Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains
Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing <i>ATF1</i> alleles under two different promoters (either <i>PGK1</i> or <i>HXT7</i>) to four styles of...
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| Format: | Article |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/717 |
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| author | Niël van Wyk Florian Michling Dennis Bergamo Sylvia Brezina Isak S. Pretorius Christian von Wallbrunn Jürgen Wendland |
| author_facet | Niël van Wyk Florian Michling Dennis Bergamo Sylvia Brezina Isak S. Pretorius Christian von Wallbrunn Jürgen Wendland |
| author_sort | Niël van Wyk |
| collection | DOAJ |
| description | Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing <i>ATF1</i> alleles under two different promoters (either <i>PGK1</i> or <i>HXT7</i>) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: <i>isomixed, closed</i> in an ANKOM Rf Gas productions system; <i>isomixed, open</i> in a stirred tall tube cylinder; <i>static, closed</i> constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and <i>static, open</i> in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation. |
| first_indexed | 2024-03-10T19:26:05Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:26:05Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a314abb8905e44bdb2a25abe6153fbe32023-11-20T02:34:31ZengMDPI AGFoods2304-81582020-06-019671710.3390/foods9060717Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast StrainsNiël van Wyk0Florian Michling1Dennis Bergamo2Sylvia Brezina3Isak S. Pretorius4Christian von Wallbrunn5Jürgen Wendland6ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney 2113, NSW, AustraliaDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, GermanyARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney 2113, NSW, AustraliaDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, GermanySpeeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing <i>ATF1</i> alleles under two different promoters (either <i>PGK1</i> or <i>HXT7</i>) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: <i>isomixed, closed</i> in an ANKOM Rf Gas productions system; <i>isomixed, open</i> in a stirred tall tube cylinder; <i>static, closed</i> constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and <i>static, open</i> in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.https://www.mdpi.com/2304-8158/9/6/717alcohol acetyl transferaseisomixingmicrovinification<i>Saccharomyces cerevisiae</i>wine yeastrecombination |
| spellingShingle | Niël van Wyk Florian Michling Dennis Bergamo Sylvia Brezina Isak S. Pretorius Christian von Wallbrunn Jürgen Wendland Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains Foods alcohol acetyl transferase isomixing microvinification <i>Saccharomyces cerevisiae</i> wine yeast recombination |
| title | Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains |
| title_full | Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains |
| title_fullStr | Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains |
| title_full_unstemmed | Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains |
| title_short | Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains |
| title_sort | effect of isomixing on grape must fermentations of i atf1 i overexpressing wine yeast strains |
| topic | alcohol acetyl transferase isomixing microvinification <i>Saccharomyces cerevisiae</i> wine yeast recombination |
| url | https://www.mdpi.com/2304-8158/9/6/717 |
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