Bibliographies thématiques / Fermentation of grape juices with high sugar concentration

Littérature scientifique sur le sujet « Fermentation of grape juices with high sugar concentration »

Auteur : Grafiati
Publié le 11 mars 2023

Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres

Choisissez une source :

Sommaire

Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « Fermentation of grape juices with high sugar concentration ».

À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.

Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.

Articles de revues sur le sujet "Fermentation of grape juices with high sugar concentration"

1

Arrizon, Javier, et Anne Gschaedler. « Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process ». Canadian Journal of Microbiology 48, no 11 (1 novembre 2002) : 965–70. http://dx.doi.org/10.1139/w02-093.

Texte intégral
Résumé :
In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L–1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g·L–1) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.Key words: Saccharomyces cerevisiae, fermentation efficiency, nitrogen source, tequila.
Styles APA, Harvard, Vancouver, ISO, etc.
2

Oláhné Horváth, Borbála, Diána Nyitrainé Sárdy, Nikolett Kellner et Ildikó Magyar. « Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris ». Food Technology and Biotechnology 58, no 1 (22 avril 2020) : 76–83. http://dx.doi.org/10.17113/ftb.58.01.20.6461.

Texte intégral
Résumé :
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.
Styles APA, Harvard, Vancouver, ISO, etc.
3

Shirshova, A. A., N. M. Ageeva et S. A. Birukova. « A study of the chemical composition of apples of various varieties growing on the farms of the Krasnodar Territory ». Proceedings of the Voronezh State University of Engineering Technologies 82, no 2 (18 septembre 2020) : 131–36. http://dx.doi.org/10.20914/2310-1202-2020-2-131-136.

Texte intégral
Résumé :
In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golden Delicious, Jonathan, Interprise, Florina, Renet Simirenko, Kore, growing in the Krasnodar Territory, and wines made from them. It has been established that the qualitative composition and concentration of sugars, as well as the organic acids of apple juices, is determined primarily by the varietal characteristics of apples. During the fermentation process, the amount of titrated acids changed. The concentration of malic acid decreased, and lactic acid increased markedly, which led to a softening of the taste of fermented juice and an improvement in its organoleptic characteristics. In apple juices, various groups of phenolic compounds have been identified. The highest concentration of anthocyanins, tannins and catechins was detected in apple varieties with colored skin - Jonathan and Idared. During fermentation, the concentration of phenolic compounds decreased in all fermented juices in comparison with fresh ones. It can be concluded that during fermentation, the main role in biochemical processes is played not only by the varietal characteristics of apples, but also by the physiological properties of the yeast race.
Styles APA, Harvard, Vancouver, ISO, etc.
4

Urbina, Ángel, Fernando Calderón et Santiago Benito. « The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology ». Foods 10, no 6 (13 juin 2021) : 1356. http://dx.doi.org/10.3390/foods10061356.

Texte intégral
Résumé :
Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complications, of which the risks can increase in grape juices with high contents of sugar and pH. Due to climate change, these situations are becoming more common in the winemaking industry. The main risks in those scenarios are alcoholic-fermentation stops or sluggish and undesirable bacteria development while alcoholic fermentation is not finished yet and wine still contains residual sugars. The study propose a novel alternative that offers a solution or reduces the risk of those scenarios while increasing acidity, which is another serious problem of warm viticulture regions. The alternative consists of the combined use of Lachancea thermotolerans to reduce the pH of musts that suffer from a lack of acidity, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) to achieve malic acid stability during the first stages of alcoholic fermentation, and Saccharomyces bayanus to complete the alcoholic fermentation in difficult wines of high potential alcohol degree of over 15% (v/v). The new proposed biotechnology produced wines with higher final concentrations in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate in 2.39 g/L, 0.52 g/L, 21%, 48% and 37% respectively than the classical methodology where Saccharomyces genus performs alcoholic fermentation and later Oenococus oeni performs malolactic fermentation. Additionally, the new alternative produced wines with lower concentration in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol in 0.37% (v/v), 0.26, 0.08 g/L, 22%, 69% and 28% respectively than the classic method.
Styles APA, Harvard, Vancouver, ISO, etc.
5

Lin, Xueqing, Xiaohong Tang, Xiaomei Han, Xi He, Ning Han, Yan Ding et Yuxia Sun. « Effect of Metschnikowia pulcherrima on Saccharomyces cerevisiae PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inoculation Ratios ». Fermentation 8, no 10 (23 septembre 2022) : 480. http://dx.doi.org/10.3390/fermentation8100480.

