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https://www.readbyqxmd.com/read/28810703/exploring-the-potential-of-saccharomyces-eubayanus-as-a-parent-for-new-interspecies-hybrid-strains-in-winemaking
#1
Frederico Magalhães, Kristoffer Krogerus, Sandra Castillo, Anne Ortiz-Julien, Sylvie Dequin, Brian Gibson
Yeast cryotolerance brings some advantages for wine fermentations, including the improved aromatic complexity of white wines. Naturally cold-tolerant strains are generally less adept at wine fermentation but fermentative fitness can potentially be improved through hybridization. Here we studied the potential of using hybrids involving Saccharomyces eubayanus and a S. cerevisiae wine strain for low-temperature winemaking. Through screening the performance in response to variable concentrations of sugar, nitrogen and temperature, we isolated one hybrid strain that exhibited the superior performance...
August 1, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28769887/sequential-inoculation-of-native-non-saccharomyces-and-saccharomyces-cerevisiae-strains-for-wine-making
#2
Beatriz Padilla, Laura Zulian, Àngela Ferreres, Rosa Pastor, Braulio Esteve-Zarzoso, Gemma Beltran, Albert Mas
The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and three different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28766030/erratum-to-pre-alcoholic-fermentation-acidification-of-red-grape-must-using-lactobacillus-plantarum
#3
Cristóbal A Onetto, Edmundo Bordeu
No abstract text is available yet for this article.
August 1, 2017: Antonie Van Leeuwenhoek
https://www.readbyqxmd.com/read/28764081/first-identification-and-quantification-of-s-3-hexan-1-ol-%C3%AE-glutamyl-cysteine-in-grape-must-as-a-potential-thiol-precursor-using-uplc-ms-ms-analysis-and-stable-isotope-dilution-assay
#4
Hugo Bonnaffoux, Aurélie Roland, Emmanuelle Rémond, Stéphane Delpech, Rémi Schneider, Florine Cavelier
Varietal thiols are key aroma compounds in wine issued from multiple and complex origins. Several precursor families have been identified in grapes and must and have been widely studied. But a large part of thiol origin still remains unknown. Thus, we only have an incomplete picture of thiol precursors and there is a lack of knowledge on pre-fermentative mechanisms that can impact their levels. Our study focused on the formal identification and the quantification of new varietal thiol precursors in must. First of all, we synthesized natural and labeled standards using an original multi-step strategy, then we developed and validated a UPLC-MS/MS method that allowed us to identify and quantify for the first time a dipeptide S-conjugate to 3MH, the γGluCys-3MH, in Sauvignon B...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28735228/the-role-of-nitrogen-uptake-on-the-competition-ability-of-three-vineyard-saccharomyces-cerevisiae-strains
#5
Chiara Vendramini, Gemma Beltran, Chiara Nadai, Alessio Giacomini, Albert Mas, Viviana Corich
Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during must fermentation. Pairwise-strain fermentations and co-fermentations with the simultaneous presence of the four strains were performed in synthetic musts at two nitrogen levels: control nitrogen condition (CNC) that assured the suitable assimilable nitrogen amount required by the yeast strains to complete the fermentation and low nitrogen condition (LNC) where nitrogen is present at very low level...
July 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28695583/quantitative-13-c-isotope-labelling-based-analysis-to-elucidate-the-influence-of-environmental-parameters-on-the-production-of-fermentative-aromas-during-wine-fermentation
#6
Stéphanie Rollero, Jean-Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Carole Camarasa
Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas...
July 11, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28674927/influence-of-glycosides-on-behavior-of-oenococcus-oeni-in-wine-conditions-growth-substrates-and-aroma-compounds
#7
Carmen Maturano, Fabiana María Saguir
Autochthonous Oenococcus oeni strains (MS9, MS20 and MS46) with good malolactic performance and yielding adequate diacetyl levels, were selected to investigate the effect of synthetic and grape glycosides on bacterial growth, substrate utilization and β-glucosidase (βGlu), α-arabinofuranosidase (αAra) and α-rhamnopyranosidase (αRha) activities in a wine-like medium containing 6% ethanol, pH 4.0 (WBM). Then, changes in the volatile compounds profile were evaluated at the end of malolactic fermentation (MLF) carried out by the MS46 strain in WBM containing 1 mg L(-1) of natural glycoside...
