A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

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The aptitude of commercial yeast strains for lowering the ethanol content of wine

Food Science & Nutrition ◽

10.1002/fsn3.1433 ◽

2020 ◽

Vol 8 (3) ◽

pp. 1489-1498 ◽

Cited By ~ 1

Author(s):

Vladimir S. Puškaš ◽

Uroš D. Miljić ◽

Jovana J. Djuran ◽

Vesna M. Vučurović

Keyword(s):

Yeast Strains ◽

Ethanol Content ◽

Commercial Yeast

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Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

Food Chemistry ◽

10.1016/j.foodchem.2015.10.111 ◽

2016 ◽

Vol 197 ◽

pp. 373-381 ◽

Cited By ~ 24

Author(s):

Florin Vararu ◽

Jaime Moreno-García ◽

Cătălin-Ioan Zamfir ◽

Valeriu V. Cotea ◽

Juan Moreno

Keyword(s):

Aroma Compounds ◽

Starter Cultures ◽

Yeast Strains ◽

Commercial Yeast ◽

Selection Of

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Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae

Natural Product Research ◽

10.1080/14786419.2014.955492 ◽

2014 ◽

Vol 28 (21) ◽

pp. 1887-1893 ◽

Cited By ~ 8

Author(s):

Jian Cai Zhu ◽

Yun Wei Niu ◽

Tao Feng ◽

Sheng Jiang Liu ◽

He Xing Cheng ◽

...

Keyword(s):

Sensory Characteristics ◽

Yeast Strains ◽

Commercial Yeast

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Application of yeast with reduced alcohol yield for sparkling wine production

BIO Web of Conferences ◽

10.1051/bioconf/20191202021 ◽

2019 ◽

Vol 12 ◽

pp. 02021 ◽

Cited By ~ 1

Author(s):

M. Schmitt ◽

S. Broschart ◽

C.-D. Patz ◽

D. Rauhut ◽

M. Friedel ◽

...

Keyword(s):

Yeast Strain ◽

Wine Industry ◽

Sparkling Wine ◽

Alcohol Content ◽

Wine Production ◽

Alcohol Production ◽

Volatile Acidity ◽

Yeast Strains ◽

Lower Alcohol ◽

Commercial Yeast

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

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Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.1972888 ◽

2021 ◽

pp. 1-12

Author(s):

Carlos Eduardo Alves Dantas ◽

Juliany Karoline Barros da Silva ◽

Jonas Luiz Almada da Silva ◽

Mayara Salgado Silva ◽

Júlio Otávio Portela Pereira

Keyword(s):

Yeast Strains ◽

Commercial Yeast

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Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Fermentation ◽

10.3390/fermentation4030080 ◽

2018 ◽

Vol 4 (3) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Edward Kerr ◽

Duin McDiarmid ◽

James Fraser ◽

Benjamin Schulz

Keyword(s):

Cell Wall ◽

Protein Abundance ◽

Metabolic Diversity ◽

Brewing Yeast ◽

Whole Cell ◽

Flocculation Efficiency ◽

Yeast Strains ◽

Commercial Yeast ◽

The Relationship

Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.

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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Fermentation ◽

10.3390/fermentation7040321 ◽

2021 ◽

Vol 7 (4) ◽

pp. 321

Author(s):

María Laura Raymond Eder ◽

Alberto Luis Rosa

Keyword(s):

Traditional Method ◽

Pinot Noir ◽

Sparkling Wine ◽

Key Factors ◽

Wine Production ◽

Factors Affecting ◽

Yeast Strains ◽

Fundamental Research ◽

Sensory Profiles ◽

Grape Varieties

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.

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Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains

Fermentation ◽

10.3390/fermentation7040211 ◽

2021 ◽

Vol 7 (4) ◽

pp. 211

Author(s):

Ke Tang ◽

Yulu Sun ◽

Xiaoqian Zhang ◽

Jiming Li ◽

Yan Xu

Keyword(s):

Volatile Compounds ◽

Descriptive Analysis ◽

Current Status ◽

Volatile Components ◽

Quantitative Descriptive Analysis ◽

Flight Mass Spectrometry ◽

Yeast Strains ◽

Aroma Characteristics ◽

Quantitative Descriptive ◽

Sensory Profiles

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.

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