scholarly journals Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 94-102
Author(s):  
Tereza Drtilová ◽  
Katarína Ďurčanská ◽  
Andrea Machyňáková ◽  
Ivan Špánik ◽  
Tatiana Klempová ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Solid Phase ◽  
Relative Concentration ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
High Concentration ◽  
Analytical Methodology ◽  
Flight Mass Spectrometry

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.<br /><br />

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1423
Author(s):  
Stefano Scansani ◽  
Doris Rauhut ◽  
Silvia Brezina ◽  
Heike Semmler ◽  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Schizosaccharomyces Pombe ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Grape Juice ◽  
Ethyl Esters ◽  
High Concentration ◽  
Wine Quality ◽  
The Impact

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

scholarly journals Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1795 ◽  
Author(s):  
Chenchen Wang ◽  
Wenjun Zhang ◽  
Huidong Li ◽  
Jiangsheng Mao ◽  
Changying Guo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Practical Method ◽  
Accurate Method ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Aroma Components

Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

scholarly journals Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene,STR3, for Improvement of Wine Aroma

2011 ◽  
Vol 77 (11) ◽  
pp. 3626-3632 ◽  
Author(s):  
Sylvester Holt ◽  
Antonio G. Cordente ◽  
Simon J. Williams ◽  
Dimitra L. Capone ◽  
Wanphen Jitjaroen ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Juice ◽  
Wine Aroma ◽  
Tropical Fruit ◽  
Diverse Range ◽  
Sauvignon Blanc ◽  
Content Type ◽  
Aromatic Thiols ◽  
Wine Flavor

ABSTRACTSulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters ofVitis viniferaL. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed aSaccharomyces cerevisiaegene,STR3, which led to an increase in 3MH release during fermentation of aV. viniferaL. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiolsin vitrothat can be applied in the development of self-cloned yeast to enhance wine flavor.

scholarly journals Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 99
Author(s):  
Simona Guerrini ◽  
Damiano Barbato ◽  
Lorenzo Guerrini ◽  
Eleonora Mari ◽  
Giacomo Buscioni ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Plant ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Yeast Biomass ◽  
Indigenous Yeast ◽  
Selection Of

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.

scholarly journals Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

2005 ◽  
Vol 71 (9) ◽  
pp. 5420-5426 ◽  
Author(s):  
Kate S. Howell ◽  
Mathias Klein ◽  
Jan H. Swiegers ◽  
Yoji Hayasaka ◽  
Gordon M. Elsey ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Juice ◽  
Laboratory Strain ◽  
Wine Yeast ◽  
Wine Fermentation ◽  
Wine Aroma ◽  
Genetic Screens ◽  
Genetic Determinants ◽  
Volatile Thiols ◽  
Genes Encoding

ABSTRACT Volatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important contribution to the aroma of wine. During wine fermentation, Saccharomyces cerevisiae mediates the cleavage of a nonvolatile cysteinylated precursor in grape juice (Cys-4MMP) to release the volatile thiol 4MMP. Carbon-sulfur lyases are anticipated to be involved in this reaction. To establish the mechanism of 4MMP release and to develop strains that modulate its release, the effect of deleting genes encoding putative yeast carbon-sulfur lyases on the cleavage of Cys-4MMP was tested. The results led to the identification of four genes that influence the release of the volatile thiol 4MMP in a laboratory strain, indicating that the mechanism of release involves multiple genes. Deletion of the same genes from a homozygous derivative of the commercial wine yeast VL3 confirmed the importance of these genes in affecting 4MMP release. A strain deleted in a putative carbon-sulfur lyase gene, YAL012W, produced a second sulfur compound at significantly higher concentrations than those produced by the wild-type strain. Using mass spectrometry, this compound was identified as 2-methyltetrathiophen-3-one (MTHT), which was previously shown to contribute to wine aroma but was of unknown biosynthetic origin. The formation of MTHT in YAL012W deletion strains indicates a yeast biosynthetic origin of MTHT. The results demonstrate that the mechanism of synthesis of yeast-derived wine aroma components, even those present in small concentrations, can be investigated using genetic screens.

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

2015 ◽  
Vol 51 ◽  
pp. 1-9 ◽  
Author(s):  
Jaime Moreno-García ◽  
Teresa García-Martínez ◽  
M. Carmen Millán ◽  
Juan Carlos Mauricio ◽  
Juan Moreno
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Aroma Compounds ◽  
Wine Aroma

Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

2021 ◽  
pp. 1-14
Author(s):  
Carolina Royo ◽  
Pablo Carbonell-Bejerano ◽  
Rafael Torres-Pérez ◽  
Luisa Freire ◽  
Javier Ibáñez ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Variant Calling ◽  
Grape Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Terpenoid Biosynthesis ◽  
Specific Variation ◽  
Terpenoid Pathway

BACKGROUND: Monoterpenes and C13-norisoprenoids are key terpenoid compounds for wine aroma. The enzyme encoded by VviDXS1 participates in terpenoid biosynthesis in grapevine fruits and gain-of-function mutations in this gene lead to characteristic muscat aroma. OBJECTIVE: To assess for VviDXS1 contribution to aroma variation in Northwestern Iberian wine cultivars, we resequenced this gene in 111 cultivars and compared grape juice terpenic composition in 12 of them. METHODS: VviDXS1 was capture-targeted for resequencing with Illumina paired-end reads, SAMtools was used for variant calling and gene haplotypes were reconstructed with PHASE. Monoterpenes and C13-norisoprenoids were quantified in free and glycosidically-bound forms from grape juice by gas chromatography-mass spectrometry. RESULTS: Terpenic composition discriminated between muscat, terpenic and neutral profiles across cultivars. While the terpenic profile of Loureira and Albariño white cultivars was not associated with muscat-like mutations, Albariño carries a V34L substitution in VviDXS1 that is also present in other aromatic cultivars and was not reported before. Tempranillo and Cabernet Sauvignon red cultivars accumulated higher levels of C13-norisoprenoids, which was not associated with specific variation in VviDXS1. CONCLUSIONS: Apart from the uncharacterized substitution present in Albariño, findings suggest that terpenoid pathway-related genes other than VviDXS1 could contribute to the aromatic attributes of these cultivars.

