scholarly journals Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 99
Author(s):  
Simona Guerrini ◽  
Damiano Barbato ◽  
Lorenzo Guerrini ◽  
Eleonora Mari ◽  
Giacomo Buscioni ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Plant ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Yeast Biomass ◽  
Indigenous Yeast ◽  
Selection Of

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.

Relationship between H2S-producing strains of wine yeast and different fermentation conditions

1999 ◽  
Vol 45 (4) ◽  
pp. 343-346 ◽  
Author(s):  
C Tamayo ◽  
J Ubeda ◽  
A Briones
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Hydrogen Sulphide ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Fermentation Conditions ◽  
Factors Affecting ◽  
Different Strains ◽  
The Relationship

Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the must.Key words: H2S formation, wine-yeast, steel-lees, wine-making, alcoholic fermentation.

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.

Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin A Removal

2014 ◽  
Vol 77 (7) ◽  
pp. 1168-1177 ◽  
Author(s):  
LEONARDO PETRUZZI ◽  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
CARMELA GAROFALO ◽  
ANTONIETTA BAIANO ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ochratoxin A ◽  
Starter Cultures ◽  
Polyphasic Approach ◽  
Enzyme Linked Immunosorbent Assay ◽  
Phenotypic Traits ◽  
Polymorphism Analysis ◽  
Internal Transcribed Spacer Region ◽  
Volatile Acidity ◽  
Selection Of

Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter−1), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR–restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.

scholarly journals Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread

2016 ◽  
Vol 2 (1) ◽  
pp. 8 ◽  
Author(s):  
Muhammad Saeed ◽  
Iqra Yasmin ◽  
Wahab Ali Khan ◽  
Imran Pasha ◽  
Mian Kamran Sharif ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Plate Count ◽  
Loaf Volume ◽  
Single Strain ◽  
Overall Acceptability ◽  
Sourdough Bread

<p>Sourdoughs were prepared with <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) and indigenously isolated starter cultures i.e<em> Lactobacillus brevis (</em>T<sub>1</sub>)<em>, Lactobacillus fermentum</em> (T<sub>2</sub>) and<em> Lactobacillus plantarum </em>(T<sub>3</sub>). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) exhibited the highest pH with the lowest TTA while T<sub>1 </sub>showed the lowest pH with the highest TTA. The T<sub>0</sub> breads got the highest values for loaf volume followed by T<sub>1</sub>. The breads produced with the addition of hetero-fermentative starter cultures (T<sub>1 </sub>and T<sub>2</sub>) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with<em> </em>T<sub>1 </sub>ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists. </p>

scholarly journals An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 209-225
Author(s):  
Michell Williams ◽  
Wesaal Khan ◽  
Nombasa Ntushelo ◽  
Rodney Hart
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Red Wine ◽  
Wine Yeast ◽  
Starter Cultures ◽  
Red Wines ◽  
Black Currant ◽  
Volatile Acidity ◽  
Volatile Thiols ◽  
Reference Strains

Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for the release of, amongst others, volatile thiols (aroma compounds traditionally associated with white cultivars, especially Sauvignon blanc) during the 2016 and 2017 vintages using Shiraz grape must. Chemical analyses of final wines showed that the indigenous strain i.e., NI6 produced Shiraz wines lower volatile acidity (VA) and acetic acid concentrations than wines produced with reference strains i.e., WE372 and MERIT, respectively. This was further supported by descriptive sensory evaluations of wines, as NI6 wines had typical Shiraz varietal aromas and flavours, i.e.,“berry”, “jammy”, “smoky” and “spicy and peppery”. This yeast strain also produced wines with more 3-mercapto-1-hexanol (3MH), a volatile thiol that imparts black currant aromas in red wines, than both red wine reference strains in 2016. Both red wine reference strains, however, produced red wines with higher ester compounds (imparts “fruity” aroma) concentrations than strain NI6. Nonetheless, the ability of NI6 to consistently release volatile thiols during both vintages is advantageous for Shiraz wine typicity. Overall, this study showed that wines with a positive correlation with black and/or fruits aromas and flavours also had volatile thiol levels above its sensory detection thresholds, which indicates that ester compounds are not solely responsible for Shiraz wine fruity aromas and flavours as was traditionally reported.

