keyword
MENU ▼
Read by QxMD icon Read
search

wine ethanol

keyword
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#1
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28201963/inhibition-of-amyloid-like-fibril-formation-of-trypsin-by-red-wines
#2
Márta Kotormán, Phanindra Babu Kasi, László Halász, Attila Borics
The aim of the present study was to examine the potential role and applicability of dietary supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic measurements were used to follow the aggregation process in the presence or absence of various red wines...
February 14, 2017: Protein and Peptide Letters
https://www.readbyqxmd.com/read/28197768/expression-of-an-acid-urease-with-urethanase-activity-in-e-coli-and-analysis-of-urease-gene
#3
REVIEW
Xiaofeng Liu, Qian Zhang, Nandi Zhou, Yaping Tian
Urea in alcoholic beverage is a precursor of ethyl carbamate (EC), which is carcinogenic. Enzymatic elimination of urea has attracted much research interest. Acid urease with good tolerance toward ethanol and acid is ideal enzyme for such applications. In the present work, the structural genes of urease from Providencia rettgeri JN-B815, ureABC were efficiently expressed in E. coli BL21(DE3) in an active form (apourease) exhibiting both urease and urethanase (hydrolyze EC) activities. The specific activities of the purified apourease were comparatively low, which were 2...
February 14, 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/28192619/genomic-signatures-of-adaptation-to-wine-biological-aging-conditions%C3%A2-in-biofilm-forming-flor-yeasts
#4
A L Coi, F Bigey, S Mallet, S Marsit, G Zara, P Gladieux, V Galeote, M Budroni, S Dequin, J L Legras
The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological aging are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose, and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments...
February 13, 2017: Molecular Ecology
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/28187326/effect-of-chitosan-and-so2-on-viability-of-acetobacter-strains-in-wine
#6
Maria José Valera, Florencia Sainz, Albert Mas, María Jesús Torija
Wine spoilage is an important concern for winemakers to preserve the quality of their final product and avoid contamination throughout the production process. The use of sulphur dioxide (SO2) is highly recommended to prevent wine spoilage due to its antimicrobial activity. However, SO2 has a limited effect on the viability of acetic acid bacteria (AAB). Currently, the use of SO2 alternatives is favoured in order to reduce the use of chemicals and improve stabilization in winemaking. Chitosan is a biopolymer that is approved by the European authorities and the International Organization of Vine and Wine to be used as a fining agent and antimicrobial in wines...
February 1, 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
#7
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/28131961/the-antarctic-yeast-candida-sake-understanding-cold-metabolism-impact-on-wine
#8
Lidia Ballester-Tomás, Jose A Prieto, Jose V Gil, Marcelo Baeza, Francisca Randez-Gil
Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we explored the oenological attributes of a C. sake strain, H14Cs, isolated in the sub-Antarctic region. As expected, the cold sea water yeast strain showed greater cold growth, Na(+)-toxicity resistance and freeze tolerance than the S. cerevisiae QA23 strain, which we used as a commercial wine yeast control. C. sake H14Cs was found to be more sensitive to ethanol...
January 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28098337/characterisation-of-the-enzymatic-properties-of-mpapr1-an-aspartic-protease-secreted-by-the-wine-yeast-metschnikowia-pulcherrima
#9
Louwrens Wiid Theron, Marina Bely, Benoit Divol
BACKGROUND: MpAPr1, encoding an acid protease from the wine yeast Metschnikowia pulcherrima IWBT Y1123, was previously isolated and shown to display potential activity against casein and grape proteins. However, its characterisation remained partial. RESULTS: MpAPr1 was cloned into the pGAPZαA vector and transformed into Komagataella pastoris X33 for heterologous expression. After verification of activity, the enzyme properties were characterised. Protease activity within the concentrated supernatant was retained over a pH range of 3...
January 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27999345/combined-use-of-s-pombe-and-l-thermotolerans-in-winemaking-beneficial-effects-determined-through-the-study-of-wines-analytical-characteristics
#10
Ángel Benito, Fernando Calderón, Santiago Benito
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process...
December 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27999076/hplc-identification-of-copper-ii-trans-resveratrol-complexes-in-ethanolic-aqueous-solution
#11
J Flieger, M Tatarczak-Michalewska, E Blicharska, R Świeboda, T Banach
Reversed-phase high-performance liquid chromatography assay with the diode array detector was applied for detection of trans-resveratrol complexes with copper (II). Two complexes with copper to resveratrol ratio 3:2 and 1:1 were identified in ethanolic-aqueous solutions in neutral and acidic conditions. The matrix-assisted laser desorption ionization-time of flight mass spectrometry was used for evaluation of complexes in eluate liquid fraction. The structures of complexes were modeled by Titan, Spartan and HyperChem software...
December 19, 2016: Journal of Chromatographic Science
https://www.readbyqxmd.com/read/27979050/comparison-of-the-physicochemical-and-volatile-composition-of-wine-fractions-obtained-by-two-different-dealcoholization-techniques
#12
Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Aldo Ciambotti, Loretta Panero, Mauro Solomita, Antonella Bosso
Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was investigated. The main difference between the two techniques was the concentration grade reached by the dealcoholized fractions, which was 5-6times higher with D than with MC due to the concomitant loss of water...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27957628/combined-effects-of-fermentation-temperature-and-ph-on-kinetic-changes-of-chemical-constituents-of-durian-wine-fermented-with-saccharomyces-cerevisiae
#13
Yuyun Lu, Marilyn Kai Wen Voon, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu
This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3...
