FERMENTATION CHARACTERISTICS OF CAMPBELL EARLY GRAPE WINE INOCULATED WITH INDIGENOUS KOREAN WINE YEASTS ENCAPSULATED IN CA-ALGINATE BEADS AFTER AIR-BLAST DRYING

Main Article Content

D.-H. KIM
S.-B. LEE
H.-D. PARK

Keywords

Campbell Early grape, wine, calcium alginate bead, yeast cell immobilization, air-blast drying

Abstract

The aim of this study was to test the possibility of using yeast cells encapsulated in calcium alginate (Ca-alginate) beads as a starter for wine fermentation. Characteristics of Korean Campbell Early wines fermented by five free yeast cell types and those encapsulated in 2% Ca-alginate beads were compared using physicochemical analyses and sensory evaluation tests. The encapsulated yeast cells were shown to ferment Korean Campbell Early grapes with a similar efficiency as that exhibited by the five free yeast cell-types. After fermentation, the characteristics of free cells and encapsulated cells did not show significant differences in terms of content of reducing sugars, soluble solids, total acids, organic acids, and free sugars, as well as in terms of viable cell numbers and other physicochemical properties. The encapsulated cells did, however, produce more alcohol than the free cells. Encapsulation in 2% Ca-alginate beads was furthermore found to decrease the production of negative volatile compounds. The sensory evaluation of wines fermented by free cells compared with those fermented by Ca-alginate bead-encapsulated cells yielded similar scores for the following properties: color, taste, flavor, and overall preference. Overall, no significant differences were observed between the two grape wines, and yeast cells encapsulated in 2% Ca-alginate beads therefore showed high stability and served as an effective yeast starter for wine fermentation.

Abstract 787 | pdf Downloads 547

References

Akin C. 1987. Biocatalysis with immobilized cells. Biotechnol. Genet. Eng. 5:319-367.

Babu G.R.V., Wolfram J.H. and Chapatwala K.D. 1992. Conversion of sodium cyanide to carbon dioxide and ammonia by immobilized cells of Pseudomonasputida. J. Ind. Microbiol. 9:235-238.

Bae S.M. 2002. Wine Making Principle. P. 49-68. Bae Sang Myun Brewery Institute Co., Seoul, Korea.

Barbosa J., Borges S., Amorim M., Pereira M.J., Oliveira A., Pintado M.E. and Teixeira P. 2015. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. J. Funct. Foods. 17:340-351.

Bardi E.P., Koutinas A.A., Soupioni M.J. and Kanellaki M.E. 1996. Immobilization of yeast on delignified cellulosic material for low temperature brewing. J. Agric. Food Chem. 44:463-467.

Beelman R.B. and Gallander J. F. 1979. Wine deacidification. Adv. Food Res. 25:1-53.

Beker M.J. and Rapoport A.I. 1987. Conservation of yeasts by dehydration. In Biotechnology Methods, Springer, Berlin, Heidelberg, Germany. pp. 127-171.

Boulton R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 2013. Principles and practices of winemaking. Springer Science and Business Media.

Caputi A. Jr. 1995 Wines. In Official methods of analysis of AOAC international, 16th edition. Cunniff P. (Ed.), p, 28.1-28.16. Arlington, Virginia, USA.

Cassidy M.B., Lee H. and Trevors J.T. 1996. Environmental applications of immobilized microbial cells: a review. J. Ind. Microbiol. 16:79-101.

Caylak B. and Sukan F.V. 1998. Comparison of different production processes for bioethanol. Turk. J. Chem. 22:351-360.

Charoenchai C., Fleet G.H., Henschke P.A. and Todd B.E.N.T. 1997. Screening of non?Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust. J. Grape and Wine Res. 3:2-8.

Choi S.H., Hong Y.A. Choi Y.J. and Park H.D. 2011. Identification and characterization of wild yeasts isolated from Korean domestic grape varieties. Korean J. Food Preserv.18:604-611.

Colagrande O., Silva A. and Fumi M.D. 1994. Recent applications of biotechnology in wine production. Biotechnol. Prog. 10:2-18.

De Vos P., Bu?ko M., Gemeiner P., Navrátil M., Švitel J., Faas M. and Lacík I. 2009. Multiscale requirements for bioencapsulation in medicine and biotechnology. Biomaterials. 30:2559-2570.

Esteve-Zarzoso B., Manzanares P., Ramon D. and Querol A. 1998. The role of non-Saccharomyces yeasts in industrial winemaking. Int. Microbiol.1:143-148.

