Influence of zinc on distiller’s yeast: cellular accumulation of zinc and impact on spirit congeners

Raffaele De Nicola, Nichola Hall, Stuart G. Melville, Graeme M. Walker

Research output: Contribution to journalArticle

  • 5 Citations

Abstract

Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 μg/mL. Enriching yeast cells with zinc by “preconditioning” impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterized by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality.
Original languageEnglish
Pages (from-to)265–271
Number of pages7
JournalJournal of the Institute of Brewing
Volume115
Issue number3
StatePublished - 2009

Fingerprint

Zinc
Yeasts
Fermentation
Maltose
Biological Availability
Saccharomyces cerevisiae
Metals
Alcohols
Carbohydrates

Cite this

De Nicola, Raffaele; Hall, Nichola; Melville, Stuart G.; Walker, Graeme M. / Influence of zinc on distiller’s yeast : cellular accumulation of zinc and impact on spirit congeners.

In: Journal of the Institute of Brewing, Vol. 115, No. 3, 2009, p. 265–271.

Research output: Contribution to journalArticle

@article{da42c48e4fa640a9a42f77f4659b4ffa,
title = "Influence of zinc on distiller’s yeast: cellular accumulation of zinc and impact on spirit congeners",
abstract = "Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 μg/mL. Enriching yeast cells with zinc by “preconditioning” impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterized by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality.",
author = "{De Nicola}, Raffaele and Nichola Hall and Melville, {Stuart G.} and Walker, {Graeme M.}",
year = "2009",
volume = "115",
pages = "265–271",
journal = "Journal of the Institute of Brewing",
issn = "1022-1026",
number = "3",

}

Influence of zinc on distiller’s yeast : cellular accumulation of zinc and impact on spirit congeners. / De Nicola, Raffaele; Hall, Nichola; Melville, Stuart G.; Walker, Graeme M.

In: Journal of the Institute of Brewing, Vol. 115, No. 3, 2009, p. 265–271.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Influence of zinc on distiller’s yeast

T2 - Journal of the Institute of Brewing

AU - De Nicola,Raffaele

AU - Hall,Nichola

AU - Melville,Stuart G.

AU - Walker,Graeme M.

PY - 2009

Y1 - 2009

N2 - Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 μg/mL. Enriching yeast cells with zinc by “preconditioning” impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterized by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality.

AB - Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 μg/mL. Enriching yeast cells with zinc by “preconditioning” impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterized by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality.

M3 - Article

VL - 115

SP - 265

EP - 271

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 1022-1026

IS - 3

ER -