Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

Redžepović, Sulejman; Orlić, Sandi; Majdak, Ana; Kozina, Bernard; Volschenk, Heinrich; Viljoen-Bloom, Marinda

doi:10.1016/s0168-1605(02)00320-3

Cited by 127 publications

(94 citation statements)

References 32 publications

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“…Biological deacidification of wine These data agree with that reported by other authors [5,15,[34][35][36][37] who report that malic acid can be metabolised by species other than Schizosaccharomyces although they only reduce its presence by some 25 %. In fermentations involving Schizo.…”

Section: Resultssupporting

confidence: 92%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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Section: Resultssupporting

confidence: 92%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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“…Except for acetic acid and succinic acid, the contents of malic acid, citric acid and lactic acid showed little variation with amino acid additions. The level of malic acid in the wines was nearly the same as in the initial medium, confirming that the strain EC1118 could not efficiently degrade malic acid because of the poor uptake of malic acid by simple diffusion and a very low substrate affinity of malic enzyme, which could be dysfunctional under winemaking conditions (Redzepovic et al, 2003;Chen et al, 2014;Su et al, 2014). Adding BCAAs and BCAAs + Phe led to a slight but significant decrease in the succinic acid contents compared to the control and Pheadded fermentation.…”

Section: Yeast Growth and Fermentation Profilesmentioning

confidence: 76%

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Wang¹,

Ye²,

Liu³

et al. 2016

SAJEV

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The effects of adding branched-chain amino acids (BCAAs, including L-valine, L-leucine and L-isoleucine), L-phenylalanine and a mixture of them (BCAAs + Phe) on the fermentation profiles of wine yeast EC1118 and the production of volatile compounds were investigated in synthetic grape juice. The addition of selected amino acids had no considerable influence on the yeast growth and primary metabolites of the sugars. Adding BCAAs increased the production of higher alcohols, medium-chain fatty acids (MCFAs) and their corresponding ethyl esters. In comparison, adding Phe promoted the production of 2-phenylethanol, 2-phenylethyl acetate and ethyl esters of MCFAs. Nevertheless, the supplementation of BCAAs + Phe further heightened the production of MCFAs, acetate esters and ethyl esters of MCFAs compared to the single additions, but it attenuated the production of various higher alcohols (1-propanol, 2,3-butanediol and methionol) compared to the addition of BCAAs, and of 2-phenylethanol and 2-phenylethyl acetate contents compared to the Phe addition. These results suggest that adding BCAAs or Phe is an efficient way to adjust wine's aromatic composition and complexity. Meanwhile, the combined addition of BCAAs + Phe could be a potential tool to further manipulate wine's aromatic profile by accentuating or suppressing the formation of certain aroma compounds.

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“…As S. cerevisiae is known to be inefficient in metabolising malic acid, the decrease in malic acid concentration could be due mainly to the passive diffusion of d-malic acid into the yeast cells, which has been demonstrated in another study (Coloretti et al, 2002). Also, l-malic acid could be partially metabolised by S. cerevisiae (Rankine, 1966;Redzepovic et al, 2003). The decrease in malic acid was not likely due to malolactic fermentation, as no lactic acid was detected.…”

Section: Figurementioning

confidence: 92%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

Cited by 127 publications

References 32 publications

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Impact of Pulp on the Chemical Profile of Mango Wine

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