Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum.     

Genetic differentiation of the sherry yeasts Saccharomyces cerevisiae

Molecular genetic study of the yeast Saccharomyces cerevisiae isolated at various stages of sherry making (young wine, solera, and criadera) in various winemaking regions of Spain demonstrated that sherry yeasts diverged from the primary winemaking yeasts according to several physiological and molecular markers. All sherry strains independently of the place and time of their isolation carry a 24-bp deletion in the ITS 1 region of ribosomal DNA, whereas the yeasts of the primary winemaking lack this deletion. Molecular karyotypes of the sherry yeast from different populations were found very similar.     

Purification of Ficaria saponins by Saccharomyces beticus,Penicillium rugulosum and Aspergillus niger

Summary Fermentation of Ficaria tubers extracts by fungal strains resulted in removal of free sugars and hydrolysis of the main saponin. The best conditions of culture were reported.     

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

Volatile compounds of sherry wine containing gluconic acid under aging by submerged flor yeast cultures were analyzed. The aroma profile was obtained by grouping the compounds in nine aromatic series. The balsamic, fatty, herbaceous and empyreumatic series increased significantly as consequence of the increase of pantolactone, acids (butanoic, 2-methylbutanoic and 3-methylbutanoic), methionol and gamma-butyrolactone compounds, respectively. The decrease of higher alcohols promoted solvent series diminished. These changes are consistent with those observed in the production of commercial sherry wine using traditional biological aging.     

Nutrient requirements of lactococci in defined growth media

Many attempts have been made for the last six decades to design defined media for species of the lactococcus group. The general outcome of the studies suggests that this group is heterogeneous with respect to specific requirements for nutrients. Lactococcal species are limited in various metabolic pathways. Early attempts to trace the required nutrients were not always successful because of the poor quality of analysis and the presence of impurities in the medium components. Received: 15 January 1999 / Received revision: 6 April 1999 / Accepted: 9 April 1999     

FLO11 is the primary factor in flor formation caused by cell surface hydrophobicity in wild-type flor yeast

Some strains of Saccharomyces cerevisiae form a biofilm called a "flor" on the surface of wine after ethanolic fermentation, but the molecular mechanism of flor formation by the wild-type flor strain involved in wine making is not clear. Previously, we found that expression of the C-terminally truncated form of NRG1 (NRG1(1-470)) on a multicopy plasmid increases the hydrophobicity of the cell surface, conferring flor formation on the non-flor laboratory strain. Here we show that in Ar5-H12, a wild-type flor haploid strain, flor formation is regulated by NRG1(1-470). Moreover, the disruptant of the wild-type flor diploid strain (Deltaflo11/Deltaflo11) show a weak ability to form the flor. The expression of FLO11 is always high in the wild-type flor strain, regardless of carbon source. Thus FLO11 is primary factor for wild-type flor strains. Furthermore, the disruptant (Deltaflo11) shows lower hydrophobicity of cell surface than the wild type. However, the hydrophobicity of the wild-type flor strains grown in ethanol medium was much higher than those grown in glucose medium. These results indicate that cell surface hydrophobicity is closely related to flor formation in wild-type flor yeasts.     

Characterization of Ccw7p cell wall proteins and the encoding genes of Saccharomyces cerevisiae wine yeast strains: relevance for flor formation

The specific flavour of Sherry-type wines requires aromatic compounds produced as by-products of the oxidative metabolism of yeasts that are able to form a biofilm (flor) at the wine surface. A similar yeast pellicle develops on the surface of 'Tokaji Szamorodni', one of the traditional Hungarian botrytized wines, during maturation. In this work, patterns of biotinylated cell wall proteins extracted from film-forming and nonfilm-forming Saccharomyces cerevisiae strains were compared. It was found that all the tested 23 film-forming 'Szamorodni' yeast strains had a decreased size of the Ccw7/Hsp150 protein, one of the members of the Pir-protein family. Sequencing of the encoding genes revealed that the strains were lacking three out of the 11 repeating sequences characteristic to this protein family. One of the film-forming strains contained CCW7 alleles of different length, which was generated by intragenic tandem duplication of a sequence containing two repetitive domains. Unlike the film-forming strains, 16 nonfilm-forming wine yeasts isolated from a different botrytized wine, 'Tokaji Aszu', showed pronounced polymorphism of the CCW7 locus. It is highly probable that the modified Ccw7 protein does not contribute to the increased hydrophobicity of film-forming strains but it may influence molecular reorganization of the cell wall during stress adaptation.     

