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J Ind Microbiol Biotechnol (2017) 44:229236
DOI 10.1007/s10295-016-1879-7
FERMENTATION, CELL CULTURE AND BIOENGINEERING - ORIGINAL PAPER
http://orcid.org/0000-0002-9767-4495
Web End = Received: 9 August 2016 / Accepted: 19 November 2016 / Published online: 28 November 2016 Society for Industrial Microbiology and Biotechnology 2016
Chardonnay must triggered signicant increases in acetaldehyde formation and residual acetaldehyde. On average, 0.33 mg of residual acetaldehyde remained per mg of SO2 added to must, corresponding to an increase of 0.47 mg of bound SO2 per mg of SO2 added. This research demonstrates that certain non-Saccharomyces strains display acetaldehyde kinetics that would be suitable to reduce residual acetaldehyde, and hence, bound-SO2 levels in grape wines.
The acetaldehyde formation potential may be included as strain selection argument in view of reducing preservative SO2 concentrations.
Keywords Acetaldehyde SO2 Wine Saccharomyces cerevisiae Non-Saccharomyces
Introduction
Controlling total SO2 concentrations in grape wines is of concern because of regulatory pressure [13] or consumer concerns with regard to asthma or allergic reactions [16, 30]. Several wine constituents may bind to SO2, acetaldehyde (ethanal) being the most important because of the concentrations typically found in wines and its SO2-binding power [14]. The formation of acetaldehyde-bound SO2 is considered to reduce the activity of SO2 with regard to both its antimicrobial and antioxidant roles [5], requiring larger additions to stabilize wines. Accordingly, acetaldehyde is crucial for the reduction of SO2 concentrations in wine.
Acetaldehyde may be formed by coupled auto-oxidation of ethanol [19] if wines are voluntarily aerated or stored carelessly. However, large amounts are released into the medium by yeast during alcoholic fermentation as a by-product. Typically, acetaldehyde is excreted during the early fermentation phases to reach a maximum
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Web End = Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must
Erhu Li1 Ramn Mira de Ordua2http://orcid.org/0000-0002-9767-4495
Web End =
Abstract Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 5070 mg l1 of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound and total SO2 concentrations necessitates knowledge of the factors that affect nal acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions. Saccharomyces...