scholarly journals Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1483
Author(s):  
Phoency F.-H. Lai ◽  
Po-Chun Hsu ◽  
Bo-Kang Liou ◽  
Rupesh D. Divate ◽  
Pei-Ming Wang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Red Wine ◽  
Raw Materials ◽  
Principal Component ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Red Wines ◽  
High Mannose

The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.

scholarly journals Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

OENO One ◽  
2014 ◽  
Vol 48 (1) ◽  
pp. 63 ◽  
Author(s):  
Pilar Blanco ◽  
José Manuel Mirás-Avalos ◽  
E. Pereira ◽  
Daniel Fornos ◽  
Ignacio Orriols
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Fragment Length Polymorphism ◽  
Red Wines ◽  
Colour Intensity ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Dna Restriction ◽  
Points Of View ◽  
Indigenous Yeasts

<p style="text-align: justify;"><strong>Aim</strong>: To evaluate the influence of native <em>Saccharomyces cerevisiae </em>strains in red wines from <em>Vitis vinifera</em> cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Indigenous yeast strains (Sc5, Sc11, Sc21 and Sc24) were inoculated in grape musts and their inoculation success was followed by mtDNA-RFLP (mitochondrial DNA-restriction fragment length polymorphism) at different stages of fermentation. The results showed that the added yeast strains fermented in co-dominance with a resident strain, which also controlled the spontaneous processes. Chemical analysis of basic wine parameters using official methodologies showed significant differences among wines for alcohol degree and volatile acidity. Fermentative aroma compounds were determined by gas chromatography. Wines made with different yeast strains varied in higher alcohols, ethyl ester, 2-phenylethanol, ethyl lactate and acetoin content. Sensory analysis indicated that wine from strain Sc24 had the best overall score, whereas that from strain Sc11 achieved the highest scores for colour intensity, structure and fruity character.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The application of selected <em>S. cerevisiae</em> strains allowed us to obtain differentiated wines from both the chemical and sensory points of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.</p>

scholarly journals A review of the current knowledge of red wine colour.

OENO One ◽  
2017 ◽  
Vol 51 (1) ◽  
Author(s):  
Victor Armando Pereira De Freitas ◽  
Ana Fernandes ◽  
Joana Oliveira ◽  
Natércia Teixeira ◽  
Nuno Mateus
Keyword(s):  
Cell Wall ◽  
Red Wine ◽  
Current Knowledge ◽  
Red Wines ◽  
Cell Wall Polysaccharides ◽  
Dominant Form ◽  
Wine Colour ◽  
Grape Skins ◽  
Coloured Compounds

<p><span lang="EN-GB">Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. <span>These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their concentration in vacuoles and interaction with the cell-wall polysaccharides, affecting their stability and concentration in the must.</span> The red colour of anthocyanins at wine pH is explained by the stabilization of the flavylium cation form that displays a red colour; otherwise at this pH the hemiketal colourless is the dominant form, bleaching the wine. <span>Besides the contribution of free anthocyanins, a phenomenon called copigmentation influences the colour of young red wines.</span> Copigmentation can be defined as a</span><span lang="EN-GB"> series of stabilization mechanisms involving van der Walls interactions that occur naturally in red wines and that can explain this unanticipated colour behaviour. </span><span lang="EN-GB">Copigmentation</span><span lang="EN-GB"> is also pointed as the first interaction between anthocyanins and other wine components leading after that to the formation of new coloured compounds </span><span lang="EN-GB">during </span><span lang="EN-GB">red wine </span><span lang="EN-GB">ageing</span><span lang="EN-GB">. Some of these pigments have already been identified and characterized but <span>many are</span> still undiscovered.</span><span lang="EN-GB"> The detection and structural characterization of new pigments, and the knowledge of their chemical formation pathways are crucial <span>to</span> better <span>understand</span> the evolution of the colour of red wine during ageing.</span></p>

How do health information and sensory attributes influence consumer choice for dairy products? Evidence from a field experiment in Ethiopia

2017 ◽  
Vol 34 (5) ◽  
pp. 667-683 ◽  
Author(s):  
Alemayehu Dekeba Bekele ◽  
Joost Beuving ◽  
Ruerd Ruben
Keyword(s):  
Health Information ◽  
Consumer Choice ◽  
Consumer Preference ◽  
Raw Milk ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Content Type ◽  
Pasteurized Milk ◽  
Market Promotion ◽  
Milk Market

