scholarly journals Application of yeast with reduced alcohol yield for sparkling wine production

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
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.

scholarly journals Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

2021 ◽  
Vol 11 (13) ◽  
pp. 6135
Author(s):  
Fidanka Ilieva ◽  
Kire Petrov ◽  
Sanja Kostadinović Veličkovska ◽  
Natasa Gunova ◽  
Violeta Dimovska ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fermentation Process ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Commercial Yeast ◽  
Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

scholarly journals Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production

scholarly journals The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 66
Author(s):  
Nicholas A. Wendrick ◽  
Charles A. Sims ◽  
Andrew J. MacIntosh
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Value Added ◽  
Wine Industry ◽  
Purchase Intent ◽  
Sparkling Wine ◽  
Product Portfolio ◽  
Alcohol Content ◽  
Southeastern Usa ◽  
A Value

Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, little research has been completed on niche market wines such as muscadine and fruit wines, which make up a large percentage of wines produced in the Southeastern USA. The objective of this research was to create and evaluate force-carbonated sparkling wine at five carbonation levels. Five finished wines from Florida wineries were obtained, then assessed for the sugar and alcohol content. Each wine was carbonated and then presented to consumers for sensory evaluation (n = 68–89 per evaluation). The questionnaire assessed the perceived sweetness, preference, liking, purchase intent, and comments of each sample. The data illustrated participants consistently preferred the carbonated samples over the noncarbonated sample. The data indicates a roughly even distribution of preference between the four carbonation levels. The data also showed statistically significant differences between the original wine and the carbonated varieties with respect to liking, preference, and purchase intent, which was supported by the consumer’s comments for the most preferred and least preferred samples. Overall, this research serves to impact the wine industry by identifying how carbonation levels affect the acceptability of niche wine varieties, and allows winemakers to successfully expand, diversify, and increase the product portfolio for wineries.

scholarly journals Biotechnological processes for regulating the quality and safety of wine products

2021 ◽  
Vol 34 ◽  
pp. 06007
Author(s):  
Olga Sheludko ◽  
Nataliya Ageeva
Keyword(s):  
Wine Yeast ◽  
Developed Countries ◽  
Wine Industry ◽  
Oxidative Enzymes ◽  
Industrial Complex ◽  
Quality And Safety ◽  
Successful Development ◽  
Wine Production ◽  
Yeast Strains ◽  
Biotechnological Processes

The production of a competitive wine industry in Russia is an important task for the successful development of the country’s agro-industrial complex. The purpose of this research is to consider the ways of harmonious development of competitive Russian winemaking, based on the advanced bioecotechnologies of developed countries. This paper presents biotechnological processes and classes of enzymes or individual representatives. Established that both the enzymes of the grape and the enzyme systems of wine yeast are involved in the processes of wine production. During delivery of grapes for processing, means of inactivation of the activity of oxidative enzymes such as sulfur dioxide, liquid nitrogen, carbon dioxide should be used. Improvement and acceleration of clarification of grape must have to be done with the use of pectinesterases, polymethylgalacturonases, polygalacturonases, pectin transeliminases. In order to obtain wines stability to protein turbidity, the use of the technology of two-stage fermentation with deep protein transformation is recommended. Depending on the tasks of malolactic fermentation (MF) or its prevention, yeast strains that prevent the development of MF and strains that support the development of MF have been isolated. A relationship between the content of various groups of phenolic compounds and the activity of MF was established.

scholarly journals Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

2020 ◽  
Vol 8 (3) ◽  
pp. 403 ◽  
Author(s):  
Maria del Carmen González-Jiménez ◽  
Jaime Moreno-García ◽  
Teresa García-Martínez ◽  
Juan José Moreno ◽  
Anna Puig-Pujol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Identification ◽  
Ethyl Esters ◽  
Stir Bar Sorptive Extraction ◽  
Biological Aging ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Strains ◽  
Flor Yeast

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.

Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production

scholarly journals Characterization of Ethanol Producing Yeasts for Their Efficiency in Ethanol production, Salt Tolerance, and Utilization of Glucose and Xylose

2020 ◽  
Author(s):  
Jarina Joshi ◽  
Tribikram Bhattarai ◽  
Amar Yadav ◽  
Lakshmaiah Sreer
Keyword(s):  
Salt Tolerance ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Production Efficiency ◽  
Rrna Gene ◽  
Mrna Levels ◽  
Salt Tolerant ◽  
Alcohol Production ◽  
Yeast Strains

Abstract Yeasts are the mainstay in ethanol production industry. Search for efficient yeast strains that are salt tolerant and utilize both hexoses (glucose) and pentoses (xylose and arabinose) is important in fermentation industry. In this regard,12 yeast strains, viz., CDBT1-12, were isolated from various sources and characterized. Molecular characterization of the yeast strains was done by sequencing 26S rRNA gene, D1D2 region. Out of 12 isolates, 10 were found to be Saccharomyces cerevisiae , CDBT7 was Wikerhamomyces anomalous , and CDBT8 was Cyberlindnera fabianii . The yeast isolates were characterized in terms of their ethanol production efficiency, salt tolerance and ability to utilize of glucose and xylose. All the strains were found to be good ethanol producers. Yeast strain CDBT2 was found to have tolerance for high salt (up to 15%) and ethanol (up to 16%) concentrations. Yeast strain CDBT7 was found to utilize both glucose and xylose without compromising on ethanol production efficiency. The CDBT7 strain was also salt tolerant (up to15%).Yeast strain CDBT2 when grown in an electrochemical cell with low levels of applied external voltage, alcohol dehydrogenase (ADH1) and pyruvate decarboxylase (PDC1) mRNA levels were increased by 2.78 ± 0.80 and 1.12 ± 0.37 fold, respectively. We believe, the latter observation is novel and it has not been reported previously. It also further supports our previous observation of increase in level of alcohol production by CDBT2 strain in the presence of applied electrical current.

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

Fermentation ◽  
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.

scholarly journals Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

2021 ◽  
Vol 11 (24) ◽  
pp. 12165
Author(s):  
María del Carmen González-Jiménez ◽  
Juan Carlos Mauricio ◽  
Jaime Moreno-García ◽  
Anna Puig-Pujol ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Sparkling Wine ◽  
Sulfur Amino Acids ◽  
Wine Production ◽  
Yeast Strains ◽  
The Difference ◽  
Lysine Metabolism

The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place during wine fermentation by yeast. Amino acids are the most numerous nitrogen compounds released by this process. They contribute to the organoleptic properties of the wines and, therefore, to their sensory quality. The main objective of this study is to compare the differential proteomic response of amino acid metabolism, specifically their proteins and their interactions in the G1 strain (unconventional yeast) during sparkling wine production versus the conventional P29 strain. One of the new trends in winemaking is the improvement of the organoleptic diversity of wine. We propose the use of unconventional yeast that shows desirable characteristics for the industry. For this purpose, these two yeasts were grown at sealed bottle conditions for the second fermentation (Champenoise method). No differences were obtained in the middle of fermentation between the yeast strains. The number of proteins identified, and the relationships established, were similar, highlighting lysine metabolism. At the end of the second fermentation, the difference between each strain was remarkable. Hardly any proteins were identified in unconventional versus conventional yeast. However, in both strains, the metabolism of sulfur amino acids, methionine, and cysteine obtained a greater number of proteins involved in these processes. The release of these amino acids to the medium would allow the yeast to balance the internal redox potential by reoxidation of NADPH. This study is focused on the search for a more complete knowledge of yeast metabolism, specifically the metabolism of amino acids, which are key compounds during the second fermentation.

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