scholarly journals Impact on Tannat wines aroma produced by different yeast using three vinification systems

2019 ◽  
Vol 12 ◽  
pp. 02007
Author(s):  
K. Medina ◽  
E. Boido ◽  
L. Fariña ◽  
G. Ares ◽  
E. Dellacassa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Mapping Technique ◽  
Threshold Values ◽  
Projective Mapping ◽  
Sensory Data ◽  
Sequential Inoculation ◽  
Pure Cultures ◽  
Sensory Profiles

Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain. The vinification systems applied to Tannat grapes were defined: semipilot, pilot and industrial scale. Fifty-one volatile compounds were identified in all the vinifications, sixteen of them were above the aroma threshold values and potentially contributed to the final sensory profiles. A sensory characterization of aroma was carried out using the projective mapping technique, with forty-eight consumers who made evaluation of the three vinifications. Multiple factorial analysis was used to compare the chemical and sensory data to find correlations. The results obtained from both methodologies were coincident, confirming the aromatic tendencies found in the different vinifications. Both studies demonstrated that wines obtained by semipilot scale was characterized by descriptors associated with “chemical” and “floral”; those from pilot vinification by the “spicy” descriptor; while industrial vinification produced wines described as “fruit” and “wood”.

Mutations at the Saccharomyces cerevisiae SUP4 tRNA Tyr Locus: Isolation, Genetic Fine-Structure Mapping, and Correlation with Physical Structure

1982 ◽  
Vol 2 (12) ◽  
pp. 1501-1513
Author(s):  
Janet Kurjan ◽  
Benjamin D. Hall
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fine Structure ◽  
Physical Structure ◽  
Mapping Technique ◽  
Structure Mapping ◽  
Isolation And Characterization ◽  
Qualitative Estimate ◽  
Genetic Fine Structure ◽  
Entire Gene

The SUP4 tRNA Tyr locus in Saccharomyces cerevisiae has been studied by the isolation and characterization of mutations at the SUP4 gene which result in the loss of suppressor function. Most of the mutations act as single-site mutations, whereas about a third of the mutations are deletions of the entire gene. Two meiotic fine-structure maps of the gene were made. The first mapping technique placed 10 mutations plus the sup4 + anticodon on a map by a measurement of levels of recombination between pairs of mutations. The second map utilized a more qualitative estimate of recombination frequency, allowing 69 mutations and the sup4 + anticodon to be mapped. The maps were compared with the physical structure of the gene for the 34 mutations whose nucleotide alteration has been determined by DNA sequencing (Koski et al., Cell 22 :415-425, 1980; Kurjan et al., Cell 20 :701-709, 1980). Both maps show a good correlation with the physical structure of the gene, even though certain properties of genetic fine-structure maps, such as marker effects and “map expansion,” were seen.

scholarly journals Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 147 ◽  
Author(s):  
Ebru Arslan ◽  
Zeynep Çelik ◽  
Turgut Cabaroğlu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Mixed Culture ◽  
Volatile Acid ◽  
Wine Aroma ◽  
Mixed Culture Fermentation ◽  
Black Sea Region ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures

The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.

Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

2003 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
J. M. Barcenilla ◽  
P. J. Martín-Álvarez ◽  
A. Vian ◽  
R. Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Indirect Selection ◽  
Sparkling Wine ◽  
Single Group ◽  
Limited Effect ◽  
Yeast Strains ◽  
Autolytic Activity ◽  
Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

scholarly journals Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

2021 ◽  
Author(s):  
Angela Capece ◽  
Angela Pietrafesa ◽  
Gabriella Siesto ◽  
Rocchina Pietrafesa ◽  
Victor Garrigos ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glucose Repression ◽  
Grape Juice ◽  
Defined Medium ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Zygosaccharomyces Bailii ◽  
Sequential Inoculation ◽  
Saccharomyces Yeasts

