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Effect of Saccharomyces cerevisiae cells immobilisation on mead production

Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilis...

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation...

Mead is a traditional drink that contains 8 % and 18 % (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Saccharomyces cere...

Combined effects of nitrogen availability and co-fermentation with hanseniaspor...

Impact of inoculum size on mead aroma compounds formation by wine strains of S....

Mead is a traditional drink, containing 8-18% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. It has been reported that mead fermentation is a time-consuming process, and an important objective of mead makers is to reduce the fermentation time without decreasing the quality of the end product. A significant time can be saved in the fermentation process by in...

The impact of acetate metabolism on yeast fermentative performance and wine qua...

Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a byproduct of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars to increase volatile acidity. Acetic acid has a negative impact on yeast fermentative performance and affects the quality of certain types of wine when present above...

Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of...

Effect of refermentation conditions and microoxygenation on the reduction of vo...

Herein, we evaluate the applicability of previously characterized commercial and indigenous Saccharomyces cerevisiae strains and non-S. cerevisiae species for the deacidification of white and red wines at a pilot scale. The effect of the refermentation process (mixture of acidic wine with musts from freshly crushed grapes or with residual marc) as well as MO (MO) on acetic acid removal efficiency and wine aroma...

Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from...

Herein we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l-1 acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by both strains was associated with a...

Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-...

Throughout alcoholic fermentation, nitrogen depletion is one of the most important environmental stresses that can negatively affect the yeast metabolic activity and ultimately leads to fermentation arrest. Thus, the identification of the underlying effects and biomarkers of nitrogen limitation is valuable for controlling, and therefore optimizing, alcoholic fermentation. In this study, reactive oxygen species ...

Isolation of yeast strains with ability to reduce volatile acidity of wines

The objective of the present study was to isolate and characterize wine yeasts able to reduce volatile acidity of wines. From a set of 135 yeast isolated during a refermentation wine procedure, four strains revealed ability to use glucose and acetic acid simultaneously. The strains were tested regarding their growth patterns in a differential medium containing glucose (0.2% w/v) and acetic acid (0.5% v/v), at ...