Wine Yeasts

Wein-handel, m. wine trade, -hefe, /. wine lees wine yeast, -honig, m. wine and honey, oenomel. weinig, a. vinous. 

Wash and pat dry 6 cups of elder flowers. Place them in a large crock and cover with 10 pounds honey and 3 gallons of water which has been heated and then cooled. Add I cake of wine yeast to the juice of 3 oranges and 1 lemon. Mix everything together. Add 2 pounds of raisins. Let stand 10 days. Keep in a covered crock for 4 months, then bottle. It is best to store the wine 6 months before drinking. 

O Connor CJ, Singh RMD, Walde P, et al. 1986. Uptake and metabolism of sulphides by wine yeasts. Journal of Plant Physiology 125 123-136. 

Aranda, A. Jimenez-Marti, E. Orozco, H. Matallana, E. del Olmo, M. Sulfur and Adenine Metabolisms Are Linked, and Both Modulate Sulfite Resistance in Wine Yeast. J. Agric. Food Chem. 2006, 54, 5839-5846. 

The reduction of butyric acid seems to proceed by way of n-butyr-aldehyde. The phytochemical reduction to butyl alcohol previously demonstrated for yeast (see p. 78) has also been carried out with bacteria. Regarding the reduction of butyric acid to n-butanol, papers of Bernhauer and coworkers, Kluyver and Donker, Stiles, Peterson and Fred, Janke and Siedler and Wood, Brown and Workman should be consulted. Peynaud ascribes also to wine yeast the ability to... 

The most obvious method of controlling microbial wine disorders is to prevent contamination of the wine. Yeasts which have been used for the alcoholic fermentation must be removed or inactivated before bottling. The same restriction applies to acetic- or lactic acid bacteria which may have entered the wine during or after fermentation. 

Rankine, B. C., Formation of Higher Alcohols by Wine Yeasts and Rela-... 

Yeasts, along with the algae, lichens, and other fungi, are known as thallophytes, a term which means they are undifferentiated plants or ones which do not have separate roots, stems, and leaves. Wine yeasts, along with most brewers, distillers, and bakers yeasts, are classed in the genus Saccharomyces or sugar fungus. The classification of yeasts is based on microscopic observation of their shape and forms, the way... 

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

If the primary fermentation of the must has been conducted with a standard wine yeast rather than with one of the selected film-formers,... 

Fischer performed a few experiments with the natural disaccharide trehalose. It does not react with phenylhydrazine. A diastase from. green malt has no action on it Froliberg yeast has a weak action (1895). Carp blood hydrolyzes it rapidly, in contrast to the blood of other fishes. Extracts of the mucous membrane from the small intestines of horses and cattle are also active (1906). A. Kalanther, in Fischer s laboratory, found, in 1898. that wine yeasts also hydrolyze this disaccharide. 

Pectinolysis Saccharnmyces khiyxeri Kluyveromyces fragilis, Hansenula anomala Softening of nlives and cherries in brines, followed by formation of gas pockets in fin it. Strains of wine yeasts contain polygalacturonases which, during fermentation of grape juice, participate in the solubilization of pec tin... 

Conner, A. J. (1983). The comparative toxicity of vineyard pesticides to wine yeasts. Am. ]. Enol. Vitic. 34, 278-279. 

Guerra, E., Sordi, G., Mannazzu, I., Clementi, F., and Fatichenti, F. (1999). Occurrence of wine-yeasts on grapes subjected to different pesticides treatments. Ital. ]. Food Sci. 11, 221-230. 

In another very recent paper (Son et al., 2009b), the fermentative performances of yeast strains used for grape must fermentation were monitored by NMR and multivariate statistical methods. Characterization of the properties of wine yeasts is important because they affect wine quality. In this paper, the changes of metabolites in must during alcoholic... 

Son, H. S., Hwang, G. S., Park, W. M., Hong, Y. S., and Lee, C. H. (2009c). Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeast in grape wine.. Agric. Food Chem. 57, 4801-4809. 

With the aim to investigate yeast population dynamics during the production of Vin Santo under different fermentation conditions and to evaluate their impact on wine sensorial characteristics, Domizio et al. (2007) tested different fermentation conditions, such as yeast inoculum, madre addition, and temperature. The results indicate that the low temperatures that occurred during the initial stages of fermentation have different effects on the wine yeasts (Fig. 3.10). On the one hand,... 

Gao, C. and Fleet, G. H. (1988). The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata. ]. Appl. Bacteriol. 65,405-410. 

Martini, A. (1993). Origin and domestication of the wine yeast Saccharomyces cerevisiae.. Wine Res. 4,165-176. 

Moreira, N., Mendes, F., Hogg, T., and Vasconcelos, I. (2005). Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts, lnt.. Food Microbiol. 103, 285-294. 

Pretorius, I. S. (2000). Tailoring wine yeast for the new millennium novel approaches to the ancient art in winemaking. Yeast 16, 675-729. 

Romano, P., Suzzi, G., Comi, G., and Zironi, R. (1992). Higher alcohol and acetic acid production by apiculate wine yeasts. J. Appl. Microbiol. 73,126-130. 

Carrasco, P., Querol, A., and del Olmo, M. (2001). Analysis of the stress resistance of commercial wine yeast strains. Arch. Microbiol. 175, 450-457. 

Casellas, G. B. (2005). Effect of low temperature fermentation and nitrogen content on wine yeast metabolism. Universitat Rovira i Virgili, Tese de Doutoramento. 

Zuzuarregui, A. and del Olmo, M. (2004). Analyses of stress resistance under laboratory conditions constitute a suitable criterion for wine yeast selection. Antonie Van Leeuwenhoek 85, 271-280. 

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