Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method – comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way.

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The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2021.96.26.011 ◽

2021 ◽

pp. 66-71

Author(s):

Максим Юрьевич Шаламитский ◽

Татьяна Николаевна Танащук ◽

Виктор Афанасьевич Загоруйко ◽

София Николаевна Червяк

Keyword(s):

Yeast Species ◽

Chemical Compounds ◽

Higher Alcohols ◽

Grape Variety ◽

Organoleptic Evaluation ◽

Wine Production ◽

Terpene Alcohols ◽

Yeast Strains ◽

Grape Varieties ◽

Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

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The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

Journal of Industrial Microbiology & Biotechnology ◽

10.1007/s10295-009-0651-7 ◽

2009 ◽

Vol 37 (1) ◽

pp. 85-93 ◽

Cited By ~ 31

Author(s):

Maria Parapouli ◽

Efstathios Hatziloukas ◽

Constantin Drainas ◽

Angelos Perisynakis

Keyword(s):

Wine Flavour ◽

Yeast Strains ◽

Indigenous Yeast

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Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2018.07.004 ◽

2018 ◽

Vol 285 ◽

pp. 7-17 ◽

Cited By ~ 14

Author(s):

Carmela Garofalo ◽

Carmen Berbegal ◽

Francesco Grieco ◽

Maria Tufariello ◽

Giuseppe Spano ◽

...

Keyword(s):

Yeast Strains ◽

Grape Varieties ◽

Indigenous Yeast ◽

Selection Of

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Wine Saccharomyces Yeasts for Beer Fermentation

Fermentation ◽

10.3390/fermentation7040290 ◽

2021 ◽

Vol 7 (4) ◽

pp. 290

Author(s):

Vanesa Postigo ◽

Margarita García ◽

Juan Mariano Cabellos ◽

Teresa Arroyo

Keyword(s):

Higher Alcohols ◽

Beer Fermentation ◽

Commercial Strain ◽

Yeast Strains ◽

Consumer Study ◽

Apparent Attenuation ◽

Melatonin Production ◽

Craft Beers ◽

Saccharomyces Yeasts ◽

Selection Of

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market.

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Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

OENO One ◽

10.20870/oeno-one.2021.55.3.4563 ◽

2021 ◽

Vol 55 (3) ◽

pp. 245-260

Author(s):

Katja Suklje ◽

Franc Čuš

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ethyl Esters ◽

Higher Alcohols ◽

Higher Alcohol ◽

Promising Tool ◽

Varietal Thiols ◽

Commercial Yeast ◽

Wine Volatiles ◽

Selection Of

Welschriesling is a variety common to Central and Eastern European wine-producing countries; however, its aromatic composition remains poorly understood. Our study aims to determine the volatile profile of Welschriesling by analysing varietal thiols, esters, higher alcohols and monoterpene alcohols in commercial wines. In addition, the selection of commercial yeast starters and lactic acid bacteria (LAB) was used to modulate Welschriesling wine volatile composition. Both the selection of yeast and LAB had a significant impact on the compositional parameters of the wines. Yeast starter Uvaferm 228 (UVF228) was the most effective in terms of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) production. For the ethyl esters of fatty acids (EEFAs), higher alcohol acetates (HAAs) and higher alcohols (HAs), no common inter-group behaviour could be observed based on yeast selection, however, as a group, EEFAs and HAs were highest in wines fermented with UVF228.Malolactic fermentation (MLF) significantly influenced varietal thiols, irrespective of the LAB strain used. Concentrations of 3MH significantly increased with MLF, 4-mercapto-4-methyl-pentan-2-one (4MMP) concentrations decreased, while 3MHA concentrations remained unaltered. This study showed the specific influence of yeast and LAB strain on selected volatile compounds. MLF appeared to be a promising tool to boost the presence of 3MH in wines, however, the results need further confirmation across a range of fermentation conditions and strain selections.

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Tutoring Process in Emotionally Intelligent Tutoring Systems

Psychology and Mental Health ◽

10.4018/978-1-5225-0159-6.ch046 ◽

2016 ◽

pp. 1094-1110 ◽

Cited By ~ 1

Author(s):

Sintija Petrovica

Keyword(s):

Intelligent Tutoring Systems ◽

Emotional State ◽

Intelligent Tutoring ◽

Point Of View ◽

Research Groups ◽

Tutoring Systems ◽

Knowledge States ◽

Close Relationship ◽

Emotionally Intelligent ◽

Selection Of

Research has shown that emotions can influence learning in situations when students have to analyze, reason, make conclusions, apply acquired knowledge, answer questions, solve tasks, and provide explanations. A number of research groups inspired by the close relationship between emotions and learning have been working to develop emotionally intelligent tutoring systems. Despite the research carried out so far, a problem how to adapt tutoring not only to a student's knowledge state but also to his/her emotional state has been disregarded. The paper aims to examine to what extent the tutoring process and tutoring strategies are adapted to students' emotional and knowledge states in these systems. It also presents a study on how to influence student's emotions looking from the pedagogical point of view and provides general guidelines for selection of tutoring strategies to influence and regulate student's emotions.

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