Texte intégral
Résumé :
The effects of Metschnikowia pulcherrima and high glucose osmolality on S. cerevisiae pyruvate dehydrogenase pathway (PDH) by-pass were examined by varying the starting sugar concentration of synthetic grape juice and the inoculation ratio of S. cerevisiae to M. pulcherrima. The findings revealed that M. pulcherrima and osmolarity impacted S. cerevisiae’s PDH by-pass. The inoculation concentration of M. pulcherrima significantly affected pyruvate decarboxylase (PDC) activity and acs2 expression when the initial sugar concentration was 200 g L−1 and 290 g L−1. The osmolarity caused by the initial sugar (380 g L−1) significantly influenced the enzymatic activity of S. cerevisiae, which decreased PDC and acetaldehyde dehydrogenase (ALD) activities while increasing Acetyl-CoA synthetase (ACS) activity. The reduction in acetic acid in the wine was caused by M. pulcherrima altering the initial sugar concentration faced by S. cerevisiae, which in turn affected enzymatic activity. The alteration of enzyme activity and accumulation of primary metabolites revealed why mixed fermentation could reduce the acetic acid content in wine by altering the enzymatic activity and affecting the expression of several key genes. The M. pulcherrima inoculation levels had no significant effect on the acetic acid and glycerol concentration in the same fermentation medium.
Styles APA, Harvard, Vancouver, ISO, etc.
6

Varela, C., D. R. Kutyna, M. R. Solomon, C. A. Black, A. Borneman, P. A. Henschke, I. S. Pretorius et P. J. Chambers. « Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts ». Applied and Environmental Microbiology 78, no 17 (22 juin 2012) : 6068–77. http://dx.doi.org/10.1128/aem.01279-12.

Texte intégral
Résumé :
ABSTRACTSaccharomyces cerevisiaehas evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other microorganisms by producing toxic metabolites, such as ethanol and CO2. Yeast fermentative and flavor capacity forms the biotechnological basis of a wide range of alcohol-containing beverages. Largely as a result of consumer demand for improved flavor, the alcohol content of some beverages like wine has increased. However, a global trend has recently emerged toward lowering the ethanol content of alcoholic beverages. One option for decreasing ethanol concentration is to use yeast strains able to divert some carbon away from ethanol production. In the case of wine, we have generated and evaluated a large number of gene modifications that were predicted, or known, to impact ethanol formation. Using the same yeast genetic background, 41 modifications were assessed. Enhancing glycerol production by increasing expression of the glyceraldehyde-3-phosphate dehydrogenase gene,GPD1, was the most efficient strategy to lower ethanol concentration. However, additional modifications were needed to avoid negatively affecting wine quality. Two strains carrying several stable, chromosomally integrated modifications showed significantly lower ethanol production in fermenting grape juice. Strain AWRI2531 was able to decrease ethanol concentrations from 15.6% (vol/vol) to 13.2% (vol/vol), whereas AWRI2532 lowered ethanol content from 15.6% (vol/vol) to 12% (vol/vol) in both Chardonnay and Cabernet Sauvignon juices. Both strains, however, produced high concentrations of acetaldehyde and acetoin, which negatively affect wine flavor. Further modifications of these strains allowed reduction of these metabolites.
Styles APA, Harvard, Vancouver, ISO, etc.
7

Bazán, Delicia L., Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto et Nelson Pérez-Guerra. « The Chemical, Microbiological and Volatile Composition of Kefir-Like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures ». Foods 11, no 19 (7 octobre 2022) : 3117. http://dx.doi.org/10.3390/foods11193117.

Texte intégral
Résumé :
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%, v/v) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit.
Styles APA, Harvard, Vancouver, ISO, etc.
8

Rahman, Shafkat Shamim, Md Mahboob Hossain et Naiyyum Choudhury. « Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources ». Bangladesh Journal of Microbiology 30, no 1-2 (25 juin 2016) : 49–54. http://dx.doi.org/10.3329/bjm.v30i1-2.28453.

