Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

Morales, M.L.; Fierro-Risco, Jesús; Ríos-Reina, Rocío; Úbeda, Cristina; Paneque, Patricia

doi:10.1016/j.foodchem.2018.10.041

Cited by 26 publications

(39 citation statements)

References 36 publications

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“…These findings are consistent with results of other authors, starting with Kapsopoulou et al [34], who were among the first to observe the dependencies, achieving an ethanol concentration at 7.58% (v/v) and 9.6% (v/v) in wines as a result of fermenting L. thermotolerans and S. cerevisiae. Subsequent research [28,35] confirmed this thesis, demonstrating increasing differences between L. thermotolerans and S. cerevisiae. According to the works, L. thermotolerans generated 8.3% (v/v) and 8.9% (v/v) of alcohol content against 11.1% (v/v) and 12.3% (v/v) of ethanol in the case of S. cerevisiae, which is similar to the findings of Comitini et al [32] which were 4.58-7.96% in comparison to 10.78-12.62%, respectively.…”

Section: Beermentioning

confidence: 66%

“…It has been proven in other research that it is not only the selection of the strain and fermentation medium that have a significant impact on the volatiles profile, but also the ratio of individual microorganisms in the mixed culture. Morales et al [35] presented the content of volatile compounds depending on the strain dominant during inoculation; in this manner, the dominant L. thermotolerans culture in the environment triggered an increase in alcohol levels, while S. cerevisiae caused a linear reduction in acetals, acids and ethyl esters accompanied by its increased share during inoculation. Comitini et al [32] demonstrated that mixed cultures of L. thermotolerans intensified the production of 2-phenylethanol and reduction in octanoic acid.…”

Section: Esters Alcohols and Other Volatile Compoundsmentioning

confidence: 99%

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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Section: Beermentioning

confidence: 66%

Section: Esters Alcohols and Other Volatile Compoundsmentioning

confidence: 99%

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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“…31 The ranges of concentration values obtained for the compounds studied coincide with those obtained in previous studies where the volatile profile of sweet PX wines had been investigated. 19,[32][33][34][35] It can be observed that wood-derived compounds such as eugenol, trans-whiskeylactone, benzaldehyde or 5-methyl-2-furaldehyde, amongst others, significantly increased their concentration during their ageing process. Similar results were obtained in other studies when PX was aged in American oak wood.…”

Section: Validation Of the Sbse Methodologymentioning

confidence: 99%

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

et al. 2020

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BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatography–mass spectrometry after validation of the matrix in this case. RESULTS Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximénez (propyl acetate, cis‐3‐hexenyl acetate, benzyl acetate, guaiacol, trans‐whiskeylactone and 4‐ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. © 2020 Society of Chemical Industry

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“…Recent studies have shown that L. thermotolerans can be used to consume acetic acid through the respiration metabolism of yeast [ 21 ]. Complementary research has been initiated with this yeast in the area of beer brewing with good results due to the production of fruity esters, with higher glycerol synthesis, and some strains can ferment mannose [ 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

et al. 2020

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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

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Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

Cited by 26 publications

References 36 publications

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

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