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Wine vats

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
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors, Isabel Pardo, Sergi Ferrer
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity...
March 6, 2017: International Journal of Food Microbiology
Rachel Golan, Ilan Shelef, Elad Shemesh, Yaakov Henkin, Dan Schwarzfuchs, Yftach Gepner, Ilana Harman-Boehm, Shula Witkow, Michael Friger, Yoash Chassidim, Idit F Liberty, Benjamin Sarusi, Dana Serfaty, Nitzan Bril, Michal Rein, Noa Cohen, Sivan Ben-Avraham, Uta Ceglarek, Michael Stumvoll, Matthias Blüher, Joachim Thiery, Meir J Stampfer, Assaf Rudich, Iris Shai
OBJECTIVE: To generate evidence-based conclusions about the effect of wine consumption on weight gain and abdominal fat accumulation and distribution in patients with type 2 diabetes. DESIGN: In the 2-year randomized controlled CASCADE (CArdiovaSCulAr Diabetes & Ethanol) trial, patients following a Mediterranean diet were randomly assigned to drink 150 ml of mineral water, white wine or red wine with dinner for 2 years. Visceral adiposity and abdominal fat distribution were measured in a subgroup of sixty-five participants, using abdominal MRI...
February 2017: Public Health Nutrition
Primrose J Boynton, Duncan Greig
Grape must is the precursor to wine, and consists of grape juice and its resident microbial community. We used Illumina MiSeq® to track changes in must fungal community composition over time in winery vats and laboratory microcosms. We also measured glucose consumption and biomass in microcosms derived directly from must, and glucose consumption in artificially assembled microcosms. Functional impacts of individual must yeasts in artificially assembled communities were calculated using a "keystone index," developed for "Species richness influences wine ecosystem function through a dominant species" [1]...
September 2016: Data in Brief
Naoko Ose, Yuko Kobori, Yukiyasu Takeuchi, Yoshiyuki Susaki, Seiji Taniguchi, Hajime Maeda
Cavernous hemangioma is not a neoplasm, but rather a congenital venous malformation with the potential to develop in all parts of the body, though it is very rarely seen in the thymus. We report a case of cavernous hemangioma in the thymus partially resected. A 71-year-old woman presented with pericardial discomfort, and chest computed tomography (CT) showed a left lateral mediastinal mass which was 2.0 × 1.2 × 1.8 cm in size, with border regularity and without calcification. Its interior was partially enhanced...
December 2016: Surgical Case Reports
Salvatore Filippo Di Gennaro, Alessandro Matese, Mirko Mancin, Jacopo Primicerio, Alberto Palliotti
Winemaking is a dynamic process, where microbiological and chemical effects may strongly differentiate products from the same vineyard and even between wine vats. This high variability means an increase in work in terms of control and process management. The winemaking process therefore requires a site-specific approach in order to optimize cellar practices and quality management, suggesting a new concept of winemaking, identified as Precision Enology. The Institute of Biometeorology of the Italian National Research Council has developed a wireless monitoring system, consisting of a series of nodes integrated in barrel bungs with sensors for the measurement of wine physical and chemical parameters in the barrel...
2014: Sensors
P Chatonnet, S Boutou, A Plana
This research determines the concentrations of various phthalates in French wines and grape spirits marketed in Europe or intended for export. Dibutyl phthalate (DBP), diethylhexyl phthalate (DEHP) and butyl benzyl phthalate (BBP) were the most frequently detected compounds in the wines analysed. While only 15% of the samples examined contained quantifiable concentrations (> 0.010 mg kg(-1)) of DEHP and BBP, 59% of the wines contained significant quantities of DBP, with a median value as high as 0.0587 mg kg(-1)...
