Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration - ScienceDirect

14-Dubai

14-Dubai

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Respiration of sugars by non-saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, among other steps, the identification of yeast strains which are able to grow and breathe under the relatively harsh conditions found in grape must. This work describes the characterization of a non-Saccharomyces yeast strains in order to identify candidate yeast strains for this specific application. It is important to note that in the present study the effect of alcohol on the metabolism of ethanol and its metabolites on the metabolism of ethanol and its metabolites was evaluated. fermentation. Physiological features of some strains of Metschnikowia pulcherrima or two species of Kluyveromyces, suggest they are suitable for lowering ethanol yields by respiration. The unsuitability of Saccharomyces cerevisiae strains for this purpose was not due to ethanol yields (under aerated conditions they are low enough for a significant reduction in final ethanol content), but to the high acetic acid yields under these growth conditions. According to results of controlled aeration fermentations with one strain of M. pulcherrima , design of an aeration regime allowing for lowering ethanol yields though preserving grape must components from excessive oxidation, would be conceivable.