Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

International Journal of Food Microbiology

Volumn 103, Issue 3, 2005, Pages 285-294

  Moreira, Nathalie ^a   Mendes, Filipa ^a   Hogg, Tim ^a   Vasconcelos, Isabel ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Hanseniaspora guilliermondii; Hanseniaspora uvarum; Heavy sulphur compounds; Saccharomyces cerevisiae; Secondary fermentation products

Indexed keywords

ACETIC ACID DERIVATIVE; ALCOHOL DERIVATIVE; ESTER; ESTER DERIVATIVE; PHENETHYL ALCOHOL; PROPIONIC ACID DERIVATIVE; SULFUR DERIVATIVE;

ARTICLE; COMPARATIVE STUDY; CULTURE MEDIUM; FERMENTATION; FUNGUS CULTURE; FUNGUS GROWTH; GROWTH RATE; KINETICS; NONHUMAN; PARAMETER; PRODUCTIVITY; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

ALCOHOLS; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; ESTERS; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KINETICS; POPULATION DYNAMICS; SACCHAROMYCES CEREVISIAE; SULFUR COMPOUNDS; WINE; YEASTS;

HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; SACCHAROMYCES CEREVISIAE;

EID: 23744479437     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.029     Document Type: Article

References (39)

1. A. Anocibar Beloqui, and A. Bertrand Study of sulfur compounds in wine: preliminary results Italian Journal of Food Science 3 1995 279 288
2. J.A. Barnett, R.W. Payne, and D. Yarrow Yeasts, Characteristics and Identification 1990 Cambridge University Press Cambridge
3. I. Benda Wine and brandy G. Reed Prescott and Dunn's industrial microbiology 1982 Avi Technical Books Westport 292 402
4. C. Charoenchai, G.H. Fleet, and P.A. Henschke Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts American Journal of Enology and Viticulture 49 1998 283 288
5. M. Ciani, and F. Maccarelli Oenological properties of non-Saccharomyces yeasts associated with wine-making World Journal of Microbiology and Biotechnology 14 1998 199 203
6. M. Ciani, and G. Picciotti The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making Biotechnology Letters 17 1995 1247 1250
7. M. Constantí, M. Poblet, L. Arola, A. Mas, and J. Guillamón Analysis of yeast populations during alcoholic fermentation in a newly established winery American Journal of Enology and Viticulture 48 1997 339 344
8. C.M. Egli, W.D. Edinger, C.M. Mitrakul, and T. Henick-Kling Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines Journal of Applied Microbiology 85 1998 779 789
9. G.H. Fleet Yeast interactions and wine flavour International Journal of Food Microbiology 86 2003 11 22
10. G.H. Fleet, and G.M. Heard Yeasts-growth during fermentation G.H. Fleet Wine microbiology and biotechnology 1993 Harwood Academic Publishers Chur, Switzerland 27 55
11. G.H. Fleet, S. Lafon-Lafourcade, and P. Ribéreau-Gayon Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines Applied and Environmental Microbiology 48 1984 1034 1038
12. C. Gao, and G.H. Fleet The effects of temperature and pH on the ethanol tolerance of the wine yeasts. Saccharomyces cerevisiae, Candida stellata, and Kloeckera apiculata Journal of Applied Bacteriology 65 1988 405 409
13. J. Gil, J. Mateo, M. Jiménez, A. Pastor, and T. Huerta Aroma compounds in wine as influenced by apiculate yeasts Journal of Food Science 61 1996 1247 1266
14. S. Goto Changes in the wild yeast flora of sulphited grape musts Journal of Institute of Enology and Viticulture Yamanashi University 15 1980 29 32
15. H. Hansen, P. Nissen, P. Sommer, J.C. Nielsen, and N. Arneborg The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed cultures fermentations of grape juice with Saccharomyces cerevisiae Journal of Applied Microbiology 91 2001 541 547
16. G.M. Heard, and G.H. Fleet Growth of natural yeast flora during the fermentation of inoculated wines Applied and Environmental Microbiology 50 1985 727 728
17. T. Herraiz, G. Reglero, M. Herraiz, P. Martín-Alvarez, and M.D. Cabezudo The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide American Journal of Enology and Viticulture 41 1990 313 318
