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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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 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
#11
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
https://www.readbyqxmd.com/read/27871123/a-focus-on-quality-and-safety-traits-of-saccharomyces-cerevisiae-isolated-from-uva-di-troia-grape-variety
#12
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...
January 2017: Journal of Food Science
https://www.readbyqxmd.com/read/27869751/effects-of-power-ultrasound-on-stability-of-cyanidin-3-glucoside-obtained-from-blueberry
#13
Guang-Long Yao, Xing-Hui Ma, Xian-Yin Cao, Jian Chen
Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed...
November 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27833635/gene-metabolite-networks-of-volatile-metabolism-in-airen-and-tempranillo-grape-cultivars-revealed-a-distinct-mechanism-of-aroma-bouquet-production
#14
José L Rambla, Almudena Trapero-Mozos, Gianfranco Diretto, Angela Rubio-Moraga, Antonio Granell, Lourdes Gómez-Gómez, Oussama Ahrazem
Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties (Airén and Tempranillo) throughout 2010 and 2011. HS-SPME coupled to gas chromatography and mass spectrometry was applied for the identification and relative quantitation of these compounds. Principal component analysis was performed to search for variability between the two cultivars and evolution during 10 developmental stages...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/27828050/nonintrusive-measurement-of-the-liquid-refractive-index-by-using-properties-of-the-cuvette-wall
#15
Ming Xu, Junpeng Ren, Runcai Miao, Zongquan Zhang
We present a method of nonintrusive measurement of the refractive index of a liquid in a glass cuvette, which uses some optical properties of the cuvette wall and the principle of total internal reflection. By coating a transmission-scattering paint layer on the outer surface of the cuvette, we transform an incident laser beam into a transmitted scattered light. When the transmitted scattered light reaches the interface between the container wall and the liquid inside, the light beams satisfying the condition of total internal reflection are reflected to the coating layer, automatically forming a circular dark pattern that is related to the refractive index of the liquid...
October 1, 2016: Applied Optics
https://www.readbyqxmd.com/read/27818090/ethanol-production-in-brazil-a-bridge-between-science-and-industry
#16
REVIEW
Mario Lucio Lopes, Silene Cristina de Lima Paulillo, Alexandre Godoy, Rudimar Antonio Cherubin, Marcel Salmeron Lorenzi, Fernando Henrique Carvalho Giometti, Claudemir Domingues Bernardino, Henrique Berbert de Amorim Neto, Henrique Vianna de Amorim
In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts...
December 2016: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/27811119/alcohol-consumption-and-the-risk-of-colorectal-cancer-in-mismatch-repair-gene-mutation-carriers
#17
S Ghazaleh Dashti, Daniel D Buchanan, Harindra Jayasekara, Driss Ait Ouakrim, Mark Clendenning, Christophe Rosty, Ingrid M Winship, Finlay A Macrae, Graham G Giles, Susan Parry, Graham Casey, Robert W Haile, Steven Gallinger, Loic Le Marchand, Stephen N Thibodeau, Noralane M Lindor, Polly A Newcomb, John D Potter, John A Baron, John L Hopper, Mark A Jenkins, Aung Ko Win
Background People with germline mutation in one of the DNA mismatch repair (MMR) genes have increased colorectal cancer risk. For these high-risk people, study findings of the relationship between alcohol consumption and colorectal cancer risk have been inconclusive. Methods 1,925 MMR gene mutations carriers recruited into the Colon Cancer Family Registry who had completed a questionnaire on lifestyle factors were included. Weighted Cox proportional hazard regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for the association between alcohol consumption and colorectal cancer...
November 3, 2016: Cancer Epidemiology, Biomarkers & Prevention
https://www.readbyqxmd.com/read/27802589/understanding-the-relationship-between-red-wine-matrix-tannin-activity-and-sensory-properties
#18
Aude A Watrelot, Nadia K Byrnes, Hildegarde Heymann, James A Kennedy
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines...
November 30, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27787587/the-impact-of-non-saccharomyces-yeasts-in-the-production-of-alcoholic-beverages
#19
REVIEW
Cristian Varela
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that affect the organoleptic properties of fermented beverages. Non-Saccharomyces yeasts, which are naturally present in un-inoculated, spontaneous fermentations, can provide a means for increasing aroma and flavour diversity in fermented beverages...
December 2016: Applied Microbiology and Biotechnology
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
#20
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
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