Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

Baroň, Mojmí­r; Fiala, Jaromír

doi:10.17221/464/2010-cjfs

Cited by 20 publications

(19 citation statements)

References 15 publications

(12 reference statements)

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“…In the current study, succinic acid variations among strains was significantly higher than the 0.1 g/L increments used by Baron and Fiala (2012) under both the red and white wine settings (Fig 5A and 5B). As a result, the strain-dependent differences observed here are likely to affect the sensory properties of wines in a notable manner.…”

Section: Figurementioning

confidence: 45%

“…It has previously been shown that increasing the addition of succinic acid by 0.1 g/L in wines presents a detectable sensory impact to assessors (Baron & Fiala, 2012). In the current study, succinic acid variations among strains was significantly higher than the 0.1 g/L increments used by Baron and Fiala (2012) under both the red and white wine settings (Fig 5A and 5B).…”

Section: Figurementioning

confidence: 99%

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Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Chidi¹,

Rossouw²,

Buica³

et al. 2015

SAJEV

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Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus has mostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid by lactic acid bacteria, since these acids contribute significantly to the final total acidity of wine. However, the organic acid concentration and composition also change significantly during alcoholic fermentation, yet only limited information regarding the impact of different yeast strains on these changes has been published. Here we report on changes in organic acid (malic, tartaric, citric, succinic, acetic and pyruvic) composition during fermentation by five widely used industrial wine yeast strains in a synthetic grape must (MS300) reflecting two very different, but both wine-like, fermentation conditions. Samples were obtained from three physiological stages during fermentation, namely the exponential growth phase (day 2), early stationary phase (day 5) and late stationary phase (day 14). These different stages were selected to provide more information on acid evolution throughout fermentation, as well as on the impact of nutritional and environmental conditions during aerobic and anaerobic fermentation. Among other observations, some strains (such as VIN13 and 285) were shown to be generally higher producers of most acids in white and/ or red wine fermentation settings, while other strains (such as DV10) were generally lower acid producers. The data clearly demonstrate that different strains have different acid consumption and production patterns, and this presents a first step towards enabling winemakers to appropriately select strains for acid management during fermentation.

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Section: Figurementioning

confidence: 45%

Section: Figurementioning

confidence: 99%

Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Chidi¹,

Rossouw²,

Buica³

et al. 2015

SAJEV

View full text Add to dashboard Cite

show abstract

“…The balance between these two acids might have an influence on the taste and flavor of the final product. Succinic acid gives a salty, slightly bitter, and desiccating feeling in the mouth (Peynaud 1984; Baron and Fiala 2012), whereas acetic acid induces a sour taste (Ishii et al 2009). The metabolite analysis results show that yeast can produce acetic acid and succinic acid in maximum levels of about 0.6 and 2.1 g/kg of flour, respectively, in fermenting dough.…”

Section: Resultsmentioning

confidence: 99%

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

2015

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During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting dough. Furthermore, we analyze whether observed differences are linked to the metabolite profiles of the yeast strains. More specifically, the impact of 25 yeast strains on dough spread, dough fermentation properties, and dough metabolite profile was analyzed. Our results demonstrate large differences in the fermentation ability and metabolite profile of the 25 strains. Analysis of metabolites in fermented dough confirmed that acetic acid and succinic acid are likely responsible for the lowering of dough pH during fermentation and that the onset of CO2 release from dough is related to dough pH rather than to the volume of CO2 within the dough. Our results further suggest that the spread test is an inadequate tool to quantify rheological differences observed for strains with different fermentation profiles.

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“…Only a few studies looked at the theoretical origin of minerality. Baroň & Fiala (2012) hypothesized that minerality could come from yeast metabolism during the fermentation of musts poor in nitrogen. From a geological perspective, according to Maltman (2013) the minerals in wine are nutrient elements (typically metallic cations) and are only distantly related to vineyard geological minerals, which are complex crystalline compounds.…”

Section: Introductionmentioning

confidence: 99%

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

et al. 2017

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The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).

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Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

Cited by 20 publications

References 15 publications

Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

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