scholarly journals Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

2021 ◽  
Author(s):  
Angela Capece ◽  
Angela Pietrafesa ◽  
Gabriella Siesto ◽  
Rocchina Pietrafesa ◽  
Victor Garrigos ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glucose Repression ◽  
Grape Juice ◽  
Defined Medium ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Zygosaccharomyces Bailii ◽  
Sequential Inoculation ◽  
Saccharomyces Yeasts

The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well understood. In this study, some of such non-conventional yeasts were screened as mixed starter cultures in a fermentation defined medium in both simultaneous and sequential inoculations. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii were chosen by their distinct phenotypic footprint and their ability to reduce ethanol levels at the end of fermentation, particularly during simultaneous vinification. S. bacillaris losses viability strongly at the end of mixed fermentation, while Z. bailii remains viable until the end of vinification. Interestingly, for most non-Saccharomyces yeasts, simultaneous inoculation helps for survival at the end of fermentation compared to sequential inoculation. S. cerevisiae viability was unchanged by the presence of the either yeast. Characterization of both strains indicates that S. bacillaris behavior is overall more different from S. cerevisiae than Z. bailii. S. bacillaris has a less strict glucose repression mechanism and molecular markers like catabolite repression kinase Snf1 is quite different in size. Besides, S. cerevisiae transcriptome changes to a bigger degree in the presence of S. bacillaris than when inoculated with Z. bailii. S. bacillaris induces the translation machinery and repress vesicular transport. Both non-Saccharomyces yeast induce S. cerevisiae glycolytic genes, and that may be related to ethanol lowering, but there are specific aspects of carbon-related mechanisms between strains: Z. bailii presence increases the stress-related polysaccharides trehalose and glycogen while S. bacillaris induces gluconeogenesis genes.

scholarly journals Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

2020 ◽  
Vol 72 (4) ◽  
pp. 183-194
Author(s):  
Viktoria Kapcsandi ◽  
Erika Lakatos Hanczne ◽  
Agnes Nagy ◽  
Rita Szekelyhidi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Organic Acid ◽  
Succinic Acid ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Ph Adjustment ◽  
Yeast Strains ◽  
Pre Treatment

The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18�C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.

scholarly journals Molecular and Phenotypic Diversity of Indigenous Oenological Strains of Saccharomyces cerevisiae Isolated in Greece

2021 ◽  
Vol 9 (1) ◽  
pp. 7
Author(s):  
Aikaterini Karampatea ◽  
Argirios Tsakiris ◽  
Yiannis Kourkoutas ◽  
Georgios Skavdis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Phenotypic Diversity ◽  
Descriptive Analysis ◽  
Grape Juice ◽  
Yeast Flora ◽  
Indigenous Yeast ◽  
Wine Fermentations ◽  
Three Phases

During 3 years, we explored the biodiversity of the indigenous yeast flora in five Greek wine regions by collecting five varietal grape samples, conventionally and biologically cultured. Spontaneous wine fermentations were carried out by the native microbiota of the grape juice, without the inoculation of selected industrially produced yeast. The indigenous yeast flora, isolated at three phases of these fermentations, was purified and characterized using different oenological and technological criteria. The pre-selected Saccharomyces cerevisiae strains, with the most promising oenological characteristics, were evaluated in microvinifications of Malagousia must and the quality of the produced wines was subjected to a sensorial descriptive analysis.

scholarly journals Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production

OENO One ◽  
2003 ◽  
Vol 37 (3) ◽  
pp. 163
Author(s):  
Pedro Miguel Izquierdo ◽  
Esteban García ◽  
Antonio Tomás Palacios ◽  
Juan Luis Chacón ◽  
Jesús Martínez
Keyword(s):  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Point Of View ◽  
Volatile Phenols ◽  
Wine Production ◽  
La Mancha ◽  
Potential Use ◽  
Fermentative Process ◽  
Indigenous Yeast

<p style="text-align: justify;">The suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation for red wine production.</p><p style="text-align: justify;">Several grape musts of the varieties Cencibel and Garnacha were inoculated with the selected strain (L6) and it was proven that this strain was capable of dominating other yeasts, being thus responsible for the fermentative process. As for the aroma composition, a lower content of volatile phenols was identified in the wines produced by the selected strain, compared to the wine produced by the indigenous strain. Moreover, a panel of tasters positively scored the wines produced by the selected strain. Finally, it was proven that the L6 strain is genetically stable under different stress conditions.</p>

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