keyword
MENU ▼
Read by QxMD icon Read
search

grape must

keyword
https://www.readbyqxmd.com/read/29433208/evaluation-of-the-use-of-multiflora-bee-pollen-on-the-volatile-compounds-and-sensorial-profile-of-palomino-fino-and-riesling-white-young-wines
#1
A Amores-Arrocha, A Roldán, A Jiménez-Cantizano, I Caro, V Palacios
This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied...
March 2018: Food Research International
https://www.readbyqxmd.com/read/29433191/enhanced-arginine-biosynthesis-and-lower-proteolytic-profile-as-indicators-of-saccharomyces-cerevisiae-stress-in-stationary-phase-during-fermentation-of-high-sugar-grape-must-a-proteomic-evidence
#2
Olta Noti, Enrico Vaudano, Maria Gabriella Giuffrida, Cristina Lamberti, Laura Cavallarin, Emilia Garcia-Moruno, Enrica Pessione
A strain of Saccharomyces (S) cerevisiae (ISE19), which displayed an initial good adaptation to a high sugar medium with increased acetate and glycerol production but weak overall growth/fermentation performances, was selected during the alcoholic fermentation of Cortese grape must. To obtain insights into the metabolic changes that occur in the must during growth in particular conditions (high ethanol, high residual sugars and low nitrogen availability) leading to a sluggish fermentation or even fermentation arrest, comparative in-gel proteomic analyses were performed on cells grown in media containing 200g/L and 260g/L of glucose, respectively, while the YAN (Yeast Assimilable Nitrogen) concentration was maintained as it was...
March 2018: Food Research International
https://www.readbyqxmd.com/read/29421241/ft-nir-characterization-with-chemometric-analyses-to-differentiate-goldenseal-from-common-adulterants
#3
Ying Liu, Jamie Finley, Joseph M Betz, Paula N Brown
Goldenseal (Hydrastis canadensis L.) has been a popular herb since the 1970s, with a US market share of over $32 million in 2014. Wild goldenseal has been listed in the Convention on International Trade in Endangered Species for decades. Limits in supply and greed for profit have led to adulteration with similar but more accessible and inexpensive plant materials. Fourier transform near-infrared spectroscopy (FT-NIR) coupled with three different chemometric models, partial least squares (PLS) regression, soft independent modeling of class analogy (SIMCA), and moving window principal component analysis (MW-PCA) provide fast, simple, nondestructive approaches to differentiating pure goldenseal from 4 common pure adulterants (yellow dock, yellow root, coptis, Oregon grape)...
February 5, 2018: Fitoterapia
https://www.readbyqxmd.com/read/29394344/evaluation-of-the-ability-of-commercial-wine-yeasts-to-form-biofilms-mats-and-adhere-to-plastic-implications-for-the-microbiota-of-the-winery-environment
#4
Ee Lin Tek, Joanna F Sundstrom, Jennie M Gardner, Stephen G Oliver, Vladimir Jiranek
Commercially available active dried wine yeasts are regularly used by winemakers worldwide to achieve reliable fermentations and obtain quality wine. This practice has led to increased evidence of traces of commercial wine yeast in the vineyard, winery and uninoculated musts. The mechanism(s) that enables commercial wine yeast to persist in the winery environment and the influence to native microbial communities on this persistence is poorly understood. This study has investigated the ability of commercial wine yeasts to form biofilms and adhere to plastic...
January 31, 2018: FEMS Microbiology Ecology
https://www.readbyqxmd.com/read/29352581/facile-gas-chromatography-tandem-mass-spectrometry-stable-isotope-dilution-method-for-the-quantification-of-sesquiterpenes-in-grape
#5
Nina Duhamel, Davide Slaghenaufi, Lisa I Pilkington, Mandy Herbst-Johnstone, Roberto Larcher, David Barker, Bruno Fedrizzi
Sesquiterpenes are a widespread class of compounds of increasing interest found in grapes and wines, amongst many other natural sources. Due to a lack of standards and the complexity of the mass spectra fragmentation, accurate quantification of these low concentration compounds had not previously been accomplished. The current paper presents a new method for the concurrent quantification of several sesquiterpenes. The multivariate method optimisation is presented. Synthesised isotopic standards were utilised in conjunction with solid phase microextraction (SPME) and gas chromatography-tandem mass spectrometry (GC-MS/MS) to perform a standard isotope dilution assay (SIDA)...
January 5, 2018: Journal of Chromatography. A
https://www.readbyqxmd.com/read/29351285/wine-yeast-phenomics-a-standardized-fermentation-method-for-assessing-quantitative-traits-of-saccharomyces-cerevisiae-strains-in-enological-conditions
#6
Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo
This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats...
2018: PloS One
https://www.readbyqxmd.com/read/29329227/fermentation-guided-natural-products-isolation-of-a-grape-berry-triacylglyceride-that-enhances-ethyl-ester-production
#7
Christopher L Blackford, Eric G Dennis, Robert A Keyzers, Claudia Schueuermann, Robert D Trengove, Paul K Boss
A full understanding of the origin, formation and degradation of volatile compounds that contribute to wine aroma is required before wine style can be effectively managed. Fractionation of grapes represents a convenient and robust method to simplify the grape matrix to enhance our understanding of the grape contribution to volatile compound production during yeast fermentation. In this study, acetone extracts of both Riesling and Cabernet Sauvignon grape berries were fractionated and model wines produced by spiking aliquots of these grape fractions into model grape juice must and fermented...
January 12, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29249924/the-comparative-study-among-different-fractions-of-muscadine-grape-noble-pomace-extracts-regarding-anti-oxidative-activities-cell-cycle-arrest-and-apoptosis-in-breast-cancer
#8
Jianming Luo, Shiren Song, Zheng Wei, Yu Huang, Yali Zhang, Jiang Lu
As a by-product of wine making, pomace contains rich amounts of phenolic compounds that can be potentially utilized as raw materials to make beneficial products especially for the anti-cancer agents including the breast cancer. Muscadinia rotundifolia 'Noble' is a wine-making grape cultivar, and to better use 'Noble' pomace, the most effective phenolic fractions in cancer inhibition must be identified. In this study, anti-oxidative activities of three separated fractions of 'Noble' pomace (F1, F2 and F3) were compared in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging (DPPH and ABTS) assays as well as the ferric-reducing antioxidant power (FRAP) assay...
2017: Food & Nutrition Research
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
keyword
keyword
107305
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"