Food Research International, Год журнала: 2022, Номер 161, С. 111891 - 111891
Опубликована: Сен. 1, 2022
Язык: Английский
Foods, Год журнала: 2021, Номер 10(5), С. 945 - 945
Опубликована: Апрель 26, 2021
The production of fruit vinegars as a way making use by-products is an option widely used by the food industry, since surplus or second quality can be without compromising final product. acetic nature and its subsequent impact on organoleptic properties product allows almost any type to for elaboration. A growing number scientific research studies are being carried out this matrix, they revealing importance controlling processes involved in vinegar Thus, review, we will deal with incidence technological biotechnological elaboration other than grapes. preparation juice means different procedures essential step product, among which crushing pressing most employed. conditions processing methods both alcoholic fermentation also affect significantly characteristics produced. For fermentation, choice between spontaneous inoculated procedure, together microorganisms present process, have special relevance. acetification system employed (surface submerged) one influential factors physicochemical vinegars. Some promising lines regarding commercial initiators start thermotolerant bacteria that would allow at higher temperatures, innovative technologies such high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, so on, obtain high-quality
Язык: Английский
Процитировано
89
Foods, Год журнала: 2022, Номер 11(13), С. 1921 - 1921
Опубликована: Июнь 28, 2022
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This very complex affected numerous factors, such as cultivars, degree grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in process their interactions with endogenous microbiota, parameters (including new non-thermal technologies), malolactic (when desired), phenomena occurring during aging. However, role formation aroma compounds has been universally recognized. In fact, (as starters or naturally microbiota) can contribute both deriving from primary metabolism, synthesis specific metabolites, modification molecules present must. Among secondary key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, carbonyl compounds. Moreover, some enzymatic activities yeasts, linked above all to non-Saccharomyces species, increasing sensory profile thanks release terpenes other molecules. Therefore, this review will highlight main produced Saccharomyces cerevisiae oenological interest relation conditions, technologies, microbial interactions.
Язык: Английский
Процитировано
59
Fermentation, Год журнала: 2024, Номер 10(1), С. 36 - 36
Опубликована: Янв. 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.
Язык: Английский
Процитировано
12
Foods, Год журнала: 2025, Номер 14(4), С. 618 - 618
Опубликована: Фев. 13, 2025
One of the most relevant challenges in winemaking is increase alcohol content wine, mainly due to climate change. The use selected non-Saccharomyces yeasts sequential fermentation with Saccharomyces cerevisiae one effective strategies for dealing this issue, even if it has been poorly confirmed at winery level. This work evaluated Starmerella bombicola and commercial S. strains pilot scale conditions reduce ethanol obtain a wine enhanced aroma complexity. results showed that bombicola/S. aeration (20 mL/L/min first three days) resulted reduction 0.80% (v/v) compared pure fermentation. did not affect performance yeasts. determined, modalities, an enhancement wild yeasts' presence. At same time, inoculation determined glycerol lactic acid, which positively influences structure body as well specific aromatic notes. In conditions, better control needed achieve potential favorable by-product formation using bombicola.
Язык: Английский
Процитировано
2
Fermentation, Год журнала: 2025, Номер 11(3), С. 159 - 159
Опубликована: Март 20, 2025
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention health aspects alcohol consumption, and the impact climate change on sugar concentration grapes. Strategies for decreasing content include pre-fermentation, fermentation, post-fermentation techniques. These approaches allow reduction fermentable sugars before limit production during separate after fermentation. From a biotechnological perspective, yeasts play critical role alcoholic directly influencing final product. The use non-Saccharomyces co-inoculation sequential inoculation with Saccharomyces represents promising strategy wine.
