scholarly journals Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomyces cerevisiae Wine Strains

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 213
Author(s):  
Irene De Guidi ◽  
Vincent Farines ◽  
Jean-Luc Legras ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Sulfide Production ◽  
Full Factorial Experimental Design ◽  
Major Factors ◽  
Sensory Profiles ◽  
Combined Impact ◽  
Full Factorial ◽  
H2s Production

Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomyces cerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production and winemakers and researchers require an easy quantitative tool to quantify their impact. In this work, we developed a new sensitive method for the evaluation of total H2S production during alcoholic fermentation using a metal trap and a fluorescent probe. With this method, we evaluated the combined impact of three major factors influencing sulfide production by wine yeast during alcoholic fermentation: assimilable nitrogen, sulfur dioxide and strain, using a full factorial experimental design. All three factors significantly impacted H2S production, with variations according to strains. This method enables large experimental designs for the better understanding of sulfide production by yeasts during fermentation.

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

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.

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.

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 Saccharomyces cerevisiae Signature Genes for Predicting Nitrogen Deficiency during Alcoholic Fermentation

2007 ◽  
Vol 73 (16) ◽  
pp. 5363-5369 ◽  
Author(s):  
A. Mendes-Ferreira ◽  
M. del Olmo ◽  
J. García-Martínez ◽  
E. Jiménez-Martí ◽  
C. Leão ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Nitrogen Deficiency ◽  
Wine Yeast ◽  
Pcr Analysis ◽  
Signature Genes ◽  
Reverse Transcription Pcr ◽  
Genome Wide ◽  
Wine Yeast Strain

ABSTRACT Genome-wide analysis of the wine yeast strain Saccharomyces cerevisiae PYCC4072 identified 36 genes highly expressed under conditions of low or absent nitrogen in comparison with a nitrogen-replete condition. Reverse transcription-PCR analysis for four of these transcripts with this strain and its validation with another wine yeast strain underlines the usefulness of these signature genes for predicting nitrogen deficiency and therefore the diagnosis of wine stuck/sluggish fermentations.

scholarly journals Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods

2015 ◽  
Vol 44 ◽  
pp. 10-14
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Indigenous Species ◽  
Wine Yeasts ◽  
Cultural Methods ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Area Of Origin

The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.

scholarly journals Predicting Ballistic Strength of Life-Saving Aramid Fiber Composites For Personal Protection

2014 ◽  
Vol 9 (1-2) ◽  
Author(s):  
Dimko Dimeski ◽  
Vineta Srebrenkoska
Keyword(s):  
Experimental Design ◽  
Polyvinyl Butyral ◽  
Aramid Fiber ◽  
Personal Protection ◽  
Factorial Experimental Design ◽  
Individual Factor ◽  
Life Saving ◽  
Full Factorial Experimental Design ◽  
Major Factors ◽  
Full Factorial

Abstract: The purpose of the study is to access the applicability of full factorial experimental design in predicting ballistic strength of aramid fiber/phenolic ballistic composites for personal protection. When designing ballistic composites, two major factors are the most important: the ballistic strength and the weight of the protection. The ultimate target is to achieve the required ballistic strength with the lowest possible weight of the protection. The hard ballistic aramid/phenolic composites were made by the open mold high pressure, high-temperature compression of prepreg made of plain woven aramid fiber fabric and polyvinyl butyral modified phenolic resin. The preparation of the composites was conducted by applying 22 full factorial experimental design. The areal weight of composites was taken to be the first factor and the second – fiber/resin ratio. For the first factor, low and high levels are chosen to be 2 kg/m2 and 9 kg/m2, respectively and for the second factor – 80/20 and 50/50, respectively. The first-order linear model to approximate the response, i.e. the ballistic strength of the composites within the study domain (2 – 9) kg/m2 x (80/20 – 50/50) ratio was used. The influence of each individual factor to the response function is established, as well as the interaction of both factors. It was found that the estimated first-degree regression equation with interaction gives a very good approximation of the experimental results of the ballistic strength of composites within the study domain.

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 Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 59
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Jianheng Shen ◽  
Aaron D. Beattie ◽  
Martin J. T. Reaney
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Succinic Acid ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Cereal Crops ◽  
Fermentation Products ◽  
Barley Cultivars ◽  
Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

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