Advanced technologies,
Journal Year:
2024,
Volume and Issue:
13(2), P. 22 - 34
Published: Jan. 1, 2024
The
use
of
indigenous
non-Saccharomyces
yeasts
in
the
winemaking
process
highlights
microbiological
terroir,
which
contributes
to
authenticity
and
a
unique
regional
character
wine.
In
this
study,
33
isolates
were
isolated
from
surface
ripe
fruit
territory
southern
Serbia.
classified
into
four
groups
using
cluster
analysis
based
on
their
morphological
oenological
characteristics.
One
isolate
was
chosen
each
group
for
further
analysis.
selected
identified
as
Pichia
kluyveri
K-1,
Hanseniaspora
uvarum
Kd-12,
Rhodotorula
glutinis
Gf-3,
Papiliotrema
laurentii
C-1
by
API
20C
AUX
test.
These
used
microvinification
sterilized
must
Prokupac
grape,
order
assess
impact
wine
quality.
both
fermentation
protocols,
pure
sequential,
all
resulted
sample
with
acceptable
organic
acid
profile,
while
P.
K-1
H.
Kd-12
showed
ability
produce
ethanol,
up
7%
vol.
Two
other
isolates,
R.
Gf-3
C-1,
exhibited
notable
SO2
tolerance
but
unable
initiate
culture,
leaving
residual
sugars
145.82
210.26
g/L,
respectively.
contrast,
within
sequential
protocol,
produces
20%
lower
ethanol
content
markedly
higher
glycerol
concentration
when
compared
commercial
yeast
isolates.
obtained
results
provide
significant
support
potential
application
native
process.
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(1), P. 36 - 36
Published: Jan. 1, 2024
The
relationship
between
climate
change
and
viticulture
has
become
increasingly
apparent
in
recent
years.
Rising
temperatures
have
been
a
critical
factor
early
grape
ripening.
This,
turn,
led
to
wines
with
imbalanced
acidity
and,
more
importantly,
higher
alcohol
content
pH
values.
Today,
consumers
demand
high-quality
healthy
products,
this
trend
extended
wine
consumption.
Consumers
prefer
reduced
due
the
health
risks
associated
To
meet
demand,
researchers
developed
modified
yeast
strains
that
reduce
during
fermentation.
These
ferment
less
sugar
or
redirect
carbon
metabolism.
However,
their
use
may
pose
challenges,
such
as
producing
undesired
secondary
metabolites
can
affect
characteristics.
Additionally,
are
still
divided
on
using
genetically
organisms
(GMOs)
food
beverages.
This
review
examines
impact
of
quality
consumer
perception,
taking
into
account
new
technologies
used
produce
low-alcohol-content
wines,
low-cost
techniques
like
bio-dealcoholization
performed
by
non-GMO
yeast,
Saccharomyces,
non-Saccharomyces.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(4), P. 1522 - 1522
Published: Feb. 14, 2024
Six
wild-type
non-Saccharomyces
strains,
belonging
to
the
species
Zygosaccharomyces
bailii,
Priceomyces
carsonii,
Trigonopsis
californica,
and
Pichia
manshurica,
were
evaluated
for
white
wine
production
using
Assyrtiko
grapes
from
Santorini
in
Greece.
Fermentation
kinetics,
terms
of
glucose
fructose
consumption
sensory
analysis,
was
first
employed
test
enological
potential
yeast
strains.
Based
on
their
performance,
two
strains
Z.
bailii
(Zb-A19Y5
Zb-K29Y2)
one
strain
T.
californica
(Tc-A9Y1)
selected
further
analysis.
The
tested
larger
fermentation
volumes
sugar
consumption,
while
produced
wines
assessed
classical
parameters,
volatile
compounds
(GC/MS),
Tc-A9Y1
could
lead
dry
(1
g/L
residual
sugars)
with
1.6
vol
(12%)
less
alcohol
than
other
experimental
wines.
that
fermented
Zb-K29Y2
exhibited
very
high
concentrations
isoamyl
(604.33
±
76.8
mg/L),
but
at
same
time,
they
characterized
by
low
fruity
notes.
None
presented
any
off-flavor
aromas.
Exploiting
great
capacity,
which
are
able
produce
high-quality
adapted
global
warming
conditions,
is
a
new
challenge
industry.
Foods,
Journal Year:
2025,
Volume and Issue:
14(6), P. 994 - 994
Published: March 14, 2025
Marselan
wine
is
characterized
by
distinctive
flavors
of
blackcurrant,
cranberry,
and
spice,
which
are
significantly
influenced
environmental
factors
such
as
region
climate.
In
this
study,
we
analyzed
the
dynamic
changes
in
microbial
community,
physicochemical
indices,
flavor
compounds
during
spontaneous
fermentation
Xinjiang
using
high-throughput
sequencing
(HTS),
high-performance
liquid
chromatography
(HPLC),
headspace
solid-phase
microextraction
gas
chromatography-mass
spectrometry
(HS-SPME-GC-MS).
