1,721,039 research outputs found
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine
No full textThe aim of this study was to determine the impact of Vinsanto mother sediment both on the growth and
biodiversity of the yeast microflora and on the production of ethanol under natural and inoculated
fermentation of Vinsanto wines. To achieve this ten fermentation trials were carried out in 50-L barrels, five
without added mother sediment and five with. Moreover, eight of the ten barrels were inoculated with four
Saccharomyces cerevisiae wine strains, while the remaining two barrels were not inoculated and were used as
controls to study the behaviour of the natural yeast microflora in the absence and presence of mother
sediment. The counts of viable yeasts at three different sampling times indicated that the mother sediment
had a positive influence on yeast growth and persistence during fermentation. Molecular characterization of
the Saccharomyces type colonies isolated after three months of fermentation showed that the addition of
mother sediment had no effects on the dominance of the wine starters. In contrast, the mother sediment had
a positive influence on the biodiversity of the spontaneous S. cerevisiae yeasts. Moreover, possibly due to its
content of fatty acids and sterols and other nutrients, the addition of mother sediment also showed a positive
effect on the fermentative activities of wine yeasts as measured by their ethanol production
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine
No full textMicrobiota of fermented beverages
No full textThis special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD). Lett. Appl. Microbiol., 22: 299-302.
No full textSecondary products formation as a tool for discriminating non-Saccharomyces wine yeasts
No full textA total of 78 strains of non-Saccharomyces yeasts were isolated: 30 strains of Kloeckera apiculata, 20 of Candida stellata, 8 of Candida valida and 20 of Zygosaccharomyces fermentati. The diversity of yeast species and strains was monitored by determining the formation of secondary products of fermentation, such as acetaldehyde, ethyl acetate and higher alcohols. Within each species, the strains were distinguishable in phenotypes through the production of different amounts of by-products. In particular, a great variability was found in C. stellata, where six different phenotypes were identified by means of the production of acetaldehyde, ethyl acetate, isobutanol and isoamyl alcohol. At different stages of the spontaneous fermentation different phenotypes of the non-Saccharomyces yeasts were represented, characterized by consistent differences in some by-products involved in the wine bouquet, such as acetaldehyd
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD)
No full textHigh performance thin layer chromatography with automated multiple development was used to determine 2,3-butanediol levels in wine produced by high and low acetoin-forming strains of Saccharomyces cerevisiae. An inverse correlation between acetoin and 2,3-butanediol content was found suggesting a leaky mutation in acetoin reductase of the low 2,3-butanediol producing strains
Impiego di lieviti non-Saccharomyces come starter nel processo di produzione del Vinsanto: risultati preliminari
No full textControlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
No full textCell-recycle batch fermentation using immobilized cells of flocculent Saccharomyces wine yeast strains
No full text- …
