Factors affecting yeast ethanol tolerance and fermentation efficiency

Vamvakas, Sotiris-Spyros; Kapolos, John

doi:10.1007/s11274-020-02881-8

Cited by 30 publications

(22 citation statements)

References 64 publications

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“…The production of ethanol during the fermentation is related to the available biomass. The temperature during fermentation affects the level of biomass [ 18 ]. Therefore, the temperature during the fermentation conditions the production of ethanol.…”

Section: Resultsmentioning

confidence: 99%

“…Finally, low temperature fermentation prevents the loss of some of the most volatile compounds [ 14 , 15 ], which are the main ones associated to wine aroma. In this way, low temperature fermentation generally results in more aromatic wines [ 16 ], as it increases the concentration of ethyl esters and acetates, and reduces ethanol content [ 15 , 17 ] as long as the temperature is not exceeding Ly low, which may cause deviations from a regular alcoholic fermentation [ 15 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz-Rodríguez

Palma

Barroso

2021

Foods

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz-Rodríguez

Palma

Barroso

2021

Foods

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show abstract

“…Usual values of pH are between 3.5 and 5.5, depending of the fruit employed. Moreover, not all yeasts have the same tolerance to ethanol, and this fact could also affect the alcoholic fermentation process [ 86 ]. On the other hand, increasing sugar concentration will increase the osmotic pressure and viscosity of the medium and would inhibit yeast growth and ethanol production [ 83 ].…”

Section: Fermentation Processesmentioning

confidence: 99%

Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana

Castro

2021

Foods

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The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.

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“…As the environment for wine making is very rigorous, many factors restrict the growth of yeast (Reddy & Reddy, 2011; Serra et al., 2005; Vamvakas & Kapolos, 2020). We further investigated how the environment influence the enzyme activities.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China

Huang

Zhang

Yan

et al. 2021

Journal of Food Science

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β‐glucosidase is a pivotal enzyme that hydrolyzes bound volatile aromatic compounds. However, the activity of β‐glucosidase in winemaking and the mechanism by which it affects the flavor and taste of wines have not been fully investigated. In this study, we profiled the characteristics of β‐glucosidase derived from wine‐related yeasts isolated from different wine‐making regions in China, and analyzed the enzyme activity from different parts of the cells under aerobic and anaerobic conditions. A total of 56 strains of wine‐related yeasts producing β‐glucosidases were screened using the YNB‐C medium (YNB 6.7 g L–1, cellobiose 5 g L–1, pH 5.0). We found that strain Clavispora lusitaniae C117 produced the highest enzyme activity (152.39 µmol pNP ml–1 h–1). In most strains, β‐glucosidase were located in whole cells (periplasmic space) and permeabilized cells (intracellular). The non‐Saccharomyces species had the highest enzymatic activity in a strain‐dependent manner. Under aerobic conditions, C. lusitaniae C117, Hanseniaspora guilliermondii A27‐3‐4, Metschnikowia pulcherrima F‐1‐6, and Pichia anomala C84 had the highest β‐glucosidase activity. We further investigated the β‐glucosidase activity during the wine fermentation and the effects of sugar, pH, temperature, and ethanol on the enzyme activities of P. anomala C84 and commercial Saccharomyces yeast strains RC212 and VL1. The presence of fructose, glucose, and sucrose strongly inhibited enzyme activity. Similarly, low pH and low temperature inhibited the activity of β‐glucosidase, whereas ethanol promoted enzyme activity. Our findings provide a theoretical basis on understanding the different yeast characteristics of β‐glucosidase and their potential application for further improving wine aroma complexity.

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Factors affecting yeast ethanol tolerance and fermentation efficiency

Cited by 30 publications

References 64 publications

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Biotechnological Processes in Fruit Vinegar Production

Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China

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