2014: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Abdallah K Ally, Yang Meng, Ratula Chakraborty, Paul W Dobson, Jonathan S Seaton, John Holmes, Colin Angus, Yelan Guo, Daniel Hill-McManus, Alan Brennan, Petra S Meier
BACKGROUND AND AIMS: Effective use of alcohol duty to reduce consumption and harm depends partly on retailers passing duty increases on to consumers via price increases, also known as 'pass-through'. The aim of this analysis is to provide evidence of UK excise duty and sales tax (VAT) pass-through rates for alcohol products at different price points. SETTING: March 2008 to August 2011, United Kingdom. DESIGN AND MEASUREMENTS: Panel data quantile regression estimating the effects of three duty changes, two VAT changes and one combined duty and VAT change on UK alcohol prices, using product-level supermarket price data for 254 alcohol products available weekly...
December 2014: Addiction
Edwin H Battley
Microbial growth is a biological process that has been previously treated as a chemical reaction operating in accord with the Gibbs free energy equation, Delta G = Delta H-T Delta S. The heat of yeast growth was the first to be measured, in 1856, by direct calorimetry of a large wine vat. Until then there was a tendency for biologists to continue with the old notion that the energy change accompanying the growth of microorganisms was reflected in the amount of heat that was produced during this process. The application of chemical thermodynamics to systems involving microbial growth did not occur until much later...
June 2013: Quarterly Review of Biology
Romano La Harpe, Kebede Shiferaw, Patrice Mangin, Sandra Burkhardt
Intoxication with carbon dioxide (CO2), a nonexplosive, colorless, and odorless gas does not cause any clinical symptoms or signs, with the occasional exception of sudation. Carbon dioxide is principally used in the food industry (70% of CO2 production), in particular to preserve foods and to carbonate beverages. Most fatalities resulting from CO2 intoxication are accidental and occur either in closed spaces or when dry ice is used in the food industry. In this case report, a 42-year-old male winemaker engineer was found dead, his head inside a wine vat that had been filled with grapes on the previous day and supplemented with dry ice to improve the taste of wine...
June 2013: American Journal of Forensic Medicine and Pathology
Alline Birra Nolasco Fernandes, Alexandre Antonio Ribeiro, Marcus Vinicius Almeida de Araujo, Antônio Carlos de Oliveira Ruellas
OBJECTIVES: The aim of this study was to assess the optical properties of orthodontic elastic ligatures under the influence of exogenous pigments contained in the daily diet. MATERIAL AND METHODS: For the analysis, colorless (clear) elastic segments (ORTHO Organizers, lot 660625A10) were used as received from the manufacturer, and were divided into 8 groups of 3 segments each. Each group was immersed in 200 mL of a solution containing a determined substance, as follows: distilled water (control group), Coca-Cola®, Pomarola brand tomato sauce (Cica®), açai, Jasmine® brand green tea, Royal Blend® black tea brand, Pilão® brand coffee and Palmares® wine brand...
July 2012: Journal of Applied Oral Science: Revista FOB
C Tesniere, C Flanzy
Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries subsequently undergo an intracellular fermentation without yeast intervention. Complex changes occur during this process which entail the transformation of a small amount of sugar into alcohol (1.5-2% alcohol), the reduction of malic acid content by about half, and the generation of secondary products. Compared with wines produced by conventional techniques, carbonic maceration produces wines of distinctive character of superior quality possessing a harmonious balance...
2011: Advances in Food and Nutrition Research
Miguel Fernández de Ullivarri, Lucía M Mendoza, Raúl R Raya, Marta E Farías
Of 31 yeasts, from different surfaces of two cellars from the northwest region of Argentina, 11 expressed killer activity against the sensitive strain Saccharomyces cerevisiae P351. Five of these killer yeasts were identified as S. cerevisiae by phenotypic tests and PCR-RFLP analysis. Two S. cerevisiae killer strains, Cf5 and Cf8, were selected based on their excellent kinetic and enological properties as potential autochthonous mixed starter cultures to be used during wine fermentation. They could dominate the natural microbiota in fermentation vats and keep the typical sensorial characteristics of the wine of this region...
November 2011: Biotechnology Letters
Sofia Pressiani
BACKGROUND: Barrel making is an ancient art evidence of which is found in paintings from the Egyptian era in the Mediterranean civilizations, and since it was an ideal shipping container its use spread quickly and on a wide scale. METHODS: The study was conducted in a small high quality craft industry, applying the method which is the topic of this volume, i.e., risk pre-mapping by which it is possible to identify the presence or absence of occupational risk and any need for further evaluation...
