Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine

2016 ◽  
Vol 59 ◽  
pp. 150-160 ◽  
Author(s):  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
Manuel Álvarez ◽  
María L. Álvarez ◽  
Manuel Ramírez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sparkling Wine ◽  
Mixed Inocula

Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety

2020 ◽  
Vol 367 (12) ◽  
Author(s):  
Antonio Alfonzo ◽  
Nicola Francesca ◽  
Michele Matraxia ◽  
Valentina Craparo ◽  
Vincenzo Naselli ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Total Population ◽  
Low Ph ◽  
Sparkling Wine ◽  
Grape Variety ◽  
Innovative Strategy ◽  
First Time ◽  
H2s Production

ABSTRACT The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might represent an interesting technological solution to increase acid quality of base sparkling wine. To this purpose, the use of yeasts able to ferment grape must at very low pH is mandatory for the success of the process. In this work, 261 Saccharomyces cerevisiae isolated from spontaneous vinifications of Grillo grape racemes were subject to intraspecific characterization by interdelta analysis which evidenced a total population consisting of 82 strains which were screened for their basis of technological traits including SO2 and alcohol tolerance, flocculence, growth at low temperatures and qualitative features such as H2S production. A total of 11 strains with interesting technological performance in vitro were inoculated into musts obtained from racemes of Grillo grape variety and microfermentation were monitored. For the first time an ecological investigation of yeast associated to raceme grapes has been carried out and provided an innovative strategy to improve the acidity of a Sicilian sparkling base wine from Grillo grape variety.

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.

scholarly journals Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1336
Author(s):  
Fatjona Fejzullahu ◽  
Zsuzsanna Kiss ◽  
Gabriella Kun-Farkas ◽  
Szilárd Kun
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Sugar Consumption ◽  
Mixed Culture Fermentation ◽  
Organic Acid Production ◽  
Mixed Inocula ◽  
Sensorial Attributes ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guangsen Fan ◽  
Chao Teng ◽  
Dai Xu ◽  
Zhilei Fu ◽  
Pengxiao Liu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Mixed Culture ◽  
Nutrient Competition ◽  
Acetate Production ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Flavor Perception ◽  
Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

scholarly journals The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 761-777
Author(s):  
Isabella Ghiglieno ◽  
Fulvio Mattivi ◽  
Gabriele Cola ◽  
Davide Trionfini ◽  
Daniele Perenzoni ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Sparkling Wine ◽  
Leaf Removal ◽  
Early Ripening ◽  
Potential Improvement ◽  
Artificial Shading ◽  
Positive Effect

Aims: The aim of this study was to assess the effects of leaf removal and bunch shading on the analytical composition of Pinot noir and Chardonnay (Vitis vinifera L.) grapes suitable for making premium sparkling wine.Method and results: Total bunch defoliation (TD) and different treatments using shading nets (TD1L, TD2L and ND1L) were evaluated in comparison with a test with no defoliation and shading (ND) over three seasons in the southern part of Franciacorta, one of the most famous Italian sparkling wine regions. Micrometeorological variables, yield components, musts and grapes chemical composition were evaluated. Shading practices lead to a delay in ripening and they improve the acidic content of must, thus resulting in a potential improvement in the quality of juice suitable for producing sparkling wines. Furthermore, this particular type of vine canopy management leads to changes in the phenolic content of grapes.Conclusions: From the results obtained it was possible to underline the positive effect - delaying ripening, preserving acid concentration and reducing flavonol content - of shading on the composition of Pinot noir and Chardonnay grapes suitable for making premium sparkling wine.Significance of the study: This study shows the importance of shading, because it delays grape ripening and thereby preserves the acidic content of musts and, specifically, deals with the problem of early ripening related to the climate change now underway.

scholarly journals PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

2020 ◽  
Vol 10 (3) ◽  
pp. 106
Author(s):  
RINDENGAN BARLINA ◽  
STEIVIE KAROUW ◽  
PATRIK M. PASANG
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
National Standard ◽  
Effective Technique ◽  
Yield And Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Coconut Cream

<p>Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.</p><p>Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu</p><p> </p><p><strong>ABCTRACT </strong></p><p><strong>Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oil</strong></p><p>Research on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).</p><p>Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality</p>

scholarly journals Automated cryo-lamella preparation for high-throughput in-situ structural biology

2019 ◽  
Author(s):  
Genevieve Buckley ◽  
Gediminas Gervinskas ◽  
Cyntia Taveneau ◽  
Hari Venugopal ◽  
James C. Whisstock ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Structural Biology ◽  
Focused Ion Beam ◽  
Electron Tomography ◽  
Ion Beam ◽  
Automated Method ◽  
Cellular Environment ◽  
Transmission Electron

AbstractCryo-transmission electron tomography (cryo-ET) in association with cryo-focused ion beam (cryo-FIB) milling enables structural biology studies to be performed directly within the cellular environment. Cryo-preserved cells are milled and a lamella with a thickness of 200-300 nm provides an electron transparent window suitable for cryo-ET imaging. Cryo-FIB milling is an effective method, but it is a tedious and time-consuming process, which typically results in ~10 lamellae per day. Here, we introduce an automated method to reproducibly prepare cryo-lamellae on a grid and reduce the amount of human supervision. We tested the routine on cryo-preserved Saccharomyces cerevisiae and demonstrate that this method allows an increased throughput, achieving a rate of 5 lamellae/hour without the need to supervise the FIB milling. We demonstrate that the quality of the lamellae is consistent throughout the preparation and their compatibility with cryo-ET analyses.

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.

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