Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation

Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation

This study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined me...

Full description

Saved in:

Bibliographic Details
Main Authors:	Mengrui Wang, Chunhe Gu, Ziqing Chang, Junxia Chen, Junping Zhou, Mingzhe Yue, Fei Liu, Zhen Feng
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Series:	Fermentation
Subjects:	<i>Saccharomyces cerevisiae</i> fruit wine fermentation nutritional consumption growth kinetics ethanol production alcoholic fermentation
Online Access:	https://www.mdpi.com/2311-5637/10/11/539
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Suitability of indigenous <i>Saccharomyces cerevisiae</i> strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada
by: Elia Castellanos, et al.
Published: (2025-06-01)

Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates
by: Keegan Clark, et al.
Published: (2025-03-01)

Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45
by: Su Jeong Lee, et al.
Published: (2025-04-01)

Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (<i>Tropaeolum tuberosum</i>)
by: Alejandro Coloma, et al.
Published: (2025-05-01)

Retinal Production by Precision Fermentation of <i>Saccharomyces cerevisiae</i>
by: Hye-Seon Hwang, et al.
Published: (2025-04-01)

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach
by: Juan C. García-García, et al.
Published: (2025-01-01)

Response mechanism of Saccharomyces cerevisiae under benzoic acid stress in ethanol fermentation
by: Long Xiu-Feng, et al.
Published: (2024-11-01)

Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
by: Estefanía García-Luque, et al.
Published: (2025-02-01)

Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
by: LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
Published: (2024-03-01)

Fermentative and Enological Features of <i>Saccharomyces cerevisiae</i> Populations Generated Through Adaptive Laboratory Evolution
by: Maria Mavrommati, et al.
Published: (2024-10-01)

Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bread Characteristics
by: Enrico Viola, et al.
Published: (2024-12-01)

Effects of <i>Saccharomyces cerevisiae</i> Fermentation on Off-Odour Reduction and Flavour Compounds in Pig Large Intestines
by: Ye-Xing Liang, et al.
Published: (2025-06-01)

Screening of High-Yield 2-Phenylethanol Producing Strain from Wild-Type <i>Saccharomyces cerevisiae</i> and Optimization of Fermentation Parameters
by: Chenshuo Zhang, et al.
Published: (2025-07-01)

Effects of <i>Saccharomyces paradoxus</i> Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches
by: Igor Lukić, et al.
Published: (2024-12-01)

Response mechanism of ethanol-tolerant Saccharomyces cerevisiae strain ES-42 to increased ethanol during continuous ethanol fermentation
by: Xue-Xue Ji, et al.
Published: (2025-01-01)

Potentials of Saccharomyces cerevisiae Y10 as a Starter Culture for Wine Production from Date Palm (Phoenix dactylifera) Fruits
by: Adeleke A.J., et al.
Published: (2021-06-01)

Dissecting Interactions of <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i> to Shape Kiwifruit Wine Flavor
by: Yi-Wen Wang, et al.
Published: (2024-12-01)

Exploring the Potential of <i>Torulaspora delbrueckii</i>, <i>Starmerella bacillaris</i>, and <i>Saccharomyces cerevisiae</i> as a Probiotic Starter for Craft Beer Production
by: Carmen-Rodica Vrînceanu, et al.
Published: (2025-05-01)

Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash
by: XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
Published: (2024-03-01)

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production
by: Juan Carlos García-García, et al.
Published: (2025-05-01)

Evaluate the Efficiency of Fermented local Corn by Saccharomyces cerevisiae on the Productive Performance of Broiler
by: Zahraa Ryadh Hamza, et al.
Published: (2023-06-01)

Biofilm-Based Immobilization Fermentation for Continuous hEGF Production in <i>Saccharomyces cerevisiae</i>
by: Kaiqi Zhi, et al.
Published: (2024-12-01)

Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions
by: LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua
Published: (2024-08-01)

Effect of <i>Saccharomyces cerevisiae</i> CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide
by: Zichao Wang, et al.
Published: (2025-02-01)

Screening and fermentation characteristics of superior indigenous Saccharomyces cerevisiae from table grapes in the eastern foothills of Helan Mountain
by: ZHAO Haixia, WANG Xiaolei, ZHANG Xiu
Published: (2025-01-01)

Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee
by: Xingyu MIAO, et al.
Published: (2025-04-01)

Effect of fermentation methods on physicochemical components and antioxidant activities of apple-strawberry wine
by: ZENG Chaozhen, MU Yuwen, YUAN Jing, SONG Juan, ZHANG Haiyan, KANG Sanjiang
Published: (2025-01-01)

Qualitative Proteomic Profiling of <i>Saccharomyces cerevisiae</i> E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation
by: Roger Consuegra-Rivera, et al.
Published: (2025-05-01)

Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation
by: Arthur Gasetta Batista, et al.
Published: (2025-04-01)

Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong
by: LU Yangyang, ZHANG Yiying, LAN Yibin, LI Jin, ZHOU Penghui, DUAN Changqing, YAN Guoliang
Published: (2025-06-01)

Simultaneous improvement of fructophilicity and ethanol tolerance of Saccharomyces cerevisiae strains through a single Adaptive Laboratory Evolution Strategy
by: Maria Mavrommati, et al.
Published: (2025-06-01)

Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation
by: Lu Chen, et al.
Published: (2025-04-01)

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-<i>Saccharomyces</i> Yeasts <i>Hanseniaspora uvarum</i> and <i>Kurtzmaniella quercitrusa</i>
by: Ruipeng Wang, et al.
Published: (2025-03-01)

Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine
by: Francesco Tedesco, et al.
Published: (2024-10-01)

Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses
by: Elisa Aiello, et al.
Published: (2024-12-01)

Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in <i>Non</i>-<i>Saccharomyces cerevisiae</i>–<i>Lactiplantibacillus plantarum</i> Co-Fermented Prune Juice
by: Yu Zhao, et al.
Published: (2025-05-01)

Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7
by: Tran Thanh Quynh Anh, et al.
Published: (2025-01-01)

Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine
by: Yihong Wang, et al.
Published: (2024-12-01)

Raman‐Enabled Predictions of Protein Content and Metabolites in Biopharmaceutical Saccharomyces cerevisiae Fermentations
by: Jeppe Hagedorn, et al.
Published: (2024-12-01)

Replacement of Yellow Maize with Citrus Peels Fermented with Saccharomyces Cerevisiae on the Growth Performance and Biochemical Profile of Nile Tilapia
by: L. C. Nwanna, et al.
Published: (2025-02-01)