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https://www.readbyqxmd.com/read/29037699/determination-of-hydroxytyrosol-produced-by-winemaking-yeasts-during-alcoholic-fermentation-using-a-validated-uhplc-hrms-method
#1
M Antonia Álvarez-Fernández, E Fernández-Cruz, E Cantos-Villar, Ana M Troncoso, M Carmen García-Parrilla
Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC-HRMS method with LOQ and LOD of 0.108 and 0.035ngmL(-1) respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28991367/elicitor-and-nitrogen-applications-to-garnacha-graciano-and-tempranillo-vines-effect-on-grape-amino-acid-composition
#2
Gastón Gutiérrez-Gamboa, Javier Portu, Rosa López, Pilar Santamaría, Teresa Garde-Cerdán
BACKGROUND: Elicitors and nitrogen foliar applications to the vineyards could regulate grape nitrogen composition, which has an important effect on grape and wine quality. Thus, the aim of this research was to study the effect of foliar elicitor treatments, methyl jasmonate (MeJ) and a yeast extract (YE), and foliar nitrogen applications, urea (Ur) and phenylalanine (Phe) to Garnacha, Graciano, and Tempranillo vines on grape amino acid composition. RESULTS: The results showed that elicitor and nitrogen foliar applications to Garnacha and Tempranillo grapevines decreased the must amino acid concentration...
October 9, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28964370/metabolic-fingerprinting-of-must-obtained-from-sun-dried-grapes-of-two-indigenous-cypriot-cultivars-destined-for-the-production-of-commandaria-a-protected-destignation-of-origin-product
#3
Savvas Constantinou, Ana Maria Gómez-Caravaca, Vlasios Goulas, Antonio Segura-Carretero, George A Manganaris
Grapes's sun-dried process is one of the most critical steps in the production of 'Commandaria', a dessert wine product that is exclusively produced in Cyprus and derived from must obtained from two indigenous grape cultivars, namely 'Mavro' and 'Xynisteri'. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist. Thus, in the current study, the effect of sun drying process on the qualitative attributes and phenolic profile of 'Mavro' and 'Xynisteri' musts was dissected...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28958546/investigation-of-the-copper-contents-in-vineyard-soil-grape-must-and-wine-and-the-relationship-among-them-in-the-huaizhuo-basin-region-china-a-preliminary-study
#4
Xiangyu Sun, Tingting Ma, Jing Yu, Weidong Huang, Yulin Fang, Jicheng Zhan
The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28941899/oxygen-availability-and-strain-combination-modulate-yeast-growth-dynamics-in-mixed-culture-fermentations-of-grape-must-with-starmerella-bacillaris-and-saccharomyces-cerevisiae
#5
Vasileios Englezos, Francesco Cravero, Fabrizio Torchio, Kalliopi Rantsiou, Anne Ortiz-Julien, Milena Lambri, Vincenzo Gerbi, Luca Rolle, Luca Cocolin
Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28922393/a-set-of-nutrient-limitations-trigger-yeast-cell-death-in-a-nitrogen-dependent-manner-during-wine-alcoholic-fermentation
#6
Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Catherine Tesnière, Bruno Blondin
Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting in weaker membrane resistance to ethanol. However the mechanisms underlying cell death in these conditions remain unclear. We examined cell death occurrence considering yeast cells ability to elicit an appropriate response to a given nutrient limitation and thus survive starvation...
2017: PloS One
https://www.readbyqxmd.com/read/28913648/combined-effect-of-the-saccharomyces-cerevisiae-lag-phase-and-the-non-saccharomyces-consortium-to-enhance-wine-fruitiness-and-complexity
#7
Warren Albertin, Adrien Zimmer, Cécile Miot-Sertier, Margaux Bernard, Joana Coulon, Virginie Moine, Benoit Colonna-Ceccaldi, Marina Bely, Philippe Marullo, Isabelle Masneuf-Pomarede
Non-Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine's chemical composition and sensory properties. NS yeasts are prevailing during prefermentation and early stages of alcoholic fermentation. However, obtaining the correct balance between S. cerevisiae and NS species is still a critical issue: if S. cerevisiae outcompetes the non-Saccharomyces, it may minimize their impact, while conversely if NS take over S. cerevisiae, it may result in stuck or sluggish fermentations...
September 14, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28892512/grape-microbiome-as-a-reliable-and-persistent-signature-of-field-origin-and-environmental-conditions-in-cannonau-wine-production
#8
Valerio Mezzasalma, Anna Sandionigi, Ilaria Bruni, Antonia Bruno, Gianni Lovicu, Maurizio Casiraghi, Massimo Labra
Grape berries harbor a wide range of microbes originating from the vineyard environment, many of which are recognized for their role in the must fermentation process shaping wine quality. To better clarify the contribution of the microbiome of grape fruits during wine fermentation, we used high-throughput sequencing to identify bacterial and fungi communities associated with berries and musts of Cannonau. This is the most important cultivar-wine of Sardinia (Italy) where most vineyards are cultivated without phytochemical treatments...
