Mutation breeding of <i>Saccharomyces cerevisiae</i> with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits

Liang, Ming-Hua; Liang, Ying-Jie; Wu, Xiaona; Zhou, Shishui; Jiang, Jianguo

doi:10.1002/jsfa.6908

Cited by 12 publications

(9 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the suitable temperature range for yeast to grow, the methanol content also showed a corresponding increasing trend (except low temperature steeping fermentation) with the increase of temperature. This was in agreement with the findings of previous research (Liang et al, 2014b). The methanol content exceeded the safety limit of 400 mg/L when the temperature was above 30°C.…”

Section: Different Fermentation Conditionssupporting

confidence: 93%

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

Wei

Francoise

Qin³

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

The methanol content is an important indicator in determining the quality of wine. The effects of material quality, fermentation conditions and storage containers on the formation of methanol and other substances in winemaking process were studied. The methanol content in spine grape wine was observed to increase as the fermentation temperature increased. Extending maceration time and the increasing addition of pectinase also increased the methanol content. No significant change in methanol content was observed with various yeasts added. The methanol content in wine that is stored in oak barrels was the lowest compared to that in other containers. The optimal conditions to control the methanol content in spine grape wine should be as follows: ferment wine with highquality materials under 25-26°C for 3-6 d, with a pectinase of 15-20 mg/L and yeast added; and store the wine in oak barrels.

show abstract

Section: Different Fermentation Conditionssupporting

confidence: 93%

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

Wei

Francoise

Qin³

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…About 0·5 ml Na 2 S 2 O 3 was added to 1 ml bacterial suspension and the reaction was terminated at 10 min (Liang et al . ). Subsequently the reaction suspension was diluted and then spread on the plate, each with three replicates.…”

Section: Methodsmentioning

confidence: 97%

“…Mutagenesis by ultraviolet (UV) coupled with diethyl sulphate (DES) was used to generate a mutant of Saccharomyces cerevisiae with a lower methanol content (Liang et al . ). A mutant strain, Gluconacetobacter xylinus AX2‐16, was obtained by combined chemical mutation of the parent strain ( G. xylinus CGMCC 2955) with DES and LiCl.…”

Section: Introductionmentioning

confidence: 97%

Mutation-based selection and analysis ofKomagataeibacter hanseniiHDM1-3 for improvement in bacterial cellulose production

Tian

et al. 2016

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…unintentionally produce a small amount of methanol via the decomposition of fruit pectin and yeast glycine metabolism (Liang et al, 2015). Blumenthal et al (2021) suggested that the sugar/pectin ratio during fermentation can affect the methanol content of the finished wine.…”

Section: International Journal Of Food Science and Technology 2023mentioning

confidence: 99%

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Huang

Ren

Yao

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Chaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiwi wine. Results show that multi‐step chaptalisation significantly reduced total acidity and harmful alcohols of the resulting kiwi wine. Among the harmful alcohols, the greatest reduction was seen for isoamyl alcohol and isobutanol. Additionally, multi‐step chaptalisation also modified volatile profile of the kiwi wine, particularly in acetate esters (isoamyl acetate and phenethyl acetate), ethyl esters, n‐octanal and decanal. Together, our results highlight the potential of using multi‐step chaptalisation to produce ‘healthier’ kiwi wines with more balanced alcohol and more complexed flavour.

show abstract

Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits

Cited by 12 publications

References 23 publications

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

Mutation-based selection and analysis ofKomagataeibacter hanseniiHDM1-3 for improvement in bacterial cellulose production

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Contact Info

Product

Resources

About