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https://www.readbyqxmd.com/read/28338755/red-blotch-disease-alters-grape-berry-development-and-metabolism-by-interfering-with-the-transcriptional-and-hormonal-regulation-of-ripening
#1
Barbara Blanco-Ulate, Helene Hopfer, Rosa Figueroa-Balderas, Zirou Ye, Rosa M Rivero, Alfonso Albacete, Francisco Pérez-Alfocea, Renata Koyama, Michael M Anderson, Rhonda J Smith, Susan E Ebeler, Dario Cantu
Grapevine red blotch-associated virus (GRBaV) is a major threat to the wine industry in the USA. GRBaV infections (aka red blotch disease) compromise crop yield and berry chemical composition, affecting the flavor and aroma properties of must and wine. In this study, we combined genome-wide transcriptional profiling with targeted metabolite analyses and biochemical assays to characterize the impact of the disease on red-skinned berry ripening and metabolism. Using naturally infected berries collected from two vineyards, we were able to identify consistent berry responses to GRBaV across different environmental and cultural conditions...
January 27, 2017: Journal of Experimental Botany
https://www.readbyqxmd.com/read/28332198/trace-metals-transfer-during-vine-cultivation-and-winemaking-processes
#2
Y Vystavna, L Zaichenko, N Klimenko, R Rätsep
BACKGROUND: The study was focused on Zn, Cu and Pb transfer in the system of soil-grape-must-juice-wine in Chardonnay grape variety from Ukrainian vine growing regions. The analysis of soil, grape, must, pomace, juice and wine were done at the study plot on the Southwest of Crimea. RESULTS: Commercial white wines of Chardonnay from different vine growing regions in Ukraine were analyzed on trace metals content. Results revealed that trace elements transfer was related to diverse Zn, Cu and Pb sources, trace metals bioavailability, its speciation and complexes during the wine making processes...
March 23, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28256414/current-distribution-and-characterization-of-the-wild-grapevine-populations-in-andalusia-spain
#3
Manuel Cantos, Rosa Arroyo-García, José Luis García, Miguel Lara, Ramón Morales, María Ángeles López, Antonio Gallardo, Carlos Alvar Ocete, Álvaro Rodríguez, José Manuel Valle, Ramón Vaca, Magdalena González-Maestro, Hajnalka Bánáti, Rafael Ocete
For decades, human activities have gradually destroyed the natural habitats of wild grapevine, Vitis vinifera L. subsp. sylvestris (Gmelin) Hegi, and nowadays this species is endangered in southern Europe. In this paper, 94 populations of this species have been localized and characterized in the Andalusian region in the Iberian Peninsula between 1989 and 2013. Location, ecological aspects, and sanitary characteristics are described. Must properties and in vitro tolerance to calcareous conditions were also checked...
February 27, 2017: Comptes Rendus Biologies
https://www.readbyqxmd.com/read/28221942/effect-of-fungicides-on-growth-and-ochratoxin-a-production-by-aspergillus-carbonarius-from-brazilian-wine-grapes
#4
Michelle F Terra, Nathasha de A Lira, Fabiana R F Passamani, Wilder Douglas Santiago, Maria das Graças Cardoso, Luís Roberto Batista
Prevention in the field of mycotoxin-producing fungi is the most effective strategy for controlling the presence of mycotoxins in foods. Chemical fungicides are widely used to protect crops, so their implications on mycotoxin production need to be considered. Therefore, the aim of this study was to evaluate the effect in vitro and on grapes of five fungicides commonly used on grape cultures in Brazil on Aspergillus carbonarius growth and ochratoxin A (OTA) production. At the doses recommended by manufacturers, most fungicides significantly reduced A...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28189053/hypoxia-and-iron-requirements-are-the-main-drivers-in-transcriptional-adaptation-of-kluyveromyces-lactis-during-wine-aerobic-fermentation
#5
Jordi Tronchoni, Alda J Rodrigues, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez
The respiratory metabolism of yeast species alternative to Saccharomyces cerevisiae has been explored in recent years as a tool to reduce ethanol content in grape wine. The efficacy of this strategy has been previously proven for mixed cultures of non-Saccharomyces and S. cerevisiae strains. In this work, we perform a transcriptomic analysis of the Crabtree-negative yeast Kluyveromyces lactis under tightly controlled growth conditions in order to better understand physiology of non-Saccharomyces yeasts during the fermentation of grape must under aerated conditions...
