scholarly journals Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

2021 ◽  
Vol 9 (11) ◽  
pp. 2327
Author(s):  
Fanny Bordet ◽  
Chloé Roullier-Gall ◽  
Jordi Ballester ◽  
Stefania Vichi ◽  
Beatriz Quintanilla-Casas ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
High Resolution Mass Spectrometry ◽  
Wine Yeast ◽  
White Wine ◽  
Volatile Fraction ◽  
Primary Metabolism ◽  
Phenotypic Differences ◽  
Ft Icr Ms

Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.

Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

2011 ◽  
Vol 393-395 ◽  
pp. 1165-1168 ◽  
Author(s):  
Yan Cui ◽  
Wen Lv ◽  
Jin Fu Liu ◽  
Bu Jiang Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Electrostatic Field ◽  
Raw Materials ◽  
White Wine ◽  
Grape Variety ◽  
Lethal Rate ◽  
Microbial Stability ◽  
Fermentation Technology ◽  
Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

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.

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 Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

scholarly journals Influence of yeast and nutrients on quality of apricot brandy

2014 ◽  
Vol 79 (10) ◽  
pp. 1223-1234 ◽  
Author(s):  
Ivan Urosevic ◽  
Ninoslav Nikicevic ◽  
Ljubisa Stankovic ◽  
Boban Andjelkovic ◽  
Tijana Urosevic ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Sensory Analysis ◽  
Yeast Strain ◽  
Control Sample ◽  
Higher Alcohols ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Characteristics Analysis

Five yeast strains Saccharomyces cerevisiae and Saccharomyces bayanus (SB, Top Floral, Top 15, Aroma White, Red Fruit) and two nutrients, diammonium phosphate and Nutrifermarom, examined for their influence on young apricot brandies, with a special emphasis on chemical, volatile and sensory characteristics. Analysis major and minor volatile and sensory analysis of the apricot brandy shows the important difference between samples. Total sensory scores of apricot brandies ranged between 16.88 for control sample to 18.35 for sample produced with SB yeast strain and diamonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and higher alcohols.

scholarly journals Physicochemical, Sensory and Microbiological Quality of Table Wine Produced from Coconut water, Honey and Zobo

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
C. O. Ajogun ◽  
S. C. Achinewhu ◽  
D. B. Kiin-Kabari ◽  
O. M. Akusu
Keyword(s):  
Sugar Content ◽  
Microbiological Quality ◽  
Wine Yeast ◽  
White Wine ◽  
Coconut Water ◽  
Total Acid ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Total Bacteria

Physicochemical, sensory and microbiological quality of table wine produced from coconut, water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5:1 and with honey also at 5:1 ratio. The various mixtures were fermented with wine yeast at room temperature (28±2 °C) for 7 days to produce table wine. There was no significant difference (P>0.05) in the fat, protein, ash and Carbohydrate content of all the wine samples, including control (commercial red and white table wines). Total Acid and alcohol content ranged from 0.576–0.921% and 5.87-11.50%, respectively. Sugar content ranging from 11.00-12.00%, however, difference in sugar content of all the wine samples were not statistically significant (P>0.05). The specific gravity of the coconut wines was significantly (P<0.05) higher than those of the control (commercial red and white wine). Total yeast count (TYC) on the fresh wine after 7 days’ fermentation period ranging from 7.66 Log10 CFU/ml to 8.91 Log10CFU/ml, with sample CWHN (coconut water and honey wine without yeast) given significantly (P<0.05) higher value of 8.91 Log10CFU/ml. Total bacteria count (TBC) on the aged wine (after 21 days of storage) ranged from 5.145 Log10CFU/ml to 6.230 Log10CFU/ml with sample CWH (coconut water and honey) wine given significantly higher value of 6.23 Log10CFU/ml. The taste of sample CWZ compared favourably with those of the commercial red and white wines. Sample CWZ (coconut/zobo wine) received equal overall acceptability with the commercial table wines.

scholarly journals Deletion of BCY1 from the Saccharomyces cerevisiae Genome Is Semidominant and Induces Autolytic Phenotypes Suitable for Improvement of Sparkling Wines

2006 ◽  
Vol 72 (4) ◽  
pp. 2351-2358 ◽  
Author(s):  
Laura Tabera ◽  
Rosario Muñoz ◽  
Ramon Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Single Copy ◽  
Genetically Engineered ◽  
Regulatory Subunit ◽  
Dependent Protein Kinase ◽  
Reading Frame ◽  
Yeast Strains ◽  
Dependent Protein

ABSTRACT Autolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit of cAMP-dependent protein kinase A) in haploid and diploid (heterozygous and homozygous) yeast strains was studied. We proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties studied, including autolysis under simulated second-fermentation conditions, in contrast to previously published reports describing mutations in BCY1 as recessive. Considering the degree of autolysis, ethanol tolerance, and technical feasibility, we propose that deletion of the 3′ end of the open reading frame of a single copy of BCY1 is a way to improve the quality of sparkling wines.

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.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Sign in / Sign up

Export Citation Format

Share Document