Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (<i>Vitis davidii</i>Foex) wine

Wei, Xiaofeng; Francoise, Uwamahoro; Qin, Min-Yang; Chen, Qiuchong; Li, Yumeng; Sun, Xiangyu; Fang, Yulin

doi:10.1080/19476337.2020.1737238

Cited by 15 publications

(6 citation statements)

References 34 publications

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“…The data are shown in Table 1 . Most of the identified higher alcohols are synthesized through the Ehrlich pathway from amino acid precursors [ 15 ], while methanol can come from the hydrolysis of pectins in the grape cell walls [ 32 , 33 ].…”

Section: Resultsmentioning

confidence: 99%

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

et al. 2023

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Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.

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Section: Resultsmentioning

confidence: 99%

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

et al. 2023

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“…Hybrid grape cultivars (particularly older, 19th century French and American hybrid cultivars) may also produce wines with higher levels of methanol (De la Fuente Lloreda, 2018; van Leeuwen & Roby, 2001), especially when the winemaking process is not totally under control. The high methanol levels result from the high pectin levels present and released by American and Asian Vitis species and hybrids (van Leeuwen & Roby, 2001; Wei et al., 2020). While methanol levels are higher than that in V. vinifera wines, they are nonetheless lower than the limits (400 mg/L for red wine, 250 mg/L for white wine) recommended by OIV (Lee et al., 1975; Pedneault & Provost, 2016; Ruocco, 2018).…”

Section: Chemical Composition Of Hybrid Grape and Wines And Its Impac...mentioning

confidence: 99%

Oenological potential of wines produced from disease‐resistant grape cultivars

Duley

Ceci

Longo

et al. 2023

Comp Rev Food Sci Food Safe

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Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU’s goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape‐cultivars (DRHGC), such as ‘PIWI’ grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high‐quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non‐Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.

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“…Methanol content is a critical parameter of cider quality. Its content should be strictly controlled below 400 mg/L (Wei et al, 2020b). Therefore, these yeast strains' methanol production capacity was measured (Figure 2C).…”

Section: Assessment Of the Fermentation Performance Of Eight Yeastsmentioning

confidence: 99%

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

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Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

Cited by 15 publications

References 34 publications

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Oenological potential of wines produced from disease‐resistant grape cultivars

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

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