The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well understood. In this study, some of such non-conventional yeasts were screened as mixed starter cultures in a fermentation defined medium in both simultaneous and sequential inoculations. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii were chosen by their distinct phenotypic footprint and their ability to reduce ethanol levels at the end of fermentation, particularly during simultaneous vinification. S. bacillaris losses viability strongly at the end of mixed fermentation, while Z. bailii remains viable until the end of vinification. Interestingly, for most non-Saccharomyces yeasts, simultaneous inoculation helps for survival at the end of fermentation compared to sequential inoculation. S. cerevisiae viability was unchanged by the presence of the either yeast. Characterization of both strains indicates that S. bacillaris behavior is overall more different from S. cerevisiae than Z. bailii. S. bacillaris has a less strict glucose repression mechanism and molecular markers like catabolite repression kinase Snf1 is quite different in size. Besides, S. cerevisiae transcriptome changes to a bigger degree in the presence of S. bacillaris than when inoculated with Z. bailii. S. bacillaris induces the translation machinery and repress vesicular transport. Both non-Saccharomyces yeast induce S. cerevisiae glycolytic genes, and that may be related to ethanol lowering, but there are specific aspects of carbon-related mechanisms between strains: Z. bailii presence increases the stress-related polysaccharides trehalose and glycogen while S. bacillaris induces gluconeogenesis genes.

scholarly journals Isolation and characterization of the centromere from chromosome V (CEN5) of Saccharomyces cerevisiae.

1984 ◽  
Vol 4 (1) ◽  
pp. 86-91 ◽  
Author(s):  
G T Maine ◽  
R T Surosky ◽  
B K Tye
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dna Sequence ◽  
Base Pair ◽  
Mapping Technique ◽  
Chromosome Loss ◽  
Tetrad Analysis ◽  
Autonomously Replicating Sequence ◽  
Centromeric Dna ◽  
Isolation And Characterization

We have cloned a functional centromeric DNA sequence from Saccharomyces cerevisiae. Using the 2 mu chromosome-loss mapping technique and meiotic tetrad analysis, we have identified this DNA sequence as the centromere of chromosome V (CEN5). The CEN5 sequence has been localized on an 1,100-base-pair BamHI-BglII restriction fragment. Plasmids containing CEN5 and an autonomously replicating sequence are mitotically stable in S. cerevisiae and segregate in a Mendelian fashion during meiosis.

scholarly journals Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

2020 ◽  
Vol 16 (3) ◽  
pp. 380-391
Author(s):  
Yufeng Ding ◽  
Yanli Ma ◽  
Suping Li ◽  
Jingjing Liang ◽  
Xiaoli Xi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Biochemical Compositions ◽  
Sensory Profiles

scholarly journals Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 126
Author(s):  
Jesse J. Aplin ◽  
Victoria D. Paup ◽  
Carolyn F. Ross ◽  
Charles G. Edwards
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Titratable Acidity ◽  
Commercial Application ◽  
Metschnikowia Pulcherrima ◽  
Sequential Inoculation ◽  
Steel Tanks ◽  
Sensory Profiles ◽  
Saccharomyces Yeasts ◽  
Grape Musts

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.

Isolation and characterization of the centromere from chromosome V (CEN5) of Saccharomyces cerevisiae

1984 ◽  
Vol 4 (1) ◽  
pp. 86-91
Author(s):  
G T Maine ◽  
R T Surosky ◽  
B K Tye
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dna Sequence ◽  
Base Pair ◽  
Mapping Technique ◽  
Chromosome Loss ◽  
Tetrad Analysis ◽  
Autonomously Replicating Sequence ◽  
Centromeric Dna ◽  
Isolation And Characterization

We have cloned a functional centromeric DNA sequence from Saccharomyces cerevisiae. Using the 2 mu chromosome-loss mapping technique and meiotic tetrad analysis, we have identified this DNA sequence as the centromere of chromosome V (CEN5). The CEN5 sequence has been localized on an 1,100-base-pair BamHI-BglII restriction fragment. Plasmids containing CEN5 and an autonomously replicating sequence are mitotically stable in S. cerevisiae and segregate in a Mendelian fashion during meiosis.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

Characterization of sterol-ester hydrolase in Saccharomyces cerevisiae

1978 ◽  
Vol 525 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Shigeru Taketani ◽  
Takashi Osumi ◽  
Hirohiko Katsuki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sterol Ester ◽  
Ester Hydrolase
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