Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production

Han, Guomin; Webb, Michael R.; Richter, Chandra L.; Parsons, J. Inglis; Waterhouse, Andrew L.

doi:10.1002/jsfa.8252

Cited by 15 publications

(11 citation statements)

References 35 publications

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“…23 The current study used a diglucoside as an anthocyanin, and with the absence of yeast and oxidation, the formation of pigmented polymer is expected via IFL reactions, as the formation of acetaldehyde in the extraction environment is unlikely. 54,55 Figure 7A shows the results of percent of pigmented polymer in partial extractions after 72 h of contact with white grape skins. The calculation for the proportion of pigmented polymer was calculated by dividing the malvidin- 3,5-diglucoside present (mg/L) by CT (mg/L EC equivalents) in partial extractions.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions

Campbell

Grosnickel

Kennedy

et al. 2021

J. Agric. Food Chem.

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Condensed tannin extraction and stable color formation are two of the cornerstones of red wine production. Without condensed tannin, red wine would lack the tactile feeling of astringency, and without the formation of modified pigments, it would lack color stability for long-term aging. To understand how malvidin-3,5-diglucoside interacts with condensed tannin under nonoxidative conditions, an experiment was designed conducting model-wine skin extractions of Sauvignon blanc grapes harvested at various dates of maturity. Monomeric malvidin-3,5-diglucoside was isolated from color concentrate and added during these extractions. Following a 72 h extraction, solutions were evaluated for recovery of monomeric anthocyanins, skin tannin concentration, skin tannin extractability, and impact of anthocyanins on condensed tannin size. Anthocyanins showed a significant impact on the extraction of flavan-3-ol material in the early stages of ripening that declined in the latter stages of ripening. Furthermore, anthocyanins significantly decreased the size of the condensed tannin extracted. These results suggest that anthocyanins are not only enhancing the extractability of condensed tannin but also readily incorporating into the polymeric material, leading to a decrease in the average molecular mass of the condensed tannin polymer. The extent of reaction in 72 h suggests that the rate of interflavan bond cleavage may be higher than previously reported and merits closer scrutiny.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions

Campbell

Grosnickel

Kennedy

et al. 2021

J. Agric. Food Chem.

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“…In our research, under the fermentation conditions of 32 • C, solid-liquid ratio (1.2:1 g/ml), and 50 h, the proliferation of P. kudriavzevii PKWF reached its maximum. The rapid growth of P. kudriavzevii PKWF increased the consumption of oxygen, which provided an anaerobic environment for L. plantarum CWLP (Han et al, 2017). The viable count of L. plantarum CWLP reached its maximum value under the fermentation conditions of 37 • C, solid-liquid ratio (1.2:1 g/ml), and 72 h. In addition, neutral protease may have the optimal enzyme activity to degrade macromolecular proteins into TCA-SP at 37 • C. Accumulation of single-cell protein produced by microorganisms may lead to the increase in CP (Aggelopoulos et al, 2014;Mekoue Nguela et al, 2016), which reached its maximum under the fermentation conditions of 37 • C, solid-liquid ratio (1.2:1 g/ml), and 72 h. In summary, we recommend the fermentation conditions of 37 • C, solid-liquid ratio (1.2:1 g/ml), and 72 h for SSF of CMF.…”

Section: Discussionmentioning

confidence: 99%

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Jiang

Hao

et al. 2021

Front. Microbiol.

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Corn germ meal (CGM) and corn gluten feed (CGF) are the two main corn byproducts (CBs) obtained from corn starch extraction. Due to their high fiber content, low protein content, and severe imbalance of amino acid, CBs are unable to be fully utilized by animals. In this study, the effect of microorganism, proteases, temperature, solid–liquid ratio, and time on nutritional properties of CB mixture feed (CMF) was investigated with the single-factor method and the response surface method to improve the nutritional quality and utilization of CBs. Fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and neutral protease notably improved the nutritional properties of CMF under the fermentation conditions of 37°C, solid–liquid ratio (1.2:1 g/ml), and 72 h. After two-stage solid-stage fermentation, the crude protein (CP) and trichloroacetic acid-soluble protein (TCA-SP) in fermented CMF (FCMF) were increased (p < 0.05) by 14.28% and 25.53%, respectively. The in vitro digestibility of CP and total amino acids of FCMF were significantly improved to 78.53% and 74.94%, respectively. In addition, fermentation degraded fiber and provided more organic acids in the CMF. Multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a two-stage solid-state fermentation process. Generally, Ascomycota became the predominant members of the community of the first-stage of fermentation, and after 36 h of anaerobic fermentation, Paenibacillus spp., Pantoea spp., and Lactobacillales were predominant. All of these processes increased the bacterial abundance and lactic acid content (p < 0.00). Our results suggest that two-stage solid-state fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and protease can efficiently improve protein quality and nutrient utilization of CMF.

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“…Yeasts are known to be stimulated by oxygen addition and can consume oxygen by several metabolisms including aerobic respiration, lipid metabolism, metal ion uptake, and fatty acid synthesis . Sherry is well known to have high acetaldehyde levels from the oxidation of ethanol, so it is possible that yeast is involved with the production of acetaldehyde in the post-fermentation process, but few studies have addressed the question . Therefore, there is still uncertainty whether oxygen can enhance the growth of yeast after fermentation, and how does yeast affect oxygen consumption and/or acetaldehyde production during Mox.…”

Section: Introductionmentioning

confidence: 99%

Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments

Henschen

Nguyen

et al. 2020

J. Agric. Food Chem.

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Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO 2 , and yeast on the oxidation of wine in three studies. In a Mox experiment, populations of yeasts emerged after the loss of SO 2 , and this was associated with sharp increases in oxygen consumption and acetaldehyde production. No acetaldehyde production was observed without the presence of yeast. In an oxygen saturation experiment, unfiltered wines, in particular those with residual sugar >3 g/L, consumed oxygen more quickly and produced more acetaldehyde than filtered wines. In a final experiment, the reincorporation of oxygen and glucose immediately after the completion of fermentation of an otherwise dry synthetic wine resulted in significant acetaldehyde production. These experiments highlighted the importance of yeast metabolism in determining a wine's response to Mox and suggested that the role of chemical oxidation to produce acetaldehyde during Mox may not be very important. It appears that control of microbial populations and residual sugar levels may be key to managing Mox treatments in winemaking, and production scale experiments should be conducted.

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Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production

Cited by 15 publications

References 35 publications

Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions

Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments

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