Geroyiannaki M., Komaitis M.E., Stavrakas D.E., Polysiou M., Athanasopoulos P.E. and Spanos M. 2007. Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.). Food Control. 18:988-995.

Holcberg I.B. and Margalith P. 1981. Alcoholic fermentation by immobilized yeast at high sugar concentrations. Eur. J. Appl. Microbiol. 13:133-140.

Hong Y.A. and Park H.D. 2013. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture. Food Microbiol. 34:207-214.

Huglin P. 1978. Nouveau mode d'évaluation des possibilités héliothermiques d'un milieu viticole. C. R. Acad. Agric. Fr. 64:1117-1126.

Huglin P. and Schneider C. 1998. Biologie et écologie de la vigne. Lavoisier Tec and Doc, Paris, France.

Korea F.D.A. 2012. Korea Food Standards Codex, p, 4468-4479, Korea Foods Industry Association. Seoul, Korea.

Kim D.H., Lee S.B. and Park H.D. 2017. Effect of air-blast drying and the presence of protectants on the viability of yeast entrapped in calcium alginate beads with an aim to improve the survival rate. Appl. Microbiol. Biotechnol. 101:93-102.

Kim D.H., Hong Y.A. and Park H.D. 2008. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol. Lett. 30:1633-1638.

Kim J.I., Lee N.K. and Hahm Y.T. 2007. Isolation and identification of wild yeast and its use for the production of grapewine. Kor. J. Microbiol. 43:217-221.

Kim J.S., Sim J.Y. and Yook C. 2001. Development of Red Wine Using Domestic Grapes, Campbell Early. Part (I)-Chracteristics of Red Wine Fermentation Using Campbell Early and Different Sugars. Kor.J. Food Sci. Technol. 33:319-326.

Kim M.S. 2006. Fermentation characteristics of osmotolerant yeasts isolated from Korean grape. MS Thesis, Kyungpook National University, Daegu, Korea.

Klinkenberg G., Lystad K.Q., Levine D.W. and Dyrset N. 2001. Cell release from alginate immobilized Lactococcus lactis ssp. lactisin chitosan and alginate coated beads. J. Dairy Sci. 84:1118-1127.

Kourkoutas Y., Komaitis M., Koutinas A.A. and Kanellaki M. 2001. Wine production using yeast immobilized on apple pieces at low and room temperatures. J. Agr. Food Chem. 49:1417-1425.

Kregiel D., Berlowska J. and Ambroziak W. 2013. Growth and metabolic activity of conventional and non-conventional yeasts immobilized in foamed alginate. Enzyme Microb. Tech. 53:229-234.

Lee J.K and Kim J.S. 2006. Study on the deacidification of wine made from Campbell Early. Kor. J. Food Sci. Technol. 38:408-413.

Lee S.B., Choi W.S., Jo H.J., Yeo S.H., Park H.D. 2016. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters. AMB Expr. 6: 105.

Lee S.J., Lee J.E., Kim H.W., Kim S.S. and Koh K.H. 2006. Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization. Food Chem. 94:385-393.

Lee S.J., Lee J.E. and Kim S.S. 2004. Development of Korean red wines using various grape varieties and preference measurement.Kor. J. Food Sci. Technol. 36:911-918.

Lievense L.C., Verbreek M.A., Noomen A. and Van't Riet K. 1994. Mechanism of dehydration inactivation of Lactobacillus plantarum. Appl. Microbiol. Biotechnol. 41:90-94.

Lievense L.C., Verbeek M.A., Taekema T., Meerdink G. and Van't Riet K. 1992. Modelling the inactivation of Lactobacillus plantarum during a drying process. Chem. Eng. Sci. 47:87-97.

Margaritis A., Merchant F.J. and Abbott B.J. 1983. Advances in ethanol production using immobilized cell systems. Crit. Rev. Biotechnol. 1:339-393.

Masino F., Montevecchi G., Arfelli G. and Antonelli A. 2008. Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes. J. Agr. Food Chem. 56:9495-9501.

Mateos J.R., Pérez-Nevado F. and Fernández M.R. 2006. Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme Microb. Tech. 40:151-157.

Moreira N., Mendes F., De Pinho P.G., Hogg T. and Vasconcelos I. 2008. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must. Int. J. Food Microbiol. 124:231-238.

Norton S., Watson K. and D'amore T. 1995. Ethanol tolerance of immobilized brewers' yeast cells. Appl. Microbiol. Biotechnol. 43: 18-24.