Purpose The purpose of this paper is to examine the effect of health information and sensory attributes on consumer’s propensity to upgrade and their willingness to pay (WTP) for pasteurized milk in Ethiopia. Design/methodology/approach The authors used a framed market experiment with 160 participants in 14 central locations in urban Ethiopia. The authors used a double hurdle model to analyze consumer willingness to shift to pasteurized milk and their WTP for quality attributes in pasteurized milk. Findings Consumers are willing to pay a 4 percent premium for quality attributes in pasteurized milk. Male and employed participants are willing to shift and pay a premium for pasteurized milk. Conversely, consumers with more children, higher income, and higher raw milk consumption are less likely to shift to pasteurized milk. These results also show that taste is negatively related to consumer propensity to upgrade to pasteurized milk. Further, about half of the consumers who were provided with health information are willing to pay a premium of 11 percent for pasteurized milk, whereas others would pay only 6 percent. After providing the treatment group with health information, those consumers with higher income, old people and consumers with children are less likely to shift to pasteurized milk. Overall, consumer preference for raw milk is the result of taste, perceived nutrition and perceived health benefits. The study points at a segmented milk market and the consequent need for the provision of a targeted milk market promotion. Research limitations/implications The application of experimental auctions in developing countries requires an extensive learning exercise for participants. Originality/value The authors used a non-hypothetical valuation mechanism to unravel the effect of subjective and intrinsic milk attributes in fluid milk choice decisions and its variation across socio-economic groups in a developing country context.

scholarly journals An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 209-225
Author(s):  
Michell Williams ◽  
Wesaal Khan ◽  
Nombasa Ntushelo ◽  
Rodney Hart
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Red Wine ◽  
Wine Yeast ◽  
Starter Cultures ◽  
Red Wines ◽  
Black Currant ◽  
Volatile Acidity ◽  
Volatile Thiols ◽  
Reference Strains

Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for the release of, amongst others, volatile thiols (aroma compounds traditionally associated with white cultivars, especially Sauvignon blanc) during the 2016 and 2017 vintages using Shiraz grape must. Chemical analyses of final wines showed that the indigenous strain i.e., NI6 produced Shiraz wines lower volatile acidity (VA) and acetic acid concentrations than wines produced with reference strains i.e., WE372 and MERIT, respectively. This was further supported by descriptive sensory evaluations of wines, as NI6 wines had typical Shiraz varietal aromas and flavours, i.e.,“berry”, “jammy”, “smoky” and “spicy and peppery”. This yeast strain also produced wines with more 3-mercapto-1-hexanol (3MH), a volatile thiol that imparts black currant aromas in red wines, than both red wine reference strains in 2016. Both red wine reference strains, however, produced red wines with higher ester compounds (imparts “fruity” aroma) concentrations than strain NI6. Nonetheless, the ability of NI6 to consistently release volatile thiols during both vintages is advantageous for Shiraz wine typicity. Overall, this study showed that wines with a positive correlation with black and/or fruits aromas and flavours also had volatile thiol levels above its sensory detection thresholds, which indicates that ester compounds are not solely responsible for Shiraz wine fruity aromas and flavours as was traditionally reported.

scholarly journals Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods

Separations ◽  
2021 ◽  
Vol 8 (12) ◽  
pp. 233
Author(s):  
Laurentiu Mihai Palade ◽  
Constantin Croitoru ◽  
Camelia Albu ◽  
Gabriel Lucian Radu ◽  
Mona Elena Popa
Keyword(s):  
Discriminant Analysis ◽  
High Performance ◽  
Red Wine ◽  
Storage Period ◽  
Principal Component ◽  
Data Matrix ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Phenolic Profiles ◽  
Stage 1