August 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28671281/water-status-and-must-composition-in-grapevine-cv-chardonnay-with-different-soils-and-topography-and-a-mini-meta-analysis-of-the-%C3%AE-13-c-water-potentials-correlation
#8
Luca Brillante, Olivier Mathieu, Jean Lévêque, Cornelis van Leeuwen, Benjamin Bois
BACKGROUND: The measurement of carbon isotopic discrimination in grape sugars at harvest (δ(13) C) is an integrated assessment of water status during ripening. It is an efficient alternative to assess variability in the field and discriminate between management zones in precision viticulture, but further work is needed to completely understand the signal. RESULTS: This work, spanning over three years, performed in a hillslope toposequence in Burgundy, delineates the relationships between main soil properties (gravel amount, slope, texture) and the grapevine water status assessed by δ(13) C...
July 3, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28661367/on-line-monitoring-and-control-of-fed-batch-fermentations-in-winemaking
#9
Michal Dabros, Giorgio Genasci, Lucien Blanchard, Samuel Unterhofer, Olivier Vorlet, Ramón Mira de Orduña Heidinger, Jean-Pascal Bourgeois
The fermentation of yeast in fed-batch mode shows great potential in winemaking because it allows the concentration of sugars to be kept low and constant throughout the process which, in turn, reduces cell stress and leads to a significant decrease in the production of unwanted secondary metabolites. The implementation of this technique requires reliable on-line analysis of sugar and a robust control strategy to maintain sugar concentrations at defined levels over the course of the fermentation. In this study, a laboratory-scale setup was used to implement and assess a fully automated fed-batch fermentation of Saccharomyces cerevisiae in grape must...
December 21, 2016: Chimia
https://www.readbyqxmd.com/read/28648287/biodiversity-and-ochratoxin-a-profile-of-aspergillus-section-nigri-populations-isolated-from-wine-grapes-in-cyprus-vineyards
#10
Iakovos S Pantelides, Efi Aristeidou, Maria Lazari, Maria-Dimitra Tsolakidou, Dimitris Tsaltas, Maria Christofidou, Demetris Kafouris, Eftychia Christou, Nicolas Ioannou
The objective of this study was to evaluate the biodiversity of Aspergillus section Nigri populations from Cyprus vineyards by morphological, toxigenic and phylogenetic analysis. Aspergillus section Nigri populations were isolated from grapes of the varieties 'Maratheftiko' and 'Cabernet Sauvignon' originating from six growing regions of Cyprus during 2010 and 2011 years. The isolation frequency of Aspergillus section Nigri from grape samples was 43.3% and a total of 284 isolates were selected for further analyses based on the macroscopic characteristics of black aspergilli...
