Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration
We have recently shown that ethanol yields in winemaking can be reduced by taking advantage of the respiratory metabolism of some non-Saccharomyces yeast species. Using an orthogonal design we have now addressed the impact of three environmental factors (temperature, nitrogen source, and oxygen supply level) on the aerobic metabolism in synthetic must of Saccharomyces cerevisiae, Metschnikowia pulcherrima, Kluyveromyces lactis, and Candida sake. An integrative parameter, Efficacy (efficacy for alcohol level reduction) was designed to simplify comparisons between strains or growth conditions. It integrates sugar consumption, ethanol yield, and acetic acid production data. We found a high relative impact of nitrogen source availability and temperature, as compared to aeration conditions, for several fermentation parameters, including ethanol yield. However, increasing oxygen supply showed a positive impact in terms of alcohol reduction and Efficacy for all the strains tested. The best results across assays were obtained for C. sake CBS 5093, with high sugar consumption rates, associated to low ethanol yields, and very low acetic acid production. Processes involving this yeast strain would benefit from high aeration levels and low nitrogen source availability; while fermentation temperatures would have little impact on its Efficacy for alcohol level reduction.
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Elsevier
2016-01
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Subjects: | Volatile acidity, Aerated fermentation, Sugar respiration, Alcohol level reduction, Non-Saccharomyces yeasts, |
Online Access: | http://hdl.handle.net/10261/146394 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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dig-icvv-es-10261-1463942017-03-09T08:31:03Z Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration Rodrigues, Alda Joao Raimbourg, Typhaine González García, Ramón Morales, Pilar Ministerio de Economía y Competitividad (España) European Commission Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts We have recently shown that ethanol yields in winemaking can be reduced by taking advantage of the respiratory metabolism of some non-Saccharomyces yeast species. Using an orthogonal design we have now addressed the impact of three environmental factors (temperature, nitrogen source, and oxygen supply level) on the aerobic metabolism in synthetic must of Saccharomyces cerevisiae, Metschnikowia pulcherrima, Kluyveromyces lactis, and Candida sake. An integrative parameter, Efficacy (efficacy for alcohol level reduction) was designed to simplify comparisons between strains or growth conditions. It integrates sugar consumption, ethanol yield, and acetic acid production data. We found a high relative impact of nitrogen source availability and temperature, as compared to aeration conditions, for several fermentation parameters, including ethanol yield. However, increasing oxygen supply showed a positive impact in terms of alcohol reduction and Efficacy for all the strains tested. The best results across assays were obtained for C. sake CBS 5093, with high sugar consumption rates, associated to low ethanol yields, and very low acetic acid production. Processes involving this yeast strain would benefit from high aeration levels and low nitrogen source availability; while fermentation temperatures would have little impact on its Efficacy for alcohol level reduction. This work was supported by grants MINECOAGL2012-32064, INIARM2012-00007-00-00, and MINECO RTC-2014-2186-2 from the Spanish Government. A.J.R. is the recipient of a MINECO training contract, FPI; T.R. was the recipient of an Erasmus Program grant funded by the EU. Peer Reviewed 2017-03-09T07:58:31Z 2017-03-09T07:58:31Z 2016-01 2017-03-09T07:58:31Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0023-6438 LWT - Food Science and Tecnology 65: 1038-1043 (2016) http://hdl.handle.net/10261/146394 10.1016/j.lwt.2015.09.046 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTC-2014-2186-2 Postprint http://doi.org/10.1016/j.lwt.2015.09.046 Sí open Elsevier |
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Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts |
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Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts Rodrigues, Alda Joao Raimbourg, Typhaine González García, Ramón Morales, Pilar Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
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We have recently shown that ethanol yields in winemaking can be reduced by taking advantage of the respiratory metabolism of some non-Saccharomyces yeast species. Using an orthogonal design we have now addressed the impact of three environmental factors (temperature, nitrogen source, and oxygen supply level) on the aerobic metabolism in synthetic must of Saccharomyces cerevisiae, Metschnikowia pulcherrima, Kluyveromyces lactis, and Candida sake. An integrative parameter, Efficacy (efficacy for alcohol level reduction) was designed to simplify comparisons between strains or growth conditions. It integrates sugar consumption, ethanol yield, and acetic acid production data. We found a high relative impact of nitrogen source availability and temperature, as compared to aeration conditions, for several fermentation parameters, including ethanol yield. However, increasing oxygen supply showed a positive impact in terms of alcohol reduction and Efficacy for all the strains tested. The best results across assays were obtained for C. sake CBS 5093, with high sugar consumption rates, associated to low ethanol yields, and very low acetic acid production. Processes involving this yeast strain would benefit from high aeration levels and low nitrogen source availability; while fermentation temperatures would have little impact on its Efficacy for alcohol level reduction. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Rodrigues, Alda Joao Raimbourg, Typhaine González García, Ramón Morales, Pilar |
format |
artículo |
topic_facet |
Volatile acidity Aerated fermentation Sugar respiration Alcohol level reduction Non-Saccharomyces yeasts |
author |
Rodrigues, Alda Joao Raimbourg, Typhaine González García, Ramón Morales, Pilar |
author_sort |
Rodrigues, Alda Joao |
title |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
title_short |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
title_full |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
title_fullStr |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
title_full_unstemmed |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
title_sort |
environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration |
publisher |
Elsevier |
publishDate |
2016-01 |
url |
http://hdl.handle.net/10261/146394 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
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