Язык: Английский
Процитировано
2
Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown
Опубликована: Март 20, 2025
Abstract BACKGROUND Pineapple ( Ananas comosus ) is a popular subtropical fruit, but its acidic taste reduces the overall acceptability of fermented pineapple wine. In this study, juice from ‘Cayenne’ was inoculated with Hanseniaspora uvarum and Saccharomyces cerevisiae for alcoholic fermentation, followed by malolactic fermentation (MLF) lactic acid bacteria (LAB). Physicochemical properties, microbial community, flavor metabolites products were analyzed. RESULTS wine an alcohol concentration ranging 12% to 13% (v/v) showed significant increases in levels ethyl octanoate, acetate, hexyl acetate. Sweetness pleasant aroma final product imparted approximately 1.26 g L −1 60.14 mg glycerol total ester concentrations, respectively, following sequential H. S. compared alone. Among three LAB selected MLF, Lactobacillus plantarum NTUAFM‐B016 most compatible displayed faster MLF completion (6–8 days). CONCLUSION These results provide reference increase consumer preference promote application non‐ yeast−LAB co‐culture making. © 2025 Society Chemical Industry.
Язык: Английский
Процитировано
1
Journal of Fungi, Год журнала: 2021, Номер 7(9), С. 712 - 712
Опубликована: Авг. 30, 2021
Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from flavor- and aroma-enhancing properties when used wine, beer or bread dough fermentation, as well remarkable resistance osmotic freezing stresses. In the present review, genomic, biochemical, phenotypic features of T. are described, comparing them with other species, particularly biotechnologically well-established yeast, Saccharomyces cerevisiae. We conclude about aspects that make this yeast a promising model be exploited wide range industries, wine bakery. A phylogenetic analysis was also performed, using core proteome delbrueckii, compare number homologous proteins relative most closely related understanding placement species robust support. Lastly, genetic tools available for improvement discussed, focusing on adaptive laboratorial evolution potential.
Язык: Английский
Процитировано
45
Microorganisms, Год журнала: 2023, Номер 11(5), С. 1338 - 1338
Опубликована: Май 19, 2023
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of final product. Numerous studies have focused on optimizing approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few investigated yeasts different genera as resources obtaining wines with new, specific traits. Currently, based continuous changes consumer demand, yeast selection within conventional Saccharomyces cerevisiae unconventional non-Saccharomyces suitable opportunity. fermentation driven by indigenous yeasts, various stages, has achieved promising results producing desired characteristics, such reduced content ethanol, SO2, toxins, well an increased aromatic complexity. Therefore, increasing interest organic, biodynamic, natural, or clean wine challenge sector. This review aims at exploring main features oenological obtain reflecting needs current consumers sustainability context, providing overview, pointing out role microorganisms valuable sources biological explore potential future research opportunities.
Язык: Английский
Процитировано
18
FEMS Yeast Research, Год журнала: 2021, Номер 21(3)
Опубликована: Март 3, 2021
ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in wine sector. However, over many years, these were considered sources contamination production conservation, mainly due high levels volatile acidity obtained. The present manuscript systematizes 80 years literature describing isolated from grapes and/or grape musts. A link between each reference, accepted taxonomic name geographical occurrence is presented, compiling information 293 species, a total 231 citations. One major focus this work relates isolation yeasts grapevines usually ignored most sampling studies, also as damaged grapes. These particular niches specific which not identified other explored environments. have potential be important diversified biotechnological applications.
Язык: Английский
Процитировано
37
Heliyon, Год журнала: 2024, Номер 10(2), С. e24505 - e24505
Опубликована: Янв. 1, 2024
The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method producing fruit beverages desirable qualities. Thus, the aim of this study was to develop a CCF process produce marula beer using selected yeasts. effect temperature (°C), time (h) on alcohol (% v/v), pH, total titratable acidity (LAE/mL) specific gravity (SG) evaluated response surface methodology. Sterile juice inoculated Metschnikowia pulcherrima, Pichia fermentans, or kluyveri respectively. Higher final SG values were observed temperatures between 8 °C 15 °C. Above °C, decreased increase time. Fermentation at below 10 produced (0.00–0.20 % v/v) attenuation rate above 80 %. This confirmed by significance quadratic models (p ≤ 0.01), = 0.00) three Overall, P. lowest levels, followed M. pulcherrima that cold-contact yeasts biological line emerging
Язык: Английский
Процитировано
6