scholarly journals The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 70 ◽  
Author(s):  
Çelik ◽  
Erten ◽  
Cabaroglu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Juice ◽  
Isoamyl Acetate ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Sensory Profile ◽  
Ethyl Hexanoate ◽  
Physicochemical Composition ◽  
Yeast Strains ◽  
Autochthonous Yeast

Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.

scholarly journals Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

2018 ◽  
Vol 66 (4) ◽  
pp. 889-896
Author(s):  
Božena Průšová ◽  
Jiří Sochor ◽  
Mojmír Baroň ◽  
Michal Kumšta
Keyword(s):  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Ethyl Hexanoate ◽  
Sauvignon Blanc ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Commercial Yeast ◽  
High Degree ◽  
Ethyl Decanoate

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

scholarly journals Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites

2020 ◽  
Vol 10 (19) ◽  
pp. 6722
Author(s):  
Alice Agarbati ◽  
Laura Canonico ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Hexanoate ◽  
Torulaspora Delbrueckii ◽  
Ethyl Octanoate ◽  
Sequential Fermentation ◽  
Organic Wine ◽  
Grape Juices

The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic complexity of wines, sequential fermentations carried out with S. cerevisiae/non-Saccharomyces yeast is widely used. For these reasons, in the present work an improved native S. cerevisiae low producer of sulfite and sulfide compounds was evaluated in pure and in sequential fermentation with a selected Torulaspora delbrueckii. Additionally, the influence of grape juices coming from three different vintages under winery conditions was evaluated. In pure fermentation, improved native S. cerevisiae strain exhibited a behavior related to vintage, highlighting that the composition of grape juice affects the fermentation process. In particular, an increase in ethyl octanoate (vintage 2017) and phenyl ethyl acetate (vintage 2018) was detected. Moreover, isoamyl acetate was highly consistent and could be a distinctive aroma of the strain. The sequential fermentation T. delbrueckii/S. cerevisiae determined an increase in aroma compounds such as phenyl ethyl acetate and ethyl hexanoate. In this way, it was possible to produce Verdicchio wine with reduced sulfites and characterized by a peculiar aromatic taste.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

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 Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 453 ◽  
Author(s):  
Grieco ◽  
Carluccio ◽  
Giovinazzo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Abiotic Factors ◽  
Vascular Inflammation ◽  
Starter Cultures ◽  
Grape Seeds ◽  
Yeast Strains ◽  
Polyphenolic Composition ◽  
Culture Model ◽  
Autochthonous Yeast

Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.

scholarly journals The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1423
Author(s):  
Stefano Scansani ◽  
Doris Rauhut ◽  
Silvia Brezina ◽  
Heike Semmler ◽  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Schizosaccharomyces Pombe ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Grape Juice ◽  
Ethyl Esters ◽  
High Concentration ◽  
Wine Quality ◽  
The Impact

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

scholarly journals Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1452
Author(s):  
Qian Ge ◽  
Chunfeng Guo ◽  
Jing Zhang ◽  
Yue Yan ◽  
Danqing Zhao ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pure Culture ◽  
Ethyl Esters ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Future Production ◽  
Isobutyl Acetate ◽  
Saccharomyces Yeast ◽  
Novel Strategy ◽  
Pichia Kluyveri

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

scholarly journals Evaluación del perfil aromático de vino blanco producido con cepas resultantes de la fusión de protoplastos de levaduras

2019 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
Maria Berradre ◽  
Ana Cáceres ◽  
Zulay Mármol ◽  
Johanna Raga ◽  
Marisela Rincón ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
White Wine ◽  
Hybrid Strain ◽  
Yeast Saccharomyces Cerevisiae ◽  
Ethyl Hexanoate ◽  
Headspace Volatile ◽  
Indigenous Yeast

  El estudio de diferentes estrategias para conseguir mayor complejidad aromática a los vinos, es una inquietud constante dentro del campo de la enología debido a que el aroma es uno de los atributos más importantes implicados en la calidad del vino. El objetivo del presente trabajo es determinar el perfil aromático de vino blanco producido mediante fermentación alcohólica de la cepa híbrida SCHLUZ2014 resultante de la fusión intergénica de protoplastos de la levadura autóctona Saccharomyces cerevisiae SCVMLUZ 2008 y la levadura comercial Hanseniaspora guilliermondii CECT (Colección Española de Cultivos Tipo) 11102. Se realizaron vinificaciones en blanco con mosto de uva de la variedad Malvasía, además se realizaron fermentaciones con las levaduras parentales por separado y con un cultivo mixto de éstas. Se midieron los compuestos volátiles mayoritarios originados en la etapa de fermentación: acetato de isoamilo, acetato de etilo, hexanoato de etilo, n-propanol, isobutanol, alcohol isoamílico, acetaldehído y diacetilo. El perfil aromático fue determinado utilizando la técnica de espacio de cabeza acoplada a un cromatógrafo de gases con detector FID y ECD. La levadura híbrida produjo cantidades aceptables de alcoholes superiores y de acetaldehído. El vino generado con ésta cepa presentó mayor cantidad de hexanoato de etilo que la levadura autóctona S.cerevisiae, H.guilliermondii y la mezcla de ambas, por lo que ésta levadura representa una alternativa para la elaboración de vinos blancos con aroma a fruta agradable y matices propios de la región zuliana.   Palabras clave: vino blanco, levadura híbrida, aroma, compuestos volátiles.   Abstract The study of different strategies to achieve greater aromatic intensity to wines, is a constant concern in the field of winemaking because the aroma is one of the most important attributes involved in the quality of wine. The aim of the present work is to determine the aromatic profile of white wine produced by alcoholic fermentation of the hybrid strain resulting from the intergenic fusion of protoplasts of the indigenous yeast Saccharomyces cerevisiae SCVMLUZ 2008 and the commercial yeast Hanseniaspora guilliermondii CECT (Spanish Collection of Type Crops) 11102. Fermentations of white wine were made with grape must of the variety Malvasía, besides making fermentations with the parental yeasts separately and with a mixed culture of these. The majority volatile compounds produced in the fermentation stage were measured: isoamyl acetate, ethyl acetate, ethyl hexanoate, n-propanol, isobutanol, isoamyl alcohol, acetaldehyde and diacetyl. The aromatic profile was used in the technique of coupled head space and gas chromatograph with FID and ECD detector. The hybrid yeast produces acceptable quantities of higher alcohols and acetaldehyde. The wine generated with this strain presented a greater amount of ethyl hexanoate than the indigenous yeast S.cerevisiae, H. guilliermondii and the mixture of both. The hybrid yeast represents an alternative for the production of white wines with pleasant fruit aroma and own nuances from the Zulia region.   Key words: white wine, hybrid yeast, aroma, GC headspace, volatile compounds.

Sign in / Sign up

Export Citation Format

Share Document