Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

  • Tronchoni J
  • Gamero A
  • Arroyo-López F
 et al. 
  • 128

    Readers

    Mendeley users who have this article in their library.
  • 48

    Citations

    Citations of this article.

Abstract

Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations causing undesirable sweetness in wines. In the present study, we analyze the kinetics of glucose and fructose consumption during wine fermentations performed at low (12 °C) and high (28 °C) temperatures by twelve different yeast strains belonging to the species Saccharomyces cerevisiae, S. bayanus var. uvarum, S. kudriavzevii as well as interspecific Saccharomyces hybrids. Different mathematical equations (sigmoid, exponential and linear decay functions) were used to fit, by means of linear and nonlinear regressions, the sugar degradation along the fermentative process. Temperature had an important influence on glucose and fructose consumption, and clearly different degradation profiles were observed at 12 and 28 °C. From the obtained equations, times to consume half and total of the initial glucose and fructose concentrations present in the must were calculated, allowing a quantitative comparison among yeasts in order to select the fastest fermentative yeast according to the fermentation temperature. In general, all yeasts assayed showed a slightly higher preference for glucose than fructose at both temperatures, confirming the glucophilic character of Saccharomyces wine yeasts. However, at low temperatures, some Saccharomyces yeasts showed a fructophilic character at the beginning of fermentation. This kind of studies can be very useful for the wine industry to select yeast strains with different glucose/fructose preferences. © 2009 Elsevier B.V. All rights reserved.

Author-supplied keywords

  • Hybrids
  • Saccharomyces
  • Sugar consumption
  • Wine yeasts

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free