Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

No abstract is available for this paper.

• Publication year

  2012

• Venue

  American Journal of Enology and Viticulture

• Publication date

  2012-03-01

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.5344/ajev.2011.11067
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Trehalose protects wine yeast against oxidation under thermal stress

  2010cited by this paper
• Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response.

  2008cited by this paper
• Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

  2007cited by this paper
• Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing.

  2006cited by this paper
• Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification

  2005cited by this paper
• Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

  2005cited by this paper
• Characterization of the osmotic-stress response inSaccharomyces cerevisiae: osmotic stress and glucose repression regulate glycerol-3-phosphate dehydrogenase independently

  2004influential reference
• Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells

  2004influential reference
• Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains.

  2004cited by this paper
• Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

  2003cited by this paper
• Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway

  2003cited by this paper
• Wine Yeast Strains Engineered for Glycogen Overproduction Display Enhanced Viability under Glucose Deprivation Conditions

  2002influential reference
• Use of WL Medium to Profile Native Flora Fermentations

  2001cited by this paper
• The Yeast Glycerol 3-Phosphatases Gpp1p and Gpp2p Are Required for Glycerol Biosynthesis and Differentially Involved in the Cellular Responses to Osmotic, Anaerobic, and Oxidative Stress*

  2001cited by this paper
• Re‐assessment of the influence of yeast strain and environmental factors on glycerol production in wine

  2000cited by this paper
• A baker's yeast mutant (fil1) with a specific, partially inactivating mutation in adenylate cyclase maintains a high stress resistance during active fermentation and growth.

  2000cited by this paper
• Engineering of the Pyruvate Dehydrogenase Bypass inSaccharomyces cerevisiae: Role of the Cytosolic Mg2+ and Mitochondrial K+ Acetaldehyde Dehydrogenases Ald6p and Ald4p in Acetate Formation during Alcoholic Fermentation

  2000cited by this paper
• Stuck and Sluggish Fermentations

  1999cited by this paper
• Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

  1999cited by this paper
• Slow heat rate increases yeast thermotolerance by maintaining plasma membrane integrity.

  1999cited by this paper
• Anaerobic redox balance and nitrogen metabolism in Saccharomyces cerevisiae

  1998cited by this paper
• Intérêt oenologique des souches de levures sacchoromyces crytolérantes

  1997cited by this paper
• Stationary‐Phase Gene Expression in Saccharomyces cerevisiae During Wine Fermentation

  1997cited by this paper
• Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation

  1996cited by this paper
• Origine du méthionol dans les vins blancs secs

  1996cited by this paper
• High glycerol producing amino acid analogue-resistant Saccharomyces cerevisiae mutant

  1995cited by this paper
• Ethanol adaptation mechanisms in Saccharomyces cerevisiae

  1994cited by this paper
• The HOG pathway controls osmotic regulation of transcription via the stress response element (STRE) of the Saccharomyces cerevisiae CTT1 gene.

  1994cited by this paper
• GPD1, which encodes glycerol-3-phosphate dehydrogenase, is essential for growth under osmotic stress in Saccharomyces cerevisiae, and its expression is regulated by the high-osmolarity glycerol response pathway

  1994influential reference
• A gene encoding sn‐glycerol 3‐phosphate dehydrogenase (NAD+) complements an osmosensitive mutant of Saccharomyces cerevisiae

  1993cited by this paper
• Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae

  1993cited by this paper
• Physiology of osmotolerance in fungi.

  1992cited by this paper
• Roles of glycerol and glycerol-3-phosphate dehydrogenase (NAD+) in acquired osmotolerance of Saccharomyces cerevisiae

  1989influential reference
• Redox balances in the metabolism of sugars by yeasts (NAD(H); NADP(H); glucose metabolism; xylose fermentation; ethanol; Crabtree effect; Custers effect)

  1986cited by this paper
• The Contribution of Glycerol to Perceived Viscosity and Sweetness in White Wine

  1984cited by this paper
• Glycerol Production of Various Strains ofSaccharomyces

  1982cited by this paper
• A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

  1976influential reference
• Glycerol Metabolism in Yeasts

  1968influential reference
• Glycerol metabolism in yeasts. Pathways of utilization and production.

  1968cited by this paper

• Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation.

  2025cites this paper
• Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation

  2025cites this paper
• Phenolic Evolution During Industrial Red Wine Fermentations with Different Sequential Air Injection Regimes

  2025cites this paper
• Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution

  2024cites this paper
• An Exploratory Analysis of Yield, Fruit Composition, and Single Vine Wines of Interspecific Cold-hardy White Grapevine Breeding Lines

  2023cites this paper
• Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation

  2023cites this paper
• Production of distilled spirits using grain sorghum through liquid fermentation

  2022cites this paper
• Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

  2021cites this paper
• GC/MS-based metabolomics study to investigate differential metabolites between ale and lager beers

  2020cites this paper
• Wine Fermentation

  2019cites this paper
• Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation

  2019cites this paper
• The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

  2019cites this paper
• The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California

  2019cites this paper
• Identification of the characteristic taste, aroma compounds and the corresponding precursors in pigmented rice wine

  2018cites this paper
• Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

  2018cites this paper
• Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities

  2018cites this paper
• Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines

  2017cites this paper
• Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation.

  2016influential citation
• Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

  2015influential citation
• Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

  2015cites this paper
• Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

  2015cites this paper
• Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

  2015cites this paper
• In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

  2015cites this paper
• Investigating osmotic stress in mixed yeast cultures and its effects on wine composition

  2015cites this paper
• Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

  2014cites this paper
• THE RELATIONSHIP ESTABLISED BETWEEN THE GLYCEROL FORMING IN THE WINES AND FERMENTATION CONDITIONS

  2013cites this paper
• ScholarWorks @ UTRGV ScholarWorks @ UTRGV

  year unknowncites this paper