Download or read book Effects of Yeast Strain PH and Vitamin Supplementation During Vinification with Simultaneous Inoculation of Saccharomyces Cerevisiae and Lactic Acid Bacteria written by Anthony Joseph Rynders and published by . This book was released on 1993 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kirk Othmer Concise Encyclopedia of Chemical Technology 2 Volume Set written by Kirk-Othmer and published by John Wiley & Sons. This book was released on 2007-07-16 with total page 2762 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an easily-accessible two-volume encyclopedia summarizing all the articles in the main volumes Kirk-Othmer Encyclopedia of Chemical Technology, Fifth Edition organized alphabetically. Written by prominent scholars from industry, academia, and research institutions, the Encyclopedia presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field.
Download or read book Yeast written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2017-11-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.
Download or read book Effect of Lactic Acid Bacteria Growth on Brettanomyces Bruxellensis Growth and Production of Ethylphenols written by Stuart C. Chescheir and published by . This book was released on 2014 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke, clove smell) by decarboxylation and subsequent reductions of the hydroxycinnamic acids p-coumaric acid and ferulic acid. Hydroxycinnamic acids are naturally present in grapes and wine and are also often present in the form of tartaric acid- hydroxycinnamic acid esters which B. bruxellensis cannot utilize. The first objective of this study was therefore to investigate the ability of other wine microorganisms to hydrolyze tartaric acid bound hydroxycinnamic acids and the impact this may have on volatile phenol production by Brettanomyces. Of the thirty five strains of wine microorganisms tested only one, the commercial strain O. oeni VFO, hydrolyzed tartaric acid bound hydroxycinnamic acids in wine and increased the concentrations of the free hydroxycinnamic acids p- coumaric acid and ferulic acid. Because of this, B. bruxellensis produced significantly higher concentrations of 4-ethylphenol and 4-ethylguiaciol when growing in wine where VFO had conducted the malolactic fermentation. In contrast, wines that underwent MLF with O. oeni Alpha or VP41 contained similar 4-EP and 4-EG concentrations to the control. A subsequent study investigated interactions between the wine spoilage yeast Brettanomyces bruxellensis and wine lactic acid bacteria (LAB) and the impact on Brettanomyces growth and volatile phenol production. Studies in acidic grape juice (AGJ) broth (pH 3.50, 5% ethanol) demonstrated that growth of O. oeni could inhibit Brettanomyces growth in a strain dependent manner. Production of 4-ethyphenol was also delayed and reduced in a strain dependent manner. For example, in the control a maximum of 19 mg/L 4-EP was produced by B. bruxellensis UCD-2049 while during growth in media where VP41 had previously grown only 7.9 mg/L 4-EP was produced. When B. bruxellensis was inoculated into Pinot noir wine where malolactic fermentation (MLF) had been performed by O. oeni VFO, populations of B. bruxellensis quickly decreased below detectable levels and did not recover during the course of the experiment (50 days). In contrast, when B. bruxellensis UCD-2049 was inoculated into Pinot noir wine where Pediococcus damnosus OW2 had previously grown populations did not decrease and growth occurred in a similar manner to the control. The reason for this decrease in population was further explored by inoculating B. bruxellensis into AGJ broth (pH 3.50) where there had been previous growth of O. oeni Alpha or VP41. In half the treatments the O. oeni were removed by sterile filtration prior to Brettanomyces inoculation. Although there was delayed growth of B. bruxellensis in media where O. oeni had previously grown there was no significant difference between growth in sterile filtered and non-sterile filtered treatments. The relief of inhibition by sterile filtration suggests that neither nutrient depletion nor the production of an extracellular inhibitory compound by O. oeni were the causes of Brettanomyces inhibition, as sterile filtration would not have impacted these. Future work in this field should include screening a larger and more diverse group of wine microorganisms for the ability to hydrolyze tartaric ester bound hydroxycinnamic acids. This should include non-Saccharomyces yeast such as Kloeckera that are known to be present during early fermentation as well as spoilage bacteria such as Lactobacillus. In addition, the inhibition of B. bruxellensis should be explored further by testing O. oeni against a larger number of B. bruxellensis strains and additional mechanisms of inhibition should be investigated.
Download or read book The Effects of Vitamins and Growth Factors on Growth and Fermentation Rates of Three Active Dry Wine Yeast Strains written by Margaret A. Davenport and published by . This book was released on 1985 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Download or read book Microbiota of Grapes Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.
