Read by QxMD icon Read

grape must

Urtzi Leibar, Inmaculada Pascual, Fermín Morales, Ana Aizpurua, Olatz Unamunzaga
BACKGROUND: Global warming influence on grape quality is a great concern among grapegrowers and enologists. The effects of simulated year 2100 expected CO2 , T and RH conditions (FCC; 700 µmol CO2 /mol air, 28/18 °C day/night and 33/53% RH, day/night) vs. the current condition situation (Curr; 390 µmol CO2 /mol air, 24/14 °C and 45/65% RH); well-irrigated vs. expected future water deficits and three soils with different clay contents (41, 19 and 8%) on yield and berry quality of grapevine cv...
October 17, 2016: Journal of the Science of Food and Agriculture
María Serrano Iglesias, María de Lourdes Samaniego Vaesken, Gregorio Varela Moreiras
: The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...
October 8, 2016: Nutrients
Manuel Ramírez, Rocío Velázquez, Matilde Maqueda, Emiliano Zamora, Antonio López-Piñeiro, Luis M Hernández
Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S...
December 5, 2016: International Journal of Food Microbiology
Eva P Pérez-Álvarez, Teresa Garde-Cerdán, Enrique García-Escudero, José María Martínez-Vidaurre
BACKGROUND: Nitrogen affects the grapevine growth and also the yeast metabolism, which influence directly on the fermentation kinetic and on the formation of different volatile compounds. Throughout grapevine cycle, soil nitrogen availability and grape nitrogen composition can vary as a consequence of different factors. Nitrogen foliar applications can contribute to enhance the grapevine nitrogen status and to minimize the problem of leaching that the traditional N-soil applications can provoke...
October 5, 2016: Journal of the Science of Food and Agriculture
Wilson José Fernandes Lemos Junior, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
[This corrects the article on p. 1249 in vol. 7, PMID: 27574517.].
2016: Frontiers in Microbiology
Chris A Dejong, Gregory M Chen, Haoxin Li, Chad W Johnston, Mclean R Edwards, Philip N Rees, Michael A Skinnider, Andrew L H Webster, Nathan A Magarvey
Polyketides (PKs) and nonribosomal peptides (NRPs) are profoundly important natural products, forming the foundations of many therapeutic regimes. Decades of research have revealed over 11,000 PK and NRP structures, and genome sequencing is uncovering new PK and NRP gene clusters at an unprecedented rate. However, only ∼10% of PK and NRPs are currently associated with gene clusters, and it is unclear how many of these orphan gene clusters encode previously isolated molecules. Therefore, to efficiently guide the discovery of new molecules, we must first systematically de-orphan emergent gene clusters from genomes...
October 3, 2016: Nature Chemical Biology
José Antonio Curiel, Zoel Salvadó, Jordi Tronchoni, Pilar Morales, Alda Joao Rodrigues, Manuel Quirós, Ramón Gonzalez
BACKGROUND: Aerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines. Two factors limit the usefulness of Saccharomyces cerevisiae for this application, the Crabtree effect, and excess volatile acidity under aerobic conditions. This work aimed to explore the impact on ethanol acetate production of different S. cerevisiae strains deleted for genes previously related with the Crabtree phenotype...
2016: Microbial Cell Factories
Fidanka Ilieva, Sanja Kostadinović Veličkovska, Violeta Dimovska, Hamed Mirhosseini, Hristo Spasov
The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains...
February 1, 2017: Food Chemistry
Wilson J Lemos, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity...
2016: Frontiers in Microbiology
Valentina Catalano, Paula Moreno-Sanz, Silvia Lorenzi, Maria Stella Grando
The genetic varietal authentication of wine was investigated according to DNA isolation procedures reported for enological matrices and also by testing 11 commercial extraction kits and various protocol modifications. Samples were collected at different stages of the winemaking process of renowned Italian wines Brunello di Montalcino, Lambruschi Modenesi, and Trento DOC. Results demonstrated not only that grape DNA loss is produced by the fermentation process but also that clarification and stabilization operations contribute to the reduction of double-stranded DNA content on wine...
September 21, 2016: Journal of Agricultural and Food Chemistry
Y Paola Maturano, M Victoria Mestre, Mariana Combina, María Eugenia Toro, Fabio Vazquez, Braulio Esteve-Zarzoso
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology...
November 21, 2016: International Journal of Food Microbiology
Fabio Minervini, Giuseppe Celano, Anna Lattanzi, Maria De Angelis, Marco Gobbetti
This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based sourdough. One dough prepared using only flour was used as the control (control-dough). Compared to the control-dough, doughs containing additional ingredients showed higher (P < 0.05) cell numbers of lactic acid bacteria after the first fermentation. Constant pH of ca. 4.0 was found after two (macerated pears or water pears-doughs) to seven (control-dough) back-slopping steps...
