6533b850fe1ef96bd12a841c
RESEARCH PRODUCT
Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization
L. Rodríguez-sifuentesNicolás Oscar Soto-cruzGerardo Gutierrez-sanchezEstela Ruiz-bacaJuan Antonio Rojas-contrerasJ.b. Páez-lermaOlga Miriam Rutiaga-quiñonesEladio Barriosubject
WineFermentation in winemakingGeneral Chemical Engineeringfood and beveragesFructoseGeneral ChemistryBiologyIndustrial and Manufacturing EngineeringStuck fermentationYeastchemistry.chemical_compoundchemistryEthanol fuelFermentationFood scienceSugarFood Sciencedescription
Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Forty-three yeast strains were evaluated initially. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate (0.143, 0.268, and 0.231 h−1, respectively). Therefore, it was selected for further molecular and kinetic analyses. RFLP analysis identified this isolate as Saccharomyces cerevisiae. Strain ITD-00068 consumed 100% and 36% of the fructose present (at 20°C and 30°C, respectively), when cultured in medium with 12% (v/v) ethanol. The fructose consumption rate was reduced by 97% at 30°C, when ethanol was initially present in the media. S. cerevisiae ITD-00068 was tested in stuck fermentation conditions and was able to complete fermentation in 144 h in a commercial red wine, demonstrating that S. cerevisiae ITD-00068 is a potential candidate for use as a restarter in wine stuck fermentation at 20°C.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-05-24 |