The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania

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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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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Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

Notulae Scientia Biologicae ◽

10.15835/nsb719545 ◽

2015 ◽

Vol 7 (1) ◽

pp. 123-128 ◽

Cited By ~ 1

Author(s):

Florin VARARU ◽

Jaime MORENO-GARCIA ◽

Juan MORENO ◽

Marius NICULAUA ◽

Bogdan NECHITA ◽

...

Keyword(s):

Volatile Compounds ◽

Yeast Strain ◽

Alcoholic Fermentation ◽

Aroma Compounds ◽

Stir Bar Sorptive Extraction ◽

Gas Chromatography Mass Spectrometry ◽

Sensorial Analysis ◽

Sorptive Extraction ◽

Yeast Strains ◽

Finger Printing

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

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The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers

10.1101/2020.07.17.209171 ◽

2020 ◽

Author(s):

Diego Bonatto

Keyword(s):

Saccharomyces Cerevisiae ◽

Lager Yeast ◽

Brewing Yeast ◽

Beer Fermentation ◽

Yeast Strains ◽

Saccharomyces Pastorianus ◽

Commercial Yeast ◽

Main Component ◽

The Impact ◽

Attenuation Profile

AbstractYeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprint its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. In this work, the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing were evaluated by applying quantitative concepts of ecology analysis in a sample of 121,528 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its influence in the fermentation temperature, attenuation profile, and number of recipes for a beer category were analyzed. The results indicated that many beer categories are preferentially fermented with dry yeast strains formulations instead of liquid yeasts, despite considering the high number of available liquid yeast formulations. Moreover, ale dry strains are preferentially used for lager brewing. The preferential use of specific yeast formulations drives the diversity, richness, and evenness of a beer category, showing that many yeast strains are potentially and industrially underexplored.

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Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds

ACS Symposium Series - Flavor Chemistry of Wine and Other Alcoholic Beverages ◽

10.1021/bk-2012-1104.ch008 ◽

2012 ◽

pp. 117-131 ◽

Cited By ~ 1

Author(s):

Bruno Fedrizzi ◽

Giuseppe Versini ◽

Fabio Finato ◽

Enrico M. Casarotti ◽

Enrico Nicolis ◽

...

Keyword(s):

White Wine ◽

Aroma Compounds ◽

The Impact

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Fermentation ◽

10.3390/fermentation7010021 ◽

2021 ◽

Vol 7 (1) ◽

pp. 21

Author(s):

Tinashe Mangwanda ◽

Joel B. Johnson ◽

Janice S. Mani ◽

Steve Jackson ◽

Shaneel Chandra ◽

...

Keyword(s):

Management Practices ◽

Scientific Literature ◽

Asia Pacific ◽

Yeast Strains ◽

Challenges And Opportunities ◽

The Caribbean ◽

The Impact ◽

Production Industry ◽

Stringent Quality

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

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Handshake antimicrobial stewardship as a model to recognize and prevent diagnostic errors

Diagnosis ◽

10.1515/dx-2020-0032 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Justin B. Searns ◽

Manon C. Williams ◽

Christine E. MacBrayne ◽

Ann L. Wirtz ◽

Jan E. Leonard ◽

...

Keyword(s):

Antimicrobial Stewardship ◽

Interrater Reliability ◽

Diagnostic Errors ◽

Diagnostic Error ◽

Primary Treatment ◽

Treatment Team ◽

Children's Hospital ◽

Children’S Hospital ◽

The Impact ◽

Made In

AbstractObjectivesFew studies describe the impact of antimicrobial stewardship programs (ASPs) on recognizing and preventing diagnostic errors. Handshake stewardship (HS-ASP) is a novel ASP model that prospectively reviews hospital-wide antimicrobial usage with recommendations made in person to treatment teams. The purpose of this study was to determine if HS-ASP could identify and intervene on potential diagnostic errors for children hospitalized at a quaternary care children’s hospital.MethodsPreviously self-identified “Great Catch” (GC) interventions by the Children’s Hospital Colorado HS-ASP team from 10/2014 through 5/2018 were retrospectively reviewed. Each GC was categorized based on the types of recommendations from HS-ASP, including if any diagnostic recommendations were made to the treatment team. Each GC was independently scored using the “Safer Dx Instrument” to determine presence of diagnostic error based on a previously determined cut-off score of ≤1.50. Interrater reliability for the instrument was measured using a randomized subset of one third of GCs.ResultsDuring the study period, there were 162 GC interventions. Of these, 65 (40%) included diagnostic recommendations by HS-ASP and 19 (12%) had a Safer Dx Score of ≤1.50, (Κ=0.44; moderate agreement). Of those GCs associated with diagnostic errors, the HS-ASP team made a diagnostic recommendation to the primary treatment team 95% of the time.ConclusionsHandshake stewardship has the potential to identify and intervene on diagnostic errors for hospitalized children.

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Optimal Solutions for the Use of Sewage Sludge on Agricultural Lands

Water ◽

10.3390/w13050585 ◽

2021 ◽

Vol 13 (5) ◽

pp. 585

Author(s):

Catalina Iticescu ◽

Puiu-Lucian Georgescu ◽

Maxim Arseni ◽

Adrian Rosu ◽

Mihaela Timofti ◽

...

Keyword(s):

Heavy Metals ◽

Sewage Sludge ◽

Agricultural Production ◽

Agricultural Land ◽

Chemical Characteristics ◽

Optimal Solutions ◽

Physico Chemical ◽

Agricultural Areas ◽

The Impact ◽

Made In

The use of sewage sludge in agriculture decreases the pressure on landfills. In Romania, massive investments have been made in wastewater treatment stations, which have resulted in the accumulation of important quantities of sewage sludge. The presence of these sewage sludges coincides with large areas of degraded agricultural land. The aim of the present article is to identify the best technological combinations meant to solve these problems simultaneously. Adapting the quality and parameters of the sludge to the specificity of the land solves the possible compatibility problems, thus reducing the impact on the environment. The physico-chemical characteristics of the fermented sludge were monitored and optimal solutions for their treatment were suggested so as to allow that the sludge could be used in agriculture according to the characteristics of the soils. The content of heavy metals in the sewage sludge was closely monitored because the use of sewage sludge as a fertilizer does not allow for any increases in the concentrations of these in soils. The article identifies those agricultural areas which are suitable for the use of sludge, as well as ways of correcting some parameters (e.g., pH), which allow the improvement of soil quality and obtained higher agricultural production.

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