Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 May 20;8(5):764.
doi: 10.3390/microorganisms8050764.

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Antonia Terpou  1 , Vassilios Ganatsios  1 , Maria Kanellaki  1 , Athanasios A Koutinas  1
Affiliations

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Antonia Terpou et al. Microorganisms. .

Abstract

An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20-22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1-10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8-14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.

Keywords: aromatic profile; freeze-drying; high-gravity low-temperature fermentation; pine sawdust; psychrotolerant yeast; sweet winemaking.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Scanning electron micrograph (×70 μm) of tubular cellulose origin from delignified pine sawdust (a), scanning electron micrograph (×70 μm) of delignified pine sawdust with immobilized S. cerevisiae AXAZ-1 cells (b).
Figure 2
Figure 2
Kinetics of the sweet wine fermentation using freeze-dried raw materials after no storage time (a), storage for 30 days (b), storage for 60 days (c) and storage for 90 days (d) at room temperature (20–22 °C).
Figure 2
Figure 2
Kinetics of the sweet wine fermentation using freeze-dried raw materials after no storage time (a), storage for 30 days (b), storage for 60 days (c) and storage for 90 days (d) at room temperature (20–22 °C).
Figure 3
Figure 3
Wines sensory evaluation presented as a spider plot. The research wine samples were prepared by the proposed technology of freeze-dried raw materials without prior storage (W10) and after storage for 30 (W21), 60 (W32) and 90 (W43) days, respectively.
Figure 4
Figure 4
Wine sensory attributes presented by graph of principal component analysis (PCA). The research wine samples were prepared by the proposed technology of freeze-dried raw materials without prior storage (W10) and after storage for 30 (W21), 60 (W32) and 90 (W43) days, respectively.
See this image and copyright information in PMC

References

    1. McGovern P., Jalabadze M., Batiuk S., Callahan M.P., Smith K.E., Hall G.R., Kvavadze E., Maghradze D., Rusishvili N., Bouby L., et al. Early Neolithic wine of Georgia in the South Caucasus. Proc. Natl. Acad. Sci. USA. 2017;114:E10309–E10318. doi: 10.1073/pnas.1714728114. - DOI - PMC - PubMed
    1. Barnard H., Dooley A.N., Areshian G., Gasparyan B., Faull K.F. Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands. J. Archaeol. Sci. 2011;38:977–984. doi: 10.1016/j.jas.2010.11.012. - DOI
    1. Fragopoulou E., Choleva M., Antonopoulou S., Demopoulos C.A. Wine and its metabolic effects. A comprehensive review of clinical trials. Metabolism. 2018;83:102–119. doi: 10.1016/j.metabol.2018.01.024. - DOI - PubMed
    1. Prosapio V., Norton I., De Marco I. Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries’ case study. J. Clean. Prod. 2017;168:1171–1179. doi: 10.1016/j.jclepro.2017.09.125. - DOI
    1. Berk Z. Food Process Engineering and Technology. 3rd ed. Academic Press; New York, NY, USA: 2018. Chapter 23-Freeze drying (lyophilization) and freeze concentration; pp. 567–581. - DOI

LinkOut - more resources