showing 5 related works from this author
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation
2009
Cell surface properties were determined for the first time for lees of Saccharomyces cerevisiae, and they proved to be significantly dependent on the time of sparkling wine ageing on lees. Cell surface hydrophobicity decreased from approximately 44% to 11% of affinity to hexadecane. Electron acceptor capacity (calculated as % affinity to ethyl acetate-% affinity to decane) increased from approximately -27% to 10 % and zeta potential from approximately -4 to 6mV. Mannoproteins are released from the external cell wall layer during the autolytic process, as confirmed by TOF-SIMS analysis of the cell wall chemical composition. This could explain the modifications of lees cell surface properties…
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Sac…
2012
International audience; There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the vola…
Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
2009
International audience; Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences of spray drying, lyophilization and evaporative drying at low water activity on yeast, for improving the 4-ethylphenol sorption capacity in a synthetic model wine. The changes that occur in the physico-chemical characteristics of the yeast surface (surface hydrophobicity, electron-donor character and zeta potential) during these drying processes were determined to assess if any correlation exists …
(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent
2010
Abstract For the first time, we report that enological yeasts or yeast cell walls can sorb (−)geosmin, an undesirable molecule that causes critical organoleptic defects in wine at low concentrations (around 50 ng l −1 ). The wine is described as “earthy” or “mouldy”. The influence of various post-harvesting processes on yeast (−)geosmin sorption capacity was studied. The dried yeast biomass obtained by the different processes was analysed by FTIR spectroscopy in ATR mode: structural differences were detected between the samples depending on the strain and the treatment used. Surface proteins and mainly phospholipids from the plasma membrane appeared to induce significantly different signals…
Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome
2019
International audience; Sequential fermentation of grape must inoculated with L. thermotolerans and then S. cerevisiae 24 h later (typical wine-making practice) was conducted with or without cell-cell contact between the two yeast species. We monitored cell viability of the two species throughout fermentation by flow cytometry. The cell viability of S. cerevisiae decreased under both conditions, but the decrease was greater if there was cell-cell contact. An investigation of the nature of the interactions showed competition between the two species for nitrogen compounds, oxygen, and must sterols. Volatile-compound analysis showed differences between sequential and pure fermentation and that…