Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation
Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation
The impact of heat shock on the formation of sensorily important fermentation metabolites was investigated. Initially the heat tolerance of six commercial Saccharomyces cerevisiae yeast strains was evaluated under various conditions of time and temperature (heat shock at 40°C, 50°C, and 60°C for a duration of 20, 40, and 60 minutes, respectively). A chemically defined grape juice medium was inoculated from the surviving colonies, and microferments were conducted. Two strains were selected for further evaluation due to their heat shock tolerance and enhanced glycerol production. The experiment was repeated in standard laboratory scale fermentations under aerobic and anaerobic conditions, and the medium was inoculated directly after the heat shock treatment and after recovery from the heat shock on yeast peptone dextrose plates. All fermentations were further analyzed for higher alcohol, organic acid, and ethyl ester content using gas chromatography mass spectrometry. Elevated glycerol production (increase of 17% under aerobic conditions and 8% under anaerobic conditions) was reported only in one strain and only after direct inoculation of the fermentation medium. With both strains, direct inoculation of the heated cells caused a 2-day delay in the commencement of the fermentation, but after recovery, the fermentation progress was increased. Volatile analysis showed that apart from changes in organic acids, all other volatile compounds analyzed exhibited an alteration mainly due to strain differences and the presence of oxygen.
Glycerol, Heat shock, Higher alcohols, Saccharomyces, Wine
115-122
Petropoulos, Sofoklis
880c6318-ca95-4ce8-b3ea-676aaf9e5654
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
2010
Petropoulos, Sofoklis
880c6318-ca95-4ce8-b3ea-676aaf9e5654
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Petropoulos, Sofoklis, Grbin, Paul R. and Jiranek, Vladimir
(2010)
Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation.
International Journal of Wine Research, 2 (1), .
(doi:10.2147/ijwr.s12988).
Abstract
The impact of heat shock on the formation of sensorily important fermentation metabolites was investigated. Initially the heat tolerance of six commercial Saccharomyces cerevisiae yeast strains was evaluated under various conditions of time and temperature (heat shock at 40°C, 50°C, and 60°C for a duration of 20, 40, and 60 minutes, respectively). A chemically defined grape juice medium was inoculated from the surviving colonies, and microferments were conducted. Two strains were selected for further evaluation due to their heat shock tolerance and enhanced glycerol production. The experiment was repeated in standard laboratory scale fermentations under aerobic and anaerobic conditions, and the medium was inoculated directly after the heat shock treatment and after recovery from the heat shock on yeast peptone dextrose plates. All fermentations were further analyzed for higher alcohol, organic acid, and ethyl ester content using gas chromatography mass spectrometry. Elevated glycerol production (increase of 17% under aerobic conditions and 8% under anaerobic conditions) was reported only in one strain and only after direct inoculation of the fermentation medium. With both strains, direct inoculation of the heated cells caused a 2-day delay in the commencement of the fermentation, but after recovery, the fermentation progress was increased. Volatile analysis showed that apart from changes in organic acids, all other volatile compounds analyzed exhibited an alteration mainly due to strain differences and the presence of oxygen.
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Published date: 2010
Keywords:
Glycerol, Heat shock, Higher alcohols, Saccharomyces, Wine
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Local EPrints ID: 482573
URI: http://eprints.soton.ac.uk/id/eprint/482573
PURE UUID: 5de33b0c-c294-4802-b60c-02f78cd2eb3c
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Date deposited: 10 Oct 2023 16:58
Last modified: 18 Mar 2024 04:12
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Author:
Sofoklis Petropoulos
Author:
Paul R. Grbin
Author:
Vladimir Jiranek
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