Figure 1 - uploaded by Ángel Serrano-Aroca
Content may be subject to copyright.
Scheme of the wine fermentation and distillation produced with probiotic S. cerevisiae var. boulardii and S. cerevisiae (exbayanus) as control.
Source publication
This paper reports for the first time on the production of probiotic alcoholic and non-alcoholic rosé wines with enhanced health benefits made with Saccharomyces cerevisiae var. boulardii probiotic yeast. The alcohol, sugar, volatile acidity lactic and malic acid contents were assessed for S. cerevisiae var. boulardii before and after fermentation...
Context in source publication
Context 1
... statistical analysis was performed by ANOVA and followed by Tukey's post hoc test of the pH and specific gravity evolution during fermentation with both yeast strains and sensory evaluation results on GraphPad Prism 6 software at a significance level of at least p < 0.05. Figure 1 shows a scheme of the wine fermentation and distillation process produced with probiotic S. cerevisiae var. boulardii and S. cerevisiae (ex-bayanus) as control. ...
Similar publications
The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow for the partial or total elimination of the alcohol conten...
The production of alcoholic and non-alcoholic rosé wines using Saccharomyces cerevisiae var. boulardii probiotic yeast is described in this study for the first time. Before and after fermentation and distillation, the volatile acidity, lactic, and malic acid levels were evaluated for S. cerevisiae var. boulardii. These contents were compared to tho...
Citations
... The examination of yeast viability demonstrates that probiotic S. cerevisiae var. boulardii withstands the elevated alcohol levels generated during fermentation and subsequent vacuum distillation processes [9][10][11]. ...
... This conclusion augurs favorably for expanding the use of probiotic yeasts to produce fermented fruit juices with probiotic features. These conclusions are in line with observations on the use of probiotic yeast for the production of fermented beverages presented by de Paula et al., Mulero-Cerezo et al., and Lazo-Velez et al. [9,11,20,35] and also support the statement made by Pinto et al. [36] that fermentation with probiotic yeast offers novel perspectives on optimizing probiotic beverage formulations and indicates opportunities for a holistic approach to enhancing beverage quality. sensory characteristics of the samples differing only in the type of yeast used were very similar-the lines of the graphs overlap in many places. ...
... This conclusion augurs favorably for expanding the use of probiotic yeasts to produce fermented fruit juices with probiotic features. These conclusions are in line with observations on the use of probiotic yeast for the production of fermented beverages presented by de Paula et al., Mulero-Cerezo et al., and Lazo-Velez et al. [9,11,20,35] and also support the statement made by Pinto et al. [36] that fermentation with probiotic yeast offers novel perspectives on optimizing probiotic beverage formulations and indicates opportunities for a holistic approach to enhancing beverage quality. ...
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae var. boulardii. Saccharomyces bayanus was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort fermented by S. bayanus, the final ethanol concentration was 71.23 ± 1.62 g/L. Regardless of the type of yeast and additives used, the samples retained much of the color of the unfermented juice. The polyphenols content in the fermented samples was close to the initial polyphenols content in the juices. The sensory attributes of the juices fermented by the probiotic yeast did not differ from the samples fermented by S. bayanus. Fermenting fruit juices with probiotic yeasts offers a commercially viable and sensorially appealing method to enhance the product’s value by imparting it with probiotic properties.
... Through investigations of synthetic must and in vitro testing, De Paula et al. [185] validated S. boulardii as potentially able to tolerate ethanol stress, offering new possibilities for the formulation of novel probiotic wines. Recently, the use of S. boulardii as a probiotic in winemaking has been reported for the first time [186] using the strain S. cerevisiae var. boulardii, CECT 1474, in the fermentation of a Monstrell must for the production of rosé wine; the results showed how the final product exhibited no significant differences from an aromatic point of view, compared to the control, and also preserved probiotic characteristics for about 6 months even during storage at 25 ± 0.5 • C and~4 • C. On the other hand, among NS yeasts, several strains, isolated from different locations, with potential probiotic and healthy activities have been reported, especially belonging to the genera Debaryomyces, Kluyveromyces, Yarrowia, and Torulaspora, but also Candida, Pichia, Hanseniaspora, Metschnikowia, and species such as L. thermotolerans and Metschnikowia ziziphicola [187,188]. ...
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.
