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https://www.readbyqxmd.com/read/28769887/sequential-inoculation-of-native-non-saccharomyces-and-saccharomyces-cerevisiae-strains-for-wine-making
#1
Beatriz Padilla, Laura Zulian, Àngela Ferreres, Rosa Pastor, Braulio Esteve-Zarzoso, Gemma Beltran, Albert Mas
The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and three different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28764054/seed-incorporation-during-vinification-and-its-impact-on-chemical-and-organoleptic-properties-in-syzygium-cumini-wine
#2
K S VenuGopal, K A Anu-Appaiah
Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28754099/antioxidant-and-vasorelaxant-activities-induced-by-northeastern-brazilian-fermented-grape-skins
#3
José George F Albuquerque, Valéria L Assis, Arthur J P O Almeida, Ionaldo J L D Basílio, Melissa N Luciano, Bruno R L A Meireles, Ângela M T M Cordeiro, Islânia G A Araújo, Robson C Veras, Thaís P Ribeiro, Isac A Medeiros
BACKGROUND: In northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process. Comparative analyses were performed between lyophilized extract of grape skins from pomace, described as fermented (FGS), and fresh, unfermented (UGS) grape skins to show the relevant brand's composition upon the first maceration in winemaking. METHODS: The use of in vitro testing such as Folin-Ciocalteu's, DPPH free radical scavenger and HPLC methods were performed to evidence antioxidant effect and phenolic compounds...
July 28, 2017: BMC Complementary and Alternative Medicine
https://www.readbyqxmd.com/read/28734048/non-anthocyanin-polyphenolic-transformation-by-native-yeast-and-bacteria-co-inoculation-strategy-during-vinification
#4
Apramita Devi, K M Archana, P K Bhavya, K A Anu Appaiah
BACKGROUND: Co-inoculation has been adapted by many wine-producing countries as it enhances the success of malolactic fermentation and reduces the fermentation cost as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation even though polyphenols are important parameter affecting wine colour, astringency and aroma. Here, we investigate the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. RESULT: Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine...
July 22, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28656763/glucosylation-of-smoke-derived-volatiles-in-grapevine-vitis-vinifera-is-catalyzed-by-a-promiscuous-resveratrol-guaiacol-glucosyltransferase
#5
Katja Härtl, Fong-Chin Huang, Ashok P Giri, Katrin Franz-Oberdorf, Johanna Frotscher, Yang Shao, Thomas Hoffmann, Wilfried Schwab
Vinification of grapes (Vitis vinifera) exposed to forest fire smoke can yield unpalatable wine due to the presence of taint compounds from smoke and the release of smoke derived volatiles from their respective glycosides during the fermentation process or in-mouth during consumption. To identify glycosyltransferases (GTs) involved in the formation of glycosidically bound smoke-derived volatiles we performed gene expression analysis of candidate GTs in different grapevine tissues. Second, substrates derived from bushfire smoke or naturally occurring in grapes were screened with the candidate recombinant GTs...
July 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28585252/polysaccharides-oligosaccharides-and-nitrogenous-compounds-change-during-the-aging-of-tempranillo-and-verdejo-sparkling-wines
#6
L Martínez-Lapuente, R Apolinar-Valiente, Z Guadalupe, B Ayestarán, S Pérez-Magariño, P Williams, T Doco
BACKGROUND: Verdejo and Tempranillo are traditional varieties to produce still wines, however they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by aging on lees for nine months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the aging on lees of Tempranillo and Verdejo sparkling wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages...
June 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28471493/effects-of-vinification-techniques-combined-with-uv-c-irradiation-on-phenolic-contents-of-red-wines
#7
Hande Tahmaz, Gökhan Söylemezoğlu
Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boğazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28324615/construction-of-low-ethanol-wine-yeasts-through-partial-deletion-of-the-saccharomyces-cerevisiae-pdc2-gene
#8
Raúl Andrés Cuello, Karina Johana Flores Montero, Laura Analía Mercado, Mariana Combina, Iván Francisco Ciklic
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28239292/assessing-the-efficacy-of-pef-treatments-for-improving-polyphenol-extraction-during-red-wine-vinifications
#9
Guillermo Saldaña, Guillermo Cebrián, María Abenoza, Cristina Sánchez-Gimeno, Ignacio Álvarez, Javier Raso
The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvesting times, Syrah and Tempranillo. The aim of this study was to develop a procedure to establish the PEF treatment conditions that cause enough permeabilization in the skin cells of different grape varieties to obtain a significant improvement in the vinification process in terms of increment on the polyphenol content or reduction of maceration time...
February 2017: Innovative Food Science & Emerging Technologies
https://www.readbyqxmd.com/read/28165846/further-highlighting-on-the-prevention-of-oxidative-damage-by-polyphenol-rich-wine-extracts
#10
Sara Salucci, Sabrina Burattini, Francesco Maria Giordano, Simone Lucarini, Giuseppe Diamantini, Elisabetta Falcieri
Wine contains various polyphenols such as flavonoids, anthocyanins, and tannins. These molecules are responsible for the quality of wines, influencing their astringency, bitterness, and color and they are considered to have antioxidant activity. Polyphenols, extracted from grapes during the processes of vinification, could protect the body cells against reactive oxygen species level increase and could be useful to rescue several pathologies where oxidative stress represents the main cause. For that, in this study, red and white wine, provided by an Italian vinery (Marche region), have been analyzed...
