Spontaneous fermentation in wine production as a controllable technology
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of mi...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2020-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280 |
| _version_ | 1818365852923199488 |
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| author | Radim Holešinský Božena Průšová Mojmír Baroň Jaromír Fiala Petra Kubizniakova Vít Paulíček Jiří Sochor |
| author_facet | Radim Holešinský Božena Průšová Mojmír Baroň Jaromír Fiala Petra Kubizniakova Vít Paulíček Jiří Sochor |
| author_sort | Radim Holešinský |
| collection | DOAJ |
| description | This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled. |
| first_indexed | 2024-12-13T22:26:51Z |
| format | Article |
| id | doaj.art-f1bb5087503f4b63baa7eb8de03194a1 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-13T22:26:51Z |
| publishDate | 2020-09-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-f1bb5087503f4b63baa7eb8de03194a12022-12-21T23:29:12ZengHACCP ConsultingPotravinarstvo1337-09602020-09-011469270310.5219/1280928Spontaneous fermentation in wine production as a controllable technologyRadim Holešinský0https://orcid.org/0000-0001-8966-3254Božena Průšová1https://orcid.org/0000-0003-2582-1713Mojmír Baroň2https://orcid.org/0000-0003-1649-0537Jaromír Fiala3https://orcid.org/0000-0002-7196-4523Petra Kubizniakova4https://orcid.org/0000-0003-2070-1616Vít Paulíček5Jiří Sochor6https://orcid.org/0000-0001-7823-1544Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel. +420 721 412 888Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 259Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 252Research Institute of Brewing and Malting, Lipova 15, Prague 12044, Czech Republic, Tel.: +420 224 900 126Research Institute of Brewing and Malting, Lipova 15, Prague 12044, Czech Republic, Tel.: +420 224 900 152EPS biotechnology, s.r.o., V Pastouškách 205, 686 04 Kunovice, Czech Republic, Tel.: +420 777 743 542Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel: +420 519 367 254This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280spontaneous fermentationyeast cultivationyeast isolation |
| spellingShingle | Radim Holešinský Božena Průšová Mojmír Baroň Jaromír Fiala Petra Kubizniakova Vít Paulíček Jiří Sochor Spontaneous fermentation in wine production as a controllable technology Potravinarstvo spontaneous fermentation yeast cultivation yeast isolation |
| title | Spontaneous fermentation in wine production as a controllable technology |
| title_full | Spontaneous fermentation in wine production as a controllable technology |
| title_fullStr | Spontaneous fermentation in wine production as a controllable technology |
| title_full_unstemmed | Spontaneous fermentation in wine production as a controllable technology |
| title_short | Spontaneous fermentation in wine production as a controllable technology |
| title_sort | spontaneous fermentation in wine production as a controllable technology |
| topic | spontaneous fermentation yeast cultivation yeast isolation |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280 |
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