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Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation

Authors Petropoulos, Grbin PR, Jiranek V

Published 9 November 2010 Volume 2010:2 Pages 115—122


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Sofoklis Petropoulos1,2, Paul R Grbin2, Vladimir Jiranek2
1SEMELI SA, Stamata Attica, Greece; 1,2School of Agriculture, Food and Wine, The University of Adelaide, South Australia, Australia

Abstract: The impact of heat shock on the formation of sensorily important fermentation metabolites was investigated. Initially the heat tolerance of six commercial Saccharomyces cerevisiae yeast strains was evaluated under various conditions of time and temperature (heat shock at 40°C, 50°C, and 60°C for a duration of 20, 40, and 60 minutes, respectively). A chemically defined grape juice medium was inoculated from the surviving colonies, and microferments were conducted. Two strains were selected for further evaluation due to their heat shock tolerance and enhanced glycerol production. The experiment was repeated in standard laboratory scale fermentations under aerobic and anaerobic conditions, and the medium was inoculated directly after the heat shock treatment and after recovery from the heat shock on yeast peptone dextrose plates. All fermentations were further analyzed for higher alcohol, organic acid, and ethyl ester content using gas chromatography mass spectrometry. Elevated glycerol production (increase of 17% under aerobic conditions and 8% under anaerobic conditions) was reported only in one strain and only after direct inoculation of the fermentation medium. With both strains, direct inoculation of the heated cells caused a 2-day delay in the commencement of the fermentation, but after recovery, the fermentation progress was increased. Volatile analysis showed that apart from changes in organic acids, all other volatile compounds analyzed exhibited an alteration mainly due to strain differences and the presence of oxygen.

Keywords: heat shock, glycerol, higher alcohols, wine, Saccharomyces

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