated by the MitoTracker Red dye CM-H2XRos, and plasma membrane integrity could be useful as predictive markers of fermentation problems.
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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 (July 20, 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 metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos). Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae. QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism. Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed). Keywords: fermentation, respiration, Saccharomyces cerevisiae.
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Lerena, María Cecilia, Andrea Susana Vargas-Trinidad, Javier Alonso del-Real, Maria Cecilia Rojo, Magalí Lucía González, Laura Analía Mercado, Diego Claudio Lijavetzky, Amparo Querol, and Mariana Combina. "Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation." Fermentation 9, no. 3 (March 22, 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 shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock.
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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 (December 25, 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 the inactivation of pyruvate decarboxylase, an enzyme unique to alcoholic fermentation. These results suggest that Cyc8p can become inactive to attenuate alcoholic fermentation. These findings may contribute to the elucidation of the mechanism of non-genetic heterogeneity in yeast alcoholic fermentation.
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Shin, Minhye, Jeong-Won Kim, Bonbin Gu, Sooah Kim, Hojin Kim, Won-Chan Kim, Mee-Ryung Lee, and Soo-Rin Kim. "Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea." Metabolites 11, no. 8 (July 24, 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 slow alcoholic and acetic acid fermentations were compared to four commercial vinegars that were produced through fast acetic acid fermentation using distilled ethanol. A total of 102 volatile and 78 nonvolatile compounds were detected, and the principal component analysis of metabolites clearly distinguished between the traditional and commercial vinegars. Ten metabolites were identified as specific or significantly different compounds depending on vinegar production processes, most of which had originated from complex microbial metabolism during traditional vinegar fermentation. These process-specific compounds of vinegars may serve as potential biomarkers for fermentation process controls as well as authenticity and quality evaluation.
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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 (November 18, 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 several research types in the fermentation of different raw materials.
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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (September 10, 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 carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.
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Carpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, and Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (December 27, 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 metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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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 (February 29, 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 wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.
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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 (July 17, 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, and Baranyi and Roberts models) under varied initial glucose concentrations. We concluded that both protocols produced S. cerevisiae pre-cultures with similar viability and biomass increase, which suggests that short protocols may be more cost-effective. Furthermore, the study highlights the need of inoculating a high S. cerevisiae population to minimize the depletion of dissolved oxygen in the medium and to ensure that glucose is predominantly directed toward the ethanol formation at early fermentative steps. This study shows that the relationship between kinetic parameters is model-dependent, which hinders inter-study comparisons and stresses the need for standardized growth models. We advocate for the generalized use of confidence intervals of the kinetic parameters to facilitate objective inter-study comparisons.
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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 (March 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 after 24 hours of cultivation at 30 °C and 180 rpm. This strain also performed a good fermentation ability of perilla leaf extract supplemented with 200 g\L of sucrose, pH 4.5, and 10% of seed culture. After 9 days of the main fermentation at 30 °C and 14 days of the secondary fermentation at 10 °C, alcoholic content reached 3.22% (v\v) and fermentation efficiency reached 57.6%, sensory scored 16.7 points. The fermented perilla leaf extract had unchanged flavonoid content, total phenolic content (0.235 mg\mL) was higher compared to that of the original leaf extract (0.196 mg\mL). This alcoholic fermentation juice met a standard of sensory and quality for low alcoholic drinks fermented from fruit and vegetable extracts.
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Nedyalkov, Petar, Maria Kaneva, Vesela Shopska, Rositsa Denkova, Georgi Kostov, Zapryana Denkova, Desislava Teneva, and Bogdan Goranov. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort." Food Science and Applied Biotechnology 2, no. 2 (October 10, 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 based on their good growth in the used medium and the pleasant organoleptic profile formed as a result of the fermentation carried out. The accumulated alcohol values varied between 0.05 and 0.22 % (w/w).