Calcium/Copper alginate framework doped with CuO nano-particles as a novel adsorbent for micro-extraction of benzodiazepines from human serum

2020 ◽  
Vol 16 ◽  
Author(s):  
Nadereh Rahbar ◽  
Fatemeh Ahmadi ◽  
Zahra Ramezani ◽  
Masoumeh Nourani
Keyword(s):  
Human Serum ◽  
High Performance ◽  
Limit Of Detection ◽  
Solid Phase ◽  
Nano Particles ◽  
Limit Of Quantification ◽  
Analytical Methodology ◽  
Fiber Fabrication ◽  
Relative Standard ◽  
Green Procedure

Background: Sample preparation is one of the most challenging phases in pharmaceutical analysis, especially in biological matrices, affecting the whole analytical methodology. Objective: In this study, a new Ca(II)/Cu(II)/alginate/CuO nanoparticles hydrogel fiber (CCACHF) was synthesized through a simple, green procedure and applied for fiber micro solid phase extraction (FMSPE) of diazepam (DIZ) and oxazepam (OXZ) as model drugs prior to high-performance liquid chromatography-UV detection (HPLC-UV). Methods: Composition and morphology of the prepared fiber were characterized and the effect of main parameters on the fiber fabrication and extraction efficiency have been studied and optimized. Results: In optimal conditions, calibration curves were linear ranging between 0.1–500 µg L−1 with regression coefficients of 0.9938 and 0.9968. Limit of detection (LOD) (S/N=3) and limit of quantification (LOQ) (S/N=10) of the technique for DIZ and OXZ were 0.03 to 0.1 µg L−1. Within-day and between-day relative standard deviations (RSDs) for DIZ and OXZ were 6.0–12.5% and 3.3–9.4%, respectively. Conclusion: The fabricated adsorbent has been substantially employed to extraction of selected benzo-diazepines (BZDs) from human serum real specimens and the obtained recoveries were also satisfactory (82.1-109.7%).

Quantitation of Δ8-THC, Δ9-THC, Cannabidiol and 10 Other Cannabinoids and Metabolites in Oral Fluid by HPLC–MS-MS

2020 ◽  
Author(s):  
Lin Lin ◽  
Piyadarsha Amaratunga ◽  
Jerome Reed ◽  
Pornkamol Huang ◽  
Bridget Lorenz Lemberg ◽  
...  
Keyword(s):  
Human Subject ◽  
High Performance ◽  
Oral Fluid ◽  
Solid Phase ◽  
Forensic Toxicology ◽  
High Concentration ◽  
Driving Impairment ◽  
Three Samples ◽  
Cannabidiolic Acid ◽  
Liquid Chromatography Tandem Mass

Abstract Quantitative analysis of Δ9-tetrahydrocannabinol (Δ9-THC) in oral fluid has gained increasing interest in clinical and forensic toxicology laboratories. New medicinal and/or recreational cannabinoid products require laboratories to distinguish different patterns of cannabinoid use. This study validated a high-performance liquid chromatography-tandem mass spectrometry method for 13 different cannabinoids, including (-)-trans-Δ8-tetrahydrocannabinol (Δ8-THC), (-)-trans-Δ9-tetrahydrocannabinol (Δ9-THC), cannabidiol (CBD), Δ9-tetrahydrocannabinolic acid-A (Δ9-THCA-A), cannabidiolic acid (CBDA), 11-hydroxy-Δ9-tetrahydrocannabinol (11-OH-Δ9-THC), 11-nor-9-carboxy-Δ9-tetrahydrocannabinol (Δ9-THCCOOH), tetrahydrocannabivarin (THCV), cannabidivarin (CBDV), cannabidiorcol (CBD-C1), cannabichromene (CBC), cannabinol (CBN) and cannabigerol (CBG), in oral fluid. Baseline separation was achieved in the entire quantitation range between Δ9-THC and its isomer Δ8-THC. The quantitation range of Δ9-THC, Δ8-THC and CBD was from 0.1 to 800 ng/mL. Two hundred human subject oral fluid samples were analyzed with this method after solid phase extraction. Among the 200 human subject oral fluid samples, all 13 cannabinoid analytes were confirmed in at least one sample. Δ8-THC was confirmed in 11 samples, with or without the presence of Δ9-THC. A high concentration of 11-OH-Δ9-THC or Δ9-THCCOOH (&gt;400 ng/mL) was confirmed in three samples. CBD, Δ9-THCA-A, THCV, CBN and CBG were confirmed in 74, 39, 44, 107 and 112 of the 179 confirmed Δ9-THC-positive samples, respectively. The quantitation of multiple cannabinoids and metabolites in oral fluid simultaneously provides valuable information for revealing cannabinoid consumption and interpreting cannabinoid-induced driving impairment.

Sign in / Sign up

Export Citation Format

Share Document