2017: PloS One
https://www.readbyqxmd.com/read/28889055/cells-qpcr-as-a-direct-quantitative-pcr-method-to-avoid-microbial-dna-extractions-in-grape-musts-and-wines
#9
Verónica Soares-Santos, Isabel Pardo, Sergi Ferrer
A novel quantitative PCR assay called Cells-qPCR has been developed for the rapid detection and quantification of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) directly from grape must and wine that does not require DNA extraction. The assay was tested on Brettanomyces bruxellensis, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni, Acetobacter aceti and Gluconobacter oxydans in culture media, and in white and red grape musts and wines. Standard curves were constructed from DNA and cells for the six target species in all the matrices...
September 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28888733/exposure-risk-assessment-to-ochratoxin-a-through-consumption-of-juice-and-wine-considering-the-effect-of-steam-extraction-time-and-vinification-stages
#10
Bruna Dachery, Flávio Fonseca Veras, Lucas Dal Magro, Vitor Manfroi, Juliane Elisa Welke
The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively...
September 6, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28873745/study-of-the-influence-of-varietal-amino-acid-profiles-on-the-polyfunctional-mercaptans-released-from-their-precursors
#11
Yohanna Alegre, Laura Culleré, Vicente Ferreira, Purificación Hernández-Orte
Polyfunctional mercaptans such as 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexanol and 3-mercaptohexyl acetate contribute strongly to the varietal aroma of wines. These compounds are released during alcoholic fermentation from their precursors and their concentration is strongly linked to the grape variety. The aim of this work was to determine the effect of nine different amino acid profiles of grape varieties on the release of these polyfunctional mercaptans and on the consumption of their precursors as well as to determine which are the preferred precursors...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873518/impact-of-plasmopara-viticola-infection-of-merlot-and-cabernet-sauvignon-grapes-on-wine-composition-and-flavor
#12
Alexandre Pons, Nadia Mouakka, Laurent Deliere, Jean Christophe Crachereau, Ludivine Davidou, Pierre Sauris, Pascal Guilbault, Philippe Darriet
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873234/effect-of-seasonal-climate-fluctuations-on-the-evolution-of-glycoconjugates-along-the-ripening-period-of-grapevine-cv-muscat-a-petits-grains-blancs-berries
#13
Julia Crespo, Peggy Rigou, Valeria Romero, Margarita García, Teresa Arroyo, Juan M Cabellos
BACKGROUND: Temperature changes and rainfall fluctuations affect the winemaking industry by altering vine phenology, crop yield, must composition and wine quality. Here, the evolution of the varietal aroma potential along the ripening over three consecutive seasons has been analyzed considering climate conditions. The effect of season, ripening date and climatic conditions on the aroma precursor's accumulation in grapes was studied by multivariate analysis and discussed in regard to the potential aromatic quality of the wine...
September 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28851526/gas-chromatography-and-isotope-ratio-mass-spectrometry-of-pinot-noir-wine-volatile-compounds-%C3%AE-13-c-and-solid-residues-%C3%AE-13-c-%C3%AE-15-n-for-the-reassessment-of-vineyard-water-status
#14
Jorge E Spangenberg, Maria Vogiatzaki, Vivian Zufferey
This paper describes a novel approach to reassess the water status in vineyards based on compound-specific isotope analysis (CSIA) of wine volatile organic compounds (δ(13)CVOC/VPDB) and bulk carbon and nitrogen isotopes, and the C/N molar ratios of the wine solid residues (δ(13)CSR/VPDB, δ(15)NSR/Air-N2). These analyses link gas chromatography/combustion and elemental analysis to isotope ratio mass spectrometry (GC/C/IRMS, EA/IRMS). Field-grown cultivars of Pinot Noir grapevines were exposed during six growing seasons (2009-2014) to controlled soil water availability, while maintaining identical the other environmental variables and agricultural techniques...
August 18, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28842927/effect-of-pre-bloom-leaf-removal-on-grape-aroma-composition-and-wine-sensory-profile-of-semillon-cultivar
#15
Massimiliano Alessandrini, Fabrizio Battista, Annarita Panighel, Riccardo Flamini, Diego Tomasi
BACKGROUND: Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. RESULTS: Pre-bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids...
August 26, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28810703/exploring-the-potential-of-saccharomyces-eubayanus-as-a-parent-for-new-interspecies-hybrid-strains-in-winemaking
#16
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
#17
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
#18
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
#19
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
#20
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
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