scholarly journals Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

2016 ◽  
Vol 32 (2) ◽  
Author(s):  
A. Wells ◽  
J.P. Osborne
Keyword(s):  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
The Impact

scholarly journals Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 365-380
Author(s):  
Emma C. Snyder ◽  
Vladimir Jiranek ◽  
Ana Hranilovic
Keyword(s):  
Lactic Acid ◽  
Alcoholic Fermentation ◽  
Lactic Acid Production ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Inhibitory Effect ◽  
Sequential Inoculation ◽  
The Impact ◽  
Lachancea Thermotolerans

The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.

scholarly journals The effect of grape juice dilution on oenological fermentation

2020 ◽  
Author(s):  
Jennifer Margaret Gardner ◽  
Michelle Elisabeth Walker ◽  
Paul Kenneth Boss ◽  
Vladimir Jiranek
Keyword(s):  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Malolactic Fermentation ◽  
Isoamyl Acetate ◽  
List Type ◽  
Water Addition ◽  
Wine Flavour ◽  
Wine Volatiles ◽  
The Impact ◽  
Complex Organic

AbstractThe impact of water addition to grape juice in winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118™ and Lalvin R2™ and malolactic bacteria Lalvin VP41™. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2™ and in some conditions also reduced the duration of malolactic fermentation. In general, volatile compounds and some major yeast metabolites were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma.Highlights: Gardner et al. The effect of grape juice dilution on fermentationGrape juice dilution shortened both alcoholic and malolactic fermentationIn some conditions addition of commercial nutrient decreased fermentation durationIn general wine volatiles decrease with grape juice dilutionIsoamyl acetate can be decreased in wine by grape juice dilution

scholarly journals Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1540
Author(s):  
Aitor Balmaseda ◽  
Laura Aniballi ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Energy Source ◽  
Nutrient Medium ◽  
Alcoholic Fermentation ◽  
Hydrolytic Activity ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Consumption Patterns ◽  
Inhibitor Compounds

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

scholarly journals Results Concerning the Evolution of Bacterial Population during the Malolactic Fermentation

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Ionel POPESCU-MITROI ◽  
Marin GHEORGHIŢĂ ◽  
Felicia STOICA
Keyword(s):  
Bacterial Population ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Bacterial Density ◽  
Red Wines ◽  
Decline Phase ◽  
Population Evolution ◽  
Counting Methods ◽  
Direct Counting ◽  
Lactic Bacteria

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was monitored the bacterial population evolution, immediately after finishing the alcoholic fermentation (before developing the malolactic fermentation), through standard cultural method and through direct counting methods (counting with Thoma board and counting through Breed method). Results show that wines, at the end of alcoholic fermentation present bacterial loads between 102 and 104 cells/ml, after which in the exponential growing phase of the lactic bacteria registered at 5 days after sowing the selected malolactic bacteria, the bacterial density of wines to grow to 106 – 107 cells/ml, and at the end of malolactic fermentation, which matches the decline phase of lactic bacteria, the bacterial density of wines to get back to 105 cells/ml.

scholarly journals Engineering of the Pyruvate Dehydrogenase Bypass inSaccharomyces cerevisiae: Role of the Cytosolic Mg2+ and Mitochondrial K+ Acetaldehyde Dehydrogenases Ald6p and Ald4p in Acetate Formation during Alcoholic Fermentation

2000 ◽  
Vol 66 (8) ◽  
pp. 3151-3159 ◽  
Author(s):  
Fabienne Remize ◽  
Emilie Andrieu ◽  
Sylvie Dequin
Keyword(s):  
Carbon Flux ◽  
Alcoholic Fermentation ◽  
Pyruvate Decarboxylase ◽  
Wine Yeast ◽  
Wild Type ◽  
Acetate Production ◽  
Wine Yeast Strain ◽  
Acetate Formation ◽  
The Impact

ABSTRACT Acetic acid plays a crucial role in the organoleptic balance of many fermented products. We have investigated the factors controlling the production of acetate by Saccharomyces cerevisiaeduring alcoholic fermentation by metabolic engineering of the enzymatic steps involved in its formation and its utilization. The impact of reduced pyruvate decarboxylase (PDC), limited acetaldehyde dehydrogenase (ACDH), or increased acetoacetyl coenzyme A synthetase (ACS) levels in a strain derived from a wine yeast strain was studied during alcoholic fermentation. In the strain with the PDC1gene deleted exhibiting 25% of the PDC activity of the wild type, no significant differences were observed in the acetate yield or in the amounts of secondary metabolites formed. A strain overexpressingACS2 and displaying a four- to sevenfold increase in ACS activity did not produce reduced acetate levels. In contrast, strains with one or two disrupted copies of ALD6, encoding the cytosolic Mg2+-activated NADP-dependent ACDH and exhibiting 60 and 30% of wild-type ACDH activity, showed a substantial decrease in acetate yield (the acetate production was 75 and 40% of wild-type production, respectively). This decrease was associated with a rerouting of carbon flux towards the formation of glycerol, succinate, and butanediol. The deletion of ALD4, encoding the mitochondrial K+-activated NAD(P)-linked ACDH, had no effect on the amount of acetate formed. In contrast, a strain lacking both Ald6p and Ald4p exhibited a long delay in growth and acetate production, suggesting that Ald4p can partially replace the Ald6p isoform. Moreover, the ald6 ald4 double mutant was still able to ferment large amounts of sugar and to produce acetate, suggesting the contribution of another member(s) of the ALDfamily.

scholarly journals Development of organic acids and volatile compounds in cider during malolactic fermentation

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 69-76 ◽  
Author(s):  
H. Zhao ◽  
F. Zhou ◽  
P. Dziugan ◽  
Y. Yao ◽  
J. Zhang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Alcoholic Fermentation ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
High Concentration ◽  
Volatile Acidity ◽  
Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

scholarly journals Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Belinda Kemp ◽  
Jessy Plante ◽  
Debra L. Inglis
Keyword(s):  
Alcoholic Fermentation ◽  
Low Ph ◽  
Nutrient Concentrations ◽  
Sparkling Wine ◽  
Sugar Consumption ◽  
Wine Production ◽  
Nutrient Sources ◽  
Time Required ◽  
The Impact ◽  
Kinetics Of

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

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