Ethanol fermentation ≈ Ethanol fermentation
View article
Saccharomyces cerevisiae in the Production of Fermented Beverages Open
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require e…
View article
The Role of Yeasts in Fermentation Processes Open
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a…
View article
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking Open
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while othe…
View article
Non-conventional Yeast Species for Lowering Ethanol Content of Wines Open
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use …
View article
Overcoming factors limiting high-solids fermentation of lignocellulosic biomass to ethanol Open
Significance Future production of renewable transportation fuels such as ethanol must rely on abundant nonfood plant sources also known as lignocellulosic biomass. However, a major historical barrier to low-cost production of ethanol from …
View article
Efficient hydrolysis of raw starch and ethanol fermentation: a novel raw starch-digesting glucoamylase from Penicillium oxalicum Open
A novel raw starch-digesting glucoamylase from P. oxalicum, with high enzymatic activity, was biochemically, molecularly, and genetically identified. Its efficient hydrolysis of raw starches and its high efficiency during the direct conver…
View article
Glycerol Production by the Yeast Saccharomyces cerevisiae and its Relevance to Wine: A Review Open
CITATION: Scanes, K. T., Hohmann, S. & Prior, B. A. 1998. Glycerol production by the yeast saccharomyces cerevisiae and its relevance to wine : a review. South African Journal of Enology & Viticulture, 19(1):17-24, doi:10.21548/19-1-2239.
View article
Malolactic Fermentation: The ABC’s of MLF Open
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted bythe yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria,specific…
View article
The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific Open
The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation. Interaction was followed in mixed fermentations with 1:1 inoculatio…
View article
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile Open
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transformi…
View article
Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking Open
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces ano…
View article
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review Open
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these …
View article
Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration Open
High initial glucose concentrations may inhibit glucose utilization and decrease ethanol fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with different glucose concentrations on the ethanol productio…
View article
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds Open
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organolept…
View article
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology Open
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschni…
View article
Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation Open
The rapid depletion and environmental concerns associated with the use of fossil fuels has led to extensive development of biofuels such as bioethanol from seaweeds. The long-term prospect of seaweed bioethanol production however, depends …
View article
Production of Bioethanol from Waste Newspaper Open
Paper, which is one of the largest constituent of Municipal solid waste, has become a severe problem for disposal in developed and developing countries due to the shrinking landfill capacity. It is very important and challenging task in ma…
View article
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts Open
Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the u…
View article
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine Open
The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce eth…
View article
Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives Open
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use o…
View article
Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile Open
The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve…
View article
Enhanced ethanol production at commercial scale from molasses using high gravity technology by mutant S. cerevisiae Open
Very high gravity (VHG) technology was employed on industrial scale to produce ethanol from molasses (fermented) as well as by-products formation estimation. The effect of different Brix° (32, 36 and 40) air-flow rates (0.00, 0.20, 0.40, a…
View article
Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production Open
Summary Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethano…
View article
Evaluation of dilute acid pretreatment for bioethanol fermentation from sugarcane bagasse pith Open
Sugarcane bagasse pith is the most abundant agricultural waste in Thailand and an attractive raw material for biosugar production using dilute acid pretreatment and enzymatic hydrolysis. In this study, the raw material was pretreated at 12…
View article
Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition Open
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact b…
View article
Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook Open
Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine…
View article
Microwave-assisted dilute acid pretreatment in bioethanol production from wheat and rye stillages Open
The main problem in the production of cellulosic ethanol is to ensure an efficient and cost-effective raw material pretreatment, guaranteeing a high degree of lignocellulose decomposition. Microwave radiation can be an alternative to conve…
View article
Biotechnological impact of stress response on wine yeast Open
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice …
View article
Use of Nonconventional Yeasts for Modulating Wine Acidity Open
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, bu…
View article
Optimizing anaerobic growth rate and fermentation kinetics in Saccharomyces cerevisiae strains expressing Calvin-cycle enzymes for improved ethanol yield Open
The metabolic engineering strategy presented here enables an almost complete elimination of glycerol production in anaerobic, glucose-grown batch cultures of S. cerevisiae, with an associated increase in ethanol yield, while retaining near…