Influence of Assimilable Nitrogen on Volatile Acidity Production by Saccharomyces cerevisiae during High Sugar Fermentation

<p style="text-align: justify;">An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.</p>

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Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2007.12.023 ◽

2008 ◽

Vol 122 (3) ◽

pp. 312-320 ◽

Cited By ~ 220

Author(s):

Marina Bely ◽

Philippe Stoeckle ◽

Isabelle Masneuf-Pomarède ◽

Denis Dubourdieu

Keyword(s):

Saccharomyces Cerevisiae ◽

Torulaspora Delbrueckii ◽

High Sugar ◽

Sugar Fermentation

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Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts

Australian Journal of Grape and Wine Research ◽

10.1111/ajgw.12327 ◽

2017 ◽

Vol 24 (3) ◽

pp. 368-372 ◽

Cited By ~ 7

Author(s):

L. Lencioni ◽

M. Taccari ◽

M. Ciani ◽

P. Domizio

Keyword(s):

Saccharomyces Cerevisiae ◽

High Sugar ◽

Volatile Acidity ◽

Multistarter Fermentation

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Appropriate vacuolar acidification in Saccharomyces cerevisiae is associated with efficient high sugar fermentation

Food Microbiology ◽

10.1016/j.fm.2017.09.021 ◽

2018 ◽

Vol 70 ◽

pp. 262-268 ◽

Cited By ~ 2

Author(s):

Trung D. Nguyen ◽

Michelle E. Walker ◽

Jennifer M. Gardner ◽

Vladimir Jiranek

Keyword(s):

Saccharomyces Cerevisiae ◽

High Sugar ◽

Sugar Fermentation ◽

Vacuolar Acidification

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Improved ethanol tolerance of Saccharomyces cerevisiae in mixed cultures with Kluyveromyces lactis on high-sugar fermentation

Microbiological Research ◽

10.1016/j.micres.2014.04.007 ◽

2014 ◽

Vol 169 (12) ◽

pp. 907-914 ◽

Cited By ~ 28

Author(s):

Chizuru Yamaoka ◽

Osamu Kurita ◽

Tomoko Kubo

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethanol Tolerance ◽

Kluyveromyces Lactis ◽

Mixed Cultures ◽

High Sugar ◽

Sugar Fermentation

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Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽

10.3390/pr9040724 ◽

2021 ◽

Vol 9 (4) ◽

pp. 724

Author(s):

Miguel L. Sousa-Dias ◽

Vanessa Branco Paula ◽

Luís G. Dias ◽

Letícia M. Estevinho

Keyword(s):

Saccharomyces Cerevisiae ◽

Sodium Alginate ◽

Fermentation Process ◽

Immobilized Cells ◽

Alginate Beads ◽

Production Medium ◽

Alcohol Content ◽

Volatile Acidity ◽

The Matrix ◽

Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

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Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽

10.3390/foods10051047 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1047

Author(s):

Laura Canonico ◽

Edoardo Galli ◽

Alice Agarbati ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Global Climate ◽

Grape Juice ◽

Preliminary Screening ◽

Aeration Condition ◽

Volatile Acidity ◽

Starmerella Bombicola ◽

Ethanol Content ◽

Condition Evaluation ◽

Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

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