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Fermentation
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Wine and Beer Fermentation
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Wine and Beer Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 15 December 2024 | Viewed by 5482

Special Issue Editor

Prof. Dr. Giuseppe Italo Francesco Perretti

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
Interests: food science and technology; food processing; food quality; beer science; winemaking
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the evolution of the food and beverage sector, alcoholic beverages, mainly wine and beer, provide higher levels of consumer satisfaction because of their extraordinary mix of history, culture, wellbeing, rural and economic impacts. Nevertheless, after thousands of years, consumers and entrepreneurial opportunities are pushing research to higher levels of quality, and there is a need for novel scientific information to maintain the entire food chain controlled, from raw materials to consumption, passing through processing and shelf life.

Fermentation is the core processing step, whereby the chemical and physical features of wine and beer interact with the complex metabolism of relevant microorganisms. Therefore, further scientific information on the management and results of wine and beer fermentation are welcomed in this Special Issue. The microbial management of low-alcohol or no-alcohol wines and beers is also a welcomed topic.

Prof. Dr. Giuseppe Perretti
Guest Editor

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. Fermentation is an international peer-reviewed open access monthly 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 2100 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

  • wine and beer fermentation
  • non-conventional yeasts
  • NAB and LAB
  • fermentation technology
  • alcoholic beverages
  • microbial
  • winemaking

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Published Papers (6 papers)

