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https://www.readbyqxmd.com/read/28648287/biodiversity-and-ochratoxin-a-profile-of-aspergillus-section-nigri-populations-isolated-from-wine-grapes-in-cyprus-vineyards
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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...
May 30, 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
#8
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
#9
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
#10
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
#11
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
https://www.readbyqxmd.com/read/28414956/geosmin-as-a-source-of-the-earthy-musty-smell-in-fruits-vegetables-and-water-origins-impact-on-foods-and-water-and-review-of-the-removing-techniques
#12
REVIEW
Viacheslav Liato, Mohammed Aïder
The earthy-musty smell produced by Streptomyces sp. is assigned to geosmin and is responsible for the major organoleptic defects found in drinking water, fruits and vegetables such as grapes, mushrooms, carrots, and beet. Geosmin is also found in juices and musts before fermentation and its presence has been associated with partial presence of Botrytis cinerea. It has a variable detection threshold depending on the matrix and the detection level ranges from 5 to 50 ng/L. On the sensory level, very few individuals are immune to geosmin and although the intensity of the defect caused by this molecule decreases rapidly in the nose, a bad taste is very persistent in the mouth...
April 8, 2017: Chemosphere
https://www.readbyqxmd.com/read/28377754/core-microbiota-and-metabolome-of-vitis-vinifera-l-cv-corvina-grapes-and-musts
#13
Irene Stefanini, Silvia Carlin, Noemi Tocci, Davide Albanese, Claudio Donati, Pietro Franceschi, Michele Paris, Alberto Zenato, Silvano Tempesta, Alberto Bronzato, Urska Vrhovsek, Fulvio Mattivi, Duccio Cavalieri
The composition and changes of the fungal population and of the metabolites present in grapes and in ferments of Vitis vinifera L. cv. Corvina, one of the major components of the Amarone musts, were dissected aiming at the identification of constant characteristics possibly influenced by the productive process. The fungal populations and metabolomic profiles were analyzed in three different vintages. 454-pyrosequencing on the ribosomal ITS1 region has been used to identify the fungal population present in Corvina grapes and fresh must...
2017: Frontiers in Microbiology
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
#14
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...
February 1, 2017: Journal of Experimental Botany
https://www.readbyqxmd.com/read/28332198/trace-metals-transfer-during-vine-cultivation-and-winemaking-processes
#15
Yuliya Vystavna, Liubov Zaichenko, Nina Klimenko, Reelika Rätsep
BACKGROUND: The study was focused on Zn, Cu and Pb transfer in the system of soil-grape-must-juice-wine in a Chardonnay grape variety from Ukrainian vine growing regions. The analyses of soil, grape, must, pomace, juice and wine were done at the study plot in the south-west of Crimea. RESULTS: Commercial white wines of Chardonnay from different vine growing regions in Ukraine were analysed for trace metals content. Results revealed that trace elements transfer was related to diverse Zn, Cu and Pb sources, trace metals bioavailability, their 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
#16
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...
March 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
#17
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
#18
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
#19
María Victoria Mestre Furlani, Yolanda Paola Maturano, Mariana Combina, Laura Analía Mercado, María Eugenia Toro, Fabio Vazquez
Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive volatile acidity. Many strategies to reduce ethanol in wines are being studied, and microbial methods have some additional advantages. However, because of the broad intra- and interspecies variability, new selection criteria should be included...
March 1, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28157582/phenylalanine-and-urea-foliar-application-effect-on-grape-and-must-microbiota
#20
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
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