October 2017: Food Microbiology
https://www.readbyqxmd.com/read/28611795/grape-composition-under-abiotic-constrains-water-stress-and-salinity
#11
REVIEW
José M Mirás-Avalos, Diego S Intrigliolo
Water stress and increasing soil salt concentration represent the most common abiotic constrains that exert a negative impact on Mediterranean vineyards performance. However, several studies have proven that deficit irrigation strategies are able to improve grape composition. In contrast, irrigation with saline waters negatively affected yield and grape composition, although the magnitude of these effects depended on the cultivar, rootstock, phenological stage when water was applied, as well as on the salt concentration in the irrigation water...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28610736/impact-of-initial-lipid-content-and-oxygen-supply-on-alcoholic-fermentation-in-champagne-like-musts
#12
Thomas Ochando, Jean-Roch Mouret, Anne Humbert-Goffard, Jean-Marie Sablayrolles, Vincent Farines
Available nitrogen, lipids, or oxygen are nutrients with major impact on the kinetics of winemaking fermentation. Assimilable nitrogen is usually the growth-limiting nutrient which availability determines the fermentation rate and therefore the fermentation duration. In some particular cases, as in Champagne, grape musts have high available nitrogen content and low turbidity, i.e., below 50 Nephelometric Turbidity Unit (NTU). In the case of low turbidity, the availability of lipids, particularly phytosterols, becomes limiting...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28610728/cluster-shading-modifies-amino-acids-in-grape-vitis-vinifera-l-berries-in-a-genotype-and-tissue-dependent-manner
#13
Le Guan, Benhong Wu, Ghislaine Hilbert, Shaohua Li, Eric Gomès, Serge Delrot, Zhanwu Dai
Amino acid composition of the grape berry at harvest is important for wine making. The present study investigates the complex interplay between tissue, cultivar and light conditions that determine berry amino acid content. Twenty amino acids were assessed in the berry skin and pulp of two grape cultivars (Gamay Noir and Gamay Fréaux), grown under either light exposure or cluster shading conditions. In all samples, cluster shading significantly reduced most amino acids, except gamma-aminobutyric acid (GABA) and phenylalanine...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28595314/a-combined-meta-barcoding-and-shotgun-metagenomic-analysis-of-spontaneous-wine-fermentation
#14
Peter R Sternes, Danna Lee, Dariusz R Kutyna, Anthony R Borneman
Wine is a complex beverage, comprising hundreds of metabolites produced through the action of yeasts and bacteria in fermenting grape must. Commercially, there is now a growing trend away from using wine yeast ( Saccharomyces ) starter cultures, towards the historic practice of uninoculated or "wild" fermentation, where the yeasts and bacteria associated with the grapes and/or winery perform the fermentation. It is the varied metabolic contributions of these numerous non- Saccharomyces species that are thought to impart complexity and desirable taste and aroma attributes to wild ferments in comparison to their inoculated counterparts...
June 8, 2017: GigaScience
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#15
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28575831/assessing-the-magnitude-of-potential-environmental-impacts-related-to-water-and-toxicity-in-the-peruvian-hyper-arid-coast-a-case-study-for-the-cultivation-of-grapes-for-pisco-production
#16
Ian Vázquez-Rowe, Jorge Renato Torres-García, Ana Lucía Cáceres, Gustavo Larrea-Gallegos, Isabel Quispe, Ramzy Kahhat
The environmental sustainability of the cultivation of grapes for the production of alcoholic beverages has been extensively analyzed in the literature from a Life Cycle Assessment perspective, although certain impact categories have been repeatedly neglected despite their importance, such as toxic emissions or the depletion of freshwater resources. Hence, the current study provides a detailed assessment of water footprint-related impact categories, including toxicity, for the cultivation of grapes for pisco production, an alcoholic beverage produced in coastal Peru in hyper-arid areas that suffer high levels of water scarcity...
December 1, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28490069/study-of-the-contribution-of-massoia-lactone-to-the-aroma-of-merlot-and-cabernet-sauvignon-musts-and-wines
#17
Alexandre Pons, Lucile Allamy, Valérie Lavigne, Denis Dubourdieu, Philippe Darriet
Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC-GC-MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28467368/effects-of-copper-pollution-on-the-phenolic-compound-content-color-and-antioxidant-activity-of-wine
#18
Xiangyu Sun, Tingting Ma, Luyang Han, Weidong Huang, Jicheng Zhan
The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19...
May 3, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28450507/draft-genome-sequence-of-the-yeast-starmerella-bacillaris-syn-candidazemplinina-fri751-isolated-from-fermenting-must-of-dried-raboso-grapes
#19
Wilson José Fernandes Lemos Junior, Laura Treu, Vinícius da Silva Duarte, Stefano Campanaro, Chiara Nadai, Alessio Giacomini, Viviana Corich
Starmerella bacillaris is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of S. bacillaris FRI751, which will facilitate the study of the characteristics of this interesting enological yeast.
April 27, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28424672/isolation-and-identification-of-the-indigenous-yeast-population-during-spontaneous-fermentation-of-isabella-vitis-labrusca-l-grape-must
#20
María L Raymond Eder, Cristina Reynoso, Santiago C Lauret, Alberto L Rosa
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella (Vitis labrusca L...
2017: Frontiers in Microbiology
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