The grape surface hosts a complex community of yeast Saccharomyces and non-Saccharomyces species responsible for spontaneous alcoholic fermentation in wine industry. The yeast strains used for this study were isolated from ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape varieties from Pietroasa vineyard, and the isolates were identified through a molecular method. Identification of yeast strains through the BLASTn analysis of the 5.8S-ITS region revealed that PFE5 strain showed the best sequence match to Saccharomyces cerevisiae (98% similarity) and PFE15 strain to Starmerella bacillaris (99.78% similarity), respectively. In this first micro-pilot study, the differences between Sacharomyces and non-Saccharomyces yeasts in batch (for Starmella bacillaris) and fed-batch fermentation system (for S. cerevisae) and how these regimes influence the culture growth were assessed. The applied fed-batch process was capable for producing two times more S. cerevisae yeast biomass than Starmella bacillaris through a batch process. In addition, the yield of S. cerevisiae converting the substrate into biomass was 42.3%, almost double compared to the yield of Starmella bacillaris. Moreover, the cell wet weight (WCW) for S. cerevisae was 32.5 g/L and for Starmella bacillaris 15.35 g/L, respectively. Both yeast biomass will be used at Pietroasa winery for inoculation separately or mixed as co-culture for ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape juice.
'Grape marc' or 'Grape pomace' is a by-product resulting from wine production processes, consisting in seeds, skins and stalks. It can be a valuable source of bioactive substances such as polyphenols, antioxidants, proteins, carbohydrates. The physico-chemical properties of grape pomace can vary depending on factors such as grape cultivar, winemaking process, and storage conditions. The purpose of this study is to determine the physico-chemical properties of different sources of grape pomace (Busuioacă de Bohotin, Merlot, Burgund Mare, Fetească Neagră, Tămâioasă Românească and Riesling Italian cultivar). Results obtained in present paper showed that the samples of grape pomace have shown high values for compounds of interest, such as protein (from 11.01% for the Busuioacă de Bohotin grape cultivar to 14.80% for Fetească Neagră), carbohydrates (from 4.32 g% Merlot to 21.56 g% for the Pinot Noir), the amount of polyphenols (from 15.81 mg GAE/g DM on Busuioacă de Bohotin to 27.41 mg GAE/g DM on Fetească Neagră), and antioxidant activity (from 24.90 mg Trolox equivalent/g DM on Italian Riesling to 33.42 mg Trolox equivalent/g DM on Fetească Neagră).
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