scholarly journals Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4519
Author(s):  
Brandon Whitmore ◽  
Stephanie McCann ◽  
Matthew Noestheden ◽  
Eric Dennis ◽  
Sarah Lyons ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Pinot Noir ◽  
Wine Grapes ◽  
Volatile Phenols ◽  
Glucosidase Activity ◽  
Yeast Strains ◽  
General Acid ◽  
Acid Catalyzed ◽  
The Stability

When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. Smoke taint occurs when the volatile phenols (VPs) largely responsible for the aroma of smoke are transformed in grape into a range of glycosides that are imperceptible by smell. The majority of VP-glycosides described to date are disaccharides possessing a reducing β-d-glucopyranosyl moiety. Here, a two-part experiment was performed to (1) assess the stability of 11 synthesized VP-glycosides towards general acid-catalyzed hydrolysis during aging, and (2) to examine whether yeast strains differed in their capacity to produce free VPs both from these model glycosides as well as from grapes that had been deliberately exposed to smoke. When fortified into both model and real wine matrices at 200 ng/g, all VP-disaccharides were stable over 12 weeks, while (42–50 ng/g) increases in free 4-ethylphenol and p-cresol were detected when these were added to wine as their monoglucosides. Guaiacol and phenol were the most abundantly produced VPs during fermentation, whether originating from natural VP-precursors in smoked-exposed Pinot Noir must, or due to fortification with synthetic VP-glycosides. Significant yeast strain-specific differences in glycolytic activities were observed for phenyl-β-d-glycopyranoside, with two strains (RC212 and BM45) being unable to hydrolyze this model VP, albeit both were active on the guaiacyl analogue. Thus, differences in Saccharomyces cerevisiae β-glucosidase activity appear to be influenced by the VP moiety.

Mutation in genes coding for glucose-induced degradation-deficient protein contribute to high malate production in yeast strains No. 28 and No. 77 used for industrial brewing of sake

2021 ◽  
Author(s):  
Hiroaki Negoro ◽  
Atsushi Kotaka ◽  
Hiroki Ishida
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Nonsense Mutation ◽  
Yeast Strain ◽  
Homozygous Mutation ◽  
Alcohol Fermentation ◽  
Protein Coding ◽  
Protein Coding Genes ◽  
Yeast Strains

ABSTRACT Saccharomyces cerevisiae produces organic acids including malate during alcohol fermentation. Since malate contributes to the pleasant flavor of sake, high-malate-producing yeast strain No. 28 and No. 77 have been developed by the Brewing Society of Japan. In this study, the genes responsible for the high malate phenotype in these strains were investigated. We had found previously that the deletion of components of the glucose induced degradation-deficient (GID) complex led to high malate production in yeast. Upon examining GID protein-coding genes in yeast strain No. 28 and No. 77, a nonsense homozygous mutation of GID4 in strain No. 28, and of GID2 in strain No. 77, were identified as the cause of high malate production. Furthermore, complementary tests of these mutations indicated that the heterozygous nonsense mutation in GID2 was recessive. In contrast, the heterozygous nonsense mutation in GID4 was considered semi-dominant.

scholarly journals New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

2017 ◽  
Vol 83 (20) ◽  
Author(s):  
Bruna Inez Carvalho Figueiredo ◽  
Margarete Alice Fontes Saraiva ◽  
Paloma Patrick de Souza Pimenta ◽  
Miriam Conceição de Souza Testasicca ◽  
Geraldo Magela Santos Sampaio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperature ◽  
Yeast Strain ◽  
Genetically Modified ◽  
Acetate Esters ◽  
Content Type ◽  
Yeast Strains ◽  
Lager Beer ◽  
New Yeast ◽  
Beer Production

ABSTRACT The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach. IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.

scholarly journals Generation of a Novel Saccharomyces cerevisiae Strain That Exhibits Strong Maltose Utilization and Hyperosmotic Resistance Using Nonrecombinant Techniques

2001 ◽  
Vol 67 (9) ◽  
pp. 4346-4348 ◽  
Author(s):  
Vincent J. Higgins ◽  
Philip J. L. Bell ◽  
Ian W. Dawes ◽  
Paul V. Attfield
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Genetically Modified ◽  
Genetically Modified Foods ◽  
Bread Dough ◽  
Strong Selection ◽  
Yeast Strains ◽  
Maltose Utilization ◽  
Mass Mating ◽  
Screening Systems

