Characterization of yeast strains for wine production: effect of fermentation variables on quality of wine produced.
Identifieur interne : 000E89 ( PubMed/Corpus ); précédent : 000E88; suivant : 000E90Characterization of yeast strains for wine production: effect of fermentation variables on quality of wine produced.
Auteurs : R N Ndip ; J F Akoachere ; L L Dopgima ; L M NdipSource :
- Applied biochemistry and biotechnology [ 0273-2289 ] ; 2001.
English descriptors
- KwdEn :
- Acids, Angiosperms (chemistry), Angiosperms (microbiology), Cameroon, Carbohydrates (analysis), Citrus (chemistry), Citrus (microbiology), Ethanol (analysis), Fermentation, Humans, Hydrogen-Ion Concentration, Saccharomyces (isolation & purification), Saccharomyces (metabolism), Taste, Wine (microbiology).
- MESH :
- chemical , analysis : Carbohydrates, Ethanol.
- chemical : Acids.
- geographic : Cameroon.
- chemistry : Angiosperms, Citrus.
- isolation & purification : Saccharomyces.
- metabolism : Saccharomyces.
- microbiology : Angiosperms, Citrus, Wine.
- Fermentation, Humans, Hydrogen-Ion Concentration, Taste.
Abstract
Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.
PubMed: 11732717
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pubmed:11732717Le document en format XML
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The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">11732717</PMID><DateCreated><Year>2001</Year><Month>12</Month><Day>4</Day></DateCreated><DateCompleted><Year>2002</Year><Month>06</Month><Day>19</Day></DateCompleted><DateRevised><Year>2013</Year><Month>11</Month><Day>21</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0273-2289</ISSN><JournalIssue CitedMedium="Print"><Volume>95</Volume><Issue>3</Issue><PubDate><Year>2001</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Applied biochemistry and biotechnology</Title><ISOAbbreviation>Appl. Biochem. Biotechnol.</ISOAbbreviation></Journal><ArticleTitle>Characterization of yeast strains for wine production: effect of fermentation variables on quality of wine produced.</ArticleTitle><Pagination><MedlinePgn>209-20</MedlinePgn></Pagination><Abstract><AbstractText>Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Ndip</LastName><ForeName>R N</ForeName><Initials>RN</Initials><AffiliationInfo><Affiliation>Department of Life Sciences, Faculty of Science, University of Buea, Cameroon. ndip3@yahoo.com</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Akoachere</LastName><ForeName>J F</ForeName><Initials>JF</Initials></Author><Author ValidYN="Y"><LastName>Dopgima</LastName><ForeName>L L</ForeName><Initials>LL</Initials></Author><Author ValidYN="Y"><LastName>Ndip</LastName><ForeName>L M</ForeName><Initials>LM</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Appl Biochem Biotechnol</MedlineTA><NlmUniqueID>8208561</NlmUniqueID><ISSNLinking>0273-2289</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000143">Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D002241">Carbohydrates</NameOfSubstance></Chemical><Chemical><RegistryNumber>3K9958V90M</RegistryNumber><NameOfSubstance UI="D000431">Ethanol</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000143" MajorTopicYN="N">Acids</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019684" MajorTopicYN="N">Angiosperms</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002163" MajorTopicYN="N" Type="Geographic">Cameroon</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002241" MajorTopicYN="N">Carbohydrates</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002957" MajorTopicYN="N">Citrus</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000431" MajorTopicYN="N">Ethanol</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="Y">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012440" MajorTopicYN="N">Saccharomyces</DescriptorName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013649" MajorTopicYN="N">Taste</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2001</Year><Month>12</Month><Day>6</Day><Hour>10</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2002</Year><Month>6</Month><Day>20</Day><Hour>10</Hour><Minute>1</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2001</Year><Month>12</Month><Day>6</Day><Hour>10</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">11732717</ArticleId><ArticleId IdType="pii">ABAB:95:3:209</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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