Terroir 2010 banner
IVES 9 IVES Conference Series 9 Comparative studies on the dynamics of fermentation of selected wine yeasts

Comparative studies on the dynamics of fermentation of selected wine yeasts

Abstract

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products (ethylalcohol and carbon dioxide) and minor products (superior alcohols, aldehydes, acetic acid, glycerol, volatile acids and others). Typical agents of the alcoholic fermentation are from Saccharomyces genus, by fermentation resulting concentrations in ethylic alcohol higher that 8 alcoholic degrees. In this paper it was studied the dynamics of fermentation of 3 strains of Saccharomyces ellipsoideus wine yeast and were observed parameters such as the accumulation of alcohol, the release of CO2, temperature, amount of oxygen released. It was found that alcoholic fermentation depends on medium factors but also on biotechnological qualities of yeasts selected for this purpose.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Ketney Otto,Tita Ovidiu, Oprean Letitia, Tita Mihaela, Gaspar Eniko, Lengyel Ecaterina

Lucian Blaga University
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Ioan Ratiu street no.7-9
Sibiu, Romania

Contact the author

Keywords

Alcoholic fermentation, Saccharomyces cerevisie var. ellipsoideus, yeast, fermenter

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

Read More

Multidisciplinary assessment of selective harvesting in the Colli Piacentini wine district

Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (SH). Several authors demonstrated SH profitability in extensive viticulture while few information is available within the Italian context.

Read More

Spatial Analysis of Climate in Winegrape Growing Regions in Portugal

Spatial climate data at a 1 km resolution has allowed for a comprehensive mapping and assessment of viticulture DOs regions in Portugal. Overall the 50 regions and sub-regions in Portugal range

Read More

Banques de données biologiques annuelles par terroir et optimisation des itinéraires culturaux

In addition to studies on the edaphic and landscape characteristics of the environment (Dolédec, 1995), the characterization of the physiology of the vine and of parasitism during its vegetative cycle represents an essential component of knowledge and management of the terroirs.

Read More

Screening of aroma metabolites within a set of 90 Saccharomyces strains

Currently, the main demand in the global wine market relies on products with unique flavour profiles, character, and typicity, and the metabolism of yeasts greatly influences the organoleptic properties of wines. Therefore, the natural diversity of Saccharomyces strains rises in interest over the last decade, but a large part of this phenotypic diversity remains unexplored

Read More