Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae.

ABSTRACT: Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of this work was to create conditions to advance the use of Saccharomyces cerevisiae laboratory strains for wine fermentation studies, considering previous results obtained for enological strains fermenting NGM under simulated winery conditions. We designed a new SGM formulation, ISA-SGM, by introducing specific modifications to a commonly used formulation, putting together previous reports. We added glucose and fructose in equal amounts (125 g/l) and 50 parts per million (ppm) sulfur dioxide (SO2,

SUBMITTER: Viana T 

PROVIDER: S-EPMC4052690 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature