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Fermentation
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Saccharomyces cerevisiae Strains and Fermentation
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Saccharomyces cerevisiae Strains and Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (15 June 2022) | Viewed by 27760

Special Issue Editor

Prof. Dr. Maren Scharfenberger-Schmeer

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Guest Editor
Weincampus Neustadt am DLR Rheinpfalz, Institut für Weinbau und Oenologie, Neustadt an der Weinstrasse, Germany
Interests: saccharomyces cerevisiae strains; fermentation

Special Issue Information

Dear Colleagues,

The importance of alcoholic fermentation by yeasts and malolactic fermentation by lactic acid bacteria goes far beyond ethanol production and acid management. In fact, these processes and thereby the native and artificial microflora, influence the entire production chain and the final composition and quality of the produced wine. The decoding of microbial metabolic pathways but also, for example, the derivation of parameters for process control and monitoring are current fields of research.

The progressing climate change is a huge challenge to which one can only respond adequately with intelligent and modern concepts and solutions in the vineyards and the wineries. These concepts often include the utilization of a wide variety of yeast and bacterial species, that can only be applied securely by means of intelligent process control. The digitilisation plays also an important role at this point. Rediscovered traditional knowledge and experience has often only been made useable and profitable again through modern research. This is especially valid for wine production, where consumers increasingly prefer unique and, above all, authentic products.

This special issue is intended to provide an opportunity to publish recent studies that address current matters of wine fermentation. If you would like to contribute a review paper, please contact one of the editors to discuss the topic relevance before submitting the manuscript.

Prof. Dr. Maren Scharfenberger-Schmeer
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Saccharomyces cerevisiae strains 
  • Fermentation 
  • Wine 
  • Oenology 
  • Microflora
  • Malolactic fermentation 
  • Metabolic pathways 
  • Climate change

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Published Papers (6 papers)

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Research

14 pages, 2287 KiB  
Article
Increasing Ethanol Tolerance and Ethanol Production in an Industrial Fuel Ethanol Saccharomyces cerevisiae Strain
by Camila S. Varize, Augusto Bücker, Lucas D. Lopes, Renata M. Christofoleti-Furlan, Mariane S. Raposo, Luiz C. Basso and Boris U. Stambuk
Fermentation 2022, 8(10), 470; https://doi.org/10.3390/fermentation8100470 - 20 Sep 2022
Cited by 18 | Viewed by 5775
Abstract
The stress imposed by ethanol to Saccharomyces cerevisiae cells are one of the most challenging limiting factors in industrial fuel ethanol production. Consequently, the toxicity and tolerance to high ethanol concentrations has been the subject of extensive research, allowing the identification of several [...] Read more.
The stress imposed by ethanol to Saccharomyces cerevisiae cells are one of the most challenging limiting factors in industrial fuel ethanol production. Consequently, the toxicity and tolerance to high ethanol concentrations has been the subject of extensive research, allowing the identification of several genes important for increasing the tolerance to this stress factor. However, most studies were performed with well-characterized laboratory strains, and how the results obtained with these strains work in industrial strains remains unknown. In the present work, we have tested three different strategies known to increase ethanol tolerance by laboratory strains in an industrial fuel–ethanol producing strain: the overexpression of the TRP1 or MSN2 genes, or the overexpression of a truncated version of the MSN2 gene. Our results show that the industrial CAT-1 strain tolerates up to 14% ethanol, and indeed the three strategies increased its tolerance to ethanol. When these strains were subjected to fermentations with high sugar content and cell recycle, simulating the industrial conditions used in Brazilian distilleries, only the strain with overexpression of the truncated MSN2 gene showed improved fermentation performance, allowing the production of 16% ethanol from 33% of total reducing sugars present in sugarcane molasses. Our results highlight the importance of testing genetic modifications in industrial yeast strains under industrial conditions in order to improve the production of industrial fuel ethanol by S. cerevisiae. Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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13 pages, 1235 KiB  
Article
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
by Kamil Prokes, Mojmir Baron, Jiri Mlcek, Tunde Jurikova, Anna Adamkova, Sezai Ercisli and Jiri Sochor
Fermentation 2022, 8(1), 36; https://doi.org/10.3390/fermentation8010036 - 17 Jan 2022
Cited by 9 | Viewed by 3400
Abstract
This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast [...] Read more.
This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21° NM). Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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12 pages, 1266 KiB  
Article
Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology
by Tuan M. Pham, Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich and Quang D. Nguyen
Fermentation 2021, 7(4), 209; https://doi.org/10.3390/fermentation7040209 - 27 Sep 2021
Cited by 6 | Viewed by 3399
Abstract
Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the [...] Read more.
Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (15–25 °C), pH (2.75–3.75), and total soluble solid (18–30 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 °Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry. Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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20 pages, 645 KiB  
Article
Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
by Yifeng Qiao, Diana Hawkins, Katie Parish-Virtue, Bruno Fedrizzi, Sarah J. Knight and Rebecca C. Deed
Fermentation 2021, 7(3), 168; https://doi.org/10.3390/fermentation7030168 - 27 Aug 2021
Cited by 2 | Viewed by 2844
Abstract
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during [...] Read more.
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines. Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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12 pages, 1121 KiB  
Article
Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia
by Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Vedran Plichta and Ana Jeromel
Fermentation 2021, 7(2), 92; https://doi.org/10.3390/fermentation7020092 - 5 Jun 2021
Cited by 11 | Viewed by 3722
Abstract
Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending [...] Read more.
Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts. Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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15 pages, 2219 KiB  
Article
Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains
by James Bruner, Andrew Marcus and Glen Fox
Fermentation 2021, 7(2), 66; https://doi.org/10.3390/fermentation7020066 - 29 Apr 2021
Cited by 6 | Viewed by 6724
Abstract
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-attenuation of the beer; a phenomenon known [...] Read more.
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-attenuation of the beer; a phenomenon known as “hop creep”. This study attempts to analyze the effect of different Saccharomyces yeast species and strains on hop creep, with the intent to find an ability to mitigate the effects of dry-hop creep by using a specific yeast. Thirty different yeast species and strains were chosen from commercial and academic collections and propagated for pilot fermentations. Brews were performed at the Anheuser-Busch Research Brewery (1.8 hL, 10 °P, 20 IBU) at UC Davis and split to 40 L cylindroconical fermenters, with one fermenter in each yeast pair receiving 10 g/L Centennial hop pellets towards the end of fermentation. Standard analytical measurements were performed over the course of fermentation, with real degrees of fermentation (RDF) and extract measured on an Anton Paar alcolyzer. In order to preemptively determine the amount of hop creep to be experienced with each unknown fermentation, bench-top fermentations with 20 g/L dry-hops were performed concurrently and compared to the pilot scale fermentations. RDF was significantly higher (p < 0.01) on dry-hopped than non-dry-hopped fermentations beginning two days post dry-hopping to the end of fermentation, with the exceptions of SafAle™ BE-134, a S. cerevisiae var. diastaticus, and UCDFST 11-510, a S. mikatae. No apparent correlation between flocculation and increased RDF was shown in dry-hopped treatments. pH was significantly different between the dry-hopped and non-hopped fermentations (p < 0.05 one day post dry-hop, p < 0.01 for all subsequent days); this may have impacted on additional attenuation. No yeasts in this study indicated their use for mitigation of dry-hop creep, but this is a first look at beer fermentation for some of the chosen yeasts. The results also present a new perspective on how hop creep varies in fermentation. Full article
(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation)
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