%0 Journal Article
%T Influence of sodium chloride on wine yeast fermentation performance
%A Stilianos Logothetis
%A Elias T Nerantzis
%A Anna Gioulioti
%A et al
%J International Journal of Wine Research
%D 2010
%I 
%R http://dx.doi.org/10.2147/IJWR.S10889
%X fluence of sodium chloride on wine yeast fermentation performance Other (8568) Total Article Views Authors: Stilianos Logothetis, Elias T Nerantzis, Anna Gioulioti, et al Published Date June 2010 Volume 2010:2 Pages 35 - 42 DOI: http://dx.doi.org/10.2147/IJWR.S10889 Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker1 1University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, Greece Abstract: This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt ¡°preconditioning¡± led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells¡¯ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.
%K salt
%K preconditioning
%K fermentation performance
%K Saccharomyces cerevisiae
%K wine
%U https://www.dovepress.com/influence-of-sodium-chloride-on-wine-yeast-fermentation-performance-peer-reviewed-article-IJWR