Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Andorrà, Imma; Berradre, M.; Rozès, Nicolás; Mas, Albert; Guillamón, José Manuel; Esteve-Zarzoso, Braulio

doi:10.1007/s00217-010-1272-0

Cited by 138 publications

(130 citation statements)

References 42 publications

(20 reference statements)

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“…In fact, among the beers, S. cerevisiae F12-7 pure culture consistently produced the highest amount of propanol (10,947.8 µg/L) and 2-methylpropanol (50,795 µg/L), while the mixed culture produced the highest amount of 3-methylbutanol (53,054.2 µg/L) and 2-phenylethanol (10,174.8 µg/L). However, these differed from the findings of others authors who observed an increase in alcohol formation in wines produced by mixed cultures, in contrast with those fermented with pure cultures of S. cerevisiae [30]. The differences in alcohol production from the various mixed-culture studies could probably be due to the use of different non-Saccharomyces yeasts or the degree of yeast succession.…”

Section: Volatile Compounds Of the Beerscontrasting

confidence: 93%

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Coulibaly¹,

N’guessan²,

Coulibaly³

et al. 2016

Beverages

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Abstract:The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L) than with the pure culture (8749.9 µg/L).

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Section: Volatile Compounds Of the Beerscontrasting

confidence: 93%

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Coulibaly¹,

N’guessan²,

Coulibaly³

et al. 2016

Beverages

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“…In the last couple of years, a number of studies that have focused on the potential application of C. zemplinina in wine fermentations have been published (1,18,29,30), mainly due to its ethanol ) for different C. zemplinina strains inoculated with the same strain of S. cerevisiae (Tukey's test; P Ͻ 0.05). ‫,ء‬ ‫,ءء‬ ‫,ءءء‬ and NS indicate significance at P Ͻ 0.05, P Ͻ 0.01, and P Ͻ 0.001 and no significant difference, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…As shown, the possibility to reduce the acetic acid content is closely connected to the strain combination and the type of inoculation performed. Moreover, other chemical parameters, such as higher alcohols and acetaldehyde should be monitored, since it has been pointed out that C. zemplinina can contribute to a great extent to their increase or decrease, respectively (1,18). Since all of the data presented here were obtained from pasteurized must, more investigations are necessary to assess the ability of C. zemplinina to compete with the natural microbiota of grape musts and to confirm that the mechanism responsible for the acetic acid reduction is due to S. cerevisiae osmotic stress relief.…”

Section: Discussionmentioning

confidence: 99%

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Rantsiou

Dolci

Giacosa

et al. 2012

Appl Environ Microbiol

126

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In this study we investigated the possibility of using Candida zemplinina, as a partner of Saccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-five C. zemplinina strains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations with S. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels of C. zemplinina started to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pure S. cerevisiae fermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations of S. cerevisiae and C. zemplinina resulted in a decrease of ϳ0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixed S. cerevisiae and C. zemplinina fermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to the S. cerevisiae osmotic stress response.

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“…The use of non-Saccharomyces yeasts, together with S. cerevisiae, may improve the quality of wine and diversify wine flavour (21).…”

Section: Introductionmentioning

confidence: 99%

Fermented sugarcane and pineapple beverage produced usingSaccharomyces cerevisiaeand non-Saccharomycesyeast

et al. 2015

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The potential of Saccharomyces cerevisiae (strains UFLA CA11 and UFLA FW15) and Pichia caribbica (UFLA CAF733) to produce a fermented sugarcane and pineapple drink was evaluated. Co-and pure cultures using different proportions of sugarcane juice and pineapple pulp (80:20, 70:30 and 60:40) were prepared. The sugar concentration of the must was adjusted to 16°Brix and was inoculated with approximately 7 log CFU/mL. After a preliminary test and based on higher concentrations of desirable volatile components, low production of acetic acid, high production of ethanol, and kinetic parameters, P. caribbica was chosen to perform the fermentation in 5 L batches. The fermentation performed with P. caribbica in the proportion of 60:40 showed a yield in ethanol of 0.45 g/g, an ethanol productivity of 1.32 g/L/h and a fermentation efficiency of 88.22%. The maximum ethanol concentration was 79.78 g/L and P. caribbica increased concentrations of desirable volatile compounds, such as 2-phenyethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl acetate and phenylethyl acetate.

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Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Cited by 138 publications

References 42 publications

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Fermented sugarcane and pineapple beverage produced usingSaccharomyces cerevisiaeand non-Saccharomycesyeast

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