scholarly journals Yeast strain effect on the composition of organic acids of wines

2020 ◽  
pp. 174-178
Author(s):  
Ирина Валериевна Пескова ◽  
Елена Викторовна Остроухова ◽  
Наталия Юрьевна Луткова ◽  
Ольга Владимировна Зайцева ◽  
Елена Владимировна Иванова
Keyword(s):  
Organic Acids ◽  
Yeast Strain ◽  
Strain Effect ◽  
High Concentration ◽  
Wine Production ◽  
Yeast Strains ◽  
Organic Wine ◽  
Different Strains ◽  
Grape Varieties

Содержание и состав органических кислот, играющих важную роль в формировании вкуса и аромата вина, во многом зависит от штамма дрожжей. Это позволяет рассматривать микроорганизмы как средство биомодуляции кислотности вин. Целью настоящих исследований являлось изучение комплекса нелетучих органических кислот белых столовых сухих вин из винограда сортов Алиготе, Кокур белый и Мускат белый, полученных с использованием шести штаммов дрожжей рода Saccharomyces. Анализ комплекса органических кислот вин осуществляли с использованием ВЭЖХ. Показано, что, несмотря на превалирующую роль сорта винограда в формировании комплекса органических кислот, титруемой и активной кислотности вина, штамм дрожжей также влияет на его формирование. Выявлены особенности комплекса органических кислот вин, полученных на разных штаммах: высокая доля яблочной (33%) и молочной (16%) кислот в винах, полученных соответственно на штаммах Мускат венгерский и Судак; высокая концентрация янтарной кислоты в винах, полученных на штаммах Ленинградская и Мускат венгерский - 1,38 и 1,18 г/дм соответственно, и низкая 0,83 г/дм - на штамме Судак. Полученные результаты послужат базисом в исследованиях по биомодуляции состава органических кислот путем использования разных штаммов дрожжей, как одного из факторов снижения доз диоксида серы в аспекте производства винопродукции с органическим статусом. The content and composition of organic acids, playing an important role in the formation of wine taste and aroma, largely depend on the yeast strain. It allows us to consider microorganisms as a resource of biomodulation of wine acidity. The purpose of this research was to study the complex of nonvolatile organic acids of white table dry wines made of ‘Aligote’, ‘Kokur Belyi’ and ‘Muscat Blanc’ grape varieties obtained using six strains of the Saccharomyces yeast species. The analysis of the complex of organic acid of wines was carried out using HPLC. It was shown that, despite the predominating role of grape varieties in the formation of organic acids complex, titratable and active acidity of wine, the yeast strain was also effecting its formation. The features of the complex of organic acids of wines obtained with different strains were revealed: high proportion of malic (33%) and lactic (16%) acids in wines obtained respectively with strains ‘Muscat Vengerskiy’ and ‘Sudak’; high concentration of succinic acid in wines obtained with strains ‘Leningradskaya’ and ‘Muscat Vengerskiy” - 1.38 and 1.18 g/dm, respectively, and low 0.83 g/dm with the strain ‘Sudak’. The results obtained will serve as a basis for research of biomodulation of the composition of organic acids by using different yeast strains as one of the factors of reducing the dosage of sulfur dioxide in the aspect of organic wine production.

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 The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

scholarly journals The Role of Territorially Embedded Innovation Ecosystems Accelerating Sustainability Transformations: A Case Study of the Transformation to Organic Wine Production in Tuscany (Italy)

2020 ◽  
Vol 12 (11) ◽  
pp. 4621 ◽  
Author(s):  
Cristina Chaminade ◽  
Filippo Randelli
Keyword(s):  
Participant Observation ◽  
Human Life ◽  
Wine Production ◽  
Face To Face ◽  
Earth Systems ◽  
Innovation Ecosystems ◽  
Organic Wine ◽  
Rapid Transformation