Oliveira M.D., Pantoja L., Duarte W.F., Collela C.F., Valarelli L.T., Schwan R.F. and Dias D.R. 2011. Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation. Food Res. Int. 44:2391-2400.

Padilla B., Gil J.V., Manzanares P. 2016. Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Front. Microbiol. 7:411.

Park W.M., Park H.G., Rhee S.J., Kang K.I., Lee C.H. and Yoon K.E. 2004. Properties of wine from domestic grape, Vitis labrusca cultivar. Campbell's Early, fermented by carbonic maceration vinification process. Kor. J. Food Sci. Tech. 36:773-778.

Piggott J.R. 1988. Sensory analysis of Foods. 2nd edition. Elsevier Applied Science Publishers Ltd, London, England.

Poddar D., Das S., Jones G., Palmer J., Jameson G.B., Haverkamp R.G. and Singh H. 2014. Stability of probiotic Lactobacillus paracasei during storage as affected by the drying method. Int. Dairy J. 39:1-7.

Rojas V., Gil J.V., Piñaga F. and Manzanares P. 2003. Acetate ester formation in wine by mixed cultures in laboratory fermentations. Int. J. Food Microbiol. 86:181-188.

Rokstad A.M.A., Lacík, I. De Vos P. and Strand B.L. 2014. Advances in biocompatibility and physico-chemical characterization of microspheres for cell encapsulation. Adv. Drug Deliv. 67:111-130.

Romano P., Fiore C., Paraggio M., Caruso M. and Capece A. 2003. Function of yeast species and strains in wine flavour. Int. J. Food Microbiol. 86:169-180.

Roukas T., Lazarides H. and Kotzekidou P. 1991. Ethanol production from deproteinized whey by Saccharomyces cerevisiae cells entrapped in different immobilization matrices. Milchwissenschaft, 46:438-441.

Ruffner H.P. 1982. Metabolism of tartaric and malic acids in Vitis: A review-Part B. Vitis, 21:346-358.

Santivarangkna C., Kulozik U. and Foerst P. 2007. Alternative drying processes for the industrial preservation of lactic acid starter cultures. Biotechnol. Prog. 23:302-315.

Seguin G. 1975. Alimentation en eau de la vigne et composition chimique des moûts dans les Grands Crus du Médoc. Phénomènes de régulation. Conn. Vigne. Vin. 9:23-34.

Seo M.H. and Yook C. 2007. Quality improvement of Campbell Early wine by mixing with different fruits. Kor. J. Food Sci. Tech. 39:390-399.

Seo S.H., Rhee C.H. and Park H.D. 2007. Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace. J. Microbiol, 45:521-527.

Singh D., Nigam P., Banat I.M., Marchant R. and McHale A.P. 1998. Ethanol production at elevated temperatures and alcohol concentrations: Part II–Use of Kluyveromyces marxianus IMB3. World J. Microb. Biot. 14:823-834.

Singleton V.L. and Rossi J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158.

Stewart G.G and Russell I. 1986. One hundred years of yeast research and development in the brewing industry. J. Inst. Brewing. 92:537-558.

Torrens J., Urpí P., Riu-Aumatell M., Vichi S., López-Tamames E. and Buxaderas S. 2008. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine. Int. J. Food Microbiol. 124:48-57.

Tsakiris A., Bekatorou A., Psarianos C., Koutinas A.A., Marchant R. and Banat I.M. 2004. Immobilization of yeast on dried raisin berries for use in dry white wine-making. Food Chem. 87:11-15.

Viljakainen S.K. and Laakso S.V. 2000. The use of malolactic Oenococcus oeni (ATCC 39401) for deacidification of media containing glucose, malic acid and citric acid. Eur. Food Res. Technol. 211:438-442.

Vives C., Casas C., Gòdia F. and Solà C. 1993. Determination of the intrinsic fermentation kinetics of Saccharomyces cerevisiae cells immobilized in Ca-alginate beads and observations on their growth. Appl. Microbiol. Biotechnol. 38:467-472.

Volschenk H., Viljoen M., Grobler J., Bauer F., Lonvaud-Funel A., Denayrolles M. and Van Vuuren H.J.J. 1997. Malolactic fermentation in grape musts by a genetically engineered strain of Saccharomyces cerevisiae. Am. J. Enol. Vitic. 48:193-197.

Winkler A.J., J.A. Cook., W.M. Kliewer and L.A. Lider. 1974. General Viticulture, p, 710. University of California Press, Berkeley, USA.