scholarly journals Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 60 ◽  
Author(s):  
Margarita García ◽  
Braulio Esteve-Zarzoso ◽  
Juan Mariano Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Consumer Preferences ◽  
Alcohol Content ◽  
Wickerhamomyces Anomalus ◽  
Average Alcohol ◽  
Wine Strain ◽  
Sequential Combination ◽  
Sugar Levels ◽  
Alcohol Reduction ◽  
A Current

Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.

scholarly journals Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 724
Author(s):  
Miguel L. Sousa-Dias ◽  
Vanessa Branco Paula ◽  
Luís G. Dias ◽  
Letícia M. Estevinho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Alginate ◽  
Fermentation Process ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Production Medium ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
The Matrix ◽  
Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

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.

Epicuticular waxes of the genus Hordeum: a survey of their chemical composition and ultrastructure

1989 ◽  
Vol 67 (11) ◽  
pp. 3219-3226 ◽  
Author(s):  
Bernard R. Baum ◽  
A. Pat Tulloch ◽  
L. Grant Bailey
Keyword(s):  
Chemical Composition ◽  
Discriminant Analysis ◽  
Alcohol Content ◽  
Total Absence ◽  
Average Alcohol ◽  
The Common ◽  
Group 2 ◽  
Whole Plants ◽  
Almost All ◽  
Group 1

This study was based on 148 accessions representing 39 species of Hordeum. SEM ultrastructural morphology of waxes was based on individual spikelets, whereas waxes' chemical composition was assessed from whole plants. When all the data, in the form of individual accessions, were subjected to various cluster analyses methods, no groupings were revealed. But when the data were first summarized by species and then subjected to clustering, two polythetic groups of species were detected. Group 1 is characterized by species with 40–60% average alcohol content and by the common presence of diketones, whereas group 2 is characterized by species with 61 – 80% average alcohol content, by the total absence of hydroxy-β-diketone, and almost all species without β-diketone. The chemical data were then subjected to classificatory discriminant analysis to assess if a single previously unclassified accession could be identified into one of the two groupings. The nature of the differences between the two groupings was described by means of a canonical discriminant analysis. Mostly only plates and filaments were detected, and in many accessions the filaments were widened, appeared platelike, and were characteristic for one group. Presence of β-diketone varied within species. Hordeum violaceum was found to be unique in chemical composition.

scholarly journals CRISPR-Cas9: A Powerful Tool to Efficiently Engineer Saccharomyces cerevisiae

Life ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 13
Author(s):  
João Rainha ◽  
Joana L. Rodrigues ◽  
Lígia R. Rodrigues
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Genome ◽  
Specific Method ◽  
Complex Processes ◽  
Biological Studies ◽  
Precise Tool ◽  
Long Time ◽  
Gene Knockouts ◽  
Heterologous Pathway ◽  
A Current

Saccharomyces cerevisiae has been for a long time a common model for fundamental biological studies and a popular biotechnological engineering platform to produce chemicals, fuels, and pharmaceuticals due to its peculiar characteristics. Both lines of research require an effective editing of the native genetic elements or the inclusion of heterologous pathways into the yeast genome. Although S. cerevisiae is a well-known host with several molecular biology tools available, a more precise tool is still needed. The clustered, regularly interspaced, short palindromic repeats–associated Cas9 (CRISPR-Cas9) system is a current, widespread genome editing tool. The implementation of a reprogrammable, precise, and specific method, such as CRISPR-Cas9, to edit the S. cerevisiae genome has revolutionized laboratory practices. Herein, we describe and discuss some applications of the CRISPR-Cas9 system in S. cerevisiae from simple gene knockouts to more complex processes such as artificial heterologous pathway integration, transcriptional regulation, or tolerance engineering.

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

scholarly journals Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

2020 ◽  
Vol 8 (4) ◽  
pp. 523 ◽  
Author(s):  
Juan Antonio Porras-Agüera ◽  
Jaime Moreno-García ◽  
María del Carmen González-Jiménez ◽  
Juan Carlos Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Multivariate Data Analysis ◽  
Detrimental Effect ◽  
Sparkling Wine ◽  
Design Strategies ◽  
Autophagosome Formation ◽  
Organoleptic Properties ◽  
Time Production ◽  
Flor Yeast ◽  
Wine Strain

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO2 overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.

scholarly journals Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation

2012 ◽  
Vol 78 (17) ◽  
pp. 6302-6308 ◽  
Author(s):  
Tiago Viana ◽  
Maria C. Loureiro-Dias ◽  
Virgílio Loureiro ◽  
Catarina Prista
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Intracellular Ph ◽  
Stationary Phases ◽  
Physiological Parameter ◽  
Late Stationary Phase ◽  
Glucose Fermentation ◽  
Content Type ◽  
Wine Strain ◽  
Late Stages ◽  
High Ethanol

ABSTRACTIntracellular pH (pHin) is a tightly regulated physiological parameter, which controls cell performance in all living systems. The purpose of this work was to evaluate if and how H+homeostasis is accomplished by an industrial wine strain ofSaccharomyces cerevisiaewhile fermenting real must under the harsh winery conditions prevalent in the late stages of the fermentation process, in particular low pH and high ethanol concentrations and temperature. Cells grown at 15, 25, and 30°C were harvested in exponential and early and late stationary phases. Intracellular pH remained in the range of 6.0 to 6.4, decreasing significantly only by the end of glucose fermentation, in particular at lower temperatures (pHin5.2 at 15°C), although the cells remained viable and metabolically active. The cell capability of extruding H+via H+-ATPase and of keeping H+out by means of an impermeable membrane were evaluated as potential mechanisms of H+homeostasis. At 30°C, H+efflux was higher in all stages. The most striking observation was that cells in late stationary phase became almost impermeable to H+. Even when these cells were challenged with high ethanol concentrations (up to 20%) added in the assay, their permeability to H+remained very low, being almost undetectable at 15°C. Comparatively, ethanol significantly increased the H+permeability of cells in exponential phase. Understanding the molecular and physiological events underlying yeast H+homeostasis at late stages of fermentations may contribute to the development of more robust strains suitable to efficiently produce a high-quality wine.

scholarly journals Splendide Mendax: False Label Claims About High and Rising Alcohol Content of Wine

2015 ◽  
Vol 10 (3) ◽  
pp. 275-313 ◽  
Author(s):  
Julian M. Alston ◽  
Kate B. Fuller ◽  
James T. Lapsley ◽  
George Soleas ◽  
Kabir P. Tumber
Keyword(s):  
Climate Change ◽  
Time Series ◽  
Time Series Data ◽  
Consumer Preferences ◽  
Series Data ◽  
Alcohol Content ◽  
Demand Shifts ◽  
Expert Ratings ◽  
Jel Classifications

AbstractAre wine alcohol labels accurate? If not, why? We explore the high and rising alcohol content of wine and examine incentives for false labeling, including the roles of climate, evolving consumer preferences, and expert ratings. We draw on international time-series data from a large number of countries that experienced different patterns of climate change and influences of policy and demand shifts. We find systematic patterns that suggest that rising wine alcohol content may be a nuisance by-product of producer responses to perceived market preferences for wines having more-intense flavours, possibly in conjunction with evolving climate. (JEL Classifications: D22, L15, L66, Q18, Q54).

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