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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...

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 ...

The effect of micro-oxygenation and cell immobilization on the reduction of exc...

In our former studies we isolated and characterized wine yeasts with the ability to reduce volatile acidity of wines during a refermentation process, hich consists in mixing the acidic wine with freshly crushed grapes or musts or, alternatively, in incubating with the residual marc. Herein, we aimed to evaluate the effect of micro-oxygenation on the ability of previously selected S. cerevisiae strains to decrea...

Reduction of volatile acidity of wines by selected yeast strains

Herein we isolate and characterize wine yeasts with ability to reduce volatile acidity of wines using a refermentation process, which consists in mixing the acidic wine with freshly crushed grapes or musts or, alternatively, in the incubation with the residual marc. From a set of 135 yeast isolates, four strains revealed ability to use glucose and acetic acid simultaneously. Three of them were identified as Sac...

Reduction of volatile acidity of wines by isolated and commercial yeast strains

The main goal of this study was to isolate and characterize wine yeasts with ability to reduce volatile acidity of wines, using a refermentation process. This enological practice consists in mixing the acidic wine with freshly crushed grapes or musts in a proportion of no more than 20-30% (v/v) or, alternatively, in the incubation of the acidic wine with the residual marc from a finished wine fermentation. From...

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 ...

Characterization and identification of wine yeasts with ability to use acetic acid

Apresentação efectuada nas “14as Jornadas de Biologia de Leveduras Professor Nicolau van Uden, Évora, 2006”. ; Com o presente trabalho pretendeu-se avaliar a capacidade de utilização do ácido acético por cinco leveduras de vinho (três isoladas de vinhos alterados e submetidos a um processo de remostagem, 43C, 45C e 44C; e duas comerciais, (Saccharomyces cerevisiae bayanus Lalvin QA23 e S. cerevisiae ZYMAFLORE ...