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https://www.readbyqxmd.com/read/29195929/foam-stabilizing-properties-of-the-yeast-protein-pau5-and-evaluation-of-factors-that-can-influence-its-concentration-in-must-and-wine
#1
Veronika M Kupfer, Elisabeth I Vogt, Annemarie K Siebert, Magdalena L Meyer, Rudi F Vogel, Ludwig Niessen
The absence of the yeast protein seripauperin 5 (PAU5) from Saccharomyces cerevisiae has been suggested as a biomarker for the occurrence of gushing in sparkling wine as samples lacking PAU5 were found to be more susceptible to gushing. In this study, further characterization of PAU5 regarding its foam-stabilizing properties was performed to elucidate whether PAU5 has foam-stabilizing properties and therefore, to elucidate a direct influence on the gushing potential of sparkling wines. PAU5 was successfully purified from non-gushing sparkling wine using reversed-phase high-performance liquid chromatography (RP-HPLC)...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29173630/aroma-profiling-of-an-aerated-fermentation-of-natural-grape-must-with-selected-yeast-strains-at-pilot-scale
#2
Jordi Tronchoni, José Antonio Curiel, María Pilar Sáenz-Navajas, Pilar Morales, Arancha de-la-Fuente-Blanco, Purificación Fernández-Zurbano, Vicente Ferreira, Ramon Gonzalez
The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must...
April 2018: Food Microbiology
https://www.readbyqxmd.com/read/29163459/crispr-cas9-system-as-a-valuable-genome-editing-tool-for-wine-yeasts-with-application-to-decrease-urea-production
#3
Ileana Vigentini, Marinella Gebbia, Alessandra Belotti, Roberto Foschino, Frederick P Roth
An extensive repertoire of molecular tools is available for genetic analysis in laboratory strains of S. cerevisiae. Although this has widely contributed to the interpretation of gene functionality within haploid laboratory isolates, the genetics of metabolism in commercially-relevant polyploid yeast strains is still poorly understood. Genetic engineering in industrial yeasts is undergoing major changes due to Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) and CRISPR-associated protein (Cas) engineering approaches...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29163451/non-saccharomyces-yeasts-nitrogen-source-preferences-impact-on-sequential-fermentation-and-wine-volatile-compounds-profile
#4
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29136810/prediction-of-parameters-related-to-grape-ripening-by-multivariate-calibration-of-voltammetric-signals-acquired-by-an-electronic-tongue
#5
L Pigani, G Vasile Simone, G Foca, A Ulrici, F Masino, L Cubillana-Aguilera, R Calvini, R Seeber
An electronic tongue (ET) consisting of two voltammetric sensors, namely a poly-ethylendioxythiophene modified Pt electrode and a sonogel carbon electrode, has been developed aiming at monitoring grape ripening. To test the effectiveness of device and measurement procedures developed, samples of three varieties of grapes have been collected from veraison to harvest of the mature grape bunches. The derived musts have been then submitted to electrochemical investigation using Differential Pulse Voltammetry technique...
February 1, 2018: Talanta
https://www.readbyqxmd.com/read/29127392/saccharomycesidentifier-sid-strain-level-analysis-of-saccharomyces-cerevisiae-populations-by-using-microsatellite-meta-patterns
#6
Irene Stefanini, Davide Albanese, Maddalena Sordo, Jean-Luc Legras, Carlotta De Filippo, Duccio Cavalieri, Claudio Donati
Saccharomyces cerevisiae is a common yeast with several applications, among which the most ancient is winemaking. Because individuals belonging to this species show a wide genetic and phenotypic variability, the possibility to identify the strains driving fermentation is pivotal when aiming at stable and palatable products. Metagenomic sequencing is increasingly used to decipher the fungal populations present in complex samples such as musts. However, it does not provide information at the strain level. Microsatellites are commonly used to describe the genotype of single strains...
November 10, 2017: Scientific Reports
https://www.readbyqxmd.com/read/29124367/saccharomyces-cerevisiae-proteinase-a-excretion-and-wine-making
#7
REVIEW
Lulu Song, Yefu Chen, Yongjing Du, Xibin Wang, Xuewu Guo, Jian Dong, Dongguang Xiao
Proteinase A (PrA), the major protease in Saccharomyces cerevisiae, plays an essential role in zymogen activation, sporulation, and other physiological processes in vivo. The extracellular secretion of PrA often occurs during alcoholic fermentation, especially in the later stages when the yeast cells are under stress conditions, and affects the quality and safety of fermented products. Thus, the mechanism underlying PrA excretion must be explored to improve the quality and safety of fermented products. This paper briefly introduces the structure and physiological function of PrA...
November 9, 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/29120781/balsamic-type-varietal-vinegar-from-cv-xinomavro-northen-greece-optimization-and-scale-up-of-the-alcoholic-fermentation-step-using-indigenous-multistarters
#8
Sofia Lalou, Maria Ferentidou, Fani Th Mantzouridou, Maria Z Tsimidou
Taguchi design was used to examine the effect of parameters that should be optimized in order to control the alcoholic fermentation of the concentrated grape must (CGM) from cv. Xinomavro using the best-performing indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae strains as multistarters. The "optimum" combination of conditions (cell ratio of H. uvarum/S. cerevisiae; inoculum size and inoculation time of S. cerevisiae; fermentation time and temperature) resulted in an alcoholic product that meets ethanol (79 g/kg) and residual sugar (164 g/kg) content requirements for further use in the production of balsamic type vinegar...
April 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29120764/effects-of-a-combination-of-elicitation-and-precursor-feeding-on-grape-amino-acid-composition-through-foliar-applications-to-garnacha-vineyard
#9
Gastón Gutiérrez-Gamboa, Javier Portu, Rosa López, Pilar Santamaría, Teresa Garde-Cerdán
Vine foliar applications of phenylalanine (Phe) or methyl jasmonate (MeJ) could improve the synthesis of secondary metabolites. However, there are no reports focusing on the effects of elicitation supported by precursor feeding on must amino acid composition in grapevines. The aim of this research was to study the effect of the elicitation of methyl jasmonate (MeJ) supported by phenylalanine (Phe) as a precursor feeding (MeJ+Phe) and its application individually on must amino acid composition. Results showed that foliar Phe and MeJ treatments decreased the concentration of most of the studied amino acids with respect to the control (p≤0...
April 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29037699/determination-of-hydroxytyrosol-produced-by-winemaking-yeasts-during-alcoholic-fermentation-using-a-validated-uhplc-hrms-method
#10
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
#11
Gastón Gutiérrez-Gamboa, Teresa Garde-Cerdán
BACKGROUND: Elicitors and nitrogen foliar applications to 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 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
#12
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
#13
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
#14
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
#15
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
#16
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...
October 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
#17
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
#18
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
#19
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
#20
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
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