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Aceituno, Felipe F., Marcelo Orellana, Jorge Torres, Sebastián Mendoza, Alex W. Slater, Francisco Melo, and Eduardo Agosin. "Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions." Applied and Environmental Microbiology 78, no. 23 (September 21, 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 transition is characterized by a switch in the operation of the tricarboxylic acid cycle (TCA) and an activation of NADH shuttling from the cytosol to mitochondria. Nevertheless, fermentative ethanol production remained the major cytosolic NADH sink under all oxygen conditions, suggesting that the limitation of mitochondrial NADH reoxidation is the major cause of the Crabtree effect. This is reinforced by the induction of several key respiratory genes by oxygen, despite the high sugar concentration, indicating that oxygen overrides glucose repression. Genes associated with other processes, such as proline uptake, cell wall remodeling, and oxidative stress, were also significantly affected by oxygen. The results of this study indicate that respiration is responsible for a substantial part of the oxygen response in yeast cells during alcoholic fermentation. This information will facilitate the development of temporal oxygen addition strategies to optimize yeast performance in industrial fermentations.
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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 (March 4, 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 factor involved the substitution of serine residues with alanine at positions 533 and 558, resulting in the development of psychrophilic or ethanol-resistant strains. Utilizing the R.F.G.C. method enabled the differentiation of the duration of alcoholic fermentation phases, providing insights correlated to the yeast cell life cycle. The values of rate constants (k) for each phase, conducted with both wild-type and genetically modified cells using RFGC, aligned with the existing literature. Additionally, the calculation of activation energies for distinct phases revealed lower values for genetically modified strains compared to wild-type strains. This decrease in activation energies suggests enhanced efficiency in the alcoholic fermentation process for the genetically modified strains.
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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 (May 17, 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 fermentation that are active against LAB and B. bruxellensis strains. Thus, in the present study, we investigated if the fuel-ethanol commercial starter S. cerevisiae Ethanol Red (ER) also secretes those AMPs and evaluated its biocontrol potential by performing alcoholic fermentations with mixed-cultures of ER and B. bruxellensis strains and growth assays of LAB in ER pre-fermented supernatants. Results showed that all B. bruxellensis strains were significantly inhibited by the presence of ER, although LAB strains were less sensitive to ER fermentation metabolites. Peptides secreted by ER during alcoholic fermentation were purified by gel-filtration chromatography, and a bioactive fraction was analyzed by ELISA and mass spectrometry. Results confirmed that ER secretes the AMPs previously identified. That bioactive fraction was used to determine minimal inhibitory concentrations (MICs) against several LAB and B. bruxellensis strains. MICs of 1–2 mg/mL were found for B. bruxellensis strains and above 2 mg/mL for LAB. Our study demonstrates that the AMPs secreted by ER can be used as a natural preservative in fuel-ethanol fermentations.
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Gao, Tengqi, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, and Yang Tao. "Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation." Foods 11, no. 19 (October 8, 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 increased from 0.45 ± 0.01 to 20.14 ± 0.08 mg/L in the mulberry alcoholic beverages with the addition of mulberry leaves at 2%. Moreover, the ABTS+ scavenging capacity at the end of fermentation for the same sample was enhanced by 40.9%. In addition, the total sugar, total phenols, total anthocyanins, and γ-aminobutyric acid (GABA) contents of the fermented samples all decreased significantly at the end of fermentation. A total of 33 volatile compounds and 17 free amino acids were detected in the fermented alcoholic beverages with mulberry leaves added. The total free amino acid content increased with the increase in mulberry leaf addition. Principal component analysis showed that the addition of mulberry leaves during fermentation increased the contents of GABA, DNJ, total flavonols and protocatechuic acid in mulberry alcoholic beverages. All these studies revealed the dynamic changes in functional components in the alcoholic fermentation of mulberry juices with the addition of mulberry leaves. Overall, the addition of mulberry leaf powder at 2% was selected as the appropriate addition for producing mulberry alcoholic beverages with enhanced nutritional value.
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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 (March 6, 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 process of red grapes, cv Sangiovese, conducted at two temperatures (20 and 30 °C). This research analyzed the concentration of various yeast species, their fermentation abilities, and the resulting wine’s aromatic profile. The Principal Component Analysis performed on yeast concentrations during the fermentations of various wines did not group the experimental wines based on treatment. However, the same groupings were highlighted when the concentrations of the volatile compounds, quantified in the experimental wines, were processed using the same statistical approach. Therefore, cryoextraction and cold pre-fermentative maceration seem to contribute less to the aromatic profile than the yeasts involved in the fermentation process.