Download or read book Production of Sulfur Dioxide and Sulfur Dioxide Binding Compounds by Saccharomyces Cerevisiae During the Alcoholic Fermentation and the Impact on Wine Lactic Acid Bacteria written by Allison L. O'Neil and published by . This book was released on 2010 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur dioxide (SO2) has been implicated in causing problematic MLFs. SO2 can exist in a free or bound form with the free form thought to have the antimicrobial action. However, some recent studies have demonstrated bacterial inhibition in wine when no free SO2 was present indicating that bound SO2 was responsible. Despite this, very little is known regarding the toxicity of the different forms of bound SO2 and how they may impact the MLF. Therefore, the purpose of this research was to investigate the production of SO2, and the major SO2 binding compounds, acetaldehyde, pyruvic acid, and [alpha]-ketoglutaric acid, by various commercial wine yeast strains and the impact these compounds have on the MLF. Fermentations were conducted in a synthetic grape juice and Pinot gris must where viable yeast cell growth, SO2, acetaldehyde, pyruvic acid, and [alpha]-ketoglutaric acid were measured during the alcoholic fermentation. At weekly intervals samples were taken from the fermentations, sterile filtered, and inoculated with O. oeni strain VFO to induce MLF. Progress of MLF was monitored by measuring malic acid and bacterial viable cell counts. Results show that there were significant differences between the amount of SO2, acetaldehyde, and pyruvic acid produced by the various yeast strains but not [alpha]-ketoglutaric acid. Some yeast strains, such as FX10, S102, F15, and M69, produced significantly higher SO2 concentrations than other yeast strains and O. oeni viability decreased rapidly when inoculated into these wines. Very little if any free SO2 was measured indicating that bound SO2 and not free SO2 was responsible for bacterial inhibition. Acetaldehyde bound SO2 was the dominant species of bound SO2 found at almost all time points of the alcoholic fermentation indicating that inhibition of MLF by bound SO2 was due to acetaldehyde bound SO2. To further elucidate the role of bound SO2 in the inhibition of wine lactic acid bacteria (LAB), growth studies on the impact of O. oeni strain VFO, Pediococcus parvulus, P. damnosus, and Lactobacillus hilgardii in media containing free SO2 or acetaldehyde and pyruvic acid bound SO2 at two different pHs were performed. In general, inhibition was greater at pH 3.5 than at 3.7 and only P. damnosus demonstrated some tolerance to SO2. Acetaldehyde bound SO2 appeared to be more inhibitory than either pyruvic acid bound SO2 or a combination of acetaldehyde and pyruvic acid bound SO2. Degradation of acetaldehyde appeared to stimulate the growth of O. oeni VFO and Lb. hilgardii at pH 3.5 but not at 3.7. Overall, a reduction in acetaldehyde and pyruvic acid as well as SO2 bound acetaldehyde and pyruvic acid was observed for all LAB tested, with the exception of O. oeni VFO which did not show a decrease in SO2 bound pyruvic acid at pH 3.5. Bacteria were inhibited in media containing acetaldehyde bound SO2 and pyruvic acid bound SO2 even though a decrease in SO2 bound acetaldehyde and pyruvic acid was observed. This suggests that the decrease of the compound bound to SO2 may have lead to inhibition by the subsequently released free SO2.
Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Download or read book Succinic Acid Production by Saccharomyces Cerevisiae Under Simulated Vinification Conditions written by Janie Burke James and published by . This book was released on 1983 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Download or read book Nutritional Aspects II written by and published by . This book was released on 2002 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Linoleic Acid on Saccharomyces Cerevisiae written by Francesca Casu and published by . This book was released on 2017 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: During fermentation Saccharomyces cerevisiae metabolises the nutrients present in the surrounding environment and secretes metabolic products. Therefore, its metabolism together with the substrate composition play an important role in determining the characteristics of the final fermented products. For example, during Sauvignon blanc wine making, a polyunsaturated fatty acid present in the grape juice, linoleic acid, affects the development of aroma compounds and other properties of the wine fermented by S. cerevisiae. However, only one single S. cerevisiae strain was used to ferment the wine and it is not known if linoleic acid has a similar effect on other strains. Moreover, previous research focused on the impact of linoleic acid on the wine profile rather than on the cellular pathways. For these reasons, the effect of linoleic acid on the overall cell metabolism is still not clear. This project focused on unlocking the metabolic response of S. cerevisiae to linoleic acid during wine making and in a laboratory-controlled environment using metabolomics and lipidomics platforms. These approaches provided an overall idea of how linoleic acid affects the wine fermented by different wine yeast strains (S. cerevisiae EC1118, AWRI796 and VIN13) and which cellular pathways were involved. Firstly, I investigated the effect of linoleic acid on the development of aroma compounds and other metabolites of Sauvignon blanc wines. Linoleic acid clearly affected the levels of acetylated aroma compounds, several amino acids, and antioxidant molecules, independent of the yeast strain used for fermentation. The analysis of the resulting wines provided an indirect evidence of the linoleic acid effect on S. cerevisiae without clarifying which yeast metabolic pathways were affected. In order to investigate this, the yeast cells were cultured on glucose supplementing them linoleic acid, and intracellular and extracellular profiles were determined using mass spectrometry. The transport of linoleic acid into the cells had an impact on primary carbon metabolism increasing glucose consumption and ethanol production, thus accelerating the fermentation rate. The energetic state of the cells was therefore affected and the glycolytic pathway, the TCA cycle and the amino acid production were up-regulated. Moreover, since the S. cerevisiae fatty acid profile was altered, an experiment in parallel was performed supplementing the medium with a labelled isotope of linoleic acid to follow its metabolic fate. The finding showed that linoleic acid was metabolised into longer and shorter chain fatty acids. Since fatty acids strongly influence the cellular lipids, an analysis of the lipidome was also performed showing a general reduction of the lipid content in response to linoleic acid. Lipid biosynthesis requires ATP, therefore its reduction is due to the fact that available energy is diverted to linoleic acid uptake and compartmentalisation. The effect of linoleic acid on S. cerevisiae metabolism could be used by several industries. For example, during wine making, the production of aroma compounds can be manipulated through linoleic acid supplementation in the juice in order to reach a desired profile. Moreover, the biofuel industry could test the supplementation of a chosen substrate with this fatty acid, since linoleic acid improves ethanol production by S. cerevisiae.
Download or read book Yeast bacteria interactions written by and published by . This book was released on 2002 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Technologies and Their Influence in Fermentation Quality written by Santiago Benito and published by MDPI. This book was released on 2020-05-20 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
