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Oenology

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https://www.readbyqxmd.com/read/28511108/wine-yeasts-identification-by-maldi-tof-ms-optimization-of-the-preanalytical-steps-and-development-of-an-extensible-open-source-platform-for-processing-and-analysis-of-an-in-house-ms-database
#1
Cristina Gutiérrez, M Ángeles Gómez-Flechoso, Ignacio Belda, Javier Ruiz, Nour Kayali, Luis Polo, Antonio Santos
Saccharomyces cerevisiae is the most important yeast species for the production of wine and other beverages. In addition, nowadays, researchers and winemakers are aware of the influence of non-Saccharomyces in wine aroma complexity. Due to the high microbial diversity associated to several agro-food processes, such as winemaking, developing fast and accurate methods for microbial identification is demanded. In this context, MALDI-TOF MS mass fingerprint provides reliable tool for fast biotyping and classification of microorganisms...
May 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28382030/sub-optimal-ph-preadaptation-improves-the-survival-of-lactobacillus-plantarum-strains-and-the-malic-acid-consumption-in-wine-like-medium
#2
Mariantonietta Succi, Gianfranco Pannella, Patrizio Tremonte, Luca Tipaldi, Raffaele Coppola, Massimo Iorizzo, Silvia Jane Lombardi, Elena Sorrentino
Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μ max ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28330296/application-of-pectinases-for-recovery-of-grape-seeds-phenolics
#3
Petra Štambuk, Dora Tomašković, Ivana Tomaz, Luna Maslov, Domagoj Stupić, Jasminka Karoglan Kontić
Grape marc seeds contain large amounts of different polyphenolic compounds so they can be used for the recovery of these classes of compounds. A new green extraction method for the recovery of phenols from the grape seeds was developed. To provide a high quality extract sourced from natural product by using enzymes as alternative solvents and spending less energy, it is impeccable to call this method "green". Furthermore, this method was optimized by finding out which conditions provide the best possible results and achieving the maximum recovery of polyphenols from grape seeds...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28199009/influence-of-different-yeast-lactic-acid-bacteria-combinations-on-the-aromatic-profile-of-red-bordeaux-wine
#4
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel
BACKGROUND: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacteria Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described...
February 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28153887/genome-sequence-of-the-nonconventional-wine-yeast-hanseniaspora-guilliermondii-utad222
#5
Isabel Seixas, Catarina Barbosa, Sara B Salazar, Arlete Mendes-Faia, Yu Wang, Ulrich Güldener, Ana Mendes-Ferreira, Nuno P Mira
In this work, we disclose the genome sequence and a corresponding manually curated annotation of the non-Saccharomyces yeast Hanseniaspora guilliermondii UTAD222, a strain shown to have interesting oenological traits for the production of wines with improved aromatic properties.
February 2, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28131961/the-antarctic-yeast-candida-sake-understanding-cold-metabolism-impact-on-wine
#6
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...
March 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28115896/oxygen-consumption-by-postfermentation-wine-yeast-lees-factors-affecting-its-rate-and-extent-under-oenological-conditions
#7
Volker Schneider, Jonas Müller, Dominik Schmidt
Postfermentation wine yeast lees show antioxidant properties based on their ability to consume dissolved oxygen. The oxygen consumption capacity of suspended yeast lees obtained after fermentations with six commercial active dry yeast strains was investigated in model, white and red wines using fluorescence-based oxygen sensors operating in a nondestructive way. In model solution, the oxygen consumption rate of yeast lees was shown to depend on their amount, yeast strain, sulfur dioxide and temperature. It is slightly lower in red than in white wines...
December 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28098345/effect-of-sequential-fermentations-and-grape-cultivars-on-volatile-compounds-and-sensory-profiles-of-danish-wines
#8
Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender L P Bredie
BACKGROUND: There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark, were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines...
January 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28069205/study-of-a-laboratory-scaled-new-method-for-the-accelerated-continuous-ageing-of-wine-spirits-by-applying-ultrasound-energy
#9
M J Delgado-González, M M Sánchez-Guillén, M V García-Moreno, M C Rodríguez-Dodero, C García-Barroso, D A Guillén-Sánchez
During the ageing of brandies, many physicochemical processes take place involving the distilled spirit and the wood of the casks. Because of these reactions, the polyphenolic content of brandies and their content of organic acids increase with the ageing. These reactions are slow, and the ageing of high-quality brandies takes several years. In this paper, the development of a system that uses the circulation of the wine distillate through encapsulated American oak chips and the application of ultrasound energy with the aim of producing aged wine spirits has been carried out, and the influences of the operation variables over the characteristics of the produced drink have been measured...
