Related Experiment Video
Updated: Jun 4, 2026
08:28
Creating Rapid Oxygen Oscillations in Microbial Single-cell Growth Analysis using a Microfluidic Double-layer Device
Published on: July 18, 2025
Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory
Dongsheng Cui1, Yupeng Cao1, Yongce Huang1
1Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Current Research in Food Science
|June 3, 2026
Summary
Intermittent oxygenation during peak wine fermentation boosts yeast activity, increasing desirable esters and fruit aromas. This traditional method enhances wine
Area of Science:
- Enology
- Fermentation Science
- Metabolomics
- Transcriptomics
Background:
- Intermittent oxygenation is a traditional strategy for managing oxygen during wine fermentation.
- Understanding its impact on yeast metabolism and aroma compound formation is crucial for enological practices.
Purpose of the Study:
- To investigate the effects of intermittent oxygenation during alcoholic fermentation on yeast metabolism.
- To analyze the influence of intermittent oxygenation on the accumulation of ester compounds in wine.
- To correlate metabolic and gene expression changes with sensory attributes of wine.
Main Methods:
- Integrated metabolomics and transcriptomics analyses of yeast during wine fermentation.
- Application of intermittent oxygenation during the peak fermentation phase.
- Sensory evaluation of wine aroma profiles under different oxygenation regimes.
Main Results:
- Intermittent oxygenation enhanced yeast activity, shortened fermentation time, and increased concentrations of higher alcohol acetates (HAAs) and ethyl esters of straight-chain fatty acids (EEFAs).
- Oxygenation altered yeast gene expression, impacting amino acid metabolism and ester precursor availability.
- Sensory analysis revealed strengthened fresh fruit aromas and overall intensity with intermittent oxygenation, contrasting with anaerobic or long-term oxygenation.
Conclusions:
- Intermittent oxygenation positively influences yeast metabolism and ester production, leading to enhanced wine aroma profiles.
- Oxygen management during fermentation is a key factor in modulating wine's aromatic complexity.
- This study provides insights for optimizing wine aroma through controlled oxygen exposure.
Related Concept Videos
01:18Bioreactor Controls-II
In aerobic fermentations, oxygen is vital for microbial growth and metabolite production. Since air comprises only about 20% oxygen and the gas is poorly soluble in water—just 9 ppm at 20°C—supplying sufficient oxygen becomes a critical challenge, especially in high-demand processes like yeast growth or citric acid production. Even a fully saturated broth may offer only a few seconds of oxygen availability.To address this, sterile or scrubbed air is introduced into the fermentor via a sparger...
01:28Bioreactor Controls-I
Maintaining optimal conditions within fermenters is essential for maximizing microbial productivity and ensuring process efficiency. This lesson focuses on key parameters—temperature, foam, pH, carbon dioxide, oxygen, and pressure—and their precise measurement and control strategies in fermentation systems.Temperature ControlTemperature regulation is critical due to the exothermic nature of many fermentation processes. In small laboratory fermenters, temperature is commonly monitored using...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:14Batch vs Continuous Culture
Fermentation is a foundational biotechnological process used to produce pharmaceuticals, biofuels, enzymes, and food additives. Among industrial strategies, batch and continuous fermentation are the two most widely applied. Although both rely on microbial conversion of substrates into desired products, they differ markedly in operation, productivity, and suitability for specific applications.Batch fermentation occurs in a closed system in which nutrient media and inoculum are added at the...