Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation

International Journal of Wine Research

Volumn 2, Issue 1, 2010, Pages 115-122

  Petropoulos, Sofoklis ^a   Grbin, Paul R ^a   Jiranek, Vladimir ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Glycerol; Heat shock; Higher alcohols; Saccharomyces; Wine

Indexed keywords

EID: 84865098224     PISSN: None     EISSN: 11791403     Source Type: Journal    
DOI: 10.2147/ijwr.s12988     Document Type: Article

References (34)

1. Omori T, Ogawa K, Unemoto Y, et al. Enhancement of glycerol production by brewing yeast (Saccharomyces cerevisiae) with heat shock treatment. J Ferment Bioeng. 1996;2:187-190.
2. Omori T, Unemoto Y, Ogawa K, Kajiwara Y, Shimoda M, Wada HA. A novel method for screening high glycerol and ester producing brewing yeasts (Saccharomyces cerevisiae) by heat shock treatment. J Ferment Bioeng. 1997;1:64-69.
3. Berovic M, Herga M. Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation. Biotechnol Lett. 2007;29:891-894.
4. Berovic M, Pivec A, Kosmerl T, Wondra M, Celan S. Influence of heat shock on glycerol production in alcohol fermentation. J Biosci Bioeng. 2007;103(2):135-139.
5. Noble AC, Bursick GF. The contribution of glycerol to perceived viscosity and sweetness in white wine. Am J Enol Vitic. 1984;35(2):110-112.
6. Scanes KT, Hohmann S, Prior BA. Glycerol production by the yeast. Saccharomyces cerevisiae and its relevance to wine: A review. S Afr J Enol Vitic. 1998;19:17-24.
7. Remize F, Sablayrolles JM, Dequin S. Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine. J Appl Microb. 2000;88:371-378.
8. Ribereau-Gayon P, Glories Y, Maujean A, Dudourdieu D. Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments. London, UK: John Wiley and Sons, Ltd; 2000.
9. Clarke RJ, Bakker J. Wine Flavour Chemistry. London, UK: Blackwell Publishing; 2004.
10. Blomberg A, Adler L. Physiology of osmotolerance in fungi 1. In: Robert K Poole, editor. Advances in Microbial Physiology. San Diego, CA: Academic Press;1992:(33):145-212.
11. Nordstrom K. Yeast growth and glycerol formation. II Carbon and redox balances. J Inst Brew. 1968;74:429-432.
12. Oura E. Reaction products of yeast fermentations. Proc Biochem. 1977;12:19-21.
13. Amerine AM, Berg HV, Kunkee RE, Ough CS, Singleton VL, Webb AD. The Technology of Winemaking. Westpoint, CT: AVI Technical Books-Inc; 1980.
14. Nykanen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am J Enol Vitic. 1986;37(1):84-96.
15. Riberéau-Gaynon J, Peynaud E, Sudraud P, Riberéau-Gaynon P. Sciences et Techniques du vin: Analyse et controle du vin. Paris, France: Dunod; 1982.
16. Jackson RS. Wine Science-Principle, Practice, Perception. San Diego, CA: Academic Press; 1994.
17. Maarse H. Volatile Compounds in Food and Beverages. The Netherlands: TVO-CIVO Food Analysis Inst. Zeist; 1991.
18. Henschke PA, Jiranek V. Yeasts: metabolism of nitrogen compounds. In: Fleet GH, editor. Wine Microbiology and Biotechnology. Chur, Switzerland: Harwood Academic Publishers; 1993:77-164.
19. Boulton RB, Singleton VL, Bisson LF, Kunkee RE. Principles and Practices of Winemaking. Frederick, MD: Aspen Publishers, Inc; 1996.
20. Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma. A review. S Afr J Enol Vitic. 2000;21:97-123.
21. van Dijken JP, Scheffers WA. Redox balances in the metabolism of sugars by yeasts. FEMS Microbiol Rev. 1986;32:199-224.
22. Quain DE. Studies on yeast physiology. Impact of fermentation performance and product quality. J Inst Brew. 1988;94:315-323.
23. Zoecklein BW, Fuselgang KC, Gump BH, Nury FSI. Wine Analysis and Production. New York, NY: The Chapman and Hall Enology Library; 1995.
24. McBryde C. Gardner JM, de Barros Lopes M, Jiranek V. Generation of novel wine yeast strains using adaptive evolution. Am J Enol Vitic. 2006;57(4):423-430.
25. Sami M, Ikeda M, Yabuushi S. Evaluation of the alkaline methylene blue staining method for yeast activity determination. J Ferment Bioeng. 1994;78(3):212-216.
26. Sieber TE, Smyth HE, Capone ID, et al. Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Anal Bioanal Chem. 2005;381:937-947.
27. Odumeru JA, Diamore T, Russell I, Stewart GG. Changes in protein composition of Saccharomyces cerevisiae brewing strains in response to heat shock and ethanol stress. J Ind Microb. 1992;9:229-234.
28. Watson K, Cavicchioli R, Dunlop G. Primary and secondary heat shock induction of thermal and ethanol tolerance in yeast. In: The Institute of Brewing (Aust. and N.Z. section), Proceedings of the 18th convention; Apr 8-14, 1984; Adelaide, Australia. p. 229-235.
29. Liu H, Liu D, Zhong J. Interesting physiological response of the osmophilic yeast Candida krusei to heat shock. Enz Microb Technol. 2005;36:409-416.
30. Antonelli A, Castellari L, Zambonelli C, Carnacini A. Yeast influence on volatile composition of wines. J Agric Food Chem. 1991;47:1139-1144.
31. Marchetti R, Guerzoni ME. Effets de l'interaction souche de levurecomposition du mout sur la production, au cours de la fermentation, de quelques metabolites volatils. Conn Vigne Vin. 1987;21(2):113-125.
32. Bjorkgrist S, Ansell R, Adler L, Liden C. Physiological response to anaerobicity of glycerol-3-phosphate dehydrogenase mutant of Saccharomyces cerevisiae. Appl Envir Microb. 1997;63:128-132.
33. Guymon JF, Ingraham JL, Crowell EA. Influence of aeration upon the formation of higher alcohols by yeast. Am J Enol Vitic. 1961;12(2):60-66.
34. Berlanga TM, Atanasio C, Mauricio JC, Ortega JM. Influence of aeration on the physiological activity of flor yeasts. J Agric Food Chem. 2001;49(7):3378-3384.