18. R.E. Kunkee Selection and modification of yeasts and lactic acid bacteria for wine fermentation Food Microbiology 1 1984 315 332
19. M.G. Lambrechts, and I.S. Pretorius Yeast and its importance to wine aroma. A review South African Journal of Enology and Viticulture 21 2000 97 129
20. C. Lema, C. Garcia-Jares, I. Orriols, and L. Ângulo Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albariño wine aroma American Journal of Enology and Viticulture 47 1996 206 216
21. M. Lilly, M.G. Lambrechts, and I.S. Pretorius Effect of increased yeast alcohol acetyltransferase activity on flavour profiles of wine and distillates Applied and Environmental Microbiology 66 2000 744 753
22. J. Martinez, C. Millan, and J.M. Ortega Growth of natural flora during the fermentation of inoculated musts from 'Pedro Ximenez' grapes South African Journal of Enology and Viticulture 10 1989 31 35
23. J. Mateo, M. Jimenez, T. Huerta, and A. Pastor Contribution of different yeasts isolated from musts of Monastrell grapes to the aroma of wine International Journal of Food Microbiology 14 1991 153 160
24. M. Mestres, O. Busto, and J. Guasch Analysis of organic sulfur compounds in wine aroma Journal of Chromatography, A 881 2000 569 581
25. N. Moreira, P. Guedes de Pinho, and I. Vasconcelos Method for analysis of heavy sulphur compounds using gas chromatography with flame photometric detection Analytica Chimica Acta 513 2004 183 189
26. A. Rapp, and H. Mandery Wine aroma Experientia 42 1986 873 884
27. A. Rapp, and G. Versini Influence of nitrogen compounds in grapes on aroma compounds of wines Rantz Proceedings of the international symposium on nitrogen in grapes and wine 1991 American Society for Enology and Viticulture Davis, CA 156 164
28. D. Rauhut Production of sulfur compounds G.H. Fleet Wine microbiology and biotechnology 1993 Harwood Academic Publishers Chur, Switzerland 183 242
29. P. Ribéreau-Gayon, Y. Glories, A. Manjean, and D. Dubourdieu Handbook of Enology The chemistry of wine stabilization and treatments vol. 2 2000 John Wiley and Sons Ltd Chichester
30. V. Rojas, J. Gil, F. Piñaga, and P. Manzanares Studies on acetate ester production by non-Saccharomyces wine yeasts International Journal of Food Microbiology 70 2001 283 289
31. V. Rojas, J. Gil, F. Piñaga, and P. Manzanares Acetate ester formation in wine by mixed cultures in laboratory fermentations International Journal of Food Microbiology 86 2003 181 188
32. P. Romano, G. Suzzi, G. Comi, R. Zironi, and M. Maifreni Glycerol and other fermentation products of apiculate wine yeasts Journal of Applied Microbiology 82 1997 615 618
33. P. Romano, G. Suzzi, P. Domizio, and F. Fatichenti Secondary products formation as a tool for discriminating non-Saccharomyces wine strains Antonie van Leeuwenhoek 71 1997 239 242
34. P. Romano, C. Fiore, M. Paraggio, M. Caruso, and A. Capece Function of yeasts species and strains in wine flavour International Journal of Food Microbiology 86 2003 169 180
35. M. Schütz, and J. Gafner Analysis of yeast diversity during spontaneous and induced alcoholic fermentations Journal of Applied Bacteriology 75 1993 551 558
36. E. Soufleros, and A. Bertrand Rôle de la souche de levure dans la production des substances volatiles en cours de la fermentation du jus du raisin Connaissance de la Vigne et du Vin 13 1979 181 198
37. J. Velázquez, E. Longo, C. Sieiro, J. Cansado, P. Calo, and T. Villa Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculate World Journal of Microbiology and Biotechnology 7 1991 485 489
38. R. Zironi, P. Romano, G. Suzzi, F. Battistutta, and G. Comi Volatile metabolites produced in wine and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae Biotechnology Letters 15 1993 235 238
39. D.E. Zohre, and H. Erten The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation Process Biochemistry 38 2002 319 324