Acetaldehyde production in Saccharomyces cerevisiae wine yeasts
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Eighty-six strains of Saccharomyces cerevisiae were investigated for their ability to produce acetaldehyde in synthetic medium and in grape must. Acetaldehyde production did not differ significantly between the two media, ranging from a few mg/l to about 60 mg/l, and was found to be a strain characteristic. The fermentation temperature of 30 degrees C considerably increased the acetaldehyde produced. This study allowed us to assign the strains to different phenotypes: low, medium and high acetaldehyde producers. The low and high phenotypes differed considerably also in the production of acetic acid, acetoin and higher alcohols and can be useful for studying acetaldehyde production in S. cerevisiae, both from the technological and genetic point of view.
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Acetaldehyde increases with increasing fermentation temperature: a fermentation carried out at 30oC resulted in a significantly higher concentration of acetaldehyde.
“Acetaldehyde also increases with increasing fermentation temperature: e.g. a fermentation carried out at 30ºC resulted in a significantly higher concentration of acetaldehyde (Romano et al. 1994).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Romano et al. 1994
The ‘Influence of fermentation temperature’ section reports that acetaldehyde production increased considerably at 30°C, supporting the example. It also says production was unaffected at 12°C, 18°C, and 24°C, so the broader claim that it increases with each increase in fermentation temperature overstates the finding. The supplied passage does not report a statistical significance test. (LLM, conf=0.86)
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Mechanism of resistance to sulphite in Saccharomyces cerevisiae
Casalone, E., Colella, C. M., Daly, S., Gallori, E., Moriani, L., & Polsinelli, M. (1992) · Current Genetics · doi:10.1007/bf00326407 · Cited by 53 · see citing works
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
<em>Saccharomyces cerevisiae</em> and its industrial applications
Parapouli, M., 1 Molecular Biology laboratory, D. O. B. A. A. T., Vasileiadi, A., Afendra, A.-S., Hatziloukas, E., 2 Genetics laboratory, D. O. B. A. A. T., & equally, #. T. T. A. C. (2020) · AIMS Microbiology · doi:10.3934/microbiol.2020001 · Cited by 685 · see citing works
- Authors
- Romano, P., Suzzi, G., Turbanti, L., & Polsinelli, M.
- Affiliations
- University of Bologna (IT)
- University of Florence (IT)
- ORCID
- Romano, Patrizia
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 1994-05
- Volume
- 118
- Issue
- 3
- Pages
- 213-218
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W2125668040
- Cited by
- 116
- References
- 1
- Citations by year
- 2026: 4 · 2025: 1 · 2024: 2 · 2023: 5 · 2022: 5 · 2021: 11 · 2020: 6 · 2019: 6 · 2018: 3 · 2017: 5 · 2016: 3 · 2015: 3 · 2014: 2 · 2013: 6 · 2012: 1
- FWCI
- 4.67
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- FEMS Microbiology Letters (publishedVersion)
- PubMed (publishedVersion)
- CINECA IRIS Institutional Research Information System (University of Basilicata) (submittedVersion)
- UniTERAMO Research Catalog (University of Teramo) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- acetaldehyde production, Saccharomyces cerevisiae, wine yeast, grape must, fermentation temperature, acetic acid, acetoin, higher alcohols, wine spoilage
- MeSH terms
- Acetaldehyde, Acetates, Acetoin, Alcohols, Culture Media, Fermentation, Hot Temperature, Saccharomyces cerevisiae, Species Specificity, Wine, Acetic Acid
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