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Cristina Cebrían-Tarancon, Rosario Sanchez-Gomez, Sergio Gómez-Alonso, Isidro Hermosin-Gutierrez, Adela Mena-Morales, Esteban García-Romero, M Rosario Salinas, Amaya Zalacain
For first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage time and submitted to a toasting process, were assayed. There was no trace of gallotannins nor ellagitannins, but a high proanthocyanidins content and a mean degree of polymerization (mDP) close to 3 was characterized. The higher concentration of proanthocyanidins corresponded to Airén after 6 months post-pruning storage and at 3 months for Cencibel...
May 17, 2018: Journal of Agricultural and Food Chemistry
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure...
2018: Frontiers in Chemistry
Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Saccharomyces cerevisiae is currently the most important yeast involved in food fermentations, particularly in oenology. However, several other yeast species occur naturally in grape must that are highly promising for diversifying and improving the aromatic profile of wines. If the nitrogen requirement of S. cerevisiae has been described in detail, those of non-Saccharomyces yeasts remain poorly studied despite their increasingly widespread use in winemaking. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we explored the fermentation performances, the utilization of nitrogen sources and the volatile compound production of ten strains of non-conventional yeasts in pure culture...
May 7, 2018: FEMS Yeast Research
Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Carmen González, Jose Antonio Suárez-Lepe, Rafael Cuerda
Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL...
September 30, 2018: Food Chemistry
Yijin Yang, Yongjun Xia, Xiangna Lin, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Haiyan Yu, Jianshen Yu, Lianzhong Ai
Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol...
June 2018: Food Research International
Bárbara Mercedes Bravo-Ferrada, Sónia Gonçalves, Liliana Semorile, Nuno C Santos, Natalia Brizuela, E Elizabeth Tymczyszyn, Axel Hollmann
The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freeze-dried cells the best conditions for this...
April 28, 2018: Cryobiology
María Cristina Nally, Lorena María Ponsone, Virginia Mercedes Pesce, María Eugenia Toro, Fabio Vazquez, Sofía Chulze
In previous researches, L. thermotolerans RCKT4 and RCKT5 were showed that inhibited Aspergillus growth. However, currently there are no data about their nutritional preferences, as a possible substrate competitor against S. cerevisiae, and their effects on fermentative process. In the present work we observed that the biocontrol yeasts and S. cerevisiae BSc203, based in the utilization of 16 carbonate sources, reveled significantly differences in the nutritional profile (biocontrol yeasts NS:0.25, BSc203 NS:0...
April 30, 2018: Letters in Applied Microbiology
Laura Canonico, Francesca Comitini, Maurizio Ciani
In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T...
September 2018: Food Microbiology
Aitor Balmaseda, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni , the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non- Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non- Saccharomyces ...
2018: Frontiers in Microbiology
Raffaele Guzzon, Elena Franciosi, Sergio Moser, Ilaria Carafa, Roberto Larcher
AIM: Straw wine is an high-valuable oenological production, affected by relevant economical losses due to proliferation of spoilage microorganisms during drying grapes, after being harvested. In this work ozone was evaluated as tool to preserve grapes during drying, in terms of both qualitative and quantitative changes induced in the epiphytic microflora. In addition, the alteration exerted by ozone on grape's chemical composition was analyzed. METHODS AND RESULTS: Grapes from four vine varieties were treated with ozone produced by a cold plasma generator during the entire drying period (6 weeks)...
April 6, 2018: Journal of Applied Microbiology
Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, Fabrizio Torchio, Matteo Pollon, Daniela Fracassetti, Anne Ortiz-Julien, Vincenzo Gerbi, Luca Rolle, Luca Cocolin
Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation...
August 15, 2018: Food Chemistry
Scott Simonin, Hervé Alexandre, Maria Nikolantonaki, Christian Coelho, Raphaëlle Tourdot-Maréchal
In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharomyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharomyces yeast, Torulaspora delbrueckii, inoculated at the beginning of the white winemaking process in two Burgundian wineries as an alternative to sulphiting...
May 2018: Food Research International
Caterina Durante, Lucia Bertacchini, Marina Cocchi, Daniela Manzini, Andrea Marchetti, Maria Cecilia Rossi, Simona Sighinolfi, Lorenzo Tassi
This study summarizes the results obtained from a systematic and long-term project aimed at the development of tools to assess the provenance of food in the oenological sector. In particular,87 Sr/86 Sr isotope ratios were measured on statistically representative set of soils, vine branches and wines sampled in the production district of Modena, worldwide known for the Lambrusco wines production. The obtained data were used to build strontium isotopic maps able to objectively support the Lambrusco PDO wines origin as well as other products of the Modena district...
July 30, 2018: Food Chemistry
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...
April 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...
March 7, 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
Gastón Gutiérrez-Gamboa, Teresa Garde-Cerdán, Marioli Carrasco-Quiroz, Eva Pilar Pérez-Álvarez, Ana María Martínez-Gil, María Del Alamo-Sanza, Yerko Moreno-Simunovic
BACKGROUND: Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario that has had a resurgence as a result of 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 compared to those originating 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
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