Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation

1993 ◽  
Vol 41 (11) ◽  
pp. 2086-2091 ◽  
Author(s):  
Juan C. Mauricio ◽  
Juan J. Moreno ◽  
Eva M. Valero ◽  
Luis. Zea ◽  
Manuel. Medina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Alcohol Acetyltransferase ◽  
Ester Formation ◽  
Specific Activities ◽  
Grape Must Fermentation

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

2014 ◽  
Vol 146 ◽  
pp. 234-241 ◽  
Author(s):  
R. Noguerol-Pato ◽  
A. Torrado-Agrasar ◽  
C. González-Barreiro ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
New Generation ◽  
Grape Must Fermentation

scholarly journals Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 87 ◽  
Author(s):  
Capece ◽  
Pietrafesa ◽  
Siesto ◽  
Romaniello ◽  
Condelli ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Characteristics ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Must ◽  
High Dominance ◽  
Very High ◽  
Grape Must Fermentation

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.

Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

2004 ◽  
Vol 85 (2) ◽  
pp. 159-164 ◽  
Author(s):  
Maurizio Ciani ◽  
Ilaria Mannazzu ◽  
Paola Marinangeli ◽  
Francesca Clementi ◽  
Alessandro Martini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Grape Must Fermentation

scholarly journals Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 49 ◽  
Author(s):  
Niel van Wyk ◽  
Isak S. Pretorius ◽  
Christian von Wallbrunn
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Mixed Culture ◽  
Debaryomyces Hansenii ◽  
Fermentation Performance ◽  
Acetate Esters ◽  
Grape Must ◽  
Saccharomyces Yeast ◽  
Grape Must Fermentation

Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine.

scholarly journals Saccharomyces cerevisiae Atf1p is an alcohol acetyltransferase and a thioesterase in vitro

Yeast ◽  
2017 ◽  
Vol 34 (6) ◽  
pp. 239-251 ◽  
Author(s):  
Bethany Nancolas ◽  
Ian D. Bull ◽  
Richard Stenner ◽  
Virginie Dufour ◽  
Paul Curnow
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcohol Acetyltransferase

Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae

2006 ◽  
Vol 23 (5) ◽  
pp. 735-739 ◽  
Author(s):  
K. Kapsopoulou ◽  
A. Mourtzini ◽  
M. Anthoulas ◽  
E. Nerantzis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Cultures ◽  
Grape Must ◽  
Grape Must Fermentation

Ca-, Mg- és K-sók hatása egyes nehézfémek Saccharomyces cerevisiae törzsekre gyakorolt toxicitására

2008 ◽  
Vol 57 (1) ◽  
pp. 161-175
Author(s):  
Nikoletta Tóth ◽  
Hamuda Hosam E. A. F. Bayoumi ◽  
Attila Palágyi ◽  
Mihály Kecskés
Keyword(s):  
Saccharomyces Cerevisiae

Az utóbbi években egyre több tanulmány született a mikroorganizmusok nehézfém akkumulációjáról. A mikroszervezetek nehézfémekkel szembeni tűrőképességére és nehézfém felvételére a bioremediációs hasznosíthatóságuk miatt egyre nagyobb figyelmet fordítanak. A mikroorganizmusok tulajdonságai nagyon jól hasznosíthatóak a talajszennyezés monitorozásánál. A toxikus nehézfémek komoly ökológiai problémát jelentenek környezetünkben, ezért kiemelkedő fontosságú a nehézfémekkel szennyezett talajok tisztítása. In vitro , két S. cerevisiae törzs (NSS5099 és NSS7002) nehézfémekkel szembeni toleranciáját vizsgáltuk. A két törzs szaporodási kinetikáját olyan táptalajon tanulmányoztuk, amelyhez 50 µM koncentrációban adtunk Cu 2+ -, Pb 2+ -, Cd 2+ - vagy Ni 2+ -ionokat. A vizsgált nehézfémek élesztőtörzsekre gyakorolt toxicitása csökkenő sorrendben: Cu 2+ > Pb 2+ > Cd 2+ > Ni 2+ . A 350 µM koncentrációjú Cu 2+ , Pb 2+ vagy Cd 2+ és 450 µM koncentrációjú Ni 2+ 48 órás inkubációt követően 50%-kal csökkentette az élősejtek számát. Amikor a nehézfémek táptalajba történő adagolása előtt 50 mM Ca(HCO 3 ) 2 , 75 mM MgSO 4 , vagy 150 mM K 2 SO 4 -ot adtunk a közeghez csökkent a nehézfémek sejtekre gyakorolt toxicitása, és több sejt maradt életben. A 350 és 450 µM koncentrációban lévő nehézfémek toxicitását a fémsók 40%-kal csökkentették. A kapott eredmények alapján az NSS7002 törzs sokkal alkalmasabbnak bizonyult a nehézfémekkel szennyezett talajok tisztítására, mint az NSS5099._

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