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https://www.readbyqxmd.com/read/27913851/impact-of-oxygenation-on-the-performance-of-three-non-saccharomyces-yeasts-in-co-fermentation-with-saccharomyces-cerevisiae
#1
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...
December 2, 2016: 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
#2
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
#3
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
#4
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...
November 21, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27846985/array-of-biosensors-for-discrimination-of-grapes-according-to-grape-variety-vintage-and-ripeness
#5
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
#6
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
https://www.readbyqxmd.com/read/27809234/the-effects-of-pre-fermentative-addition-of-oenological-tannins-on-wine-components-and-sensorial-qualities-of-red-wine
#7
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27784927/major-phenolic-and-volatile-compounds-and-their-influence-on-sensorial-aspects-in-stem-contact-fermentation-winemaking-of-primitivo-red-wines
#8
S Suriano, V Alba, D Di Gennaro, T Basile, M Tamborra, L Tarricone
In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50)...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27778455/wine-microbiology-is-driven-by-vineyard-and-winery-anthropogenic-factors
#9
Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D Gougeon, Philippe Schmitt-Kopplin, Hervé Alexandre, Michèle Guilloux-Benatier
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections...
October 25, 2016: Microbial Biotechnology
https://www.readbyqxmd.com/read/27777448/implementing-principles-of-traditional-concentrated-grape-must-fermentation-to-the-production-of-new-generation-balsamic-vinegars-starter-selection-and-effectiveness
#10
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27775601/defining-conditions-for-optimal-inhibition-of-food-intake-in-rats-by-a-grape-seed-derived-proanthocyanidin-extract
#11
Joan Serrano, Àngela Casanova-Martí, Mayte Blay, Ximena Terra, Anna Ardévol, Montserrat Pinent
Food intake depends on homeostatic and non-homeostatic factors. In order to use grape seed proanthocyanidins (GSPE) as food intake limiting agents, it is important to define the key characteristics of their bioactivity within this complex function. We treated rats with acute and chronic treatments of GSPE at different doses to identify the importance of eating patterns and GSPE dose and the mechanistic aspects of GSPE. GSPE-induced food intake inhibition must be reproduced under non-stressful conditions and with a stable and synchronized feeding pattern...
October 20, 2016: Nutrients
https://www.readbyqxmd.com/read/27748529/grape-yield-and-quality-responses-to-simulated-year-2100-expected-climatic-conditions-under-different-soil-textures
#12
Urtzi Leibar, Inmaculada Pascual, Fermín Morales, Ana Aizpurua, Olatz Unamunzaga
BACKGROUND: The influence of global warming on grape quality is a great concern among grapegrowers and enologists. The effects of simulated year 2100 expected CO2 , temperature and relative humidity (RH) conditions (FCC; 700 µmol CO2 mol(-1) air, 28/18 °C day/night and 33/53% RH, day/night) versus the current situation (Curr; 390 µmol CO2 mol(-1) air, 24/14 °C and 45/65% RH); well-irrigated versus expected future water deficit 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
https://www.readbyqxmd.com/read/27740599/composition-and-nutrient-information-of-non-alcoholic-beverages-in-the-spanish-market-an-update
#13
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
https://www.readbyqxmd.com/read/27718475/influence-of-the-dominance-of-must-fermentation-by-torulaspora-delbrueckii-on-the-malolactic-fermentation-and-organoleptic-quality-of-red-table-wine
#14
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
https://www.readbyqxmd.com/read/27704545/effect-of-two-doses-of-urea-foliar-application-on-leaves-and-grape-nitrogen-composition-during-two-vintages
#15
Eva P Pérez-Álvarez, Teresa Garde-Cerdán, Enrique García-Escudero, José María Martínez-Vidaurre
BACKGROUND: Nitrogen affects grapevine growth and also yeast metabolism, which have a direct influence on fermentation kinetics and the formation of different volatile compounds. Throughout the grapevine cycle, soil nitrogen availability and grape nitrogen composition can vary because of different factors. Nitrogen foliar applications can contribute toward enhancing grapevine nitrogen status and minimize the problem of leaching that traditional nitrogen-soil applications can provoke. The present study aimed to evaluate the influence of urea foliar applications on grapevine nitrogen status and grape amino acid content...
October 5, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27698652/corrigendum-biocontrol-ability-and-action-mechanism-of-starmerella-bacillaris-synonym-candida-zemplinina-isolated-from-wine-musts-against-gray-mold-disease-agent-botrytis-cinerea-on-grape-and-their-effects-on-alcoholic-fermentation
#16
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
https://www.readbyqxmd.com/read/27694801/polyketide-and-nonribosomal-peptide-retro-biosynthesis-and-global-gene-cluster-matching
#17
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
https://www.readbyqxmd.com/read/27627879/identification-of-target-genes-to-control-acetate-yield-during-aerobic-fermentation-with-saccharomyces-cerevisiae
#18
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
https://www.readbyqxmd.com/read/27596425/selection-of-80-newly-isolated-autochthonous-yeast-strains-from-the-tikve%C3%A5-region-of-macedonia-and-their-impact-on-the-quality-of-red-wines-produced-from-vranec-and-cabernet-sauvignon-grape-varieties
#19
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
https://www.readbyqxmd.com/read/27574517/biocontrol-ability-and-action-mechanism-of-starmerella-bacillaris-synonym-candida-zemplinina-isolated-from-wine-musts-against-gray-mold-disease-agent-botrytis-cinerea-on-grape-and-their-effects-on-alcoholic-fermentation
#20
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
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