January 2011: La Medicina del Lavoro
Almudena Clavijo, Isabel L Calderón, Patricia Paneque
An ecological study of the yeasts present in a spontaneous and an inoculated fermentation in red wine was carried out in 2005 vintage in a winery located in the Denomination of Origin "Sierras de Málaga" (Málaga, southern of Spain). The winery operated by the first time with the 2003 vintage and since then, has used commercial yeast inocula to start alcoholic fermentation. Yeast isolates were identified by PCR-RFLP analysis of the 5.8S-ITS region from the ribosomal DNA and by mitochondrial DNA RFLP analysis...
March 2011: Antonie Van Leeuwenhoek
Patrocinio Garijo, Pilar Santamaría, Rosa López, Susana Sanz, Carmen Olarte, Ana Rosa Gutiérrez
This research studies the presence of microorganisms of enological interest (yeasts, bacteria and molds) and their evolution in the air of a wine cellar. The samples were taken throughout the winemaking campaign (September-December) in a winery of the D.O.Ca. Rioja, Spain. They were collected using an airIDEAL atmosphere sampler from Biomerieux. For the isolation, specific selective media were used for each group of microorganisms. The results obtained indicate that the presence in the winery air of the various different microorganisms studied is directly related to the winemaking processes that are taking place in the winery...
July 15, 2008: International Journal of Food Microbiology
F C O Gomes, C L C Silva, M M Marini, E S Oliveira, C A Rosa
AIMS: To test indigenous Saccharomyces cerevisiae as starters to produce cachaça in large-scale in a traditional distillery, establishing the period in which, each strain predominates in the vats, chemical composition and sensory attributes of the beverage, and to compare these data with vats prepared by spontaneous fermentation. METHODS AND RESULTS: Strains were evaluated for kinetic fermentation parameters, permanence in vats, volatile compound production, and sensory attributes for the cachaças produced...
December 2007: Journal of Applied Microbiology
Marcela Paula Sangorrín, Christian Ariel Lopes, Maria Rosa Giraudo, Adriana Catalina Caballero
The diversity and killer behaviour of the yeast biota associated with surfaces of four Patagonian wineries were analyzed in the present study. These wineries were different in their technological and ecological features. Following liquid enrichment of samples from fermentation vat surfaces yeast isolates were identified by pheno- and genotyping and characterized using killer sensitivity patterns. Out of 92 isolated yeasts, 25% were Saccharomyces cerevisiae; 18% were Kloeckera apiculata and 11% were Pichia anomala; other six species representing a low percentage were also found...
November 1, 2007: International Journal of Food Microbiology
Michael Rentzsch, Michael Schwarz, Peter Winterhalter, Isidro Hermosín-Gutiérrez
Grenache red wines were produced following three different winemaking techniques, that is, small-scale standard experimental wines and industrial-scale wines by both double-mash fermentation and fermentation in Ganimede vats. Wines were analyzed for their color properties, as well as the anthocyanin, flavonol, hydroxycinnamic acid, and pyranoanthocyanin profiles following alcoholic and malolactic fermentation. The evolution of pyranoanthocyanins and their corresponding precursors in the experimental wines was monitored at 6 and 10 months of aging...
June 13, 2007: Journal of Agricultural and Food Chemistry
Z Brenn-Struckhofova, M Cichna-Markl
The paper presents a highly selective analytical method for the determination of traces of bisphenol A (BPA) in wine and the results of a survey 59 wine samples sourced from vats (steel, wood and plastic), glass bottles and Tetra briks. The procedure consists of sample clean-up by sol-gel immunoaffinity chromatography followed by determination of BPA by high-performance liquid chromatography and fluorescence detection. The method has a limit of detection (LOD) (S/N = 3) of 0.1 ng ml-1 and a limit of quantitation (LOQ) (S/N = 6) of 0...
November 2006: Food Additives and Contaminants
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