Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation
Mengrui Wang | Chunhe Gu | Ziqing Chang | Junxia Chen | Junping Zhou | Mingzhe Yue | Fei Liu | Zhen Feng
This study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined media. The results revealed that Ca<sup>2</sup><sup>+</sup>, Fe<sup>2</sup><sup>+</sup>, Co<sup>2</sup><sup>+</sup>, Mo<sup>2</sup><sup>+</sup>, Cu<sup>2</sup><sup>+</sup> and BO<sub>3</sub><sup>3−</sup> were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na<sup>+</sup> and Mg<sup>2</sup><sup>+</sup> were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO<sub>4</sub> or KH<sub>2</sub>PO<sub>4</sub> significantly increased the ethanol content by 1.10-fold (<i>p</i> < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (<i>p</i> < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with <i>S. cerevisiae</i> in some fruit wines.
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