scholarly journals Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making

2018 ◽  
Vol 10 ◽  
pp. 18-23
Author(s):  
Huma Bokkhim ◽  
Praksha Neupane ◽  
Smita Gurung ◽  
Rojeena Shrestha
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Chemical Properties ◽  
Wine Yeast ◽  
White Wine ◽  
Molar Concentration ◽  
Soluble Solids ◽  
Yeast Saccharomyces Cerevisiae ◽  
Alcohol Production ◽  
Wine Making

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

scholarly journals Perfil fisicoquímico de vino blanco producido con cepas resultantes de la fusión de protoplastos de levaduras (SACCHAROMYCES CEREVISIAE Y HANSENIASPORA GUILLIERMONDII)

2019 ◽  
Vol 4 (2) ◽  
pp. 1
Author(s):  
Karelen Araujo ◽  
Ana Cáceres ◽  
Maria Berradre ◽  
Zulay Mármol ◽  
Johanna Raga ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Key Words ◽  
New Technologies ◽  
Physicochemical Characteristics ◽  
White Wine ◽  
Soluble Solids ◽  
Hybrid Strain ◽  
Yeast Saccharomyces Cerevisiae ◽  
Volatile Acidity ◽  
Nuevas Tecnologías

  El sector vitivinícola mundial se encuentra inmerso en un importante proceso de actualización y renovación. En este contexto es interesante resaltar la actividad y la innovación de muchas bodegas que experimentan con nuevas variedades de uva, la utilización de uvas y levaduras autóctonas, así como con nuevas tecnologías para producir vinos más adaptados al gusto del consumidor. Todos estos cambios conllevan al desarrollo de nuevos productos con propiedades únicas que requieren de un estricto control de calidad. El objetivo del presente trabajo es determinar el perfil fisicoquímico de un vino blanco producido mediante fermentación alcohólica de cepas resultantes de la fusión intergénica de protoplastos de la levadura autóctona Saccharomyces cerevisiae SCVMLUZ 2008 y la levadura comercial Hanseniaspora guilliermondii CECT 11102 (Colección Española de Cultivos Tipo). Se realizaron vinificaciones en blanco con mosto de uva de la variedad Malvasía. Se realizaron los siguientes análisis físico-químicos como sólidos solubles, azúcares, pH, densidad relativa, acidez titulable y volátil, dióxido de azufre total, dióxido de azufre libre y etanol. La cinética de consumo de los azúcares fue más rápida en los bioprocesos realizados con S. cerevisiae y la levadura híbrida (SCHLUZ2014). Todas las levaduras de estudio consumieron glucosa a mayor velocidad que fructosa.  Los resultados obtenidos indican que el vino obtenido con la cepa híbrida cumple con los estándares establecidos por las Organizaciones Nacionales e Internacionales.   Palabras clave: vino blanco, levadura hibrida, consumo de azucares, características fisicoquímicas.   Abstract The world wine sector is immersed in an important process of updating and renewal. In this context, it is interesting to highlight the activity and innovation of many wineries experimenting with new grape varieties, the use of native grapes and yeasts, as well as new technologies to produce wines more adapted to the taste of the consumer. All these changes lead to the development of new products with unique properties that require a strict quality control. The objective of this work is to determine the physicochemical profile of white wine produced by alcoholic fermentation of strains resulting from the intergenic fusion of protoplasts of the indigenous yeast Saccharomyces cerevisiae SCVMLUZ 2008 and the commercial yeast Hanseniaspora guilliermondii CECT 11102 (Colección Española de Cultivos Tipo) White vinifications were made with grape must of the Malvasia variety. The following physical-chemical analyzes were carried out: soluble solids, sugars, pH, relative density, titratable and volatile acidity, total and free sulfur dioxide and ethanol. The kinetics of sugar consumption was faster in the bioprocesses performed with S. cerevisiae and the hybrid yeast (SCHLUZ2014). All the study yeasts consumed glucose at a faster rate than fructose. The results obtained indicate that the wine obtained with the hybrid strain complies with the standards established by the National and International Organizations.   Key words: Key words: white wine, hybrid yeast, consumption of sugars, physicochemical characteristics.

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 Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

DYNAMICS OF SACHAROMYCES CEREVISIAE YEAST CYTOMORPHOMETRIC CHARACTERISTIC CHANGES DURING FRUIT AND BERRY WORT FERMENTATION

2020 ◽  
pp. 401-403
Author(s):  
A. Shitova ◽  
I. Anisimova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Cell Area ◽  
Black Currant ◽  
Yeast Saccharomyces Cerevisiae ◽  
Sacharomyces Cerevisiae

The activity of wine yeast Saccharomyces cerevisiae used for black currant, cherry and cranberry fermentation was studied using cell area dynamics calculated by computer cytomorphometry method.

scholarly journals Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

1993 ◽  
Vol 50 (3) ◽  
pp. 484-489 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Micronutrient Deficiencies ◽  
Isobutyl Alcohol ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Acid Deficiency

A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.

scholarly journals Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

2019 ◽  
Vol 31 (12) ◽  
pp. 2885-2890
Author(s):  
Pallavi S. Patil ◽  
Umesh B. Deshannavar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Soluble Solids ◽  
Alcohol Production ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Total Alcohol

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

2020 ◽  
Vol 85 (2) ◽  
pp. 306-315
Author(s):  
Rui Wang ◽  
Jingcan Sun ◽  
Benjamin Lassabliere ◽  
Bin Yu ◽  
Shao Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Wine Yeast ◽  
Yeast Saccharomyces Cerevisiae

scholarly journals Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

2019 ◽  
Vol 7 (11) ◽  
pp. 492 ◽  
Author(s):  
Nadine Feghali ◽  
Warren Albertin ◽  
Edouard Tabet ◽  
Ziad Rizk ◽  
Angela Bianco ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Wine Yeast ◽  
Pilot Scale ◽  
White Wine ◽  
High Genetic Diversity ◽  
Volatile Acidity ◽  
Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

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