Texte intégral
Résumé :
Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.Bangladesh J Microbiol, Volume 30, Number 1-2,June-Dec 2013, pp 49-54
Styles APA, Harvard, Vancouver, ISO, etc.
9

Laopaiboon, Lakkana, Suntaree Suporn, Preekamol Klanrit, Niphaphat Phukoetphim, Chalida Daengbussadee et Pattana Laopaiboon. « Novel Effective Yeast Strains and Their Performance in High Gravity and Very High Gravity Ethanol Fermentations from Sweet Sorghum Juice ». Energies 14, no 3 (22 janvier 2021) : 557. http://dx.doi.org/10.3390/en14030557.

Texte intégral
Résumé :
Yeasts were isolated from four potential sources, sweet sorghum juice, sugar cane juice, grapes and rambutan. The 27 yeast isolates were tested for their ethanol tolerance (15% v/v of ethanol) and ethanol fermentation performance in a synthetic ethanol production medium (200 g/L of total sugar). Only five isolates, SCJ04KKU, SCJ07KKU, SCJ09KKU, SCJ14KKU and SSJ01KKU could tolerate 15% ethanol and produce ethanol at levels higher than 55 g/L. The ethanol production efficiency from sweet sorghum juice under high gravity (HG, 200 and 240 g/L of total sugar) and very high gravity (VHG, 280 g/L of total sugar) conditions of the five isolates was tested. Saccharomyces cerevisiae NP01 and S. cerevisiae ATCC4132 were used as reference strains. The results showed that the SSJ01KKU isolate gave the highest ethanol production efficiency under all conditions. Ethanol concentration (PE), yield (YP/S) and productivity (QP) values were 98.89 g/L, 0.50 and 1.18 g/L·h, respectively, with sugar consumption (SC) of 98.96% under the HG condition at 200 g/L of total sugar. Under the HG condition at 240 g/L of total sugar, the PE, YP/S and QP values were 118.12 g/L, 0.51 and 1.41 g/L·h, respectively, with the SC of 95.79%. These values were 82.29 g/L, 0.34 and 0.98 g/L·h, respectively, with the SC of 85.59% under the VHG condition. Addition of urea into the sweet sorghum juice under all conditions significantly shortened the fermentation time, resulting in increased QP values. Based on molecular taxonomic analysis of the five isolates using sequence analysis of the D1/D2 domain and the ITS1 and ITS2 regions, SSJ01KKU is S. cerevisiae, whereas SCJ04KKU, SCJ07KKU, SCJ09KKU and SCJ14KKU are Pichia caribbica.
Styles APA, Harvard, Vancouver, ISO, etc.
10

Boondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich et Nanthavut Niyomvong. « Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar ». Fermentation 8, no 11 (1 novembre 2022) : 597. http://dx.doi.org/10.3390/fermentation8110597.

Texte intégral
Résumé :
Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The highest acetic acid concentration (7.35%) was obtained from pineapple vinegar after 20 days of incubation. Vinegar made from mixed pineapple and dragon fruit juice without peel and vinegar with pineapple and dragon fruit juice with peel had acetic acid concentrations of up to 6.20% and 4.50%, respectively. The mixed-fruit vinegar of pineapple and dragon fruit juice with peel displayed the highest antioxidant activity at 210.74 µg/g TE, while no significant difference was found between the other two vinegars (189.52 vs. 187.91 µg/L TE). Notably, the volatile compounds detected in the vinegars were alcohols and esters, which may contribute to the distinct aroma. Overall, the addition of dragon fruit juice with peel to pineapple vinegar increased the phenolic content and antioxidant activity; however, fermentation was slightly slower than that of the other two test materials.
Styles APA, Harvard, Vancouver, ISO, etc.
Plus de sources
Vous pouvez également être intéressé par les bibliographies sur le sujet « Fermentation of grape juices with high sugar concentration » pour d’autres types de sources :
Articles de revues
Nous offrons des réductions sur tous les plans premium pour les auteurs dont les œuvres sont incluses dans des sélections littéraires thématiques. Contactez-nous pour obtenir un code promo unique!

Vers la bibliographie