This study investigated the potential of using the changes in polyphenol composition of red wine to enable a more comprehensive chemometric differentiation and suitable identification of authentication markers. Based on high performance liquid chromatography-mass spectrometry (HPLC-MS) data collected from Feteasca Neagra, Merlot, and Cabernet Sauvignon finished wines, phenolic profiles of relevant classes were investigated immediately after vinification (Stage 1), after three months (Stage 2) and six months (Stage 3) of storage, respectively. The data were subjected to multivariate analysis, and resulted in an initial vintage differentiation by principal component analysis (PCA), and variety grouping by canonical discriminant analysis (CDA). Based on polyphenol common biosynthesis route and on the PCA correlation matrix, additional descriptors were investigated. We observed that the inclusion of specific compositional ratios into the data matrix allowed for improved sample differentiation. We obtained simultaneous discrimination according to the considered oenological factors (variety, vintage, and geographical origin) as well as the respective clustering applied during the storage period. Subsequently, further discriminatory investigations to assign wine samples to their corresponding classes relied on partial least squares-discriminant analysis (PLS-DA); the classification models confirmed the clustering initially obtained by PCA. The benefits of the presented fingerprinting approach might justify its selection and warrant its potential as an applicable tool with improved authentication capabilities in red wines.

Cell‐Wall Beta‐Glucans of Saccharomyces cerevisiae

2002 ◽  
Author(s):  
Gerrit J. P. Dijkgraaf ◽  
Huijuan Li ◽  
Howard Bussey
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Beta Glucans

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Complete and efficient conversion of plant cell wall hemicellulose into high-value bioproducts by engineered yeast

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Liang Sun ◽  
Jae Won Lee ◽  
Sangdo Yook ◽  
Stephan Lane ◽  
Ziqiao Sun ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Plant Cell ◽  
Plant Cell Wall ◽  
Cellulosic Biomass ◽  
Hemicellulose Hydrolysate ◽  
Acetyl Coa ◽  
Engineered Yeast ◽  
Fermentation Inhibitor ◽  
Acid Lactone

AbstractPlant cell wall hydrolysates contain not only sugars but also substantial amounts of acetate, a fermentation inhibitor that hinders bioconversion of lignocellulose. Despite the toxic and non-consumable nature of acetate during glucose metabolism, we demonstrate that acetate can be rapidly co-consumed with xylose by engineered Saccharomyces cerevisiae. The co-consumption leads to a metabolic re-configuration that boosts the synthesis of acetyl-CoA derived bioproducts, including triacetic acid lactone (TAL) and vitamin A, in engineered strains. Notably, by co-feeding xylose and acetate, an enginered strain produces 23.91 g/L TAL with a productivity of 0.29 g/L/h in bioreactor fermentation. This strain also completely converts a hemicellulose hydrolysate of switchgrass into 3.55 g/L TAL. These findings establish a versatile strategy that not only transforms an inhibitor into a valuable substrate but also expands the capacity of acetyl-CoA supply in S. cerevisiae for efficient bioconversion of cellulosic biomass.

scholarly journals Influence of biological origin on the tensile properties of cellulose nanopapers

Cellulose ◽  
2021 ◽  
Author(s):  
Katri S. Kontturi ◽  
Koon-Yang Lee ◽  
Mitchell P. Jones ◽  
William W. Sampson ◽  
Alexander Bismarck ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Cell Wall ◽  
Bacterial Cellulose ◽  
Raw Materials ◽  
Cellulose Nanofibers ◽  
Nanofibrillated Cellulose ◽  
Primary Cell Wall ◽  
Biological Origin ◽  
Basic Principles ◽  
Fiber Mats

Abstract Cellulose nanopapers provide diverse, strong and lightweight templates prepared entirely from sustainable raw materials, cellulose nanofibers (CNFs). Yet the strength of CNFs has not been fully capitalized in the resulting nanopapers and the relative influence of CNF strength, their bonding, and biological origin to nanopaper strength are unknown. Here, we show that basic principles from paper physics can be applied to CNF nanopapers to illuminate those relationships. Importantly, it appeared that ~ 200 MPa was the theoretical maximum for nanopapers with random fibril orientation. Furthermore, we demonstrate the contrast in tensile strength for nanopapers prepared from bacterial cellulose (BC) and wood-based nanofibrillated cellulose (NFC). Endemic amorphous polysaccharides (hemicelluloses) in NFC act as matrix in NFC nanopapers, strengthening the bonding between CNFs just like it improves the bonding between CNFs in the primary cell wall of plants. The conclusions apply to all composites containing non-woven fiber mats as reinforcement. Graphic abstract

Sign in / Sign up

Export Citation Format

Share Document