Magnesium, Calcium and Fermentative Metabolism in Wine Yeasts

Birch, Rosslyn M.; Ciani, Maurizio; Walker, Graeme M.

doi:10.1080/0957126032000114973

Cited by 42 publications

(21 citation statements)

References 14 publications

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“…Those beers that were produced with bacteria added before the yeast (BY.24, BY.48, BY.72) had higher real extract content compared with those beers that were produced by yeast added at the beginning of the fermentation (Y+B, YB.24, YB.48, and YB.72). It is likely that the yeast took advantage of the available dissolved oxygen and utilised sugars for biomass growth (39)(40)(41). Conversely, yeast growth was limited where yeast was added after the bacteria (BY.24, BY.48, BY.72), which resulted in overall lower extract utilisation.…”

Section: Real Extract and Ethanol Contentmentioning

confidence: 99%

Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

2019

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Lactic acid bacteria have long been used in brewing to acidify mash or wort and in the production of traditional sour beer styles (Lambic, Gueuze) using spontaneous fermentation. This approach is time consuming (some sour beers are matured for three years to obtain the appropriate flavour), so many brewers choose a faster approach using mixed cultures (yeast and bacteria). In this study, the influence of the pitching sequence of bacteria and yeast on the fermentation process was evaluated (by rate of fermentation and acidification, attenuation degree and ethanol concentration). The trials were performed using three procedures: (i) the addition of bacteria followed by the yeast; (ii) the addition of the yeast followed by the bacteria and (iii) the simultaneous addition of yeast and bacteria. In each trial the following time intervals were applied: 24, 48 and 72 h. Weight loss of samples and drop in pH were measured daily, and ethanol content, real extract and lactic acid concentration measured at the end of the process. It was shown that the order of addition of yeast and bacteria determines the success of the lactic acid fermentation. The appropriate yield of lactic acid (ca. 6 g/L) and the drop in pH (<3.6) can be achieved by inoculating the bacteria prior to the inoculation of yeast. When yeast was pitched before the bacteria, the lactic acid content was ca. 2 g/L and pH was 3.9–4.2. © 2019 The Institute of Brewing & Distilling

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Section: Real Extract and Ethanol Contentmentioning

confidence: 99%

Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

2019

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“…Magnesium concentration may directly affect growth rate and sugar degradation (Birch, Ciani, & Walker, 2003). Magnesium ions play an important role in protecting cells from stress factors.…”

Section: Other Nutrientsmentioning

confidence: 99%

Control of alcoholic fermentation in winemaking: Current situation and prospect

Sablayrolles

2009

Food Research International

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“…Furthermore, addition of certain nutrients that will prevent the fermentation from stucking, is a common practice. For instance, Cramer et al [71] developed a fermentation kinetic model which showed that fermentation rate can be increased upon addition of ammonium salts, whereas Birch et al [72] supported that yeast growth rate and sugar degradation could be influenced by magnesium concentrations. On the other hand, adaptive evolution approaches are aiming towards the creation of non-recombinant yeast strains that could modify wine characteristics, as for instance in the study of McBryde et al [73].…”

Section: Control Of Alcoholic Fermentationmentioning

confidence: 99%

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

et al. 2018

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Abstract:In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.

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Magnesium, Calcium and Fermentative Metabolism in Wine Yeasts

Cited by 42 publications

References 14 publications

Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

Control of alcoholic fermentation in winemaking: Current situation and prospect

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

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