The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Kanter, Jean-Philippe; Benito, Santiago; Brezina, Silvia; Beisert, Beata; Fritsch, Stefanie; Patz, Claus‐Dieter; Rauhut, Doris

doi:10.1016/j.fochx.2019.100072

Cited by 17 publications

(16 citation statements)

References 35 publications

(46 reference statements)

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“…Alcohol not detected in the 'must' at Day 0 is consistent with several reports on wine making from different researchers [12,18,32,34]. Kanter et al [37] had also reported that fermentation of wine by hybrid yeast, S. cerevisiae × S. paradoxus (SC × SP was completed on day 14.…”

Section: Discussionsupporting

confidence: 87%

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Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Ire

2020

SAJRM

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Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.

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Section: Discussionsupporting

confidence: 87%

“…According to Kanter et al [37], yeast and its metabolic products are essentially responsible for the development of preferred sensory properties in wines. This has endeared more people to prefer alcoholic wines to other products.…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Ire

2020

SAJRM

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“…A pH 526 pH-meter equipped with a SennTix 81 electrode (WTW, Waldböckelheim, Germany) was used to measure the pH. Measurements of the non-volatile organic acids, ethanol, and residual sugars were performed by high-performance liquid chromatography (HPLC) according to Kanter et al, 2020 [ 26 ]. For the analyses of the esters, higher alcohols, and fatty acids, the method of the Department of Microbiology and Biochemistry of Hochschule Geisenheim University [ 27 ] was applied.…”

Section: Methodsmentioning

confidence: 99%

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Scansani

Rauhut

Brezina

et al. 2020

Foods

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This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

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“…There have been a few efforts to cross in useful traits for production of beer ( Nikulin et al, 2018 ) and biofuels ( Benjaphokee et al, 2012 ), and the wine industry in particular has used crossing, with a particular emphasis on interspecific hybridization with other Saccharomyces species. Hybrid crosses have been utilized in the wine industry to impart new flavors/aromas ( Bellon et al, 2011 , 2013 ; Kanter et al, 2019 ) and freeze-tolerance ( Kishimoto, 1994 ; Zambonelli et al, 1997 ; Sipiczki, 2008 ; Pérez-Través et al, 2012 ), although these hybrids are typically sterile. New genetic editing techniques that allow for the successful completion of meiosis in normally sterile hybrids ( Bozdag et al, 2019 ) is a promising development for the future use of interspecific hybrids in industry.…”

Section: Future Needsmentioning

confidence: 99%

History and Domestication of Saccharomyces cerevisiae in Bread Baking

et al. 2020

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The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread, S. cerevisiae has been isolated from environments ranging from soil and trees, to human clinical isolates. Each of these environments has unique selection pressures that S. cerevisiae must adapt to. Bread dough, for example, requires S. cerevisiae to efficiently utilize the complex sugar maltose; tolerate osmotic stress due to the semi-solid state of dough, high salt, and high sugar content of some doughs; withstand various processing conditions, including freezing and drying; and produce desirable aromas and flavors. In this review, we explore the history of bread that gave rise to modern commercial baking yeast, and the genetic and genomic changes that accompanied this. We illustrate the genetic and phenotypic variation that has been documented in baking strains and wild strains, and how this variation might be used for baking strain improvement. While we continue to improve our understanding of how baking strains have adapted to bread dough, we conclude by highlighting some of the remaining open questions in the field.

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The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Cited by 17 publications

References 35 publications

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

History and Domestication of Saccharomyces cerevisiae in Bread Baking

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