Over the last few years, there has been a growing concern among academics and practitioners about the slow pace in which sustainability transformations unfold. While most socio-technical transformations tend to happen over extended periods, research shows that unless some dramatic changes are introduced, we are risking damaging the critical earth systems that sustain human life. In this context, understanding why and how transformations happen at a much faster pace in certain places than in others is of crucial importance. This paper investigates the rapid transformation of Panzano, from traditional wine production to organically produced wine. Using a combination of document analysis, participant observation, and face to face interviews in Panzano in 2019, this article examines the role of the territorially embedded innovation ecosystems facilitating this fast transformation. The study looks at place based-structural preconditions and different forms of agency at different stages in the transformation. Our findings illustrate that a place-based agency is paramount for accelerating sustainability transformations.

scholarly journals Application of yeast with reduced alcohol yield for sparkling wine production

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
Author(s):  
M. Schmitt ◽  
S. Broschart ◽  
C.-D. Patz ◽  
D. Rauhut ◽  
M. Friedel ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Industry ◽  
Sparkling Wine ◽  
Alcohol Content ◽  
Wine Production ◽  
Alcohol Production ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Lower Alcohol ◽  
Commercial Yeast

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

scholarly journals Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties

2020 ◽  
Vol 246 (11) ◽  
pp. 2299-2307
Author(s):  
Monika Cioch-Skoneczny ◽  
Paweł Satora ◽  
Szymon Skoneczny ◽  
Aneta Pater
Keyword(s):  
Organic Acids ◽  
Wine Production ◽  
Amine Nitrogen ◽  
Alcohol Extract ◽  
Grape Must ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Organoleptic Characteristics ◽  
Grape Musts ◽  
Cool Climate

Abstract The international competitiveness of the wine sector and consumer demands for the unique wine styles pose challenges in improving the fermentation process. The basis of proper alcoholic fermentation is knowledge about how individual yeast strains interact with the aroma, taste and color of wine, what results in possibility to select species used as starter cultures. To use the value of non-Saccharomyces yeast strains in wine production and to minimize the possibility of wine deterioration, it is necessary to precisely recognize the yeast cultures present on the fruit of the vine and in grape must, as well as their metabolic properties. The aim of the study was to determine the oenological properties of yeasts isolated from spontaneously fermented grape musts obtained from cool climate grapes. For this purpose, Zweigelt grape must was fermented with yeast monocultures. Alcohol, extract, sugars, glycerol, total acidity and free amine nitrogen were analyzed in the obtained wines. Poor fermentation properties of yeast strains results in obtaining wines with relatively large amounts of residual sugars and low alcohol. A decrease in overall acidity was noted in sets with the participation of M. pulcherrima MG971264, while in other tests the opposite trend was observed. Although some microorganisms have the ability to assimilate organic acids found in wine, they are not able to carry out fermentation or they do it inefficiently. Solution to this problem may, therefore, be use of mixed cultures of noble and non-Saccharomyces yeast, what effectively reduce the concentration of organic acids, while not adversely affecting the organoleptic characteristics of the drink.

scholarly journals The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

2021 ◽  
pp. 66-71
Author(s):  
Максим Юрьевич Шаламитский ◽  
Татьяна Николаевна Танащук ◽  
Виктор Афанасьевич Загоруйко ◽  
София Николаевна Червяк
Keyword(s):  
Yeast Species ◽  
Chemical Compounds ◽  
Higher Alcohols ◽  
Grape Variety ◽  
Organoleptic Evaluation ◽  
Wine Production ◽  
Terpene Alcohols ◽  
Yeast Strains ◽  
Grape Varieties ◽  
Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

scholarly journals Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 321
Author(s):  
María Laura Raymond Eder ◽  
Alberto Luis Rosa
Keyword(s):  
Traditional Method ◽  
Pinot Noir ◽  
Sparkling Wine ◽  
Key Factors ◽  
Wine Production ◽  
Factors Affecting ◽  
Yeast Strains ◽  
Fundamental Research ◽  
Sensory Profiles ◽  
Grape Varieties

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.

scholarly journals Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

2021 ◽  
Vol 11 (13) ◽  
pp. 6135
Author(s):  
Fidanka Ilieva ◽  
Kire Petrov ◽  
Sanja Kostadinović Veličkovska ◽  
Natasa Gunova ◽  
Violeta Dimovska ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fermentation Process ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Commercial Yeast ◽  
Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

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.

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