Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. Smoke taint occurs when the volatile phenols (VPs) largely responsible for the aroma of smoke are transformed in grape into a range of glycosides that are imperceptible by smell. The majority of VP-glycosides described to date are disaccharides possessing a reducing β-d-glucopyranosyl moiety. Here, a two-part experiment was performed to (1) assess the stability of 11 synthesized VP-glycosides towards general acid-catalyzed hydrolysis during aging, and (2) to examine whether yeast strains differed in their capacity to produce free VPs both from these model glycosides as well as from grapes that had been deliberately exposed to smoke. When fortified into both model and real wine matrices at 200 ng/g, all VP-disaccharides were stable over 12 weeks, while (42–50 ng/g) increases in free 4-ethylphenol and p-cresol were detected when these were added to wine as their monoglucosides. Guaiacol and phenol were the most abundantly produced VPs during fermentation, whether originating from natural VP-precursors in smoked-exposed Pinot Noir must, or due to fortification with synthetic VP-glycosides. Significant yeast strain-specific differences in glycolytic activities were observed for phenyl-β-d-glycopyranoside, with two strains (RC212 and BM45) being unable to hydrolyze this model VP, albeit both were active on the guaiacyl analogue. Thus, differences in Saccharomyces cerevisiae β-glucosidase activity appear to be influenced by the VP moiety.

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Pacific Pinot Noir

10.1525/9780520942110 ◽

2008 ◽

Cited By ~ 1

Author(s):

John Winthrop Haeger

Keyword(s):

Pinot Noir

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Kinetics of Organic Carbon Consumption by Yeast Strain UY7

Japanese Journal of Water Treatment Biology ◽

10.2521/jswtb.47.1 ◽

2011 ◽

Vol 47 (1) ◽

pp. 1-7

Author(s):

WATARU TAKATSUJI ◽

YOSHINOBU YAMAGIWA ◽

KENJI FURUKAWA

Keyword(s):

Organic Carbon ◽

Yeast Strain ◽

Carbon Consumption ◽

Kinetics Of

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Isolation of omnipotent suppressors in an [eta+] yeast strain.

Genetics ◽

10.1093/genetics/124.3.505 ◽

1990 ◽

Vol 124 (3) ◽

pp. 505-514 ◽

Cited By ~ 1

Author(s):

J A All-Robyn ◽

D Kelley-Geraghty ◽

E Griffin ◽

N Brown ◽

S W Liebman

Keyword(s):

Yeast Strain ◽

Guanidine Hydrochloride ◽

Wild Type ◽

Translational Fidelity ◽

Genetic Analyses ◽

Mendelian Factor ◽

Nonsense Codons

Abstract Omnipotent suppressors decrease translational fidelity and cause misreading of nonsense codons. In the presence of the non-Mendelian factor [eta+], some alleles of previously isolated omnipotent suppressors are lethal. Thus the current search was conducted in an [eta+] strain in an effort to identify new suppressor loci. A new omnipotent suppressor, SUP39, and alleles of sup35, sup45, SUP44 and SUP46 were identified. Efficiencies of the dominant suppressors were dramatically reduced in strains that were cured of non-Mendelian factors by growth on guanidine hydrochloride. Wild-type alleles of SUP44 and SUP46 were cloned and these clones were used to facilitate the genetic analyses. SUP44 was shown to be on chromosome VII linked to cyh2, and SUP46 was clearly identified as distinct from the linked sup45.

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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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Optimization of medium and cultivation conditions for pullulan production by a new pullulan-producing yeast strain

Enzyme and Microbial Technology ◽

10.1016/s0141-0229(03)00119-4 ◽

2003 ◽

Vol 33 (2-3) ◽

pp. 206-211 ◽

Cited By ~ 98

Author(s):

Zhenming Chi ◽

Shuangzhi Zhao

Keyword(s):

Yeast Strain ◽

Cultivation Conditions

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Conditional lethality of a yeast strain expressing human RHOA in place of RHO1.

Proceedings of the National Academy of Sciences ◽

10.1073/pnas.91.20.9317 ◽

1994 ◽

Vol 91 (20) ◽

pp. 9317-9321 ◽

Cited By ~ 28

Author(s):

H. Qadota ◽

Y. Anraku ◽

D. Botstein ◽

Y. Ohya

Keyword(s):

Yeast Strain

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β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

Fermentation ◽

10.3390/fermentation7010022 ◽

2021 ◽

Vol 7 (1) ◽

pp. 22

Author(s):

Natalia S. Brizuela ◽

Marina Arnez-Arancibia ◽

Liliana Semorile ◽

María Ángeles Pozo-Bayón ◽

Bárbara M. Bravo-Ferrada ◽

...

Keyword(s):

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Ph Values ◽

Glucosidase Activity ◽

Sorptive Extraction ◽

Ethanol Content ◽

Volatile Precursors ◽

Hydrolysis Of ◽

High Ethanol

Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.

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The influence of yeast strain on the oxidative stability of beer

Journal of the Institute of Brewing ◽

10.1002/jib.650 ◽

2021 ◽

Author(s):

David Jenkins ◽

Sue James ◽

Frieda Dehrmann ◽

Katherine Smart ◽

David Cook

Keyword(s):

Oxidative Stability ◽

Yeast Strain

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