Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

2013 ◽  
Vol 64 (3) ◽  
pp. 386-394 ◽  
Author(s):  
Anna Puig-Pujol ◽  
Eva Bertran ◽  
Teresa García-Martínez ◽  
Fina Capdevila ◽  
Santiago Mínguez ◽  
...  
Keyword(s):  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Immobilization ◽  
Immobilization Method

scholarly journals Cultivation conditions preferable for yeast cells to be immobilized into poly(vinyl alcohol) and used in bottled sparkling wine production

2006 ◽  
Vol 12 (1) ◽  
pp. 18-23 ◽  
Author(s):  
Elena Efremenko ◽  
Nikolay Stepanov ◽  
Nikolay Martinenko ◽  
Irina Gracheva
Keyword(s):  
Vinyl Alcohol ◽  
Immobilized Cells ◽  
Yeast Cells ◽  
Poly Vinyl Alcohol ◽  
Sparkling Wine ◽  
Wine Production ◽  
Biochemical Status ◽  
Viability Level ◽  
Yeast Immobilization ◽  
High Level

An effective approach to the improvement of the biochemical status of yeast cells before their immobilization was applied to develop a biocatalyst with a high level of cell metabolic activity and viability that could be used for sparkling wine production. According to the approach, the wine-containing medium (pH 3.0) routinely used for the accumulation of champagne yeast biomass under aerobic conditions was replaced by a semi-synthetic one (pH 5.6), usually applied for aerobic yeast growth. The variation of temperature and pH conditions of cell growth showed a modification of the fatty acid pool of yeasts and its importance for the further immobilization of cells into a poly(vinyl alcohol) cryogel. Measurement of the specific intracellular ATP concentration by the bioluminescent method revealed the growth phase favorable for yeast immobilization. The main characteristics of the sparkling wine obtained after four-week fermentation with application of both the free and immobilized cells were similar but, according to the detected energetic status, the viability level of the immobilized cells was considerably higher compared to the free yeast. The CO2 pressure accumulated in the bottles with immobilized cells (up to 500 kPa) after fermentation also appeared notably higher than in the bottles with free yeast.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production

scholarly journals Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Belinda Kemp ◽  
Jessy Plante ◽  
Debra L. Inglis
Keyword(s):  
Alcoholic Fermentation ◽  
Low Ph ◽  
Nutrient Concentrations ◽  
Sparkling Wine ◽  
Sugar Consumption ◽  
Wine Production ◽  
Nutrient Sources ◽  
Time Required ◽  
The Impact ◽  
Kinetics Of

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

scholarly journals Estimation of potential soil erosion in the Prosecco DOCG area (NE Italy), toward a soil footprint of bottled sparkling wine production in different land-management scenarios

PLoS ONE ◽  
2019 ◽  
Vol 14 (5) ◽  
pp. e0210922 ◽  
Author(s):  
Salvatore E. Pappalardo ◽  
Lorenzo Gislimberti ◽  
Francesco Ferrarese ◽  
Massimo De Marchi ◽  
Paolo Mozzi
Keyword(s):  
Soil Erosion ◽  
Land Management ◽  
Sparkling Wine ◽  
Management Scenarios ◽  
Wine Production ◽  
Ne Italy

scholarly journals Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production

scholarly journals Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

2020 ◽  
Vol 8 (3) ◽  
pp. 403 ◽  
Author(s):  
Maria del Carmen González-Jiménez ◽  
Jaime Moreno-García ◽  
Teresa García-Martínez ◽  
Juan José Moreno ◽  
Anna Puig-Pujol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Identification ◽  
Ethyl Esters ◽  
Stir Bar Sorptive Extraction ◽  
Biological Aging ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Strains ◽  
Flor Yeast

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.

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.

Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production
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