ABSTRACT A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening systems in conjunction with traditional mass mating techniques to develop a strain of Saccharomyces cerevisiaethat efficiently leavens both types of dough.

scholarly journals Draft Genome Sequence of the Wine Yeast Strain Saccharomyces cerevisiae I-328

2018 ◽  
Vol 6 (5) ◽  
Author(s):  
Andrey V. Mardanov ◽  
Alexey V. Beletsky ◽  
Mikhail A. Eldarov ◽  
Tatiana N. Tanashchuk ◽  
Svetlana A. Kishkovskaya ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Sequence ◽  
Yeast Strain ◽  
Draft Genome ◽  
Wine Yeast ◽  
Draft Genome Sequence ◽  
Comparative Genomic ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Genomic Studies

ABSTRACT Saccharomyces cerevisiae I-328 is a yeast strain used for production of sherry-like wine in Russia. Here we report the draft genome sequence of this strain, which will facilitate comparative genomic studies of yeast strains used for winemaking.

scholarly journals EFFECT OF CULTURAL CONDITION ON PRODUCTION OF ETHANOL FROM ROTTEN APPLE WASTE BY SACCHAROMYCES CEREVISIAE STRAINING

2012 ◽  
Vol 2 ◽  
pp. 12-21
Author(s):  
Arifa Tahir ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Cultural Condition ◽  
Yeast Strains

The present study describes the ethanol fermentation from apple waste by locally isolated yeast strain. Fifteen yeast strains were isolated from soil and apples. The culture with maximum ethanol production (8.3%) was identified and designated as Saccharomyces cerevisiae LCY-08

scholarly journals Effets de l'interaction souche de levure/composition du moût sur la production, au cours de la fermentation, de quelques metabolites volatils

OENO One ◽  
1987 ◽  
Vol 21 (2) ◽  
pp. 113
Author(s):  
Rosa Marchetii ◽  
Maria Elisabetta Guerzoni
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Yeast Strains ◽  
Wine Composition

<p style="text-align: justify;">Les auteurs ont regroupé 128 vins, issus de 8 moûts fermentés par 16 souches de <em>Saccharomyces</em> <em>cerevisiae</em>, en fonction de la souche et du moût, selon six métabolites de la fermentation. Ils ont mis en évidence que si les différences dues au moût prédominent sur celles dues à la souche, certaines souches sont toutefois capables d'avoir un effet sur la composition du vin supérieur à celui dérivant de la nature du moût.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">128 wines obtained from 8 musts, fermented with 16 strains of <em>Saccharomyces cerevisiae</em>, were clustered according to the concentration of six fermentation metabolites. It was found that generally the differences due to the must are greater than those due to the yeast strain. However, some yeast strains have a greater effect on the wine composition than that determined by the nature of the must.</p>

scholarly journals Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

2020 ◽  
Vol 72 (4) ◽  
pp. 183-194
Author(s):  
Viktoria Kapcsandi ◽  
Erika Lakatos Hanczne ◽  
Agnes Nagy ◽  
Rita Szekelyhidi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Organic Acid ◽  
Succinic Acid ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Ph Adjustment ◽  
Yeast Strains ◽  
Pre Treatment

The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18�C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.

scholarly journals Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae

2013 ◽  
Vol 79 (17) ◽  
pp. 5345-5356 ◽  
Author(s):  
Clark M. Henderson ◽  
Wade F. Zeno ◽  
Larry A. Lerno ◽  
Marjorie L. Longo ◽  
David E. Block
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Membrane ◽  
Lipid Composition ◽  
Yeast Strain ◽  
Dependent Manner ◽  
Temperature Dependent ◽  
Content Type ◽  
Fermentation Temperature ◽  
Yeast Strains ◽  
Cell Membrane Fluidity

ABSTRACTDuring alcoholic fermentation,Saccharomyces cerevisiaeis exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at “normal” temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using threeSaccharomyces cerevisiaestrains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermentingS. cerevisiaemodulates its membrane lipid composition in a temperature-dependent manner.

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.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

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