December 12, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27956867/vinegar-production-from-jabuticaba-myrciaria-jaboticaba-fruit-using-immobilized-acetic-acid-bacteria
#14
Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhăes-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan
Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27933053/waste-conversion-into-n-caprylate-and-n-caproate-resource-recovery-from-wine-lees-using-anaerobic-reactor-microbiomes-and-in-line-extraction
#15
Leo A Kucek, Jiajie Xu, Mytien Nguyen, Largus T Angenent
To convert wastes into sustainable liquid fuels and chemicals, new resource recovery technologies are required. Chain elongation is a carboxylate-platform bioprocess that converts short-chain carboxylates (SCCs) (e.g., acetate [C2] and n-butyrate [C4]) into medium-chain carboxylates (MCCs) (e.g., n-caprylate [C8] and n-caproate [C6]) with hydrogen gas as a side product. Ethanol or another electron donor (e.g., lactate, carbohydrate) is required. Competitive MCC productivities, yields (product vs. substrate fed), and specificities (product vs...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27929185/melatonin-and-hydroxytyrosol-protect-against-oxidative-stress-related-to-the-central-nervous-system-after-the-ingestion-of-three-types-of-wine-by-healthy-volunteers
#16
Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simón Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Federico Ferreres, Angel Gil-Izquierdo
Adrenic acid (AdA) and docosahexaenoic acid (DHA) peroxidation produces F2-dihomo-IsoPs and neuroprostanes, which have been related to oxidative damage in the central nervous system. Besides polyphenols, melatonin (MEL) and hydroxytyrosol (OHTyr) could be partly responsible for the antioxidant benefits of red wine (excluding colon derivatives). In order to elucidate whether these compounds are responsible for the protective antioxidant effects of red wine, a double-blind, crossover, placebo-controlled in vivo study - involving the intake of red wines and their native musts by healthy volunteers - was performed...
December 8, 2016: Food & Function
https://www.readbyqxmd.com/read/27915238/pontine-changes-in-metabolites-and-axonal-fibres-of-rats-following-four-week-alcohol-exposure-in-vivo-diffusion-tensor-imaging-and-1h-magnetic-resonance-spectroscopy-study-at-7-0-t
#17
Jianming Luo, Zhiwei Shen, Guang Chen, Dian Wang, Xiaojun Yu
AIMS: We characterized the metabolite content and axonal fibre changes in the rat pontine, in vivo, using (1)H-magnetic resonance spectroscopy (1H-MRS) and diffusion tensor imaging (DTI) with a 7.0 T magnetic resonance imaging (MRI) scanner following chronic alcohol administration to explore new indicators for the early diagnosis and treatment of chronic alcoholism. METHODS: Forty male Sprague-Dawley rats were randomly divided into the EtOH and control groups (water group)...
December 3, 2016: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/27889506/genetic-and-transcriptional-study-of-glutathione-metabolism-in-oenococcus-oeni
#18
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant
Although Oenococcus oeni is the main species that is responsible for malolactic fermentation (MLF), harsh wine conditions can limit its performance. Although several mechanisms underlying the response to stress have been studied in this species, little is known regarding the cellular systems that protect against oxidative stress in other bacteria, such as glutathione (GSH). O. oeni cannot synthesize GSH but contains several genes related to its utilization. In this study, the relative expression (RE) of the seven genes involved in the GSH redox system found in O...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27885782/field-evaluation-of-3-hydroxy-2-hexanone-and-ethanol-as-attractants-for-the-cerambycid-beetle-pest-of-vineyards-xylotrechus-arvicola
#19
Álvaro Rodríguez-González, Esteban Sánchez-Maíllo, Horacio J Peláez, Manuel González-Núñez, David R Hall, Pedro A Casquero
BACKGROUND: The beetle Xylotrechus arvicola (Coleoptera: Cerambycidae) is a serious pest of vineyards in the Iberian Peninsula. In previous work, the male beetles, but not females, were shown to produce (R)-3-hydroxy-2-hexanone, and female beetles were attracted to this compound in a laboratory bioassay. In this study, release rates of 3-hydroxy-2-hexanone from different dispensers were measured in the laboratory, and the attractiveness of these to X. arvicola adults was determined in trapping tests in three traditional wine-growing regions in Spain...
November 25, 2016: Pest Management Science
https://www.readbyqxmd.com/read/27877164/distribution-of-native-lactic-acid-bacteria-in-wineries-of-queretaro-mexico-and-their-resistance-to-wine-like-conditions
#20
Dalia E Miranda-Castilleja, Ramón Álvar Martínez-Peniche, J A Aldrete-Tapia, Lourdes Soto-Muñoz, Montserrat H Iturriaga, J R Pacheco-Aguilar, Sofía M Arvizu-Medrano
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l(-1)), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis...
2016: Frontiers in Microbiology
keyword
keyword
107310
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"