{"id":{"repo_id":"abertay","oai_identifier":"oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595"},"canonical_url":"https://search.dev.ndltd.org/etd/abertay/oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595","repository":{"repo_id":"abertay","name":"Abertay University","base_url":"https://rke.abertay.ac.uk/ws/oai"},"display":{"title":"Influence of sodium chloride on wine yeast physiology and fermentation performance","abstract":"This thesis concerns research into the influence of salt on physiology of the yeast, <i>Saccharomyces cerevisiae</i>. Specifically, the work focused on how sodium chloride affected the growth, viability and fermentation performance in industrial (winemaking) strains of this yeast in both laboratory-scale and industrial-scale experiments. Comparative fermentations were also conducted with selected non-<i>Saccharomyces</i> yeasts that are of relevance in enology. One of the main findings of the research presented involved the influence of salt \"preconditioning” of yeasts which represents a method of pre-culturing cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells’ ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical winemaking fermentations. Benefits were also observed in a specialized fermentation system (WITY produced by the first letters of the words Wine, Immobilization, Tower, and Yeast) that utilized immobilized yeast. Overall, this research has demonstrated that a relatively simple method designed to physiologically adapt yeast cells - by salt-preconditioning - can have distinct advantages for alcohol fermentation processes.","abstract_html":"This thesis concerns research into the influence of salt on physiology of the yeast, &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt;. Specifically, the work focused on how sodium chloride affected the growth, viability and fermentation performance in industrial (winemaking) strains of this yeast in both laboratory-scale and industrial-scale experiments. Comparative fermentations were also conducted with selected non-&lt;i&gt;Saccharomyces&lt;/i&gt; yeasts that are of relevance in enology. One of the main findings of the research presented involved the influence of salt &quot;preconditioning” of yeasts which represents a method of pre-culturing cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells’ ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical winemaking fermentations. Benefits were also observed in a specialized fermentation system (WITY produced by the first letters of the words Wine, Immobilization, Tower, and Yeast) that utilized immobilized yeast. Overall, this research has demonstrated that a relatively simple method designed to physiologically adapt yeast cells - by salt-preconditioning - can have distinct advantages for alcohol fermentation processes.","abstract_has_math":false,"creators":["Logothetis, Stelios"],"institution":"University of Abertay Dundee","degree_name":"PhD","degree_level":"Doctoral Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Walker, Graeme"],"committee_chairs":[],"committee_members":[],"year":2009,"date_issued":"2009-5","date_published":"2009-5","updated_at":"2026-07-24T00:50:16Z","subjects":[],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595"],"render_values":[{"text":"oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595","href":null,"code":true}]}]},"links":{"outbound_url":"https://rke.abertay.ac.uk/en/studentTheses/a0f2a914-5c98-4dad-bf79-69abbb360595","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Walker, Graeme"]},{"key":"dc:creator","label":"Author","values":["Logothetis, Stelios"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2009-5"]},{"key":"dc:date.issued","label":"Date","values":["2009-5"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["SET"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["University of Abertay Dundee"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://rke.abertay.ac.uk/en/studentTheses/a0f2a914-5c98-4dad-bf79-69abbb360595"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["Doctoral Thesis"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["PhD"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595","https://rke.abertay.ac.uk/en/studentTheses/a0f2a914-5c98-4dad-bf79-69abbb360595"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://rke.abertay.ac.uk/files/15391001/Logothetis_2009_Influence_of_sodium_chloride_on_PhD.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["This thesis concerns research into the influence of salt on physiology of the yeast, <i>Saccharomyces cerevisiae</i>. Specifically, the work focused on how sodium chloride affected the growth, viability and fermentation performance in industrial (winemaking) strains of this yeast in both laboratory-scale and industrial-scale experiments. Comparative fermentations were also conducted with selected non-<i>Saccharomyces</i> yeasts that are of relevance in enology. One of the main findings of the research presented involved the influence of salt \"preconditioning” of yeasts which represents a method of pre-culturing cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells’ ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical winemaking fermentations. Benefits were also observed in a specialized fermentation system (WITY produced by the first letters of the words Wine, Immobilization, Tower, and Yeast) that utilized immobilized yeast. Overall, this research has demonstrated that a relatively simple method designed to physiologically adapt yeast cells - by salt-preconditioning - can have distinct advantages for alcohol fermentation processes."]},{"key":"dc:title","label":"Title","values":["Influence of sodium chloride on wine yeast physiology and fermentation performance"]}]}],"canonical_facts":{"dc:contributor.advisor":["Walker, Graeme"],"dc:creator":["Logothetis, Stelios"],"dc:date":["2009-5"],"dc:date.issued":["2009-5"],"dc:description.abstract":["This thesis concerns research into the influence of salt on physiology of the yeast, <i>Saccharomyces cerevisiae</i>. Specifically, the work focused on how sodium chloride affected the growth, viability and fermentation performance in industrial (winemaking) strains of this yeast in both laboratory-scale and industrial-scale experiments. Comparative fermentations were also conducted with selected non-<i>Saccharomyces</i> yeasts that are of relevance in enology. One of the main findings of the research presented involved the influence of salt \"preconditioning” of yeasts which represents a method of pre-culturing cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells’ ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical winemaking fermentations. Benefits were also observed in a specialized fermentation system (WITY produced by the first letters of the words Wine, Immobilization, Tower, and Yeast) that utilized immobilized yeast. Overall, this research has demonstrated that a relatively simple method designed to physiologically adapt yeast cells - by salt-preconditioning - can have distinct advantages for alcohol fermentation processes."],"dc:identifier":["oai:rke.abertay.ac.uk:studenttheses/a0f2a914-5c98-4dad-bf79-69abbb360595","https://rke.abertay.ac.uk/en/studentTheses/a0f2a914-5c98-4dad-bf79-69abbb360595"],"dc:identifier.uri":["https://rke.abertay.ac.uk/files/15391001/Logothetis_2009_Influence_of_sodium_chloride_on_PhD.pdf"],"dc:language":["eng"],"dc:publisher.department":["SET"],"dc:publisher.institution":["University of Abertay Dundee"],"dc:relation.isreferencedby":["https://rke.abertay.ac.uk/en/studentTheses/a0f2a914-5c98-4dad-bf79-69abbb360595"],"dc:title":["Influence of sodium chloride on wine yeast physiology and fermentation performance"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["Doctoral Thesis"],"dc:type.qualificationname":["PhD"]},"updated_at":"2026-07-24T00:50:16Z"}