scholarly journals Wine production from Hibiscus sabdariffa calyxes using probiotics starter cultures

2019 ◽  
Vol 331 ◽  
pp. 012066
Author(s):  
U. Omole ◽  
S. Oranusi
Keyword(s):  
Starter Cultures ◽  
Hibiscus Sabdariffa ◽  
Wine Production

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

scholarly journals Autochthonous starter cultures and indigenous grape variety for regional wine production

2015 ◽  
Vol 118 (6) ◽  
pp. 1395-1408 ◽  
Author(s):  
C. Garofalo ◽  
M. El Khoury ◽  
P. Lucas ◽  
M. Bely ◽  
P. Russo ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Grape Variety ◽  
Wine Production ◽  
Regional Wine

scholarly journals Comparison of microbial diversity during two different wine fermentation processes

2020 ◽  
Vol 367 (18) ◽  
Author(s):  
Miroslav Böhmer ◽  
Dávid Smoľak ◽  
Katarína Ženišová ◽  
Zuzana Čaplová ◽  
Domenico Pangallo ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Solid Phase ◽  
Slovak Republic ◽  
Starter Culture ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
28S Rrna ◽  
M1 Phase ◽  
Wine Production ◽  
Fermentation Processes

ABSTRACT Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident.

Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean (Parkia biglobosa) Seeds Using Bacillus subtilis and Additives

2018 ◽  
Vol 1 ◽  
pp. 22-29
Author(s):  
T.R. Omodara ◽  
Esther Y. Aderibigbe
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Enzymatic Properties ◽  
Microbial Count ◽  
Hibiscus Sabdariffa ◽  
Parkia Biglobosa ◽  
Local Product ◽  
African Locust Bean

Traditional fermentation of dried seeds ofParkia biglobosais used to produce a local product called ‘iru’. It is a condiment consumed mostly in Western Nigeria. In this study, the effect ofBacillussubtilisBC4333starter cultures and different additives, such as local softening agents called ‘kuuru’,Hibiscus sabdariffaseed cotyledon and ash from cashew (Anacardium occidentals) plants as on the microbiological, physicochemical, and enzymatic properties of fermentedParkia biglobosaseeds were investigated. The dried seeds ofParkia biglobosawere processed by boiling the cotyledons withHibiscus sabdariffa,‘kuuru’ andAnacardium occidentals(cashew plant) ash using natural fermentation andBacillus subtilisstrainBC4333as a starter culture. The fermentations were carried out at 35°C for 36 hrs. Commercially fermented Parkiabiglobosaseed (called ‘iru-pete’) was used as control. All the samples were analyzed for microbial, physico-chemical and enzymatic properties using standard biochemical techniques. ‘Iru’ produced using ‘kuuru’ (IFK) had the highest microbial count of 7.88 log CFU/g, while the microbial count of íru’ produced with ash (IFA) and íru’ produced with dried seeds ofHibscus sabdariffa(IFH) were 7.69 log CFU/g and 7.75 log CFU/g respectively. The pH of the fermented products ranged between 7.06 and 7.91, while the unfermented sample (UFS) had pH 6.68. The unfermented sample had the highest total titratable acidity (TTA) of 2.6×10-2N while the ‘iru’ samples produced using ‘kuuru’(IFK) had the least TTA of 1.0×10-2N. Fermentation significantly increased the moisture content of the products. Starter culture fermented ‘iru’ (F14) had the highest protease, amylase and phytase activity of 232.3UPR, 0.41UAM and 71.85UPH respectively. Findings from this study suggest that ‘iru’ produced by addition ofBacillus subtilisstrain BC4333 had the best desirable biochemical qualities when compared to the other test additives and thus recommened for commercial scale.

scholarly journals Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures

2020 ◽  
Vol 8 (6) ◽  
pp. 956 ◽  
Author(s):  
Dinka Mandakovic ◽  
Rodrigo Pulgar ◽  
Jonathan Maldonado ◽  
Wladimir Mardones ◽  
Mauricio González ◽  
...  
Keyword(s):  
Fungal Diversity ◽  
Central Valley ◽  
Amplicon Sequencing ◽  
Starter Cultures ◽  
Vitis Vinifera L ◽  
Taxonomic Structure ◽  
Wine Production ◽  
Physiological Characterization ◽  
Yeast Community ◽  
Grape Musts

