scholarly journals Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine

2016 ◽  
Vol 8 (6) ◽  
Author(s):  
Ellen Cristine Giese ◽  
Maria Chacón Ocaña ◽  
Nuria Barrajón Simancas ◽  
Ana I. Briones Pérez ◽  
Robert F. H. Dekker ◽  
...  
Keyword(s):  
Wine Yeast ◽  
White Wine ◽  
Yeast Strains ◽  
Protein Haze ◽  
Haze Formation

scholarly journals Yeast Cell Wall Chitin Reduces Wine Haze Formation

2018 ◽  
Vol 84 (13) ◽  
Author(s):  
Thulile Ndlovu ◽  
Benoit Divol ◽  
Florian F. Bauer
Keyword(s):  
Cell Wall ◽  
Yeast Cell ◽  
Wine Yeast ◽  
Wine Industry ◽  
Yeast Cell Wall ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Yeast Strains ◽  
Protein Haze ◽  
Haze Formation

ABSTRACT Protein haze formation in bottled wines is a significant concern for the global wine industry, and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, the addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels, indicating differences in haze-protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli -produced green fluorescent protein (GFP)-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities that also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and we propose a strategy for optimizing wine yeast strains to improve wine clarification. IMPORTANCE In this study, we establish a new mechanism by which wine yeast strains can impact the protein haze formation of wines, and we demonstrate that yeast cell wall chitin binds grape chitinase in a chitin concentration-dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also investigate how yeast cell wall chitin levels are affected by environmental conditions.

Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine

2009 ◽  
Vol 57 (8) ◽  
pp. 3308-3315 ◽  
Author(s):  
Simon A. Schmidt ◽  
Ee Leng Tan ◽  
Shauna Brown ◽  
Uli J. Nasution ◽  
Filomena Pettolino ◽  
...  
Keyword(s):  
White Wine ◽  
Glycan Structure ◽  
Protein Haze ◽  
Haze Formation

scholarly journals QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO

2021 ◽  
Vol 36 (1) ◽  
pp. 10-16
Author(s):  
Ricardo Figueira ◽  
Lucas Felipe Dos Ouros ◽  
Isabela Penteriche De Oliveira ◽  
Thalia Lee Lopes De Andrade ◽  
Waldemar Gastoni Venturini Filho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Room Temperature ◽  
Fermentation Process ◽  
Red Wine ◽  
Wine Yeast ◽  
White Wine ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Fermentative Metabolism ◽  
Yeast Strains

QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO   RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1   1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. [email protected]; [email protected]; [email protected]; [email protected]; [email protected]   RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos).   Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae.   QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD   ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism.  Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed).   Keywords: fermentation, respiration, Saccharomyces cerevisiae.

scholarly journals The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
Author(s):  
Estéfani García-Ríos ◽  
Alicia Gutiérrez ◽  
Zoel Salvadó ◽  
Francisco Noé Arroyo-López ◽  
José Manuel Guillamon
Keyword(s):  
Abiotic Factors ◽  
Nitrogen Concentration ◽  
Wine Yeast ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Simple Method ◽  
Fitness Advantage ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

scholarly journals Some enological properties of Czechoslovak wine yeast strains.

1977 ◽  
Vol 23 (9) ◽  
pp. 207-212
Author(s):  
E. MINÁRIK
Keyword(s):  
Wine Yeast ◽  
Yeast Strains

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

scholarly journals Relief from nitrogen starvation entails quick unexpected down-regulation of glycolytic/lipid metabolism genes in enologicalSaccharomyces cerevisiae

2018 ◽  
Author(s):  
Tesnière Catherine ◽  
Bessière Chloé ◽  
Pradal Martine ◽  
Sanchez Isabelle ◽  
Blondin Bruno ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Amino Acid ◽  
Wine Yeast ◽  
Tca Cycle ◽  
Nitrogen Addition ◽  
White Wine ◽  
Ammonium Nitrogen ◽  
Ribosomal Protein Genes ◽  
Amino Acid Permease ◽  
Transcriptional Responses

AbstractNitrogen composition of the grape must has an impact on yeast growth and fermentation kinetics as well as on the organoleptic properties of the final product. In some technological processes, such as white wine/rosé winemaking, the yeast-assimilable nitrogen content is sometimes insufficient to cover yeast requirements, which can lead to slow or sluggish fermentations. Growth is nevertheless quickly restored upon relief from nutrient starvation, e.g. through the addition of ammonium nitrogen, allowing fermentation completion. The aim of this study was to determine how nitrogen repletion affected the transcriptional response of aSaccharomyces cerevisiaewine yeast strain, in particular within the first hour after nitrogen addition. We found almost 4800 genes induced or repressed, sometimes within minutes after nutrient changes. Some of these responses to nitrogen depended on the TOR pathway, which controls positively ribosomal protein genes, amino acid and purine biosynthesis or amino acid permease genes and negatively stress-response genes, and genes related to the retrograde response (RTG) specific to the tricarboxylic acid (TCA) cycle and nitrogen catabolite repression (NCR). Some unexpected transcriptional responses concerned all the glycolytic genes, carbohydrate metabolism and TCA cycle-related genes that were down-regulated, as well as genes from the lipid metabolism.

Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains

2016 ◽  
Vol 81 (13) ◽  
pp. 1650-1668 ◽  
Author(s):  
M. A. Eldarov ◽  
S. A. Kishkovskaia ◽  
T. N. Tanaschuk ◽  
A. V. Mardanov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Strains

scholarly journals Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 443 ◽  
Author(s):  
Păucean ◽  
Man ◽  
Chiş ◽  
Mureşan ◽  
Pop ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Yeast ◽  
Wheat Bread ◽  
Bakery Products ◽  
Total Polyphenols ◽  
White Wheat ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Nutritional Qualities ◽  
Beer Yeast

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

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