The
results
indicated
that
sugar
content
decreased
from
259.12
g/L
to
22.45
g/L,
while
ethanol
increased
13.63
±
0.15%
vol
after
12
days
fermentation.
predominant
aromatic
components
identified
grapes
include
isophorone,
2,3-pentanedione,
2-hexenal,
melonal.
After
fermentation,
ethanol,
phenethyl
alcohol,
isoamyl
acetate,
ethyl
hexanoate
were
produced,
imparting
rose,
cream,
fruit
wine.
key
microorganisms
involved
Saccharomyces,
Starmerella,
Pichia,
Pseudomonas,
Sphingomonas,
Aspergillus.
These
contributed
substantially
main
indices
profiles.
Saccharomyces
Pichia
enhanced
formation
most
alcohols
esters,
whereas
Aspergillus,
Acremonium,
Fusarium
inhibited
synthesis
numerous
volatile
compounds.
findings
provide
valuable
theoretical
references
for
improving
quality
wines
Xinjiang.
Microorganisms,
Journal Year:
2024,
Volume and Issue:
12(4), P. 786 - 786
Published: April 12, 2024
Assyrtiko
is
a
rare
ancient
grape
variety
of
Greece,
which
known
to
produce
Protected
Designation
Origin
(PDO)
Santorini
white
wines.
Besides
the
famous
character
volcanic
terroir,
also
marked
by
low
pH
value
and
sharp
acidity.
The
aim
present
study
was
apply
new
inoculation
procedure
that
modulates
fermentation
process
maintaining
unique
sensorial
characteristics
wines
based
on
For
this
purpose,
Lachancea
thermotolerans
species,
for
formation
lactic
acid,
tested
in
sequential
with
three
different
Saccharomyces
cerevisiae
strains.
At
end
process,
implantation
control
S.
strains
(interdelta
sequence
profile
analysis)
performed,
oenological
parameters
were
determined
according
OIV
protocols,
volatile
compounds
produced
measured
gas
chromatography–mass
spectrometry
(GC/MS).
Finally,
all
evaluated
quantitative
descriptive
analysis
two
groups
experts;
Greek
team
oenologists
from
Island
specialized
wines,
French
wine
Bordeaux.
As
expected,
inoculated
strain
one
dominated
but
nine
indigenous
identified
1
g/L
modulated
independently
used.
origin
panelists
played
an
important
role
bringing
up
traits,
such
as
Our
results
led
interesting
application
L.
production
adapted
climate
change
claims.
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(4), P. 218 - 218
Published: April 16, 2024
Wine
fermentation
is
a
biochemical
process
carried
out
by
microbial
consortium
already
present
in
the
vineyard,
including
different
species
of
fungi
and
bacteria
that
are
an
ecological
relationship
with
each
other,
so
their
sequential
growth
causes
transformation
grape
must
into
wine.
Among
fungi,
unicellular
ones,
yeasts,
stand
out,
Saccharomyces
cerevisiae,
which
mainly
responsible
for
driving
alcoholic
fermentation,
as
do
other
from
beginning
known
non-Saccharomyces
yeasts.
These
yeasts
were
previously
considered
harmful
undesirable;
however,
role
has
recently
been
re-evaluated,
because
they
can
provide
products
effects
great
value
achieving
quality
final
product.
In
this
review,
we
discuss
wine
firstly
regard
to
biocontrol
activity
both
on
grapes
during
vinification
secondly
ability
produce
enzymes,
especially
depolymerising
ones.
context,
possible
biotechnological
applications
these
improve
health
production
addressed.
Annals of Operations Research,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Oct. 26, 2024
Abstract
Optimizing
costs
and
profits
while
meeting
customer
demand
is
a
critical
challenge
in
the
development
of
perishable
supply
chains.
Customer-centric
forecasting
addresses
this
by
considering
characteristics
when
determining
inventory
levels.
This
study
proposes
solution
framework
comprising
two
steps:
(a)
segmentation
using
(b)
for
each
segment
transparent
responsible
artificial
intelligence
techniques.
We
employed
k-means,
hierarchical
clustering,
explainable
AI
(XAI)
to
segment,
model,
compare
several
machine-learning
techniques
forecasting.
The
results
showed
that
support
vector
regression
outperformed
autoregressive
models.
also
two-step
process
clustering
LSTM
outperforms
(Weighted
average
RMSE
across
segments
=
61.57)
conventional
single-step
unsegmented
(RMSE
overall
data
238.18).
main
implication
demonstration
XAI
enhancing
transparency
machine
learning
an
improved
method
reducing
errors
practice,
which
can
strengthen
chain
resilience
products.
