Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation

Abstract

This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca2+, Fe2+, Co2+, Mo2+, Cu2+ and BO33− were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na+ and Mg2+ were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO4 or KH2PO4 significantly increased the ethanol content by 1.10-fold (p p S. cerevisiae in some fruit wines.

Keywords

• <i>Saccharomyces cerevisiae</i>
• fruit wine fermentation
• nutritional consumption
• growth kinetics
• ethanol production
• alcoholic fermentation