January 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28175291/selection-of-non-saccharomyces-yeasts-to-be-used-in-grape-musts-with-high-alcoholic-potential-a-strategy-to-obtain-wines-with-reduced-ethanol-content
#6
M Victoria Mestre, Y Paola Maturano, Mariana Combina, Laura A Mercado, M Eugenia Toro, Fabio Vazquez
No abstract text is available yet for this article.
February 8, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28157582/phenylalanine-and-urea-foliar-application-effect-on-grape-and-must-microbiota
#7
Lucía González-Arenzana, Javier Portu, Rosa López, Patrocinio Garijo, Teresa Garde-Cerdán, Isabel López-Alfaro
The main aim of this study was to describe the impact of foliar phenylalanine and urea application on grape and must microbial populations. The tool used to perform the ecological study was DGGE conducted with several infusions in non-enriched and enriched liquid media, as well as direct DNA extractions of grapes and musts. A total of 75 microbial species were found in the study. The alpha diversity indices of grape after both foliar nitrogen treatments did not show significant changes in comparison to the control samples, but were modified in some indices in must samples...
March 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28115380/management-of-multiple-nitrogen-sources-during-wine-fermentation-by-saccharomyces-cerevisiae
#8
Lucie Crépin, Nhat My Truong, Audrey Bloem, Isabelle Sanchez, Sylvie Dequin, Carole Camarasa
During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids in order to suitably fulfill anabolic requirements. To exhaustively explore the management of this complex resource, we developed an advanced strategy based on the reconciliation of data from a set of stable isotope tracer experiments with labeled nitrogen sources. Thus, quantifying the partitioning of the N compounds through the metabolism network during fermentation, we demonstrated that, contrary to the generally accepted view, only a limited fraction of most of the consumed amino acids is directly incorporated into proteins...
March 1, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28079008/walking-a-tightrope-a-perspective-of-resveratrol-effects-on-breast-cancer
#9
Caterina Bartolacci, Cristina Andreani, Augusto Amici, Cristina Marchini
It is an acknowledged fact that health benefits are derived from fruit- and vegetables-enriched diets. In particular, polyphenols, compounds bearing one or more hydroxyl groups attached to an aromatic ring, are ascribed for most of such beneficial effects. Among them, resveratrol, a phytoalexin found in numerous plant species, and more notably in grapes, has widely piqued the interest of the scientific community by virtue of its anti-aging, anti-inflammatory and anti-oxidant properties. Moreover, evidence claiming resveratrol ability to hinder processes underlying all the three steps of carcinogenesis (tumor initiation, progression and metastasization) has propelled an incredibly massive number of studies aimed at enquiring its eventual clinical potential in the fight against cancer...
January 11, 2017: Current Protein & Peptide Science
https://www.readbyqxmd.com/read/28040157/monitoring-the-mycobiota-during-greco-di-tufo-and-aglianico-wine-fermentation-by-18s-rrna-gene-sequencing
#10
Francesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28032192/biotechnological-exploitation-of-tetrapisispora-phaffii-killer-toxin-heterologous-production-in-komagataella-phaffii-pichia-pastoris
#11
Rossella Chessa, Sara Landolfo, Maurizio Ciani, Marilena Budroni, Severino Zara, Murat Ustun, Zeynep Petek Cakar, Ilaria Mannazzu
The use of natural antimicrobials from plants, animals and microorganisms to inhibit the growth of pathogenic and spoilage microorganisms is becoming more frequent. This parallels the increased consumer interest towards consumption of minimally processed food and 'greener' food and beverage additives. Among the natural antimicrobials of microbial origin, the killer toxin produced by the yeast Tetrapisispora phaffii, known as Kpkt, appears to be a promising natural antimicrobial agent. Kpkt is a glycoprotein with β-1,3-glucanase and killer activity, which induces ultrastructural modifications to the cell wall of yeast of the genera Kloeckera/Hanseniaspora and Zygosaccharomyces...