May 2017: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/27896529/acetaldehyde-kinetics-of-enological-yeast-during-alcoholic-fermentation-in-grape-must
#10
Erhu Li, Ramón Mira de Orduña
Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 50-70 mg l(-1) of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound and total SO2 concentrations necessitates knowledge of the factors that affect final acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions...
November 28, 2016: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27809234/the-effects-of-pre-fermentative-addition-of-oenological-tannins-on-wine-components-and-sensorial-qualities-of-red-wine
#11
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27763562/adsorption-of-wine-constituents-on-functionalized-surfaces
#12
Agnieszka Mierczynska-Vasilev, Paul A Smith
The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated...
October 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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
#13
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/27542449/%C3%AE-glucosidase-inhibition-and-antioxidant-activity-of-an-oenological-commercial-tannin-extraction-fractionation-and-analysis-by-hplc-esi-ms-ms-and-1-h-nmr
#14
Vera Muccilli, Nunzio Cardullo, Carmela Spatafora, Vincenzo Cunsolo, Corrado Tringali
Two batches of the oenological tannin Tan'Activ R, (toasted oak wood - Quercus robur), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for each extract. Extracts and fractions were evaluated for antioxidant activity (DPPH), polyphenol content (GAE) and yeast α-glucosidase inhibitory activity. Comparable results were obtained for both columns, fractions X1B and X2B showing the highest antioxidant activity. Fractions X1C and X2C notably inhibited α-glucosidase, with IC50=9.89 and 8...
January 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27491020/changes-in-grape-polyphenols-v-vinifera-l-as-a-consequence-of-post-harvest-withering-by-high-resolution-mass-spectrometry-raboso-piave-versus-corvina
#15
Mirko De Rosso, Stefano Soligo, Annarita Panighel, Roberto Carraro, Antonio Dalla Vedova, Itay Maoz, Diego Tomasi, Riccardo Flamini
Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpolicella and Raboso Passito. Changes of polyphenolic composition of the grapes as a consequence of the withering were studied by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC/QTOF); for identification of compounds a homemade HR-MS database of grape and wine metabolites, was used...
September 2016: Journal of Mass Spectrometry: JMS
https://www.readbyqxmd.com/read/27446054/diversity-of-saccharomyces-cerevisiae-strains-isolated-from-two-italian-wine-producing-regions
#16
Angela Capece, Lisa Granchi, Simona Guerrini, Silvia Mangani, Rossana Romaniello, Massimo Vincenzini, Patrizia Romano
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata)...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27417558/contribution-of-yeast-and-base-wine-supplementation-to-sparkling-wine-composition
#17
Maria Martí-Raga, Valentina Martín, Mariona Gil, Marta Sancho, Fernando Zamora, Albert Mas, Gemma Beltran
BACKGROUND: The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. RESULTS: We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine...
December 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27402289/grape-tannin-catechin-and-ethanol-fluidify-oral-membrane-mimics-containing-moderate-amounts-of-cholesterol-implications-on-wine-tasting
#18
Aurélien L Furlan, Ahmad Saad, Erick J Dufourc, Julie Géan
Wine tasting results in interactions of tannin-ethanol solutions with proteins and lipids of the oral cavity. Among the various feelings perceived during tasting, astringency and bitterness most probably result in binding events with saliva proteins, lipids and receptors. In this work, we monitored the conjugated effect of the grape polyphenol catechin and ethanol on lipid membranes mimicking the different degrees of keratinization of oral cavity surfaces by varying the amount of cholesterol present in membranes...
November 2016: Biochimie
https://www.readbyqxmd.com/read/27367967/controlled-mixed-fermentation-at-winery-scale-using-zygotorulaspora-florentina-and-saccharomyces-cerevisiae
#19
Livio Lencioni, Cristina Romani, Mirko Gobbi, Francesca Comitini, Maurizio Ciani, Paola Domizio
Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for wine with high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of some non-Saccharomyces yeast strains, and the effects that derive from their specific interactions with Saccharomyces. In the present study, we evaluated the selected strain Zygotorulaspora florentina (formerly Zygosaccharomyces florentinus) in mixed culture fermentations with Saccharomyces cerevisiae, from the laboratory scale to the winery scale...
October 3, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27261362/isolation-identification-and-oenological-characterization-of-non-saccharomyces-yeasts-in-a-mediterranean-island
#20
G Polizzotto, E Barone, G Ponticello, T Fasciana, D Barbera, O Corona, G Amore, A Giammanco, D Oliva
UNLABELLED: We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. Five hundred and forty-four isolates were analysed for the main oenological characteristics such as fermentative vigour with and without sulphites, sugar consumption and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase...
August 2016: Letters in Applied Microbiology
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