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Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast

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Abstract

Grape must fermentation performance and volatiles formation by simultaneously cryophilic and thermotolerant yeast (strain AXAZ-1), isolated from grapes in Greece, was evaluated in a wide temperature range (5–40°C). Yeast strain was immobilized on brewer’s spent grains (BSG) and the formed biocatalyst was introduced into a Multi-Stage Fixed Bed Tower (MFBT) bioreactor. Almost complete sugar utilization from the aforementioned biocatalyst was observed in a wide temperature spectrum, ranging from 5 °C to 37 °C, while at 40 °C residual sugar was up to 29 g/l. Time to complete fermentation with the immobilized yeast ranged from 290 h at 5 °C and 120 h at 40 °C to 25 h at 33 °C. The daily ethanol productivity reached maximum (88.6 g/l) and minimum (5.6 g/l) levels at 33 °C and 5 °C, respectively. The aroma-related compounds’ profiles of immobilized cells at different fermentation temperatures were evaluated by using solid phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS). Must fermentation resulted in a high-quality fermentation product due to the low concentrations of higher and amyl alcohols at all temperatures tested. AXAZ-1 is a very promising strain for quality wine production, as it is capable of performing fermentations of high ethanol concentration and productivities in both low and high temperatures.

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Acknowledgements

This paper is part of the 03ED922 research project, implemented within the framework of the “Reinforcement Programme of Human Research Manpower” (PENED) and co-financed by National and Community Funds (20% from the Greek Ministry of Development–General Secretariat of Research and Technology and 80% from the EU European Social Fund).

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Authors and Affiliations

  1. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, 26500, Patras, Greece

    Nikolaos Kopsahelis, Loulouda Bosnea, Maria Kanellaki & Athanasios A. Koutinas

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  1. Nikolaos Kopsahelis
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  2. Loulouda Bosnea
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  3. Maria Kanellaki
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  4. Athanasios A. Koutinas
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Correspondence to Nikolaos Kopsahelis.

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Kopsahelis, N., Bosnea, L., Kanellaki, M. et al. Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast. Appl Biochem Biotechnol 167, 1183–1198 (2012). https://doi.org/10.1007/s12010-012-9582-2

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  • DOI: https://doi.org/10.1007/s12010-012-9582-2

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