Alleviation of stuck wine fermentations using salt-preconditioned yeast

Stelios Logothetis, Elias T. Nerantzis, Panagiotis Tataridis, Anna Goulioti, Anastasios Kannelis, Graeme M. Walker

Research output: Contribution to journalArticle

18 Downloads (Pure)

Abstract

The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces yeast strains associated with wine must microflora (Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pre-treatments. Yeast cells growing in glucose defined media exposed to different sodium chloride concentrations (4, 6 and 10% w/v) exhibited enhanced viabilities compared with nontreated cultures in subsequent trial fermentations. Salt ‘preconditioning’ of wine yeast seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery scale, indicating potential benefits for industrial fermentation processes. It is hypothesized that salt induces specific osmostress response genes to enable yeast cells to better tolerate the rigours of fermentation, particularly in high sugar and alcohol concentrations.
Original languageEnglish
Pages (from-to)174–182
Number of pages9
JournalJournal of the Institute of Brewing
Volume120
Issue number3
Early online date10 Jun 2014
DOIs
Publication statusPublished - 2014

Fingerprint

wines
fermentation
yeasts
salts
wine yeasts
sodium chloride
Kluyveromyces
viability
Kluyveromyces marxianus
cell physiology
winemaking
Saccharomyces cerevisiae
population growth
alcohols
pretreatment
cells
sugars
microorganisms
glucose
seeds

Cite this

Logothetis, S., Nerantzis, E. T., Tataridis, P., Goulioti, A., Kannelis, A., & Walker, G. M. (2014). Alleviation of stuck wine fermentations using salt-preconditioned yeast. Journal of the Institute of Brewing, 120(3), 174–182. https://doi.org/10.1002/jib.143
Logothetis, Stelios ; Nerantzis, Elias T. ; Tataridis, Panagiotis ; Goulioti, Anna ; Kannelis, Anastasios ; Walker, Graeme M. / Alleviation of stuck wine fermentations using salt-preconditioned yeast. In: Journal of the Institute of Brewing. 2014 ; Vol. 120, No. 3. pp. 174–182.
@article{0ef3ae7172294a37b70d23f9712de889,
title = "Alleviation of stuck wine fermentations using salt-preconditioned yeast",
abstract = "The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces yeast strains associated with wine must microflora (Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pre-treatments. Yeast cells growing in glucose defined media exposed to different sodium chloride concentrations (4, 6 and 10{\%} w/v) exhibited enhanced viabilities compared with nontreated cultures in subsequent trial fermentations. Salt ‘preconditioning’ of wine yeast seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery scale, indicating potential benefits for industrial fermentation processes. It is hypothesized that salt induces specific osmostress response genes to enable yeast cells to better tolerate the rigours of fermentation, particularly in high sugar and alcohol concentrations.",
author = "Stelios Logothetis and Nerantzis, {Elias T.} and Panagiotis Tataridis and Anna Goulioti and Anastasios Kannelis and Walker, {Graeme M.}",
year = "2014",
doi = "10.1002/jib.143",
language = "English",
volume = "120",
pages = "174–182",
journal = "Journal of the Federated Institutes of Brewing",
issn = "0046-9750",
publisher = "Wiley-Blackwell",
number = "3",

}

Logothetis, S, Nerantzis, ET, Tataridis, P, Goulioti, A, Kannelis, A & Walker, GM 2014, 'Alleviation of stuck wine fermentations using salt-preconditioned yeast', Journal of the Institute of Brewing, vol. 120, no. 3, pp. 174–182. https://doi.org/10.1002/jib.143

Alleviation of stuck wine fermentations using salt-preconditioned yeast. / Logothetis, Stelios; Nerantzis, Elias T.; Tataridis, Panagiotis; Goulioti, Anna; Kannelis, Anastasios; Walker, Graeme M.

In: Journal of the Institute of Brewing, Vol. 120, No. 3, 2014, p. 174–182.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Alleviation of stuck wine fermentations using salt-preconditioned yeast

AU - Logothetis, Stelios

AU - Nerantzis, Elias T.

AU - Tataridis, Panagiotis

AU - Goulioti, Anna

AU - Kannelis, Anastasios

AU - Walker, Graeme M.

PY - 2014

Y1 - 2014

N2 - The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces yeast strains associated with wine must microflora (Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pre-treatments. Yeast cells growing in glucose defined media exposed to different sodium chloride concentrations (4, 6 and 10% w/v) exhibited enhanced viabilities compared with nontreated cultures in subsequent trial fermentations. Salt ‘preconditioning’ of wine yeast seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery scale, indicating potential benefits for industrial fermentation processes. It is hypothesized that salt induces specific osmostress response genes to enable yeast cells to better tolerate the rigours of fermentation, particularly in high sugar and alcohol concentrations.

AB - The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces yeast strains associated with wine must microflora (Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pre-treatments. Yeast cells growing in glucose defined media exposed to different sodium chloride concentrations (4, 6 and 10% w/v) exhibited enhanced viabilities compared with nontreated cultures in subsequent trial fermentations. Salt ‘preconditioning’ of wine yeast seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery scale, indicating potential benefits for industrial fermentation processes. It is hypothesized that salt induces specific osmostress response genes to enable yeast cells to better tolerate the rigours of fermentation, particularly in high sugar and alcohol concentrations.

U2 - 10.1002/jib.143

DO - 10.1002/jib.143

M3 - Article

VL - 120

SP - 174

EP - 182

JO - Journal of the Federated Institutes of Brewing

JF - Journal of the Federated Institutes of Brewing

SN - 0046-9750

IS - 3

ER -