Comparative study of alcohol dehydrogenase activity in flor yeast extracts

The highest activities of alcohol dehydrogenase were obtained when flor yeasts were grown on L-lactic acid as the main carbon source. The strains with the lowest average of alcohol dehydrogenase activities, grown on glucose and ethanol, make up the velum on wines during the early stages ageing. One of the strains studied ( Saccharomyces cerevisiae, M10) may be a suitable source from which to isolate this enzyme (32 units of activity per mg protein).     

Fine measurement of ergosterol requirements for growth of Saccharomyces cerevisiae during alcoholic fermentation

Yeasts can incorporate a wide variety of exogenous sterols under strict anaerobiosis. Yeasts normally require oxygen for growth when exogenous sterols are limiting, as this favours the synthesis of lipids (sterols and unsaturated fatty acids). Although much is known about the oxygen requirements of yeasts during anaerobic growth, little is known about their exact sterol requirements in such conditions. We developed a method to determine the amount of ergosterol required for the growth of several yeast strains. We found that pre-cultured yeast strains all contained similar amounts of stored sterols, but exhibited different ergosterol assimilation efficiencies in enological conditions [as measured by the ergosterol concentration required to sustain half the number of generations attributed to ergosterol assimilation (P₅₀)]. P₅₀ was correlated with the intensity of sterol synthesis. Active dry yeasts (ADYs) contained less stored sterols than their pre-cultured counterparts and displayed very different ergosterol assimilation efficiencies. We showed that five different batches of the same industrial Saccharomyces cerevisiae ADY exhibited significantly different ergosterol requirements for growth. These differences were mainly attributed to differences in initial sterol reserves. The method described here can therefore be used to quantify indirectly the sterol synthesis abilities of yeast strains and to estimate the size of sterol reserves.     

Inactivation of polygalacturonase in the process of growth of the yeast Saccharomyces pastorianus

The effect of exogenous glucose addition on polygalacturonase (EC 3.2.1.15) activity in the culture medium of Saccharomyces pastorianus was studied. An rapid but transient decrease in the enzyme activity was observed after 9-12 h after adding glucose to the culture medium. This effect was not associated with protein degradation or modification in the spectrum of secreted proteins. Ethyl acetate appeared in the culture medium during this period.     

Minimal nutritional requirements for immobilized yeast

The effect of reduced nutritional levels (particularly nitrogen source) for immobilized K. fragilis type yeast were studied using a trickle flow, "differential" plug flow type reactor with cells immobilized by adsorption onto an absorbant packing matrix. Minimizing nutrient levels in a feed stream to an immobilized cell reactor (ICR) might have the benefits of reducing cell growth and clogging problems in the ICR, reducing feed preparation costs, as well as reducing effluent disposal costs. In this study step changes in test feed medium nutrient compositions were introduced to the ICR, followed by a return to a basal medium. Gas evolution rates were monitored and logged on a continuous basis, and effluent cell density was used as an indicator of cell growth rate of the immobilized cell mass. Startup of the reactor using a YEP medium showed a rapid buildup of cells in the reactor during the initial 110 h operation. The population density then stabilized at 1.6 x 10(11) cells/g sponge. A defined medium containing a complex mix of essential nutrients with an inorganic nitrogen source (ammonium sulfate) was able to maintain 90% of the productivity in the ICR as compared to the YEP medium, but proved unable to promote growth of the immobilized cell mass during startup. Experiments on reduced ammonium sulfate in the defined medium, and reduced yeast extract and peptone in YEP medium indicated that stable productivity could be maintained for extended periods (80 h) in the complete absence of any nutrients besides a few salts (potassium phosphate and magnesium sulfate). It was found that productivity rates dropped by 35-65% from maximal values as nitrogenous nutrients were eliminated from the test mediums, while growth rates (as determined by shed cell density from the reactor) dropped by 75-95%. Thus, nutritional deficiencies largely decoupled growth and productivity of the immobilized yeast which suggests productivity is both growth- and non-growth-associated for the immobilized cells. A yeast extract concentration of 0.375 g/L with or without 1 g/L ammonium sulfate was determined to be the minimum level which gave a sustained increase in productivity rates as compared to the nutritionally deficient salt medium. This represents a 94% reduction in complex nitrogenous nutrient levels compared to standard YEP batch medium (3 g/L YE and 3.5 g/L peptone).     

