Effects of Pure and Mixed-Cultures of<i>Saccharomyces cerevisiae</i>and<i>Williopsis saturnus</i>on the Volatile Profiles of Grape Wine

Lee, Pin‐Rou; Saputra, Anthony; Yu, Bin; Curran, Philip; Liu, Shao-Quan

doi:10.1080/08905436.2012.723606

Cited by 20 publications

(11 citation statements)

References 38 publications

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“…The highest amount of these compounds was obtained with S. cerevisiae F12-7 pure culture. The mixed culture had lower amounts of ester compounds than the pure culture, which is consistent with others studies [31,32]. In contrast, several authors commented that the presence of apiculate yeasts in the starter did not affect ethyl esters production [29].…”

Section: Volatile Compounds Of the Beerssupporting

confidence: 75%

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 Beerssupporting

confidence: 75%

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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“…This result did not concur with previous reports in which the growth of S. cerevisiae was not influenced by non‐ Saccharomyces (Zohre & Erten, ; Erten & Tanguler, ). But there were also some authors found that S. cerevisiae in a mixed culture could be reduced or delayed with a high level of non‐ Saccharomyces yeast (Comitini et al ., ; Lee et al ., , b). This may be attributed to the nutrient competition or some metabolites of W. anomalus, which could have a little effect on S. cerevisiae .…”

Section: Resultsmentioning

confidence: 97%

“…It smells intensely natural, rose, plum, berry, and floral fruity (Lee et al ., ). Geranylacetone had been reported in the mango wines and grape wines as a volatile compound contributing to sweet, green, and fruity aroma (Lee et al ., , b; Li et al ., ). In this study, all the ciders contained this compound.…”

Section: Resultsmentioning

confidence: 99%

“…In mixed‐culture fermentations, the non‐ Saccharomyces yeasts are found at high cell density during the first days of fermentation, after the early fermentation stage, S. cerevisiae , with a higher ethanol tolerance, becomes dominant and keeps its activity until the end of the fermentation (Xufre et al ., ; Lee et al ., , b). The causes underlying yeast interactions during wine fermentation are not fully understood.…”

Section: Introductionmentioning

confidence: 97%

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Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

Yue

Yuan

2014

FEMS Yeast Res

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The fermentation of cider by mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae was carried out to study their effect on the cider quality. The results showed that growth of W. anomalus and S. cerevisiae was affected by each other during co-fermentation process. All the mixed cultures produced statistically the same level of ethanol as S. cerevisiae monoculture. The mixed fermentation could produce more variety and higher amounts of acetate esters, ethyl esters, higher alcohols, aldehydes, and ketones. Sensory evaluation demonstrated that ciders obtained from co-fermentation with W. anomalus gained higher scores than ciders fermented by pure S. cerevisiae, especially the co-fermentation cultures WS3, WS4, WS6, and WS8. Only 3 days of fermentation with W. anomalus in sequential mixtures were enough to improve the quality of cider. Wickerhamomyces anomalus could be used in association with S. cerevisiae to improve the quality of cider. The modulation of inoculation time may provide an effective means of manipulating cider aroma for different characteristics.

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“…It is well documented that different wine strains of S. cerevisiae affect flavor and aroma properties differently [1]. Although the sensory influence of co-inoculation between non-Saccharomyces and a single S. cerevisiae strain has been widely studied [4][5][6][7][8], fewer studies have reported on the co-inoculation of multiple S. cerevisiae strains [9][10][11][12][13]. The commercial active dry yeast (ADY) strains, Lalvin ® Bourgorouge RC212 (RC212) and Lalvin ® ICV-D254 (D254), are frequently used to ferment Pinot Noir and Chardonnay musts, respectively.…”

Section: Introductionmentioning

confidence: 99%

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

et al. 2016

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Previous winery-based studies showed the strains Lalvin ® RC212 (RC212) and Lalvin ® ICV-D254 (D254), when present together during fermentation, contributed to >80% relative abundance of the Saccharomyces cerevisiae population in inoculated and spontaneous fermentations. In these studies, D254 appeared to out-compete RC212, even when RC212 was used as the inoculant. In the present study, under controlled conditions, we tested the hypotheses that D254 would out-compete RC212 during fermentation and have a greater impact on key fermentation-derived chemicals. The experiment consisted of four fermentation treatments, each conducted in triplicate: a pure culture control of RC212; a pure culture control of D254; a 1:1 co-inoculation ratio of RC212:D254; and a 4:1 co-inoculation ratio of RC212:D254. Strain abundance was monitored at four stages. Inoculation ratios remained the same throughout fermentation, indicating an absence of competitive exclusion by either strain. The chemical profile of the 1:1 treatment closely resembled pure D254 fermentations, suggesting D254, under laboratory conditions, had a greater influence on the selected sensory compounds than did RC212. Nevertheless, the chemical profile of the 4:1 treatment, in which RC212 dominated, resembled that of pure RC212 fermentations. Our results support the idea that co-inoculation of strains creates a new chemical profile not seen in the pure cultures. These findings may have implications for winemakers looking to control wine aroma and flavor profiles through strain selection.

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Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine

Cited by 20 publications

References 38 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

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

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