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wine ethanol

Perini Matteo, Nardin Tiziana, Camin Federica, Malacarne Mario, Larcher Roberto
'Aceto Balsamico di Modena' (ABM) is a PGI (Protected Geographical Indication) salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg. 583/2009). In this study we investigated whether the combination of 13 C/12 C of ethanol using Isotope Ratio Mass Spectrometry with 2 H-site-specific Natural Isotope Fractionation - Nuclear Magnetic Resonance, and minor sugars using Ion Chromatography with Pulse Amperometric and Charged Aerosol Detection, is able to improve detection of sugar addition to ABM must...
June 15, 2018: Journal of Mass Spectrometry: JMS
Kiyoka Uebayashi, Hiroshi Shimizu, Fumio Matsuda
Industrial diploid strains of Saccharomyces cerevisiae are selected from natural populations and then domesticated by optimizing the preferred properties for producing products such as bread, wine, and sake. In this study, for comparing the fermentation performance of various industrial yeasts, seven diploid strains of S. cerevisiae, namely, BY4947 (laboratory yeast derived from S288C), Kyokai7 and Kyokai9 (sake yeasts), Red Star and NBRC0555 (bread yeasts), and QA23 and EC1118 (wine yeasts), were cultivated in a synthetic medium...
June 7, 2018: Applied Microbiology and Biotechnology
Santiago Benito
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change...
June 6, 2018: Applied Microbiology and Biotechnology
Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Anne Ortiz-Julien, Audrey Bloem, Sylvie Dequin, Carole Camarasa
Over the last past years, the potential of non-Saccharomyces yeasts to improve the sensory quality of wine has been well recognized. In particular, the use of Starmerella bacillaris in mixed fermentations with Saccharomyces cerevisiae was reported as an appropriate way to enhance glycerol formation and reduce ethanol production. However, during sequential fermentation, many factors as the inoculation timing, strain combination and physical and biochemical interactions can affect yeast growth, fermentation process and/or metabolite synthesis...
June 1, 2018: Applied and Environmental Microbiology
Naoki Akasaka, Saori Kato, Saya Kato, Ryota Hidese, Yutaka Wagu, Hisao Sakoda, Shinsuke Fujiwara
Sake (rice wine) produced by multiple parallel fermentation (MPF) involving Aspergillus oryzae (strain RW) and Saccharomyces cerevisiae under solid-state cultivation conditions contained 3.5 mM agmatine, while that produced from enzymatically saccharified rice syrup by S. cerevisiae contained <0.01 mM agmatine. Agmatine was also produced in ethanol-free rice syrup prepared with A. oryzae under solid-state cultivation (3.1 mM) but not under submerged cultivation, demonstrating that A. oryzae in solid-state culture produces agmatine...
May 25, 2018: Applied and Environmental Microbiology
Jian Zhang, Xiaojuan Zhu, Ruitao Xu, Qiang Gao, Depei Wang, Ying Zhang
Histamine (HIS) producers in fermented wines are generally believed to be lactic acid bacteria (LAB), and other microorganisms have received little or no attention. In this work, HIS-producing bacteria were isolated from Qu fermentation starter for Chinese rice wine brewing by decarboxylase medium, and their identity was confirmed by RP-HPLC and PCR. Surprisingly, the histidine decarboxylase gene (hdc) was present in only 2 out of 26 isolates. All 26 isolates were genotyped using the randomly amplified polymorphic DNA (RAPD)-PCR assay, which revealed the presence of 21 biotypes...
May 17, 2018: International Journal of Food Microbiology
Evelyne Aguera, Yannick Sire, Jean-Roch Mouret, Jean-Marie Sablayrolles, Vincent Farines
Determining the gas-liquid partitioning (K_i) of acetaldehyde during alcoholic fermentation is an important step in the optimization of fermentation control with the aim of minimizing the accumulation of this compound responsible for the undesired attributes of green apples and fresh cut grass in wines. In this work, the effect of the main fermentation parameters on the K_i of acetaldehyde was assessed. K_i values were found to be dependent on the temperature and composition of the medium. A non-linear correlation between the evolution of the K_i and fermentation progress was observed, attributed to the strong retention effect of ethanol at low concentrations and it was demonstrated that the partitioning of this specific molecule was not influenced by the CO2 production rate...
