Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions
| Autor: | Tronchoni, Jordi, Gonzalez, Ramon, Guindal, Andrea M., Calleja, Elena, Morales, Pilar, 0000-0001-9227-2713, 0000-0001-7388-1660, 0000-0002-4690-7885, 0000-0002-4957-3745 |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), European Commission, Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Consejo Superior de Investigaciones Científicas (España), Fundación General CSIC, Gobierno de La Rioja |
| Rok vydání: | 2022 |
| Předmět: |
Saccharomyces cerevisiae
Wine Microbiology Acetic acid chemistry.chemical_compound Bioreactor Food science Winemaking Acetic Acid Low alcohol wine biology Ethanol food and beverages biology.organism_classification Aerobiosis Aerobic fermentation Yeast in winemaking chemistry Fermentation Volatile acidity Volatile compounds Anaerobic exercise Food Science |
| Zdroj: | RIUR. Repositorio Institucional de la Universidad de La Rioja instname Digital.CSIC. Repositorio Institucional del CSIC |
| Popis: | Resumen del trabajo presentado en el Bioscience Conferences. Microbial Foods 2022, celebrado en Copenhagen (Dinamarca), del 8 al 12 de mayo de 2022 The use of yeast respiratory metabolism has been proposed as a promising way to reduce ethanol production during vinification -whose increasing tendency is a problem for winemaking industry. Contrary to initial expectations the problem using S. cerevisiae for this purpose is not low respiration rates -caused by Crabtree effect- but acetic acid overproduction under the necessary aerobic conditions. In this work, we performed a screening of 25 S. cerevisiae oenological strains, both wild and commercial isolates, with the aim to identify suitable strains for aerobic fermentation, and the optimization of fermentation conditions to obtain a reduced ethanol yield and an acceptable volatile acidity. A short variability in ethanol yield and a great diversity in acetic acid yield was found, with some strains showing very low volatile acidity under aerobic conditions. The three more promising strains were selected for further characterization in bioreactors, under aerobic and anaerobic conditions, in comparison with an overproducing strain. As expected, the ethanol yield of all the strains was lower under aerobic than under anaerobic conditions. Acetic acid production in aerobic conditions was low for two of the strains. The profile of volatile compounds was strain-dependent but also depended on aeration conditions. The aeration process was optimized in laboratory bioreactors for one selected strain. Even for this low acetate producer strain, the transition from aerobic to anaerobic conditions showed critical for acetic acid production. A gradual decrease of aeration allowed a significant ethanol reduction with an acceptable volatile acidity. |
| Databáze: | OpenAIRE |
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