Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

Miljić, Uroš; Puškaš, Vladimir; Vučurović, Vesna M.; Muzalevski, Ana

doi:10.1111/1750-3841.13736

Cited by 27 publications

(22 citation statements)

References 34 publications

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“…A recent study investigating the alcoholic fermentation of S. cerevisiae showed that the reduced osmotic stress afforded by a fed-batch approach led to a 45% reduction in final glycerol and a 80% reduction in final acetic acid levels as compared with the traditional batch approach (Frohman & Mira de Orduña, 2013). In traditional batch fermentations, the S. pombe strain CECT11197 used in this study yielded acetic acid concentrations (0.55 g/L) that were similar to those reported by Mylona et al (2016) for another S. pombe strain (0.51 g/L for strains 7VA) but significantly lower than those reported by Miljić, Puškaš, Vučurović, and Muzalevski (2017) and Mylona et al (2016), for strains 2139 and 938 which exceeded 1 g/L of acetic acid. Conversely, Mylona et al (2016) and especially Du Plessis et al (2017) reported much lower levels for S. pombe strains than ranged between 0.07 g/L (expressed as volatile acidity) and 0.35 g/L acetic acid.…”

Section: Discussionsupporting

confidence: 70%

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

Domènech

Cordero-Otero

Rozès

et al. 2018

Food Research International

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Strains of Schizosaccharomyces pombe are being increasingly investigated with regards to their grape winemaking potential either in combination with the typical production yeast, Saccharomyces cerevisiae, or in monoseptic fermentations. Their ethanol tolerance and ability to degrade L-malic acid is oenologically convenient but contrasts with the comparatively high acetic acid and acetaldehyde formation potential which is considered undesirable, especially in white winemaking. The purpose of this work was to investigate the performance of a selected S. pombe strain in monoseptic femerntations of white grape must. Traditional batch fermentations were compared with an innovative and automated fed-batch fermentation technique were sugar concentrations are kept low during fermentations to decrease sugar induced osmotic stress. Because of its known effect on growth and ethanol tolerance, the effect of Mg was also tested. While Mg supplementation was not shown to significantly influence residual values of sugars, ethanol, glycerol, organic acids and acetaldehyde, the application of the fed-batch technique led to a fundamental change in yeast physiology. While glycerol values were only slightly reduced, the fed-batch approach allowed obtaining wines devoid of acetic acid whose levels were considerable in wines produced by the traditional batch technique (0.6 g/L). The work demonstrates that the acetic acid metabolism of S. pombe is associated to sugar induced osmotic stress such as for S. cerevisiae, too, and may be controlled by application of suitable fermentation techniques for winemaking.

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Section: Discussionsupporting

confidence: 70%

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

Domènech

Cordero-Otero

Rozès

et al. 2018

Food Research International

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“…In recent years, other industries have started to use Schizosaccharomyces species in products and processes other than the production of grape wine, such as ginger fermentation [106,107], apple wine [108], kei-apple fermentation [109], sparkling wine [110], bioethanol [111], bilberry fermentation [71], plum wine [112], and water purification [18].…”

Section: Schizosaccharomyces Speciesmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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“…with 0.25 µm film thickness) was used. The GC-FID conditions were previously described (Miljić, Puškaš, Vučurović, & Muzalevski, 2017).…”

Section: Analysesmentioning

confidence: 99%

The aptitude of commercial yeast strains for lowering the ethanol content of wine

Puškaš

Miljić

Djuran

et al. 2020

Food Science & Nutrition

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The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by‐products (glycerol, 2,3‐butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non‐GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by‐products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale‐up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower.

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Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

Cited by 27 publications

References 34 publications

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

The aptitude of commercial yeast strains for lowering the ethanol content of wine

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