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Laura Chasseriaud, Joana Coulon, Philippe Marullo, Warren Albertin, Marina Bely
Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the composition of the natural non-Saccharomyces community found in grape must, was used for alcoholic fermentation. The impact of CO2 saturation of the grape juice was studied first on this mixture alone, and then in the presence of Saccharomyces cerevisiae...
March 7, 2018: Applied Microbiology and Biotechnology
B Puertas, M J Jimenez-Hierro, E Cantos-Villar, A Marrufo-Curtido, M Carbú, F J Cuevas, J M Moreno-Rojas, V E González-Rodríguez, J M Cantoral, M J Ruiz-Moreno
This study evaluates the impact on two varietal white wines from 'Chardonnay' and 'Verdejo' cultivars of different fermentative strategies: inoculation with Saccharomyces cerevisiae yeast (CT), sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) (SI), and spontaneous fermentation (SP). The wines' chemical composition was characterized by oenological parameters, organic acids, metals, major volatile compounds, ester compounds and sensory analyses. The fermentative strategy (CT, SI and SP) was found to be a key factor for assessing different styles of white wines...
July 1, 2018: Food Chemistry
Rocío Escribano-Viana, Javier Portu, Patrocinio Garijo, Ana Rosa Gutiérrez, Pilar Santamaría, Isabel López-Alfaro, Rosa López, Lucía González-Arenzana
BACKGROUND: This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard. RESULTS: Results were compared with non-treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid...
February 25, 2018: Journal of the Science of Food and Agriculture
Rosa Perestrelo, Catarina L Silva, Pedro Silva, José S Câmara
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS)...
February 23, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Adelaida Esteban-Fernández, Irene Zorraquín-Peña, Maria D Ferrer, Alex Mira, Begoña Bartolomé, Dolores González de Llano, M Victoria Moreno-Arribas
Several benefits have been described for red wine polyphenols and probiotic strains in the promotion of colonic metabolism and health. On the contrary, knowledge about their role in the management of oral health is still scarce. In this work, the antiadhesive capacity of selected red wine polyphenols and oenological extracts against the oral pathogens Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans in an in vitro model of human gingival fibroblasts has been explored as well as their complementary action with the candidate oral probiotic Streptococcus dentisani...
February 21, 2018: Journal of Agricultural and Food Chemistry
Claire Brice, Francisco A Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in terms of their nitrogen consumption capacities. In this work, we characterize this phenotype by the specific quantity of nitrogen consumed under oenological fermentation conditions using a new approach. Indeed, unlike previous studies, our experiments were conducted in an environment containing excess nitrogen, eliminating the nitrogen limitation/starvation factor that is generally observed in fermentation processes...
2018: PloS One
G Gutiérrez-Gamboa, T Garde-Cerdán, M Carrasco-Quiroz, E P Pérez-Álvarez, A M Martínez-Gil, M Del Alamo-Sanza, Y Moreno-Simunovic
BACKGROUND: Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario, which has had a resurgence due to its rediscovered oenological potential when cultivated under the conditions of the interior dryland area. Under these growing conditions Carignan noir wines stand out as fruit driven and fresh when compared to those coming from other growing areas. On the other hand, it is well known that wine aroma composition depends mainly on variety, viticultural management, and winemaking...
February 9, 2018: Journal of the Science of Food and Agriculture
Thomas Ochando, Jean-Roch Mouret, Anne Humbert-Goffard, Jean-Marie Sablayrolles, Vincent Farines
Vicinal diketones produced during wine fermentation influence the organoleptic qualities of wine. Diacetyl and 2,3-pentanedione are well known for their contribution to butter or butterscotch-like flavours. We developed an analysis method to quantify vicinal diketones and their precursors, α-acetolactate and α-acetohydroxybutyrate, under oenological conditions. Five-fold dilution of the sample in a phosphate-citrate buffer (pH7.0) strongly attenuated matrix effects between the beginning and end of alcoholic fermentation and protected the sample from spontaneous precursor decarboxylation...
January 2018: Food Research International
N Moreira, P Lopes, H Ferreira, M Cabral, P Guedes de Pinho
The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks...
January 2018: Journal of Food Science and Technology
Panagiotis Arapitsas, Graziano Guella, Fulvio Mattivi
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major impact on its metabolomic fingerprint. In this study, we investigated novel discovered oenological reactions primarily occurring between wine metabolites and sulfur dioxide. The sulfonated derivatives of epicatechin, procyanidin B2, indole acetic acid, indole lactic acid and tryptophol were synthesized and for the first time quantified in wine. Analysis of 32 metabolites in 195 commercial wines (1986-2016 vintages) suggested that sulfonation of tryptophan metabolites characterised white wines, in contrast to red wines, where sulfonation of flavanols was preferred...
January 16, 2018: Scientific Reports
Jin Zhang, Maria A Astorga, Jennifer M Gardner, Michelle E Walker, Paul R Grbin, Vladimir Jiranek
Limiting assimilable nitrogen restricts yeast's ability to successfully complete fermentation. In the absence of a commercially available deletion collection in a wine yeast background, a screening approach was applied to a transposon library in a wine yeast derivative to identify clones with superior fermentation performance. Eight candidate genes, when disrupted by Ty insertion, were identified as enabling yeast to efficiently complete a model oenological fermentation with limited nitrogen availability. Analogous single gene disruptions were subsequently constructed in the haploid wine yeast strain, C911D and the performance of these during fermentation was analysed...
