Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

D’Amato, Daniela; Corbo, Maria Rosaria; Nobile, Matteo Alessandro Del; Sinigaglia, Milena

doi:10.1111/j.1365-2621.2006.01128.x

Cited by 14 publications

(20 citation statements)

References 7 publications

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“…1998). D’Amato et al. (2006) reported that the maximum population of a S. cerevisiae strain in synthetic must fermentations was attained at the higher ammonium concentrations assayed (270 mg l −1 ).…”

Section: Discussionmentioning

confidence: 96%

“…2003). D’Amato et al. (2006) determined that an excess of ammonium could also lead to a modification of the aromatic profile of wines.…”

Section: Discussionmentioning

confidence: 99%

“…an initial sugar concentration of 200 g l )1 . Wine yeast strains have significantly different nitrogen requirements that are strain-specific and mostly appear during the stationary phase (Manginot et al 1998). D'Amato et al (2006 reported that the maximum population of a S. cerevisiae strain in synthetic must fermentations was attained at the higher ammonium concentrations assayed (270 mg l )1 ).…”

Section: Discussionmentioning

confidence: 99%

“…The nutritional requirements for Saccharomyces species to produce wines with desirable organoleptic characteristics are relatively high, and many factors have been found to influence their growth and their metabolic capabilities, including sugar content, temperature, aeration and nitrogen availability (Gardner et al 1993;Bisson 1999;D'Amato et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Orlić

Arroyo‐López

Huić-Babić

et al. 2010

Journal of Applied Microbiology

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Aims: The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose ⁄ fructose ratios on the fermentation performance of Saccharomyces paradoxus, a nonconventional species used for winemaking. Methods and Results: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. The values obtained were compared to test significant differences by means of a factorial anova and the Scheffé test. Our results show that S. paradoxus strain was able to complete the fermentation even in the nonoptimal conditions of low nitrogen content and high fructose concentration. In addition, the S. paradoxus strain showed significant higher glycerol synthesis and lower acetic acid production than S. cerevisiae in media enriched with nitrogen, as well as a lower, but not significant, ethanol yield. Conclusions: The response of S. paradoxus was different with respect to the commercial S. cerevisiae strain, especially to glycerol and acetic acid synthesis. Significance and Impact of the Study: The present study has an important implication for the implementation of S. paradoxus strains as new wine yeast starters exhibiting interesting enological properties.

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Section: Discussionmentioning

confidence: 96%

“…2003). D’Amato et al. (2006) determined that an excess of ammonium could also lead to a modification of the aromatic profile of wines.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Orlić

Arroyo‐López

Huić-Babić

et al. 2010

Journal of Applied Microbiology

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“…The composition of fructose, glucose and sucrose play an important role in determining the sweetness of pineapple [5] [6] [7].The sugar content in pineapple waste was relatively low and pretreatment of these waste were needed for the fermentation process [8]. Fermentation is slow in a medium containing low sugar, whereas its speed increase in must which have 15-20g/L (1.5-2%) of sugar and remain stable until about 200g/L (20%) [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of maturity of pineapple variety N36 on its waste physico-chemical properties

Mutalib

Samicho

Abdullah

et al. 2012

2012 IEEE Colloquium on Humanities, Science and Engineering (CHUSER)

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Normally pineapple index 2 are harvesting for canning process. Pineapple waste is a by-product from the pineapple canning processing that will lead to serious environmental pollution. Some of pineapple waste is used for animal feed but it is still under utilized. Pineapple waste contains valuable nutrient component of simple sugar such as sucrose, glucose and fructose. Analysis of physico-chemical properties is an important data for determination achievable basic requirement to produce beverage or to run other process such as alcoholic and acetic acid fermentations for producing vinegar. The aim of this study is to determine the effect of maturity of pineapple variety N36 on its waste physico-chemical properties. The selected pineapple wastes such as peel, crown and core were used to produce pineapple waste extracts. Significant difference at p<0.05 found between total soluble solid (TSS), pulp, absorbance, pH, titratable acidity and TSS/TA ratio among index of maturity. It was found that pineapple core extract contains significantly highest in fructose, glucose and sucrose compared to pineapple crown and peel extracts.

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Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

Joshi

Kumar

2017

J. Inst. Brew.

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An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus, consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non‐significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling

show abstract

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

Cited by 14 publications

References 7 publications

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Effect of maturity of pineapple variety N36 on its waste physico-chemical properties

Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

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