Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

Abstract

Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3-15 h + were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), l-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (l-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for l-malic acid decomposition for S. cerevisiae Syrena and the hybrid HW2-3 were 11 g/l l-malic acid and pH 3.0 and 3.5, respectively. S. pombe expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l l-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation.

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

“…Taking into account the above, in wine production the presence of some non-Saccharomyces yeasts, such us Schizosaccharomyces spp., causes considerable interest [1,[17][18][19][20]. Schizosaccharomyces spp.…”

“…could be used and immobilised in alginate [17,[21][22][23] or in mixed and sequential fermentations with Saccharomyces spp. [20] to soften its occasional negative sensorial impacts [24]. These fermentation technologies have presented significant results in the deacidification of wine on a laboratory scale [21,25].…”

New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines

“…, 2007; Fleet, 2008; Kim et al. , 2008; Kunicka‐Styczynska, 2009). Recently, the OIV approved ‘deacidification by Schizosaccharomyces , (Resolution OENO/MICRO/97/75/phase 7), but the number of commercial strains available for this is very limited.…”

“…Mixed and sequential cultures with Saccharomyces (Kim et al. , 2008; Kunicka‐Styczynska, 2009) have been used to mitigate the negative effects of the currently available Schizosaccharomyces strains’ scant oenological aptitude (Unterholzner et al. , 1988).…”

The Trends and Prospects of Winemaking in Poland

“…The extensive studies on the apple wines conducted by, among others, Bonin [39], Satora et al [40] and Kunicka-Styczyńska [41][42][43], aimed at the determination of the influence of fruit processing, pectinolytic enzyme application, biological deacidification on antioxidant and volatile compounds profile of wines. The trimeric fractions of proanthocyanidins were identified as the causes of bitterness of apples wines and eliminated by clarifying with selected gelatines with small amount of low molecular proteins [44,45].…”