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Research

17 pages, 3172 KiB  
Article
Nutrient Consumption Patterns of Saccharomyces cerevisiae and Their Application in Fruit Wine Fermentation
by Mengrui Wang, Chunhe Gu, Ziqing Chang, Junxia Chen, Junping Zhou, Mingzhe Yue, Fei Liu and Zhen Feng
Fermentation 2024, 10(11), 539; https://doi.org/10.3390/fermentation10110539 - 22 Oct 2024
Viewed by 583
Abstract
This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca2 [...] Read more.
This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca2+, Fe2+, Co2+, Mo2+, Cu2+ and BO33− were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na+ and Mg2+ were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO4 or KH2PO4 significantly increased the ethanol content by 1.10-fold (p < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (p < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with S. cerevisiae in some fruit wines. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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30 pages, 1442 KiB  
Article
In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain
by Doris Delač Salopek, Urska Vrhovsek, Silvia Carlin, Sanja Radeka and Igor Lukić
Fermentation 2024, 10(10), 515; https://doi.org/10.3390/fermentation10100515 - 10 Oct 2024
Viewed by 545
Abstract
The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans [...] Read more.
The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans and Saccharomyces cerevisiae in sequential inoculation was compared to a control S. cerevisiae monoculture fermentation of Malvazija istarska (aka Malvasia Istriana) white grape must. Standard physico-chemical parameters of the obtained wines were determined by the OIV methods. Targeted (GC/FID and GC/MS) and untargeted (GC×GC/TOF-MS) gas chromatographic techniques were combined for the analysis of volatile compounds. Phenolic compounds were analyzed by UPLC/QqQ-MS/MS, and proteins by RP-HPLC-DAD, while a sensory analysis of wines was performed by a panel of trained and certified tasters. L. thermotolerans co-fermentation treatment increased the concentration of lactic acid and decreased alcoholic strength. L. thermotolerans increased the concentrations of geraniol, β-ionone, isobutanol, isobutyric acid, ethyl isobutyrate, several major acetates, ethyl lactate, and diethyl succinate, followed by many minor compounds. This wine also contained more hydroxycinnamoyl tartrates, while control S. cerevisiae wine had higher levels of free hydroxycinnamates. The effects on PR proteins were minor. L. thermotolerans co-fermentation slightly enhanced the sensory perception of tropical fruit, herbaceous, tobacco, and buttery odor notes, as well as fullness of body. With the largest number of identified volatile compounds up to date and other results obtained, this study contributes to the better understanding of oenological and especially aromatic potential of L. thermotolerans in white wine production. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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16 pages, 2490 KiB  
Article
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production
by Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, Bruno Testa, Francesco Letizia, Onejda Kyçyk, Renata Kongoli, Mamica Ruci, Fatbardha Lamçe, Kapllan Sulaj and Massimo Iorizzo
Fermentation 2024, 10(10), 513; https://doi.org/10.3390/fermentation10100513 - 8 Oct 2024
Viewed by 691
Abstract
Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate [...] Read more.
Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate the suitability of three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, for use as starters in the brewing process. Because of its specific enzymatic activities (protease, β-glucosidase, and β-lyase) and its low production of hydrogen sulfide, M. pulcherrima 62 was selected as a starter culture for the production of craft beer. Specifically, the suitability of this yeast for use in sequential inoculation with S. cerevisiae S0-4 for the production of an American IPA-style beer and the main volatile compounds produced during fermentation were evaluated. The results show significant differences in the glycerol, isoamyl alcohol, and isoamyl acetate contents in beer obtained by sequential inoculum of M. pulcherrima 62 with S. cerevisiae S0-4 compared to beer obtained using S. cerevisiae S0-4 as a single starter. Therefore, these preliminary data support the candidacy of M. pulcherrima 62 as a new starter in the brewing process. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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11 pages, 868 KiB  
Article
Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential
by Lucia Parafati, Ilaria Proetto, Rosa Palmeri, Fabiola Pesce, Biagio Fallico and Cristina Restuccia
Fermentation 2024, 10(9), 472; https://doi.org/10.3390/fermentation10090472 - 12 Sep 2024
Viewed by 680
Abstract
Glucosidases are important enzyme largely used in food industry; for this reason, different research studies have been aimed at investigating new producing microorganisms and cheap growth medium that can help to minimize their production costs and time. Food by-products and wastes are considered [...] Read more.
Glucosidases are important enzyme largely used in food industry; for this reason, different research studies have been aimed at investigating new producing microorganisms and cheap growth medium that can help to minimize their production costs and time. Food by-products and wastes are considered low-cost substrates that can play an important role from the perspective of a circular economy concept. Brewer’s spent grain (BSG) is the most abundant by-product of beer production that, thanks to its chemical and nutritional composition, has recently been re-evaluated for its application in various sectors. The aim of the present study was to induce the production of β-glucosidase in Wickerhamomyces anomalus BS91 using BSG as the main component. The results obtained during our research show that BSG is an attractive by-product of beer industry that can be used for the production of glucosidase. Enzyme activity obtained using this microorganism was equal to 369.7 ± 8.0 U/mL, six time greater than that observed in conventional nutritional medium (59.0 ± 5.7 U/mL). Also, we conducted additional research concerning β-glucosidase localization, and the obtained results show that the enzyme is tightly bound to the yeast cell wall, and this can probably greatly affect its stability since it is being protected by the cell wall itself. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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12 pages, 2201 KiB  
Article
Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale
by Federico Sizzano, Valentina Bianconi, Marie Blackford, Stefan Bieri, Frédéric Vuichard, Christine Monnard, Laurent Amiet, Jean-Laurent Spring, Eddy Dorsaz, Nadine Pfenninger-Bridy, Scott Simonin, Benoit Bach and Gilles Bourdin
Fermentation 2024, 10(9), 458; https://doi.org/10.3390/fermentation10090458 - 3 Sep 2024
Viewed by 660
Abstract
To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces [...] Read more.
To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces cerevisiae (Sc). The results of bench scale vinifications showed that both the strategy of inoculating Sc 12 h after Lt and the mixing of Lt and Sc during fermentation delivered an acceptable increase in lactic acid (2 g/L) and a decrease in pH (about 0.15 units). Therefore, both strategies were implemented in winery experiments. Our results at the cellar scale showed no increase in acidity, which was likely due to the presence of indigenous yeasts. Overall, our experience shows the difficulty of translating laboratory protocols into cellar experiments and calls for further research into new strategies for implementing acidifying yeasts. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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26 pages, 5115 KiB  
Article
Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions
by Paolo Passaghe, Lara Tat, Alba Goi, Luca Vit and Stefano Buiatti
Fermentation 2024, 10(1), 30; https://doi.org/10.3390/fermentation10010030 - 29 Dec 2023
Cited by 2 | Viewed by 1706
Abstract
This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the [...] Read more.
This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the “traditional” late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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