May 22, 2018: Journal of Agricultural and Food Chemistry
Shuai Peng, Longxiang Liu, Hongyu Zhao, Hua Wang, Hua Li
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni ( O. oeni ), as the one of most important microorganisms in wine industry and the most resistant lactic acid bacteria (LAB) species to ethanol, has not been investigated regarding the selection of stable reference genes for RT-qPCR normalization under ethanol stress conditions. In this study, nine candidate reference genes ( proC, dnaG, rpoA, ldhD, ddlA, rrs, gyrA, gyrB , and dpoIII ) were analyzed to determine the most stable reference genes for RT-qPCR in O...
2018: Frontiers in Microbiology
Jannatul Ferdouse, Yuki Yamamoto, Seiga Taguchi, Yumiko Yoshizaki, Kazunori Takamine, Hiroshi Kitagaki
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae . During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances provided by koji enzymes for fermentation. However, the role of sphingolipids on the brewing characteristics of sake yeast has not been studied. In this study, we revealed that glycosylceramide, one of the sphingolipids abundant in koji, affects yeast fermentation...
2018: PeerJ
Yijin Yang, Yongjun Xia, Xiangna Lin, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Haiyan Yu, Jianshen Yu, Lianzhong Ai
Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol...
June 2018: Food Research International
María Cristina Nally, Lorena María Ponsone, Virginia Mercedes Pesce, María Eugenia Toro, Fabio Vazquez, Sofía Chulze
In previous researches, L. thermotolerans RCKT4 and RCKT5 were showed that inhibited Aspergillus growth. However, currently there are no data about their nutritional preferences, as a possible substrate competitor against S. cerevisiae, and their effects on fermentative process. In the present work we observed that the biocontrol yeasts and S. cerevisiae BSc203, based in the utilization of 16 carbonate sources, reveled significantly differences in the nutritional profile (biocontrol yeasts NS:0.25, BSc203 NS:0...
April 30, 2018: Letters in Applied Microbiology
Beatriz González, Jennifer Vázquez, Paul J Cullen, Albert Mas, Gemma Beltran, María-Jesús Torija
Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non- Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non- Saccharomyces strains...
2018: Frontiers in Microbiology
Dušan Čulum, Amira Čopra-Janićijević, Danijela Vidic, Lejla Klepo, Azra Tahirović, Neđad Bašić, Milka Maksimović
The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant material, dry leaves with flowers, and berries of three Crataegus species&mdash; Crataegus rhipidophylla Gand., Crataegus x subsphaericea Gand., and Crataegus x macrocarpa Hegetschw.&mdash;were analyzed. Twelve ethanolic extracts were isolated from the selected plant material using Soxhlet and ultrasound extraction, respectively...
April 24, 2018: Foods (Basel, Switzerland)
Xiaozhou Fan, Brandilyn A Peters, Eric J Jacobs, Susan M Gapstur, Mark P Purdue, Neal D Freedman, Alexander V Alekseyenko, Jing Wu, Liying Yang, Zhiheng Pei, Richard B Hayes, Jiyoung Ahn
BACKGROUND: Dysbiosis of the oral microbiome can lead to local oral disease and potentially to cancers of the head, neck, and digestive tract. However, little is known regarding exogenous factors contributing to such microbial imbalance. RESULTS: We examined the impact of alcohol consumption on the oral microbiome in a cross-sectional study of 1044 US adults. Bacterial 16S rRNA genes from oral wash samples were amplified, sequenced, and assigned to bacterial taxa...