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Mas, Albert, Gemma Beltran, and María Jesús Torija. "Microbiological control of alcoholic fermentation." Ecocycles 6, no. 2 (December 2020): 57–72. http://dx.doi.org/10.19040/ecocycles.v6i2.181.
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Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyze and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulfur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tolls as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
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Gasser, Fritz, Gunvor Gasser, and Torben Sigsgaard. "Pneumaturia Caused by Alcoholic Fermentation." Scandinavian Journal of Urology and Nephrology 19, no. 4 (January 1985): 297–98. http://dx.doi.org/10.3109/00365598509180274.
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Romano, Patrizia, Graham Fleet, and Teun Boekhout. "Alcoholic fermentation: beverages to biofuel." FEMS Yeast Research 8, no. 7 (November 2008): 965–66. http://dx.doi.org/10.1111/j.1567-1364.2008.00443.x.
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van Waarde, Aren. "Alcoholic Fermentation in Multicellular Organisms." Physiological Zoology 64, no. 4 (July 1991): 895–920. http://dx.doi.org/10.1086/physzool.64.4.30157948.
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Laires, A., J. Rueff, J. Gaspar, and A. S. Rodrigues. "Mutagenic activity in alcoholic fermentation." Mutation Research/Environmental Mutagenesis and Related Subjects 203, no. 3 (June 1988): 238–39. http://dx.doi.org/10.1016/0165-1161(88)90187-2.
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Insa, G., J. M. Sablayrolles, and V. Douzal. "Alcoholic fermentation under oenological conditions." Bioprocess Engineering 13, no. 4 (September 1995): 171–76. http://dx.doi.org/10.1007/bf00367250.
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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 (December 25, 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 yeast strains is equivalent to approximately 500 to 600 μM Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.
Keywords: men, fermentation yeast, antioxidative activity, uncooked fermentation
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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 (July 1, 2024): 13–28. http://dx.doi.org/10.22620/agrisci.2024.41.002.
Full textAbstract:
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 fermentation. The result showed that there was no difference in the dynamics of alcoholic fermentation of yeast strains from the used lines. The quick fermentation of sugars was observed in the initial (lag phase) and in the final stage (silent fermentation). However, the experimental variants with different sugar contents completed the process at the same time. A straightforward relationship between the fermentation of sugars and the changes in pH was not observed. According to the mass of the obtained yeast lees, there was a clear difference between all experimental variants. Nevertheless, the mass of the obtained yeast lees for all variants was lower than the normatively allowed. Keywords: yeast, alcoholic fermentation, dynamics, sugars, relative density, pH
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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 (September 27, 2020): 1373. http://dx.doi.org/10.3390/foods9101373.
Full textAbstract:
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 population dynamics during alcoholic fermentation is required to understand microbial interactions and the contribution of each species to the final product. Quantitative PCR (qPCR) has been found to be a good and sensitive method for determining the identity of the cell population, but it cannot distinguish the DNA from living and dead cells, which can overestimate the final population results. To address this shortcoming, viability dyes can be used to avoid the amplification and, therefore, the quantification of DNA from non-viable cells. In this study, we validated the use of PMAxx dye (an optimized version of propidium monoazide (PMA) dye) coupled with qPCR (PMAxx-qPCR), as a tool to monitor the viable population dynamics of the most common yeast species used in wine mixed fermentations (S. cerevisiae, T. delbrueckii, L. thermotolerans and M. pulcherrima), comparing the results with non-dyed qPCR and colony counting on differential medium. Our results showed that the PMAxx-qPCR assay used in this study is a reliable, specific and fast method for quantifying these four yeast species during the alcoholic fermentation process, being able to distinguish between living and dead yeast populations. Moreover, the entry into VBNC status was observed for the first time in L. thermotolerans and S. cerevisiae during alcoholic fermentation. Further studies are needed to unravel which compounds trigger this VBNC state during alcoholic fermentation in these species, which would help to better understand yeast interactions.
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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.
Full textAbstract:
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) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L−1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g−1) and volumetric productivity (0.168 g.L−1.h−1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa’s residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa’s residual honey for future commercial applications.
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Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
Full textAbstract:
In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.