title: Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress.
abstract: OBJECTIVE
  The reversion of the metabolic changes induced in wine yeasts by stressors.
  
  
  METHODS
  Six strains of Saccharomyces were inoculated in grape must containing over 400 g l-1 of sugar and incubated at 35 degrees C, both with and without the addition of 100 mg l-1 of catechin, inositol or SO2.
  
  
  RESULTS
  Significant correlations between addition of the stress-protectants and change in the metabolic behaviour of the wine yeasts were observed. Depending on strain and protectant, and expressing data as a percentage of increase or decrease compared to the control, fermentation vigour after 3 d increased by up to 10%, titratable acidity of the wines increased by up to 7%, ethanol content increased by up to 20%, unitary acetic acid production decreased by up to 35%, and unitary glycerol production decreased by up to 20%. IMPACT OF STUDY: By using protective agents it is possible to minimize the abnormal fermentation performance that wine yeasts exhibit under thermal and osmotic stress.
authors.affiliation: Department of Agro-Forestry and Environmental Technology and Sciences, Mediterranean University of Reggio Calabria, Gallina (RC), Italy. acaridi@unirc.it
authors.forename: A
authors.initials: A
authors.lastname: Caridi
mesh_terms: D019342:Acetic Acid / Q000032:analysis / Q000378:metabolism; D002392:Catechin / Q000378:metabolism; D018929:Cell Culture Techniques; D005285:Fermentation; D005990:Glycerol / Q000032:analysis / Q000378:metabolism; D006358:Hot Temperature; D007294:Inositol / Q000378:metabolism; D009997:Osmotic Pressure; D020011:Protective Agents / Q000494:pharmacology; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000378:metabolism*; D013644:Tartrates / Q000032:analysis / Q000378:metabolism; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000145:classification / Q000378:metabolism
chemical_list: D020011:Protective Agents; D013644:Tartrates; D007294:Inositol; D002392:Catechin; D005990:Glycerol; D019342:Acetic Acid; C029768:tartaric acid