Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation
An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast prepara...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2005-12-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/886 |
| _version_ | 1818603048503607296 |
|---|---|
| author | Marina Bely Isabelle Masneuf-Pomarède Denis Dubourdieu |
| author_facet | Marina Bely Isabelle Masneuf-Pomarède Denis Dubourdieu |
| author_sort | Marina Bely |
| collection | DOAJ |
| description | An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations. |
| first_indexed | 2024-12-16T13:16:59Z |
| format | Article |
| id | doaj.art-03ee316d519b401eab4b6d141e5149df |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-16T13:16:59Z |
| publishDate | 2005-12-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-03ee316d519b401eab4b6d141e5149df2022-12-21T22:30:27ZengInternational Viticulture and Enology SocietyOENO One2494-12712005-12-0139419119710.20870/oeno-one.2005.39.4.886886Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentationMarina Bely0Isabelle Masneuf-Pomarède1Denis Dubourdieu2Université de Bordeaux, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, ISVV, F-33140 Villenave d’Ornon, FranceUniversité de Bordeaux, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, ISVV, F-33140 Villenave d’Ornon, France; Bordeaux Sciences Agro, F-33175 Gradignan, FranceFaculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, FranceAn approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.https://oeno-one.eu/article/view/886Saccharomyces cerevisiaeinoculumbotrytized mustvolatile acidityenology |
| spellingShingle | Marina Bely Isabelle Masneuf-Pomarède Denis Dubourdieu Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation OENO One Saccharomyces cerevisiae inoculum botrytized must volatile acidity enology |
| title | Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation |
| title_full | Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation |
| title_fullStr | Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation |
| title_full_unstemmed | Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation |
| title_short | Influence of physiological state of inoculum on volatile acidity production by <em>Saccharomyces cerevisiae</em> during high sugar fermentation |
| title_sort | influence of physiological state of inoculum on volatile acidity production by em saccharomyces cerevisiae em during high sugar fermentation |
| topic | Saccharomyces cerevisiae inoculum botrytized must volatile acidity enology |
| url | https://oeno-one.eu/article/view/886 |
| work_keys_str_mv | AT marinabely influenceofphysiologicalstateofinoculumonvolatileacidityproductionbyemsaccharomycescerevisiaeemduringhighsugarfermentation AT isabellemasneufpomarede influenceofphysiologicalstateofinoculumonvolatileacidityproductionbyemsaccharomycescerevisiaeemduringhighsugarfermentation AT denisdubourdieu influenceofphysiologicalstateofinoculumonvolatileacidityproductionbyemsaccharomycescerevisiaeemduringhighsugarfermentation |