scholarly journals Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 64
Author(s):  
Ana María Mislata ◽  
Miquel Puxeu ◽  
Immaculada Andorrà ◽  
Noelia Espligares ◽  
Sergi de Lamo ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Analysis ◽  
Direct Relationship ◽  
Alcoholic Fermentation ◽  
High Quality ◽  
Volatile Composition ◽  
Torulaspora Delbrueckii ◽  
High Protein Content ◽  
Sensory Analyses ◽  
Saccharomyces Yeasts

Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non-Saccharomyces yeasts strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) in Chardonnay and Xarel.lo cava wines. The usual enological parameters, the volatile composition, the protein contents, and foamability were determined, and sensory analyses were also performed for all of the vinifications (both before tirage and after 18 months of aging on the lees). Results: the protein and foamability results show that there is a direct relationship between both parameters, with better foam persistence achieved in some non-Saccharomyces fermentation. M. pulcherrima base wines showed a high protein content, improving foamability and foaming persistence. In addition, the results of the aromatic composition and the sensory analysis showed that the use of T. delbrueckii at first fermentation produced interesting cavas from an aromatic perspective. These cavas showed the highest values of ethyl isovalerate (120–126 µg/L), providing aromatic fruity notes, especially fresh green apple. Conclusions: the use of non-Saccharomyces yeasts in the base wine fermentation can be an alternative to produce cavas with differentiated aromatic characteristics and interesting foaming ability.

scholarly journals Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

2020 ◽  
Vol 50 (6) ◽  
Author(s):  
Lorena Quincozes ◽  
Ângela Rossi Marcon ◽  
Fernanda Rodrigues Spinelli ◽  
Marcos Gabbardo ◽  
Daniel Pazzini Eckhardt ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Isoamyl Acetate ◽  
Sensory Properties ◽  
Volatile Acidity ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Ethyl Decanoate ◽  
Saccharomyces Yeasts

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

scholarly journals Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

scholarly journals Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Rocío Escribano-Viana ◽  
Patrocinio Garijo ◽  
Isabel López-Alfaro ◽  
Rosa López ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Physicochemical Characteristics ◽  
Torulaspora Delbrueckii ◽  
Mixed Inoculum ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
La Rioja ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

scholarly journals Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 66 ◽  
Author(s):  
Juan Manuel Del Fresno ◽  
Carlos Escott ◽  
Iris Loira ◽  
José Enrique Herbert-Pucheta ◽  
Rémi Schneider ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Yeast Species ◽  
White Wine ◽  
The Other ◽  
High Quality ◽  
White Wines ◽  
Viable Method ◽  
Ageing On Lees ◽  
Saccharomyces Yeasts

Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

scholarly journals Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 101-108 ◽  
Author(s):  
Alba Martín-García ◽  
Aitor Balmaseda ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Lower Content ◽  
Wine Quality ◽  
Torulaspora Delbrueckii ◽  
Metschnikowia Pulcherrima ◽  
Sequential Fermentation ◽  
Saccharomyces Yeasts

Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.

scholarly journals Changes in quality parameters of vodka filtered through activated charcoal

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
L. Siříšťová ◽  
Š. Přinosilová ◽  
K. Riddellová ◽  
J. Hajšlová ◽  
K. Melzoch
Keyword(s):  
Production Technology ◽  
Sensory Analysis ◽  
Activated Charcoal ◽  
Quality Parameters ◽  
High Quality ◽  
Flow Rates ◽  
Positive Effect ◽  
Filtration Device

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied.  

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

scholarly journals Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1472
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
Javier Raso ◽  
Ignacio Álvarez ◽  
Carlota Delso ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
The Other ◽  
Red Wines ◽  
Torulaspora Delbrueckii ◽  
Wild Yeast ◽  
Wild Yeasts ◽  
Natural Foods ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

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