scholarly journals Identification of monoterpene glycoside aglycones and changes in free and bound monoterpene content in Vitis vinifera cv. Riesling juice fermentations across four commercial yeast strains

2020 ◽  
Author(s):  
Larry Lerno ◽  
Andrew Caffrey ◽  
Susan Ebeler ◽  
Jerry Zweigenbaum
Keyword(s):  
Vitis Vinifera ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Monoterpene Glycoside

A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy

2012 ◽  
Vol 118 (3) ◽  
pp. 315-324 ◽  
Author(s):  
Yu Ping Zhao ◽  
Ji Ming Li ◽  
Bao Chun Zhang ◽  
Ying Yu ◽  
Chun Hua Shen ◽  
...  
Keyword(s):  
Yeast Strains ◽  
Commercial Yeast ◽  
Sensory Profiles

scholarly journals The aptitude of commercial yeast strains for lowering the ethanol content of wine

2020 ◽  
Vol 8 (3) ◽  
pp. 1489-1498 ◽  
Author(s):  
Vladimir S. Puškaš ◽  
Uroš D. Miljić ◽  
Jovana J. Djuran ◽  
Vesna M. Vučurović
Keyword(s):  
Yeast Strains ◽  
Ethanol Content ◽  
Commercial Yeast

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

2016 ◽  
Vol 197 ◽  
pp. 373-381 ◽  
Author(s):  
Florin Vararu ◽  
Jaime Moreno-García ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Juan Moreno
Keyword(s):  
Aroma Compounds ◽  
Starter Cultures ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Selection Of

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.

Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey

2021 ◽  
pp. 1-12
Author(s):  
Carlos Eduardo Alves Dantas ◽  
Juliany Karoline Barros da Silva ◽  
Jonas Luiz Almada da Silva ◽  
Mayara Salgado Silva ◽  
Júlio Otávio Portela Pereira
Keyword(s):  
Yeast Strains ◽  
Commercial Yeast

scholarly journals Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 80 ◽  
Author(s):  
Edward Kerr ◽  
Duin McDiarmid ◽  
James Fraser ◽  
Benjamin Schulz
Keyword(s):  
Cell Wall ◽  
Protein Abundance ◽  
Metabolic Diversity ◽  
Brewing Yeast ◽  
Whole Cell ◽  
Flocculation Efficiency ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
The Relationship

Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.

PCR differentiation of commercial yeast strains using intron splice site primers.

1996 ◽  
Vol 62 (12) ◽  
pp. 4514-4520 ◽  
Author(s):  
M de Barros Lopes ◽  
A Soden ◽  
P A Henschke ◽  
P Langridge
Keyword(s):  
Splice Site ◽  
Intron Splice ◽  
Yeast Strains ◽  
Commercial Yeast

scholarly journals Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 69 ◽  
Author(s):  
Sydney C. Morgan ◽  
Jade J. Haggerty ◽  
Britney Johnston ◽  
Vladimir Jiranek ◽  
Daniel M. Durall
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Volatile Compounds ◽  
Resistance Mechanisms ◽  
Yeast Strains ◽  
Production Of Hydrogen ◽  
So2 Resistance ◽  
Volatile Profiles ◽  
Commercial Yeast ◽  
Spoilage Microorganisms

Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

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.

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