scholarly journals Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 133
Author(s):  
Xiaomin Xi ◽  
Aili Xin ◽  
Yilin You ◽  
Weidong Huang ◽  
Jicheng Zhan
Keyword(s):  
Sensory Evaluation ◽  
Grape Variety ◽  
Mixed Fermentation ◽  
Fermentation Capacity ◽  
The Common ◽  
Components Analysis ◽  
Saccharomyces Yeast ◽  
Indigenous Yeasts ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three Saccharomyces yeasts (FS36, HL12, YT28) and three matched non-Saccharomyces yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenological parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components analysis (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal flavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

scholarly journals Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

2013 ◽  
pp. 415-426 ◽  
Author(s):  
Panagiotis Tataridis ◽  
Anastasios Kanelis ◽  
Stilianos Logotetis ◽  
Elias Nerancis
Keyword(s):  
Yeast Cells ◽  
Microbial Consortia ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Long Time ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Spoilage Microorganisms ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic), where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and ?terroir? character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc) which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

La percezione della qualitŕ dei prodotti tipici da parte del consumatore in Sicilia

2012 ◽  
pp. 143-172
Author(s):  
Gaetano Chinnici ◽  
Biagio Pecorino ◽  
Alessandro Scuderi
Keyword(s):  
Information Needs ◽  
Dietary Habits ◽  
National Level ◽  
Relevant Information ◽  
Purchasing Decisions ◽  
Farm Produce ◽  
The Common ◽  
Components Analysis ◽  
Increasing Demand

The common agricultural policy over the years has expanded the tools of promotion and protection of farm produce quality. At the national level but also from Europe we are witnessing a change in consumer behavior: they become more and more relevant information needs, safety and food security, increasing demand for quality products and the willingness to pay for those products that meet consumer expectations. The paper focuses on the perceived quality of local products in order to identify those variables that influence purchasing decisions and dietary habits and consumer group. The survey was conducted using a principal components analysis to summarize the information that characterizes the choices of consumption, followed by cluster analysis which allowed us to confirm the presence of different segments of consumers of local products.

scholarly journals Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

2019 ◽  
Vol 7 (11) ◽  
pp. 478 ◽  
Author(s):  
Esteves ◽  
Barbosa ◽  
Vasconcelos ◽  
Tavares ◽  
Mendes-Faia ◽  
...  
Keyword(s):  
Starter Culture ◽  
Grape Juice ◽  
Wine Quality ◽  
Mixed Culture Fermentation ◽  
Saccharomycodes Ludwigii ◽  
Saccharomyces Yeast ◽  
Low Levels ◽  
Wine Region ◽  
Potential Use ◽  
Saccharomyces Yeasts

Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.

scholarly journals Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Laura Canonico ◽  
Enrico Ciani ◽  
Edoardo Galli ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Production Plant ◽  
Mixed Fermentation ◽  
Ethyl Hexanoate ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Characteristics ◽  
Brewing Process ◽  
Plant Monitoring

Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main aromatic compounds. The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation. Moreover, mixed fermentation showed an increase of some aromatic compounds as ethyl hexanoate, α-terpineol, and β-phenyl ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.

scholarly journals Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 59
Author(s):  
Filomena L. Duarte ◽  
Ricardo Egipto ◽  
M. Margarida Baleiras-Couto
Keyword(s):  
Pilot Scale ◽  
White Wine ◽  
Physicochemical Analysis ◽  
Mixed Fermentation ◽  
Time Zero ◽  
Commercial Strain ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts.

Research Regarding the Influence of Ethephon on the Ripe Acerola (Malpighia Glabra L.)

2012 ◽  
Vol 45 (4) ◽  
pp. 65-74 ◽  
Author(s):  
L.P.T. Quoc ◽  
C.P. Dat ◽  
A.T. Hang ◽  
T.H. Mi ◽  
L.T.T. Nga
Keyword(s):  
Weight Loss ◽  
Sensory Evaluation ◽  
Reducing Sugars ◽  
Calcium Carbide ◽  
Reducing Sugar ◽  
Total Acidity ◽  
Ripe Fruit ◽  
Food Law ◽  
The Common

Abstract These days, there are many types of chemicals which have ability to hasten the ripe fruit and affect the quality of fruits like calcium carbide, ethylene, acetylene, gibberellic acid. The objective of this research determines the influence of ethephon (2-chloroethyl phosphonic acid or ethrel) on the ripe acerolas (Malpighia glabra L.). Because the acerolas are the common fruit in Vietnam and another Asia countries, it had a lot of water and high nutrition, especially reducing sugars and acid ascorbic. The acerolas samples was soaked into ethephon solution at concentrations of 0, 1, 1.5, 2 and 2.5 % (v/v), then preserved in basket covered with cloth in conditions: temperature 30±1.4 oC, relative humidity 72±10 %. The use of specifications for evaluating were the percentage of ripe fruits, weight loss, the content of reducing sugar, total acidity and sensory evaluation of acerolas. The results showed that acerolas soaked into concentration of 2 % (v/v) ethephon have stimulated fruits that were the quick and uniform maturity; peel of acerolas was very smooth, red and characteristic flavour. Consumers are not unpleasant with the sensory evaluation quality of fruits soaked with ethephon. The ethephon residue in fruit after treatment did not harm in consumer’s health and it was absolutely suitable for the food law in Vietnam.

scholarly journals Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 116
Author(s):  
James Bruner ◽  
Glen Fox
Keyword(s):  
New Technologies ◽  
Yeast Species ◽  
Alcoholic Beverage ◽  
Carbon Sources ◽  
Distinct Species ◽  
Sensu Stricto ◽  
Alcoholic Beverages ◽  
Mixed Fermentation ◽  
Optimal Temperature Range ◽  
Saccharomyces Yeast

A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.

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