April 24, 2018: Microbiome
Narumi Hashikawa-Hobara, Shuta Mishima, Shotaro Nagase, Keishi Morita, Ami Otsuka, Naoya Hashikawa
Although chronic ethanol treatment is known to impair learning and memory, humans commonly consume a range of alcoholic beverages. However, the specific effects of some alcoholic beverages on behavioral performance are largely unknown. The present study compared the effects of a range of alcoholic beverages (plain ethanol solution, red wine, sake and whiskey; with a matched alcohol concentration of 10%) on learning and memory. 6-week-old C57BL6J mice were orally administered alcohol for 7 weeks. The results revealed that red wine treatment exhibited a trend toward improvement of spatial memory and advanced extinction of fear memory...
April 24, 2018: Bioscience, Biotechnology, and Biochemistry
R Romero-Díez, S Rodríguez-Rojo, M J Cocero, C M M Duarte, A A Matias, M R Bronze
Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and acetone) were used. Total phenolic (TPC) and total flavonoid contents (TFC) were determined. The mixture of 75:25(v/v) EtOH:H2 O showed the highest values with 254 mgGAE /gDE and 146 mgCATE /gDE respectively...
September 1, 2018: Food Chemistry
Dong H Cha, Gregory M Loeb, Charles E Linn, Stephen P Hesler, Peter J Landolt
Fermentation volatiles attract a wide variety of insects and are used for integrated pest management. However, identification of the key behavior modifying chemicals has often been challenging due to the time consuming nature of thorough behavioral tests and unexpected discrepancies between laboratory and field results. Thus we report on a multiple-choice bioassay approach that may expedite the process of identifying field-worthy attractants in the laboratory. We revisited the four-component key chemical blend (acetic acid, ethanol, acetoin, and methionol) identified from 12 antennally active wine and vinegar chemicals for Drosophila suzukii (Matsumura) (Diptera: Drosophilidae)...
April 13, 2018: Environmental Entomology
X W Lou, Y B Zhang, Y Y Sun, Y Wang, D D Pan, J X Cao
Vinasse-cured duck was processed by boiling, salting, and vinasse-dry-curing or vinasse-wet-curing. Volatile compounds, moisture contents, reducing sugars, and thiobarbituric acid reactive substances (TBARS) values during processing were determined. Reducing sugars decreased during boiling and increased after vinasse-curing. TBARS values increased throughout the processing. The volatiles of ducks during processing and vinasse-curing agents (dry vinasse and vinasse sauce) were 125 compounds. The first principal component (PC1) belonged to the flavor of cooked duck, whereas the second principal component (PC2) represented the flavor of yellow rice wine...
April 11, 2018: Poultry Science
Alessandra S Oliveira, Cristiano A Ballus, Cristiano R Menezes, Roger Wagner, José Neri G Paniz, Bruna Tischer, Adilson B Costa, Juliano S Barin
An innovative use of thermal infrared enthalpimetry (TIE) is proposed for the determination of alcoholic content of red and white wines. Notwithstanding the presence of ethanol in beverages, absolute ethanol was added directly to wines, and the temperature rise caused by the heat of dilution was monitored using an infrared camera. Analytical signals were obtained in only 10 s for four samples simultaneously, and a calibration curve was constructed with hydroalcoholic reference solutions. A linear calibration curve was obtained from 3...
August 30, 2018: Food Chemistry
Chih-Yuan Ko, Xiao-Yu Chen, Wen-Chang Chang, Yi-Ming Zeng, Ru-Hai Lin, Xiao-Bin Zhang, James Swi-Bea Wu, Szu-Chuan Shen
BACKGROUND: Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2  mol L-1 glucose-0.2  mol L-1 glycine buffered to pH 4.3 containing either 0 or 50% ethanol and mimicked the cooking process by heating for 12 h. Antioxidative and antimutagenic characteristics of Maillard reaction products (MRPs) were investigated. Reducing power, antioxidant activity (ferrous ion chelating ability), and free radical neutralization ability generated from 1,1-diphenyl-2-pichrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) were determined...
April 12, 2018: Journal of the Science of Food and Agriculture
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