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Oenology

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https://www.readbyqxmd.com/read/28747041/influence-of-commercial-inactivated-yeast-derivatives-on-the-survival-of-probiotic-bacterium-lactobacillus-rhamnosus-hn001-in-an-acidic-environment
#1
Mingzhan Toh, Shao Quan Liu
This study evaluated the influence of three inactivated yeast derivatives (IYDs) used in wine production, namely OptiRed(®), OptiWhite(®) and Noblesse(®), on the viability of the probiotic strain Lactobacillus rhamnosus HN001 in an acidic environment. Addition of the IYDs at 3 g/L significantly enhanced the survival of the probiotic bacteria by 2.75-4.05 log cycles after 10-h exposure in a pH 3.0 buffer. Acid stress assay with IYD components obtained after centrifugation and filtration revealed that water-soluble compounds were responsible for improving the acid tolerance of L...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28713352/use-of-native-yeast-strains-for-in-bottle-fermentation-to-face-the-uniformity-in-sparkling-wine-production
#2
Ileana Vigentini, Shirley Barrera Cardenas, Federica Valdetara, Monica Faccincani, Carlo A Panont, Claudia Picozzi, Roberto Foschino
The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions)...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28610728/cluster-shading-modifies-amino-acids-in-grape-vitis-vinifera-l-berries-in-a-genotype-and-tissue-dependent-manner
#3
Le Guan, Benhong Wu, Ghislaine Hilbert, Shaohua Li, Eric Gomès, Serge Delrot, Zhanwu Dai
Amino acid composition of the grape berry at harvest is important for wine making. The present study investigates the complex interplay between tissue, cultivar and light conditions that determine berry amino acid content. Twenty amino acids were assessed in the berry skin and pulp of two grape cultivars (Gamay Noir and Gamay Fréaux), grown under either light exposure or cluster shading conditions. In all samples, cluster shading significantly reduced most amino acids, except gamma-aminobutyric acid (GABA) and phenylalanine...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28585244/characterization-of-phenolic-composition-in-carignan-noir-grapes-vitis-vinifera-l-from-six-wine-growing-sites-in-maule-valley-chile
#4
Ana M Martínez-Gil, Gastón Gutiérrez-Gamboa, Teresa Garde-Cerdán, Eva P Pérez-Álvarez, Yerko Moreno-Simunovic
BACKGROUND: Among Chilean varieties, Carignan noir has had a major resurgence due to its rediscovered wine quality potential. For this, the aim of this study was to characterize phenolic composition of grapes grown in six sites from the Maule Valley. RESULTS: The data showed that myricetin-3-glc and catechin were the most important flavonol and flavanol respectively. Anthocyanin and flavonol composition was correlated with biologically effective degree days, exhibiting a relationship with grape maturity...
June 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28551234/oxygen-consumption-rates-by-different-oenological-tannins-in-a-model-wine-solution
#5
Olga Pascual, Adeline Vignault, Jordi Gombau, Maria Navarro, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Pierre-Louis Teissedre, Fernando Zamora
The kinetics of oxygen consumption by different oenological tannins were measured in a model wine solution using the non-invasive method based on luminiscence. The results indicate that the oxygen consumption rate follows second-order kinetics depending on tannin and oxygen concentrations. They also confirm that the oxygen consumption rate is influenced by temperature in accordance with Arrhenius law. The indications are that ellagitannins are the fastest oxygen consumers of the different oenological tannins, followed in decreasing order by quebracho tannins, skin tannins, seed tannins and finally gallotannins...
November 1, 2017: Food Chemistry
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender Lp Bredie
BACKGROUND: There has been an 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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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