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Applied Sciences
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Analysis in Beer and Wine
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Analysis in Beer and Wine

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 December 2021) | Viewed by 7377

Special Issue Editors

Prof. Dr. Francesca Comitini

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Guest Editor
Department of Life and Environmental Science, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
Interests: yeast interactions; antimicrobial compounds;yeast physiology; fermented food
Dr. Laura Canonico

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Guest Editor
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
Interests: yeast interactions; antimicrobial compounds;yeast physiology; fermented food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumers require wines and beers with specific enhanced flavor profiles, and nonconventional yeasts could represent a large source of bioflavoring diversity to obtain new products. Many lines of research are focused on the application of nonconventional yeasts and describe their contribution in these fermented beverages. The use of these yeasts in the fermentation process is of growing interest and is widely investigated. However, several aspects still need to be investigated, especially the metabolic pathway, and yeast interactions in co-cultures. For this reason, our goal is to solicit the submission of original papers or reviews regarding the application of new fermentative technology applied to wine and beer production. In particular, attention has been focused on the study of nonconventional yeasts in pure and mixed fermentation to enhance the quality of wine and beer, to reduce ethanol content, and to improve our knowledge regarding the metabolic pathway of nonconventional yeast in fermented beverages.

Prof. Dr. Francesca Comitini
Dr. Laura Canonico
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nonconventional yeasts
  • fermented beverages
  • wine
  • sparkling wine
  • beer
  • mixed fermentation
  • fermentation process

Published Papers (3 papers)

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Research

13 pages, 610 KiB  
Article
Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
by Alessandro Genovese, Nicola Caporaso and Luigi Moio
Appl. Sci. 2021, 11(17), 7767; https://0-doi-org.brum.beds.ac.uk/10.3390/app11177767 - 24 Aug 2021
Cited by 4 | Viewed by 1958
Abstract
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition [...] Read more.
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety. Full article
(This article belongs to the Special Issue Analysis in Beer and Wine)
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16 pages, 2158 KiB  
Article
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers
by Angela Capece, Deborah De Fusco, Rocchina Pietrafesa, Gabriella Siesto and Patrizia Romano
Appl. Sci. 2021, 11(2), 801; https://0-doi-org.brum.beds.ac.uk/10.3390/app11020801 - 15 Jan 2021
Cited by 15 | Viewed by 2764
Abstract
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an [...] Read more.
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media. Full article
(This article belongs to the Special Issue Analysis in Beer and Wine)
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14 pages, 1932 KiB  
Article
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites
by Alice Agarbati, Laura Canonico, Francesca Comitini and Maurizio Ciani
Appl. Sci. 2020, 10(19), 6722; https://0-doi-org.brum.beds.ac.uk/10.3390/app10196722 - 25 Sep 2020
Cited by 8 | Viewed by 1890
Abstract
The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic [...] Read more.
The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic complexity of wines, sequential fermentations carried out with S. cerevisiae/non-Saccharomyces yeast is widely used. For these reasons, in the present work an improved native S. cerevisiae low producer of sulfite and sulfide compounds was evaluated in pure and in sequential fermentation with a selected Torulaspora delbrueckii. Additionally, the influence of grape juices coming from three different vintages under winery conditions was evaluated. In pure fermentation, improved native S. cerevisiae strain exhibited a behavior related to vintage, highlighting that the composition of grape juice affects the fermentation process. In particular, an increase in ethyl octanoate (vintage 2017) and phenyl ethyl acetate (vintage 2018) was detected. Moreover, isoamyl acetate was highly consistent and could be a distinctive aroma of the strain. The sequential fermentation T. delbrueckii/S. cerevisiae determined an increase in aroma compounds such as phenyl ethyl acetate and ethyl hexanoate. In this way, it was possible to produce Verdicchio wine with reduced sulfites and characterized by a peculiar aromatic taste. Full article
(This article belongs to the Special Issue Analysis in Beer and Wine)
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