2020
DOI: 10.3390/fermentation6010009
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Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

Abstract: All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at −80 °C. Keeping stocks at these low temperatures requires investments of several thousand kW/h per year. We have kept yeast stocks for several decades at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. They w… Show more

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Cited by 4 publications
(4 citation statements)
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“…The ethanol levels produced by these strains were substantial thus raising an interest in these strains for low-alcohol fermentations. Interestingly, the amount of malic acid was found to be lower (less than half) and thus more preferable compared to what is normally found in fermentations carried out with wine yeasts (see [35] for comparison). We also analysed several aroma compounds via gas chromatography.…”
Section: Fermentation Characteristics Of Non-conventional Yeastsmentioning
confidence: 78%
See 2 more Smart Citations
“…The ethanol levels produced by these strains were substantial thus raising an interest in these strains for low-alcohol fermentations. Interestingly, the amount of malic acid was found to be lower (less than half) and thus more preferable compared to what is normally found in fermentations carried out with wine yeasts (see [35] for comparison). We also analysed several aroma compounds via gas chromatography.…”
Section: Fermentation Characteristics Of Non-conventional Yeastsmentioning
confidence: 78%
“…Chemical analysis at the end of the fermentations included HPLC (High-Pressure Liquid Chromatography) quantification of several compounds including fructose, glucose, ethanol and organic acids; aroma compounds were analysed by GC (Gas Chromatography) as described in Matti et al [35].…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…Before cryopreservation was an established method to store wine yeasts, strain collections were stored at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. Matti et al [6] characterized 60 strains from the old wine yeast collection from the Geisenheim Yeast Breading collection and confirmed the suitability of storing yeasts by this old method. White wine fermentations and post-fermentation aroma analyses were performed.…”
Section: Wine Yeasts and Wine Fermentationmentioning
confidence: 87%