scholarly journals Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 87 ◽  
Author(s):  
Capece ◽  
Pietrafesa ◽  
Siesto ◽  
Romaniello ◽  
Condelli ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Characteristics ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Must ◽  
High Dominance ◽  
Very High ◽  
Grape Must Fermentation

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.

scholarly journals Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 43
Author(s):  
Nadine Feghali ◽  
Angela Bianco ◽  
Giacomo Zara ◽  
Edouard Tabet ◽  
Chantal Ghanem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Pilot Scale ◽  
Molecular Monitoring ◽  
Technological Parameters ◽  
Sensorial Analysis ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Wild Yeasts ◽  
Selection Of

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

scholarly journals Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Pilar Blanco ◽  
María Vázquez-Alén ◽  
Teresa Garde-Cerdán ◽  
Mar Vilanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Level ◽  
Wine Aroma ◽  
Nw Spain ◽  
Volatile Phenols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Autochthonous Yeast ◽  
Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. Importance This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to that observed in laboratory fermentation conditions, but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation

1993 ◽  
Vol 41 (11) ◽  
pp. 2086-2091 ◽  
Author(s):  
Juan C. Mauricio ◽  
Juan J. Moreno ◽  
Eva M. Valero ◽  
Luis. Zea ◽  
Manuel. Medina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Alcohol Acetyltransferase ◽  
Ester Formation ◽  
Specific Activities ◽  
Grape Must Fermentation

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

2014 ◽  
Vol 146 ◽  
pp. 234-241 ◽  
Author(s):  
R. Noguerol-Pato ◽  
A. Torrado-Agrasar ◽  
C. González-Barreiro ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
New Generation ◽  
Grape Must Fermentation

Sludge accumulation in polishing ponds treating anaerobically digested wastewater

2002 ◽  
Vol 45 (1) ◽  
pp. 75-81 ◽  
Author(s):  
P. Cavalcanti ◽  
A. van Haandel ◽  
G. Lettinga
Keyword(s):  
Pilot Scale ◽  
Important Conclusion ◽  
Solids Concentration ◽  
Volatile Solids ◽  
Useful Life ◽  
One Year ◽  
Uasb Reactors ◽  
Very High ◽  
Sludge Accumulation

When ponds are used for wastewater treatment, settleable solids will form a steadily growing bottom sludge layer, which reduces their effective volume. Eventually this sludge must be removed to ensure that the pond maintains the required retention time to keep performing properly. The settleable solids may either be present in the influent or they are formed during the treatment as a result of algal flocculation. An experimental investigation was carried out to evaluate bottom sludge accumulation in a polishing pond used for treatment of UASB effluent. The mass and composition of the bottom sludge formed in a polishing pond was evaluated after the pilot scale pond had been in operation for 1 year and about 60 m3 of digested wastewater had been treated per m3 of pond. The bottom sludge mass represented a solids accumulation of 70 g per m3 of digested wastewater. About half of these solids were the result of settling of influent solids in the first part of the pond, while the other half was attributable to settling of algae, formed in the pond. It is concluded that the bottom sludge growth in a polishing pond is so low, that desludging during the useful life span of the pond will most likely not be necessary. This leads to the important conclusion that excess sludge discharge from UASB reactors (a major factor in operational costs) may be omitted, if a polishing pond is used for post-treatment. The bottom sludge had a high volatile solids concentration (58%) and the macronutrient fractions were also high (3.9% N and 1.1% P of the TSS mass). The bottom sludge was stable and could be dried directly without problems. The hygienic quality of the bottom sludge was very poor: about half the influent helminth eggs during one year of operation were found in the bottom sludge and the faecal coliform concentration was very high.

scholarly journals Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 717
Author(s):  
Niël van Wyk ◽  
Florian Michling ◽  
Dennis Bergamo ◽  
Sylvia Brezina ◽  
Isak S. Pretorius ◽  
...  
Keyword(s):  
Economic Benefit ◽  
Wine Yeast ◽  
Sparkling Wine ◽  
Wine Production ◽  
Grape Must ◽  
Yeast Strains ◽  
Volatile Aroma ◽  
Fermentation Parameters ◽  
Grape Must Fermentation ◽  
Wine Bottle

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.

Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

2004 ◽  
Vol 85 (2) ◽  
pp. 159-164 ◽  
Author(s):  
Maurizio Ciani ◽  
Ilaria Mannazzu ◽  
Paola Marinangeli ◽  
Francesca Clementi ◽  
Alessandro Martini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Grape Must Fermentation
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