April 2017: Journal of Medicinal Food
https://www.readbyqxmd.com/read/27845756/the-use-of-grape-seed-byproducts-rich-in-flavonoids-to-improve-the-antioxidant-potential-of-red-wines
#11
María José Jara-Palacios, Dolores Hernanz, María Luisa Escudero-Gilete, Francisco J Heredia
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered...
November 12, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27783969/pineapple-ananas-comosus-l-merr-wine-production-in-angola-characterisation-of-volatile-aroma-compounds-and-yeast-native-flora
#12
Eduardo Dellacassa, Oriol Trenchs, Laura Fariña, Florencia Debernardis, Gabriel Perez, Eduardo Boido, Francisco Carrau
A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions...
January 16, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27664648/spectroscopy-reveals-that-ethyl-esters-interact-with-proteins-in-wine
#13
Mattia Di Gaspero, Paolo Ruzza, Rohanah Hussain, Simone Vincenzi, Barbara Biondi, Diana Gazzola, Giuliano Siligardi, Andrea Curioni
Impairment of wine aroma after vinification is frequently associated to bentonite treatments and this can be the result of protein removal, as recently demonstrated for ethyl esters. To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27616021/retention-of-proanthocyanidin-in-wine-like-solution-is-conferred-by-a-dynamic-interaction-between-soluble-and-insoluble-grape-cell-wall-components
#14
Keren A Bindon, Sijing Li, Stella Kassara, Paul A Smith
For better understanding of the factors that impact proanthocyanidin (PA) adsorption by insoluble cell walls or interaction with soluble cell wall-derived components, application of a commercial polygalacturonase enzyme preparation was investigated to modify grape cell wall structure. Soluble and insoluble cell wall material was isolated from the skin and mesocarp components of Vitis vinifera Shiraz grapes. It was observed that significant depolymerization of the insoluble grape cell wall occurred following enzyme application to both grape cell wall fractions, with increased solubilization of rhamnogalacturonan-enriched, low molecular weight polysaccharides...
November 9, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27597233/effects-of-reduced-levels-of-sulfite-in-wine-production-using-mixtures-with-lysozyme-and-dimethyl-dicarbonate-on-levels-of-volatile-and-biogenic-amines
#15
Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, José Antonio Moler, Rodrigo Nieto-Rojo, Henar Urmeneta
Sulphur dioxide (SO2) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of this study was to reduce levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate and examine the influence on levels of volatile and biogenic amines. To do so, vinifications were carried out using lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO2 in different concentrations (25 and 50 mg l(-1))...
October 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/27573905/experimental-review-of-dna-based-methods-for-wine-traceability-and-development-of-a-single-nucleotide-polymorphism-snp-genotyping-assay-for-quantitative-varietal-authentication
#16
Valentina Catalano, Paula Moreno-Sanz, Silvia Lorenzi, Maria Stella Grando
The genetic varietal authentication of wine was investigated according to DNA isolation procedures reported for enological matrices and also by testing 11 commercial extraction kits and various protocol modifications. Samples were collected at different stages of the winemaking process of renowned Italian wines Brunello di Montalcino, Lambruschi Modenesi, and Trento DOC. Results demonstrated not only that grape DNA loss is produced by the fermentation process but also that clarification and stabilization operations contribute to the reduction of double-stranded DNA content on wine...
September 21, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27479606/%C3%AE-15-n-from-soil-to-wine-in-bulk-samples-and-proline
#17
Mauro Paolini, Luca Ziller, Daniela Bertoldi, Luana Bontempo, Roberto Larcher, Giorgio Nicolini, Federica Camin
The feasibility of using δ(15) N as an additional isotopic marker able to link wine to its area of origin was investigated. The whole production chain (soil-leaves-grape-wine) was considered. Moreover, the research included evaluation of the effect of the fermentation process, the use of different types of yeast and white and red vinification, the addition of nitrogen adjuvants and ultrasound lysis simulating wine ageing. The δ(15) N of grapes and wine was measured in bulk samples and compounds, specifically in proline, for the first time...
September 2016: Journal of Mass Spectrometry: JMS
https://www.readbyqxmd.com/read/27303391/potential-role-of-yeast-strains-isolated-from-grapes-in-the-production-of-taurasi-docg
#18
Maria Aponte, Giuseppe Blaiotta
Twelve samples of Aglianico grapes, collected in different locations of the Taurasi DOCG (Appellation of Controlled and Guaranteed Origin) production area were naturally fermented in sterile containers at room temperature. A total of 70 yeast cultures were isolated from countable WL agar plates: 52 in the middle of the fermentation and 18 at the end. On the basis of ITS-RFLP analysis and ITS sequencing, all cultures collected at the end of fermentations were identified as Saccharomyces (S.) cerevisiae; while, the 52 isolates, collected after 1 week, could be referred to the following species: Metschnikowia (M...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27242698/the-oenological-potential-of-hanseniaspora-uvarum-in-simultaneous-and-sequential-co-fermentation-with-saccharomyces-cerevisiae-for-industrial-wine-production
#19
Mariana Tristezza, Maria Tufariello, Vittorio Capozzi, Giuseppe Spano, Giovanni Mita, Francesco Grieco
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27226011/influence-of-grape-maturity-on-complex-carbohydrate-composition-of-red-sparkling-wines
#20
Leticia Martínez-Lapuente, Rafael Apolinar-Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño, Pascale Williams, Thierry Doco
This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages...
June 22, 2016: Journal of Agricultural and Food Chemistry
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