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Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress
Author(s) -
Caridi A.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01134.x
Subject(s) - wine , fermentation , food science , titratable acid , yeast , yeast in winemaking , osmotic shock , glycerol , fermentation in winemaking , chemistry , sugar , wine fault , biology , biochemistry , saccharomyces cerevisiae , gene
Aims: The reversion of the metabolic changes induced in wine yeasts by stressors. Methods: Six strains of Saccharomyces were inoculated in grape must containing over 400 g l −1 of sugar and incubated at 35 °C, both with and without the addition of 100 mg l −1 of catechin, inositol or SO 2 . Results: Significant correlations between addition of the stress‐protectants and change in the metabolic behaviour of the wine yeasts were observed. Depending on strain and protectant, and expressing data as a percentage of increase or decrease compared to the control, fermentation vigour after 3 d increased by up to 10%, titratable acidity of the wines increased by up to 7%, ethanol content increased by up to 20%, unitary acetic acid production decreased by up to 35%, and unitary glycerol production decreased by up to 20%. Impact of Study: By using protective agents it is possible to minimize the abnormal fermentation performance that wine yeasts exhibit under thermal and osmotic stress.