A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Abstract

Aims: The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose ⁄ fructose ratios on the fermentation performance of Saccharomyces paradoxus, a nonconventional species used for winemaking. Methods and Results: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. The values obtained were compared to test significant differences by means of a factorial anova and the Scheffé test. Our results show that S. paradoxus strain was able to complete the fermentation even in the nonoptimal conditions of low nitrogen content and high fructose concentration. In addition, the S. paradoxus strain showed significant higher glycerol synthesis and lower acetic acid production than S. cerevisiae in media enriched with nitrogen, as well as a lower, but not significant, ethanol yield. Conclusions: The response of S. paradoxus was different with respect to the commercial S. cerevisiae strain, especially to glycerol and acetic acid synthesis. Significance and Impact of the Study: The present study has an important implication for the implementation of S. paradoxus strains as new wine yeast starters exhibiting interesting enological properties.

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

“…Within the tolerance range of osmotic stress, more glycerol were produced with the increasing of sugar concentration ( Arroyo-López et al 2010;Erasmus et al 2004;Jiménez-Martí et al 2011;Orlic et al 2010;Piddocke et al 2009;Radler and Schütz 1982). As illustrated in Fig.…”

“…Higher proportion of fermentable sugar enhanced glycerol formation (Myers et al 1997). Glycerol was higher in the fermentation of glucose rich medium than in medium with maltose addition (Orlic et al 2010;Piddocke et al 2009). The reason could be that more DHAP and NADH were generated in high monosaccharide condition.…”

“…The sugar composition also impact glycerol yield (Myers et al 1997;Orlic et al 2010;Piddocke et al 2009). Higher proportion of fermentable sugar enhanced glycerol formation (Myers et al 1997).…”

“…The significance of non-proliferating phase in glycerol production are also confirmed by the fact that sugars are mainly consumed in this stage during beverage fermentations. Besides, glycerol was suspected to be mainly synthesized during the early phase of fermentation because of the osmotic stress but released in the later stage due to cellular lysis and higher membrane permeability (Orlic et al 2010).…”

Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

“…This study and others have demonstrated that free cells of S.cerevisiae maintain about 10% viability for 2 weeks whilst less than 1% of entrapped cells remain viable after one month (Ghose and Bandyopadhyay, 1982;Laopaiboon et al, 2009;Yamada et al, 2009;Basso et al, 2010;Orlic et al, 2010;Turhan et al, 2010;Yu et al, 2010;Ghorbani et al, 2011).…”