Effect of Gluconic Acid Consumption during Simulation of Biological Aging of Sherry Wines by a Flor Yeast Strain on the Final Volatile Compounds

2003 ◽  
Vol 51 (21) ◽  
pp. 6198-6203 ◽  
Author(s):  
Rafael A. Peinado ◽  
Juan J. Moreno ◽  
Jose M. Ortega ◽  
Juan C. Mauricio
Keyword(s):  
Volatile Compounds ◽  
Gluconic Acid ◽  
Yeast Strain ◽  
Biological Aging ◽  
Flor Yeast ◽  
Acid Consumption

Gluconic Acid Consumption in Wines bySchizosaccharomyces pombeand Its Effect on the Concentrations of Major Volatile Compounds and Polyols

2004 ◽  
Vol 52 (3) ◽  
pp. 493-497 ◽  
Author(s):  
Rafael A. Peinado ◽  
Juan J. Moreno ◽  
Oscar Maestre ◽  
Jose M. Ortega ◽  
Manuel Medina ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Gluconic Acid ◽  
Acid Consumption

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

2003 ◽  
Vol 25 (22) ◽  
pp. 1887-1891 ◽  
Author(s):  
R.A. Peinado ◽  
J.C. Mauricio ◽  
J.M. Ortega ◽  
M. Medina ◽  
J. Moreno
Keyword(s):  
Volatile Compounds ◽  
Gluconic Acid ◽  
Yeast Cultures ◽  
Sherry Wine ◽  
Flor Yeast

scholarly journals Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 150
Author(s):  
Minami Ogawa ◽  
Jaime Moreno-García ◽  
Lucy C. M. Joseph ◽  
Juan C. Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Carbon Source ◽  
Gluconic Acid ◽  
Sole Carbon Source ◽  
Tca Cycle ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Uptake ◽  
Flor Yeast ◽  
The Tca Cycle ◽  
Acid Consumption ◽  
Flor Yeasts

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were tracked by endo-metabolomic analysis using a Gas Chromatography-Mass Spectrometry (GC-MSD) coupled methodology. After 6 days, about 30% of gluconic acid (1.5 g/L) had been consumed and 34 endo-metabolites were identified. Metabolomic pathway analysis showed the TCA cycle, glyoxylate-dicarboxylate, glycine-serine-threonine, and glycerolipid metabolic pathway were significantly affected. These results contribute to the knowledge of intracellular metabolomic fluctuations in flor yeasts during gluconic acid uptake, opening possibilities for future experiments to improve their applications to control gluconic acid contents during the production of fermented beverages.

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

2020 ◽  
Vol 308 ◽  
pp. 125555 ◽  
Author(s):  
Rafael Martínez-García ◽  
Yenifer Roldán-Romero ◽  
Juan Moreno ◽  
Anna Puig-Pujol ◽  
Juan Carlos Mauricio ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Flor Yeast

scholarly journals Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation

2017 ◽  
Vol 18 (4) ◽  
pp. 720 ◽  
Author(s):  
Jaime Moreno-García ◽  
Juan Mauricio ◽  
Juan Moreno ◽  
Teresa García-Martínez
Keyword(s):  
Biofilm Formation ◽  
Yeast Strain ◽  
Proteome Analysis ◽  
Flor Yeast

scholarly journals Enological Behaviour of Biofilms Formed by Genetically-Characterized Strains of Sherry Yeast

2013 ◽  
Vol 7 (1) ◽  
pp. 23-29 ◽  
Author(s):  
María E. Rodríguez ◽  
Juan J. Infante ◽  
Juan J. Mesa ◽  
Laureana Rebordinos ◽  
Jesús M. Cantoral
Keyword(s):  
Wine Industry ◽  
Biological Aging ◽  
Yeast Strains ◽  
Sherry Wine ◽  
Flor Yeast ◽  
Film Forming ◽  
Pure Cultures ◽  
Biofilm Development ◽  
Kinetics Of ◽  
Strain Dependent

The flor yeasts (Saccharomyces cerevisiae) form a biofilm, known as flor velum, on the surface of fino-type sherry wine at the end of the alcoholic fermentation. These film-forming yeasts are responsible for the oxidative transformation of alcohol to acetaldehyde, together with other reactions, which produce the characteristic flavours and aromas of these wines. In this study, we examine the enological behaviour of eight flor yeast strains biofilms in biological aging experiments carried out in the laboratory. Strains with identical chromosomal and mitochondrial DNA patterns and the same origin showed a more closely-related enological behaviour. But the kinetics of growth and acetaldehyde accumulation in the wine were found to be strain-dependent. Moreover, some strains were marked by high acetaldehyde accumulation in their pure cultures during the various phases of the biofilm development. These results provide valuable knowledge for planning technical strategies to improve the biological aging process in the sherry wine industry.

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 Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1763 ◽  
Author(s):  
Pau Sancho-Galán ◽  
Antonio Amores-Arrocha ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Physicochemical Parameters ◽  
Surface Hydrophobicity ◽  
Biological Aging ◽  
Yeast Growth ◽  
Bee Pollen ◽  
Flor Yeast ◽  
Sensory Qualities ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen ◽  
Different Doses

Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.

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