Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Τέρπου, Αντωνία; Ganatsios, Vassilios; Κουτίνας, Αθανάσιος Α.

doi:10.3390/microorganisms8050764

Cited by 13 publications

(16 citation statements)

References 62 publications

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“…The IS must not be present (at least at detectable levels) in the samples, it should be similar in analytical behavior to the target analytes and it should be well-resolved from the latter. The compounds 4-methyl-2-pentanol and 2-octanol are the most used internal standards for volatile wine analysis [46,47]. An internal standard can also be employed for the equilibrium in fiber standardization.…”

Section: Standard Addition Methodsmentioning

confidence: 99%

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

et al. 2021

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The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.

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Section: Standard Addition Methodsmentioning

confidence: 99%

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

et al. 2021

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“…Immobilized yeasts bioreactors. There are several methods for yeast immobilization: the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic supports (e.g., porous ceramics), membrane systems, and multifunctional agents [59,60]. However, these technologies, which have potential interest at both the research and application levels, are yet to be optimized [61,62].…”

Section: Mixed Cultures and Ecosystemsmentioning

confidence: 99%

Study of Oenological Fermentation: Which Strategy and Which Tools?

et al. 2021

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Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low pH, and some limiting nutrients, as well as a great variability in must composition according to the year, grape variety, and so on; (ii) atypical fermentation conditions with non-isothermal temperature profiles, a quasi-anaerobiosis and legal constraints with a limited and predefined list of authorized operations. New challenges have emerged, related to the increasing diversity of commercially available yeast strains; the fluctuating composition of musts, particularly owing to climate change; and sustainability, which has become a key issue. This paper synthesizes approaches implemented to address all these issues. It details the example of our laboratory that, for many years, has been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach requires the development of specific fermentation devices to study yeast metabolism in a controlled environment that mimics practical conditions and to develop original fermentation control strategies. All these tools are described here, together with their role in the overall scientific strategy and complementary approaches in the literature.

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“…The volatile compounds of the beer produced by the CWBB were determined by means of gas chromatography-mass spectroscopy (GC-MS), as described in previous studies [24,25]. The volatiles were isolated by the headspace solid-phase micro-extraction (SPME) technique.…”

Section: Spme Gc/ms Analysismentioning

confidence: 99%

“…After autolysis, samples were harvested, pasteurized at 80 • C for 30 min, and then cooled down to room temperature (~25 • C). Then the samples were centrifuged at 11,000 rpm for 10 min at 4 • C and the supernatant was decanted [25]. The biocatalyst was frozen to −45 • C with a cooling rate of 3 • C/min.…”

Section: Autolysis Of the Spent Brewing Biocatalyst And Aye Productionmentioning

confidence: 99%

Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production

et al. 2021

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Agro-industrial wastes can be valorized as biorefinery raw materials through innovative, environmentally friendly bioprocessing for added value products. In this study, a process for citrus waste valorization within the biorefinery concept is proposed, including the development of an effective biocatalyst, based on immobilized cells, for aromatic beer production, and an alternative yeast extract (AYE) production in the same unit. Specifically, orange pulp from discarded oranges was applied as an immobilization carrier of the alcohol-resistant and cryotolerant yeast strain S. cerevisiae AXAZ-1. The yeast culture was produced by minor nutrient supplementation using diluted molasses as substrate. An effective Citrus Waste Brewing Biocatalyst (CWBB) was produced and applied for beer fermentation. The aroma-related compounds in beer produced with free yeast cells or the CWBB were evaluated by solid-phase micro-extraction (SPME) gas chromatography–mass spectrometry (GC–MS). The analysis showed that the beers produced by the CWBB had a more complex volatile profile compared with beer fermented by the free cells. More specifically, the CWBB enhanced the formation of esters and terpenes by 5- and 27-fold, respectively. In the frame of the proposed multiprocessing biorefinery concept, the spent CWBB, after it has completed its cycle of brewing batches, was used as substrate for AYE production through autolysis. The produced AYE significantly affected the yeast growth when compared to commercial yeast extract (CYE). More specifically, it promoted the biomass productivity and biomass yield factor by 60–150% and 110–170%, respectively. Thus, AYE could be successfully used for industrial cell growth as an efficient and cheaper substitute of CYE. Within a circular economy framework, the present study highlights the potential use of citrus waste to produce aromatic beer combined with AYE production as an alternative way to valorize these wastes.

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Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Cited by 13 publications

References 62 publications

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Study of Oenological Fermentation: Which Strategy and Which Tools?

Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production

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