scholarly journals Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

2021 ◽  
Vol 14(63) (2) ◽  
pp. 173-186
Author(s):  
Tatyana YONCHEVA ◽  
◽  
Hristo SPASOV ◽  
Georgi KOSTOV ◽  
◽  
...  
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
High Accuracy ◽  
Higher Alcohols ◽  
Yeast Culture ◽  
Fermentation Conditions ◽  
Influence Of Temperature ◽  
Lower Temperature

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Neculai Catalin Lungu ◽  
Maria Alexandroaei
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Kinetic Model ◽  
Economic Efficiency ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Global Temperature ◽  
Medium Temperature ◽  
Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

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.

Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

2014 ◽  
Vol 240 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Grzegorz Kłosowski ◽  
Dawid Mikulski ◽  
Dorota Macko ◽  
Beata Miklaszewska ◽  
Katarzyna Kotarska ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Higher Alcohols ◽  
Yeast Strains

scholarly journals Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Chih-Yao Hou ◽  
Pei-Hsiu Huang ◽  
Yen-Tso Lai ◽  
Shin-Ping Lin ◽  
Bo-Kang Liou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Fermentation Process ◽  
Culture Medium ◽  
Alcoholic Beverages ◽  
Fermentation Conditions ◽  
Sequential Inoculation ◽  
Screening And Identification ◽  
Saccharomyces Yeasts ◽  
Selective Culture Medium

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

Relationship between H2S-producing strains of wine yeast and different fermentation conditions

1999 ◽  
Vol 45 (4) ◽  
pp. 343-346 ◽  
Author(s):  
C Tamayo ◽  
J Ubeda ◽  
A Briones
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Hydrogen Sulphide ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Fermentation Conditions ◽  
Factors Affecting ◽  
Different Strains ◽  
The Relationship

Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the must.Key words: H2S formation, wine-yeast, steel-lees, wine-making, alcoholic fermentation.

scholarly journals Optimization of first generation alcoholic fermentation process with Saccharomyces cerevisiae

2015 ◽  
Vol 37 (3) ◽  
pp. 313 ◽  
Author(s):  
Gabriela Bonassa ◽  
Lara Talita Schneider ◽  
Paulo André Cremonez ◽  
Carlos De Jesus de Oliveira ◽  
Joel Gustavo Teleken ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
First Generation ◽  
Alcoholic Fermentation

scholarly journals Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

2017 ◽  
Vol 66 (3) ◽  
pp. 327-334 ◽  
Author(s):  
Grzegorz Kłosowski ◽  
Dawid Mikulski ◽  
Aleksandra Rolbiecka ◽  
Bogusław Czupryński
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Carbonyl Compounds ◽  
Yeast Strain ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Final Concentration ◽  
Source Material ◽  
Raw Material ◽  
Acetaldehyde Concentration ◽  
Highly Correlated

The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrations of carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72nd hour of the process. The final concentration of acetaldehyde depended on the raw material used (ca 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible. The overall concentration of the analyzed aldehydes was only slightly higher: ca 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.

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