December 28, 2017: Metabolic Engineering
Marcella Spinaci, Vera Muccilli, Diego Bucci, Nunzio Cardullo, Beatrice Gadani, Corrado Tringali, Carlo Tamanini, Giovanna Galeati
Although excessive ROS levels induce sperm damage, sperm capacitation is an oxidative event that requires low amounts of ROS. As the antioxidant activity of the ethanol extract (TRE) of a commercial oenological tannin (Quercus robur toasted oak wood, Tan'Activ R®) and its four fractions (FA, FB, FC, FD) has been recently reported, the present study was set up to investigate the biological effects of TRE and its fractions in an in vitro model of sperm capacitation and fertilization. Boar sperm capacitation or gamete coincubation were performed in presence of TRE or its fractions (0, 1, 10, 100 μg/ml)...
December 14, 2017: Theriogenology
Thomas Bucher, Juliana I Clodt, Andrej Grabowski, Martin Hein, Volkan Filiz
Porous polyethersulfone membranes as used in oenology were investigated in order to evaluate temperature-dependent permeances in a temperature range from 10 to 35 °C. A temperature correction factor was determined for this type of membrane to get accurate and comparable results for further developments. Moreover, the membranes were modified with a bio-inspired polydopamine coating in order to reduce fouling. The performance of the membranes could be increased with respect to permeance and flux recovery under cross-flow conditions...
December 16, 2017: Membranes
M Medel-Marabolí, J L Romero, E Obreque-Slier, A Contreras, A Peña-Neira
Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several factors influence tannin-protein interactions, such as pH, alcohol, sweetness, oxygen and polyphenol content. A scarcely studied factor is the effect of the tannin content on the perception of astringency. The objective of this study was to evaluate the effect of different concentrations of commercial oenological tannin (COT) on the timing of the perception of astringency...
December 2017: Food Research International
Sebastian Ullrich, Sylvia K Neef, Hans-Georg Schmarr
Low-molecular-weight volatile sulfur compounds such as thiols, sulfides, disulfides as well as thioacetates cause a sulfidic off-flavor in wines even at low concentration levels. The proposed analytical method for quantification of these compounds in wine is based on headspace solid-phase microextraction, followed by gas chromatographic analysis with sulfur-specific detection using a pulsed flame photometric detector. Robust quantification was achieved via a stable isotope dilution assay using commercial and synthesized deuterated isotopic standards...
February 2018: Journal of Separation Science
Origone Andrea Cecilia, Rodríguez María Eugenia, Oteiza Juan Martín, Querol Amparo, Lopes Christian Ariel
Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridisation mechanism and stabilisation conditions, the hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae x Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S...
November 13, 2017: Yeast
Rosario González-Santamaría, Rubén Ruiz-González, Santi Nonell, Teresa Garde-Cerdán, Eva P Pérez-Álvarez
Nitrogen is an important element for grapevine and winemaking, which affects plant development, grape juice fermentation and has a potential effect in modulating wine quality. The aim was to study the influence of foliar applications of riboflavin (vitamin B2) to vineyard on grape nitrogen composition. This vitamin has a reported capacity to protect different plant species, but its application to favor grape and grape juice quality had not previously been studied. This work reports the oenological properties and the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at two different doses compared to control...
February 1, 2018: Food Chemistry
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Jose Antonio Suárez-Lepe, Shunyu Han, Santiago Benito
Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials...
February 2018: Food Microbiology
Iuliia Khomenko, Irene Stefanini, Luca Cappellin, Valentina Cappelletti, Pietro Franceschi, Duccio Cavalieri, Tilmann D Märk, Franco Biasioli
INTRODUCTION: Producing a wide range of volatile secondary metabolites Saccharomyces cerevisiae influences wine, beer, and bread sensory quality and hence selection of strains based on their volatilome becomes pivotal. A rapid on-line method for volatilome assessing of strains growing on standard solid media is still missing. OBJECTIVES: Methodologically, the aim of this study was to demonstrate the automatic, real-time, direct, and non-invasive monitoring of yeast volatilome in order to rapidly produce a robust large data set encompassing measurements relative to many strains, replicates and time points...
2017: Metabolomics: Official Journal of the Metabolomic Society
Aneta Wojdyło, Justyna Samoticha, Paulina Nowicka, Joanna Chmielewska
The aim of this study was to identify and compare phenolic acids, flavan-3-ols, flavonols, and anthocyanins in two the most popular interspecific hybrids of red grapes, Rondo and Regent, nowadays very popular in red wine production in Poland. The phenolic profiles of these hybrids have not yet been reported. Thirty-three phenolic compounds, including 2 flavan-3-ols, 3 phenolic acids, 5 flavonols, and 23 anthocyanins, were determined in the examined samples using the ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method...
January 15, 2018: Food Chemistry
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