Alleviation of stuck wine fermentations using salt‐preconditioned yeast |
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| Authors: | Stelios Logothetis Elias T Nerantzis Panagiotis Tataridis Anna Goulioti Anastasios Kannelis Graeme M Walker |
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| Affiliation: | 1. Yeast Research Group, School of Science, Engineering and Technology, Abertay University, , Dundee, DD1 HG1 UK;2. TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, , 12210 Egaleo, Athens, Greece;3. Ampeloiniki S.A. Industrial Park Thermi, , Thessaloniki, Greece |
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| 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. Copyright © 2014 The Institute of Brewing & Distilling |
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| Keywords: | salt preconditioning wine yeast Saccharomyces cerevisiae non‐Saccharomyces stuck fermentation |
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