December 28, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27981683/use-of-torulaspora-delbrueckii-and-saccharomyces-cerevisiae-in-semi-industrial-sequential-inoculation-to-improve-quality-of-palomino-and-chardonnay-wines-in-warm-climates
#12
B Puertas, M J Jiménez, E Cantos-Villar, J M Cantoral, M E Rodríguez
AIMS: We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino Fino grape varieties grown under warm climate (South-west of Spain). METHODS AND RESULTS: Semi-industrial scale alcoholic fermentations (AF) were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii is the predominant strain until the end of the AF phase...
December 15, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27939529/exploring-the-biodiversity-of-two-groups-of-oenococcus-oeni-isolated-from-grape-musts-and-wines-are-they-equally-diverse
#13
Liz Erika Cruz-Pio, Marta Poveda, María Rosa Alberto, Sergi Ferrer, Isabel Pardo
One hundred and four Oenococcus oeni isolates were characterised by the carbohydrate fermentation (CH) profile and DNA fingerprinting. Forty-four isolates came from grape must, and 60 from wines sampled at the end of alcoholic fermentation or during malolactic fermentation. The grape must isolates fermented more CH than the wine isolates. In genotypical terms, no clear boundary between grape must and wine isolates was found. Diversities were deduced by considering the isolates of grape must and of wine separately and jointly...
November 24, 2016: Systematic and Applied Microbiology
https://www.readbyqxmd.com/read/27915245/the-yeast-tum1-affects-production-of-hydrogen-sulfide-from-cysteine-treatment-during-fermentation
#14
Chien-Wei Huang, Michelle E Walker, Bruno Fedrizzi, Miguel Roncoroni, Richard C Gardner, Vladimir Jiranek
The undesirable rotten-egg odour of hydrogen sulfide (H2S) produced by yeast shortly after yeast inoculation of grape musts might be an important source of desirable varietal thiols, which contribute to tropical aromas in varieties such as Sauvign-on Blanc. In this study, we observed that Saccharomyces cerevisiae strains produce an early burst of H2S from cysteine. Both Δmet2 and Δmet17 strains produce a larger burst, likely because they are unable to utilise the H2S in the sulfate assimilation pathway. For the first time, we show that TUM1 is partly responsible for the early production of H2S from cysteine...
December 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27913851/impact-of-oxygenation-on-the-performance-of-three-non-saccharomyces-yeasts-in-co-fermentation-with-saccharomyces-cerevisiae
#15
Kirti Shekhawat, Florian F Bauer, Mathabatha E Setati
The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and Saccharomyces cerevisiae wine yeast strains has recently become a common practice in winemaking. The procedure intends to enhance unique aroma and flavor profiles of wine. The extent of the impact of non-Saccharomyces strains depends on their ability to produce biomass and to remain metabolically active for a sufficiently long period. However, mixed-culture wine fermentations tend to become rapidly dominated by S. cerevisiae, reducing or eliminating the non-Saccharomyces yeast contribution...
March 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27904403/quality-and-composition-of-air%C3%A3-n-wines-fermented-by-sequential-inoculation-of-lachancea-thermotolerans-and-saccharomyces-cerevisiae
#16
Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27896529/acetaldehyde-kinetics-of-enological-yeast-during-alcoholic-fermentation-in-grape-must
#17
Erhu Li, Ramón Mira de Orduña
Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 50-70 mg l(-1) of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound and total SO2 concentrations necessitates knowledge of the factors that affect final acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions...
November 28, 2016: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27871123/a-focus-on-quality-and-safety-traits-of-saccharomyces-cerevisiae-isolated-from-uva-di-troia-grape-variety
#18
Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, Milena Sinigaglia
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate...
January 2017: Journal of Food Science
https://www.readbyqxmd.com/read/27846985/array-of-biosensors-for-discrimination-of-grapes-according-to-grape-variety-vintage-and-ripeness
#19
C Medina-Plaza, J A de Saja, J A Fernández-Escudero, E Barajas, G Medrano, M L Rodriguez-Mendez
A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, d-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content...
December 1, 2016: Analytica Chimica Acta
https://www.readbyqxmd.com/read/27813152/yeasts-found-in-vineyards-and-wineries
#20
Cristian Varela, Anthony R Borneman
Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma...
November 3, 2016: Yeast
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