Autochthonous microorganisms are an important source of the distinctive metabolites that influence the chemical profile of wine. However, little is known about the diversity of fungal communities associated with grape musts, even though they are the source of local yeast strains with potential capacities to become starters during fermentation. By using internal transcribed spacer (ITS) amplicon sequencing, we identified the taxonomic structure of the yeast community in unfermented and fermented musts of a typical Vitis vinifera L. var. Sauvignon blanc from the Central Valley of Chile throughout two consecutive seasons of production. Unsurprisingly, Saccharomyces represented the most abundant fungal genus in unfermented and fermented musts, mainly due to the contribution of S. uvarum (42.7%) and S. cerevisiae (80%). Unfermented musts were highly variable between seasons and showed higher values of fungal diversity than fermented musts. Since microbial physiological characterization is primarily achieved in culture, we isolated nine species belonging to six genera of fungi from the unfermented must samples. All isolates were characterized for their potential capacities to be used as new starters in wine. Remarkably, only Metschnikowia pulcherrima could co-exist with a commercial Saccharomyces cerevisiae strain under fermentative conditions, representing a feasible candidate strain for wine production.

scholarly journals Discovering the Influence of Microorganisms on Wine Color

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giovanna Suzzi ◽  
Giorgia Perpetuini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Wine Production ◽  
Fermentation Products ◽  
Wine Color ◽  
Strain Dependent

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

scholarly journals Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

2020 ◽  
Vol 8 (5) ◽  
pp. 726 ◽  
Author(s):  
Maria Tufariello ◽  
Vittorio Capozzi ◽  
Giuseppe Spano ◽  
Giovanni Cantele ◽  
Pasquale Venerito ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Southern Italy ◽  
Present Report ◽  
Starter Culture ◽  
Scale Up ◽  
Starter Cultures ◽  
Industrial Scale ◽  
Wine Production ◽  
Custom Made

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

scholarly journals Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

2020 ◽  
pp. 33-49
Author(s):  
Francis Sopuruchukwu Ire
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citrus Sinensis ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Titratable Acidity ◽  
Yeast Cells ◽  
Hibiscus Sabdariffa ◽  
Alcohol Content ◽  
Wine Production ◽  
Palm Wine

Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.   

scholarly journals Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers

2021 ◽  
Vol 14 (9) ◽  
pp. 3231-3240
Author(s):  
Kokou Aziato ◽  
Ekpetsi Chantal Bouka ◽  
Povi Lawson-Evi ◽  
Aly Savadogo ◽  
Eklu-Gadegbeku Kwashie
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Soft Drinks ◽  
Sparkling Wine ◽  
Hibiscus Sabdariffa ◽  
Wine Production ◽  
Palm Wine ◽  
Organoleptic Characteristics ◽  
Red Color ◽  
Grape Wine

The red calyces of Hibiscus sabdariffa L. are widely used in the production of soft drinks in Africa. The anthocyanin pigments of the calyx give a red color to the drinks which are very appreciated by populations. The aim of this study was to develop a sparkling drink with characteristics similar to those of red wine. The production tests were carried out with the calyces of Hibiscus sabdariffa L. commonly called "Bissap" and three types of fermentation: one based on palm wine lees, another by Saccharomyces cerevisiae and a third by endogenous fermentation or control wine. Physicochemical analyzes showed that the wine obtained from palm wine lees at 17th days had a pH of 2.77 ± 0.07, an acidity of 116.99 ± 13.03 (mmol H+ / L), a degree Brix of 7.5 ± 0.25%, an alcohol degree of 7.05 ± 0.24% and energy value of 74.27 ± 2.77 (Kcal / 100 ml). Sensorial tests revealed that the “bissap wine” obtained with fermentation based on palm wine lees had organoleptic characteristics very similar to grape wine. Les calices rouges d’Hibiscus sabdariffa L. sont beaucoup utilisés dans la production de boisson rafraîchissante en Afrique. Les pigments anthocyaniques des calices confèrent une couleur rouge aux boissons très appréciées par les populations. L’objectif de cette étude était de mettre au point une boisson pétillante qui a des caractéristiques similaires au vin rouge. Les essais de production ont été réalisés en utilisant les calices d’Hibiscus sabdariffa L. communément appelées « Bissap » et trois types de fermentation dont une à base de la lie du vin de palme, une seconde à partir de Saccharomyces cerevisiae et une troisième par une fermentation endogène ou témoin. Les analyses physico-chimiques ont montré que le vin obtenu à partir de la lie du vin de palme au 17ème jour a un pH de 2,77 ± 0,07, une acidité de 116,99 ± 13,03 (mmol H+/L), un degré brix de 7,5 ± 0,25 %, un degré d’alcool de 7,05 ± 0,24 % et une valeur énergétique de 74,27 ± 2,77 (Kcal/100 ml). Les tests de dégustation ont révélé que le « vin au bissap » obtenu avec le ferment de la lie de vin de palme a des caractéristiques organoleptiques très proches des vins rouges du commerce.

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