December 2016: Food Microbiology
C Escott, A Morata, I Loira, W Tesfaye, J A Suarez-Lepe
AIMS: To assess the influence of non-Saccharomyces yeasts on the pyranoanthocyanins and polymeric pigments formation after the addition of (+)-catechin and procyanidin B2 to fresh red grape must. METHODS AND RESULTS: The fermentation of red grape musts was done with non-Saccharomyces yeasts either alone or in sequential fermentations with the Saccharomyces cerevisiae species. The characterization of both pyranoanthocyanin and polymeric pigments has been carried out with liquid chromatography coupled to mass spectroscopy (HPLC-DAD-ESI/MS)...
August 11, 2016: Journal of Applied Microbiology
Simona Marianna Sanzani, Monica Marilena Miazzi, Valentina di Rienzo, Valentina Fanelli, Giuseppe Gambacorta, Maria Rosaria Taurino, Cinzia Montemurro
Wine and fermenting musts are grape products widely consumed worldwide. Since the presence of mycotoxin-producing fungi may greatly compromise their quality characteristics and safety, there is an increasing need for relatively rapid "user friendly" quantitative assays to detect fungal contamination both in grapes delivered to wineries and in final products. Although other fungi are most frequently involved in grape deterioration, secondary infections by Penicillium spp. are quite common, especially in cool areas with high humidity and in wines obtained by partially dried grapes...
2016: Toxins
Pierre Helwi, Sabine Guillaumie, Cécile Thibon, Céline Keime, Aude Habran, Ghislaine Hilbert, Eric Gomes, Philippe Darriet, Serge Delrot, Cornelis van Leeuwen
BACKGROUND: Volatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during alcoholic fermentation by the yeast from odorless, non-volatile precursors found in the berries and the must. The present study investigates the effects of vine nitrogen (N) status on 3SH and 4MSP content in Sauvignon blanc wine and on the glutathionylated and cysteinylated precursors of 3SH (Glut-3SH and Cys-3SH) in the berries and the must...
2016: BMC Plant Biology
Mauro Paolini, Luca Ziller, Daniela Bertoldi, Luana Bontempo, Roberto Larcher, Giorgio Nicolini, Federica Camin
The feasibility of using δ(15) N as an additional isotopic marker able to link wine to its area of origin was investigated. The whole production chain (soil-leaves-grape-wine) was considered. Moreover, the research included evaluation of the effect of the fermentation process, the use of different types of yeast and white and red vinification, the addition of nitrogen adjuvants and ultrasound lysis simulating wine ageing. The δ(15) N of grapes and wine was measured in bulk samples and compounds, specifically in proline, for the first time...
September 2016: Journal of Mass Spectrometry: JMS
Farhana R Pinu, Samuel de Carvalho-Silva, Ana Paula Trovatti Uetanabaro, Silas G Villas-Boas
Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive fermentation (anaerobic and aerobic) processes. Although many studies have been performed to determine the composition of major metabolites, including sugars and aroma compounds, no study has been undertaken yet to characterize the comprehensive metabolite composition of balsamic vinegars. Here, we present the first metabolomics study of commercial balsamic vinegars by gas chromatography coupled to mass spectrometry (GC-MS)...
July 23, 2016: Metabolites
Barbara Bovo, Chiara Nadai, Chiara Vendramini, Wilson Josè Fernandes Lemos Junior, Milena Carlot, Andrea Skelin, Alessio Giacomini, Viviana Corich
Among the viticultural techniques developed to obtain wine with reduced alcohol content, the use of unripe grapes with low sugar and high malic acid concentration, harvested at cluster thinning, was recently explored. So far, no studies have evaluated the fermentation performances of Saccharomyces in unripe grape musts, in terms of fermentation ability and reducing malic acid contents, to improve the quality of this low-alcohol beverage. In this work, we evaluated 24 S. cerevisiae strains isolated from Italian and Croatian vineyards with different fermentation aptitudes...
November 7, 2016: International Journal of Food Microbiology
Angela Capece, Lisa Granchi, Simona Guerrini, Silvia Mangani, Rossana Romaniello, Massimo Vincenzini, Patrizia Romano
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata)...
2016: Frontiers in Microbiology
Elisa Salvetti, Stefano Campanaro, Ilenia Campedelli, Fabio Fracchetti, Alex Gobbi, Giovanni Battista Tornielli, Sandra Torriani, Giovanna E Felis
Vitis vinifera L. cv. Corvina grape forms the basis for the production of unique wines, such as Amarone, whose distinctive sensory features are strongly linked to the post-harvest grape withering process. Indeed, this process increases sugar concentration and changes must characteristics. While microorganisms involved in must fermentation have been widely investigated, few data are available on the microbiota of withered grapes. Thus, in this paper, a whole metagenome sequencing (WMS) approach was used to analyse the microbial consortium associated with Corvina berries at the end of the withering process performed in two different conditions ("traditional withering," TW or "accelerated withering," AW), and to unveil whether changes of drying parameters could have an impact on microbial diversity...
2016: Frontiers in Microbiology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"