scholarly journals Sparkling wine production by immobilised yeast fermentation

2017 ◽  
Vol 35 (No. 2) ◽  
pp. 171-179 ◽  
Author(s):  
Miličević Borislav ◽  
Babić Jurislav ◽  
Ačkar Đurđica ◽  
Miličević Radoslav ◽  
Jozinović Antun ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Aroma Compounds ◽  
Yeast Cells ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Alcohol Content ◽  
Wine Production ◽  
Grape Varieties ◽  
Immobilised Yeast

The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

2019 ◽  
Vol 300 ◽  
pp. 125174 ◽  
Author(s):  
Ilaria Benucci ◽  
Martina Cerreti ◽  
Diamante Maresca ◽  
Gianluigi Mauriello ◽  
Marco Esti
Keyword(s):  
Double Layer ◽  
Calcium Alginate ◽  
Yeast Cells ◽  
Sparkling Wine ◽  
Wine Production

Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

2016 ◽  
Vol 217 ◽  
pp. 29-34 ◽  
Author(s):  
Maria Grazia Farbo ◽  
Pietro Paolo Urgeghe ◽  
Stefano Fiori ◽  
Salvatore Marceddu ◽  
Samir Jaoua ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Calcium Alginate ◽  
Grape Juice ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Calcium Alginate Beads

scholarly journals Stability Studies of Immobilized Saccharomyces Cerevisiae in Calcium Alginate and Carrageenan Beads

2017 ◽  
Vol 2 (4) ◽  
pp. 10 ◽  
Author(s):  
Rahmath Abdulla ◽  
Warda Abdul Ajak ◽  
Siti Hajar ◽  
Eryati Derman
Keyword(s):  
Calcium Alginate ◽  
Alternative Fuels ◽  
Fossil Fuels ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Bioethanol Production ◽  
Stability Studies ◽  
Fuel Prices ◽  
The Stability ◽  
Liquid Biofuel

Currently the resources for fossil fuels are depleting together with increase in fuel prices. This has urged the need for cheaper alternative fuels especially biofuels. The production of the most common liquid biofuel which is bioethanol using immobilized yeast cells is an approach taken to increase its demand in the world’s market. There are various methods for the immobilization of yeast cells; however before they can be applied in the industry the stability of the immobilization technology must be investigated. This research aims to study the stabilities of immobilized S. cerevisiae in calcium alginate and carrageenan beads for bioethanol production. The S. cerevisiae was immobilized in calcium alginate and carrageenan beads using entrapment method. Next, screening for the optimal concentration of sodium alginate and semi refined carrageenan matrices were determined by employing fermentation and bioethanol quantification using GC-MS. Concentrations of 2% (w/v) calcium alginate and 2% (w/v) semi refined carrageenan beads were identified to produce the highest bioethanol yield which were 0.286 g/mL and 0.065 g/mL respectively. The two beads were then chosen to be tested in various stability studies with respect to bioethanol production such as storage stability, reusability, pH, thermaland permeability test. It was found out that a concentration of 2% (w/v) calcium alginate beads were more stable as immobilization matrix for S. cerevisiae  as compared to 2% (w/v) semi refined carrageenan.

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.

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 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 Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4349 ◽  
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Darko Preiner ◽  
Ivana Tomaz ◽  
Ana Jeromel
Keyword(s):  
Diethyl Malonate ◽  
Isoamyl Alcohol ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Higher Alcohols ◽  
Sparkling Wine ◽  
Volatile Phenols ◽  
Wine Production ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.

EFFECT OF CALCIUM ALGINATE COATING ON THE PERFORMANCE OF IMMOBILIZED YEAST CELLS IN CALCIUM ALGINATE BEADS

2000 ◽  
Vol 177 (1) ◽  
pp. 1-14 ◽  
Author(s):  
YOSHIMITSU UEMURA ◽  
NAOKl HAMAKAWA ◽  
HIDEKAZU YOSHIZAWA ◽  
HIROKI ANDO ◽  
KAZUYA IJICHIY ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Calcium Alginate Beads ◽  
Immobilized Yeast Cells ◽  
Alginate Coating

scholarly journals Cultivation conditions preferable for yeast cells to be immobilized into poly(vinyl alcohol) and used in bottled sparkling wine production

2006 ◽  
Vol 12 (1) ◽  
pp. 18-23 ◽  
Author(s):  
Elena Efremenko ◽  
Nikolay Stepanov ◽  
Nikolay Martinenko ◽  
Irina Gracheva
Keyword(s):  
Vinyl Alcohol ◽  
Immobilized Cells ◽  
Yeast Cells ◽  
Poly Vinyl Alcohol ◽  
Sparkling Wine ◽  
Wine Production ◽  
Biochemical Status ◽  
Viability Level ◽  
Yeast Immobilization ◽  
High Level

An effective approach to the improvement of the biochemical status of yeast cells before their immobilization was applied to develop a biocatalyst with a high level of cell metabolic activity and viability that could be used for sparkling wine production. According to the approach, the wine-containing medium (pH 3.0) routinely used for the accumulation of champagne yeast biomass under aerobic conditions was replaced by a semi-synthetic one (pH 5.6), usually applied for aerobic yeast growth. The variation of temperature and pH conditions of cell growth showed a modification of the fatty acid pool of yeasts and its importance for the further immobilization of cells into a poly(vinyl alcohol) cryogel. Measurement of the specific intracellular ATP concentration by the bioluminescent method revealed the growth phase favorable for yeast immobilization. The main characteristics of the sparkling wine obtained after four-week fermentation with application of both the free and immobilized cells were similar but, according to the detected energetic status, the viability level of the immobilized cells was considerably higher compared to the free yeast. The CO2 pressure accumulated in the bottles with immobilized cells (up to 500 kPa) after fermentation also appeared notably higher than in the bottles with free yeast.

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.   

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