Zinc accumulation and utilisation by wine yeasts

Raffaele De Nicola, Nichola Hall, Tatiana Bollag, Georgios Thermogiannis, Graeme M. Walker

    Research output: Contribution to journalArticle

    10 Citations (Scopus)
    11 Downloads (Pure)

    Abstract

    The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying levels of zinc. The results have shown that zinc accumulation by wine yeast was very rapid with all zinc being removed from the medium by yeast cells within the first two hours. Zinc uptake was stimulated by the presence of sucrose. Zinc affected fermentation progress at defined levels, with optimal concentrations at 1.5–2.5 ppm, depending on yeast strain and zinc bioavailability. The bioavailability of metal ions in grape must and the roles of metals in wine yeast physiology are aspects poorly understood by enologists. In brewing, it has long been recognized that malt wort may be zinc deficient and brewers often carry out zinc supplementations to avoid sluggish and incomplete fermentations. In winemaking, zinc levels in grape musts may be compromised depending on the bioavailability of zinc ions in vineyard soils as well as treatments with fertilizers and fungicides during grape growing. As a consequence, sub-optimal zinc levels in grape musts may negatively influence the fermentative performance of yeasts. We believe that optimization of metal ion bioavailability will improve yeast fermentation performance in industrial processes and this study addresses some issues relating to zinc in enology.
    Original languageEnglish
    Pages (from-to)85-94
    Number of pages10
    JournalInternational Journal of Wine Research
    Volume1
    DOIs
    Publication statusPublished - 27 Feb 2009

    Fingerprint

    wine yeasts
    Wine
    Zinc
    Yeasts
    zinc
    Vitis
    Biological Availability
    Fermentation
    bioavailability
    fermentation
    yeasts
    Metals
    winemaking
    Ions
    metal ions
    grapes
    vineyard soils
    grape must
    wort (brewing)
    grape juice

    Cite this

    De Nicola, Raffaele ; Hall, Nichola ; Bollag, Tatiana ; Thermogiannis, Georgios ; Walker, Graeme M. / Zinc accumulation and utilisation by wine yeasts. In: International Journal of Wine Research. 2009 ; Vol. 1. pp. 85-94.
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    Zinc accumulation and utilisation by wine yeasts. / De Nicola, Raffaele; Hall, Nichola; Bollag, Tatiana; Thermogiannis, Georgios; Walker, Graeme M.

    In: International Journal of Wine Research, Vol. 1, 27.02.2009, p. 85-94.

    Research output: Contribution to journalArticle

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    AU - De Nicola, Raffaele

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