Lipid requirements for endocytosis in yeast

Endocytosis is, besides secretion, the most prominent membrane transport pathway in eukaryotic cells. In membrane transport, defined areas of the donor membranes engulf solutes of the compartment they are bordering and bud off with the aid of coat proteins to form vesicles. These transport vehicles are guided along cytoskeletal paths, often matured and, finally, fuse to the acceptor membrane they are targeted to. Lipids and proteins are equally important components in membrane transport pathways. Not only are they the structural units of membranes and vesicles, but both classes of molecules also participate actively in membrane transport processes. Whereas proteins form the cytoskeleton and vesicle coats, confer signals and constitute attachment points for membrane-membrane interaction, lipids modulate the flexibility of bilayers, carry protein recognition sites and confer signals themselves. Over the last decade it has been realized that all classes of bilayer lipids, glycerophospholipids, sphingolipids and sterols, actively contribute to functional membrane transport, in particular to endocytosis. Thus, abnormal bilayer lipid metabolism leads to endocytic defects of different severity. Interestingly, there seems to be a great deal of interdependence and interaction among lipid classes. It will be a challenge to characterize this plenitude of interactions and find out about their impact on cellular processes.     

Vacuolar ion channel of the yeast, Saccharomyces cerevisiae

Ionic flux is most likely to regulate the chemiosmotic potential differences across vacuolysosomal membranes in animal, plant, and fungal cells. We found a membrane potential-dependent cation channel in yeast vacuolar membrane and characterized its several features by an electrophysiological method using artificial planar bilayer membranes incorporated with isolated yeast vacuolar membrane vesicles. This ion channel conducts K+ (single channel conductance, 435 pS in 0.3 M KCl) and several other monovalent cations (Cs+, Na+, and Li+) with broad selectivity, but does not conduct Cl-. The opening of this channel is regulated by the membrane potential and the presence of calcium ion on the cytoplasmic face. These characteristics suggested that the vacuolar cation channel functions as one of essential components for formation and regulation of the chemical and electrical potential differences across the vacuolar membrane.     

Kinetic study of the velum formation by Saccharomyces cerevisiae (beticus ssp.) during the biological aging of wines

The main objetive of this work was to evaluate and model the biofilm growth of the Saccharomyces cerevisiae (beticus ssp.) yeast during the biological aging of some types of wines. Thus, we have study how the biofilm growth, the glycerine is consumed and the acetaldehyde is produced, and how this phenomena are affected by the media ethanol concentration (0–17%, v/v), under experimental conditions similar to the industrial ones. In consequence, the growth of the S. cerevisiae (beticus ssp.) biofilm on the surface of the liquid was studied and kinetically modelled. Growth curves were fitted by using general kinetic models that include biomass and substrate inhibition factors. The alcohol content of the medium for the fastest growth rate of biofilm was found to be 4.3%, v/v. The proposed kinetic models for biomass growth, glycerine consumption and acetaldehyde formation fit well with the experimental data.The growth kinetics of S. cerevisiae beticus ssp. in biofilm phase presents a typical discontinuous microbial growth profile (with lag, exponential and stationary phases). The glycerine consumption is directly related to the substrate concentrations (ethanol and glycerine). Finally, the rate of acetaldehyde formation suggests a model associated with the rate of microbial growth, which is modified by a substrate-dependent factor. The suggested model can be used for optimization and control processes of biological aging of wines.