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https://www.readbyqxmd.com/read/29905939/enological-qualities-and-interactions-between-native-yeast-and-lactic-acid-bacteria-from-queretaro-mexico
#1
Dalia E Miranda-Castilleja, Ramón Á Martínez-Peniche, Montserrat Nadal Roquet-Jalmar, J Alejandro Aldrete-Tapia, Sofía M Arvizu-Medrano
Despite the importance of strain compatibility, most of the enological strain selection studies are carried out separately on yeasts and lactic acid bacteria (LAB). In this study, the enological traits and interactions between native yeasts and LAB were studied. The H2 S and acetic acid production, growth rates at 8 °C, killer phenotypes, flocculation, and tolerance to must and wine inhibitors were determined for 25 Saccharomyces yeasts. The ability to grow under two wine-like conditions was also determined in 37 LAB (Oenococcus oeni and Lactobacillus plantarum)...
June 15, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29884362/phenolic-and-sensory-profiles-discriminate-geographical-indications-for-malbec-wines-from-different-regions-of-mendoza-argentina
#2
Roy Urvieta, Fernando Buscema, Rubén Bottini, Beatriz Coste, Ariel Fontana
Malbec wines from 27 parcels from the three most important winemaking regions of Mendoza, Argentina, were produced under standardized winemaking conditions, and analyzed for phenolic composition and by means of sensory descriptive analysis. Different methods of characterization and cluster analysis for each data matrix showed that some locations of Mendoza could be significantly separated from each other. The results of unsupervised statistical methods were compared using a test for similarities and divergences, also showing that different locations may be associated...
November 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29876604/the-impacts-of-lachancea-thermotolerans-yeast-strains-on-winemaking
#3
REVIEW
Santiago Benito
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change...
June 6, 2018: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29803453/volatile-profiles-and-chromatic-characteristics-of-red-wines-produced-with-starmerella-bacillaris-and-saccharomyces-cerevisiae
#4
Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, Fabrizio Torchio, Simone Giacosa, Anne Ortiz-Julien, Vincenzo Gerbi, Luca Rolle, Luca Cocolin
The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48 h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines...
July 2018: Food Research International
https://www.readbyqxmd.com/read/29784334/toasted-vine-shoot-chips-as-enological-additive
#5
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, M Rosario Salinas, Gonzalo L Alonso, José Oliva, Amaya Zalacain
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min...
October 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29756361/fingerprints-of-acacia-ageing-treatments-by-barrels-or-chips-based-on-volatile-profile-sensorial-properties-and-multivariate-analysis
#6
M Elena Alañón, Lourdes Marchante, Marina Alarcón, Ignacio J Díaz-Maroto, M Soledad Pérez-Coello, M Consuelo Díaz-Maroto
BACKGROUND: Despite the acceptance of use of chips as an alternative enological practice to traditional barrels, there is a great interest to identify parameters able to establish the ageing technique used. In the present study, the volatile composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim to find fingerprints able to discriminate both type of ageing. RESULTS: Principal Component Analysis (PCA) calculated from chemical outputs permitted the discrimination among both ageing techniques...
May 13, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29674999/use-of-torulaspora-delbrueckii-co-fermentation-with-two-saccharomyces-cerevisiae-strains-with-different-aromatic-characteristic-to-improve-the-diversity-of-red-wine-aroma-profile
#7
Bo-Qin Zhang, Yu Luan, Chang-Qing Duan, Guo-Liang Yan
The use of selected Saccharomyces and non- Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous Torulaspora delbrueckii ( TD 12), simultaneous and sequential inoculation with two Saccharomyces strains (indigenous icewine yeast SC 45 and commercial yeast BDX) with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29547870/going-through-the-wine-fining-intimate-dialogue-between-organics-and-clays
#8
Pollyana Trigueiro, Silvia Pedetti, Baptiste Rigaud, Sebastien Balme, Jean-Marc Janot, Ieda M G Dos Santos, Régis Gougeon, Maria G Fonseca, Thomas Georgelin, Maguy Jaber
Wine chemistry inspires and challenges with its complexity and intriguing composition. In this context, the composites based on the use of a model protein, a polyphenol of interest and montmorillonite in a model hydroalcoholic solution have been studied. A set of experimental characterization techniques highlighted the interactions between the organic and the inorganic parts in the composite. The amount of the organic part was determined by ultraviolet-visible (UV-VIS) and thermal analysis. X-ray diffraction (XRD) and transmission electronic microscopy (TEM) informed about the stacking/exfoliation of the layers in the composites...
June 1, 2018: Colloids and Surfaces. B, Biointerfaces
https://www.readbyqxmd.com/read/29457321/wine-aromatic-compound-production-and-fermentative-behaviour-within-different-non-saccharomyces-species-and-clones
#9
R Escribano, L González-Arenzana, J Portu, P Garijo, I López-Alfaro, R López, P Santamaría, A R Gutiérrez
AIMS: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Williopsis pratensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae) were screened for aroma formation and fermentative behaviour as part of a non-Saccharomyces yeast selection programme. METHODS AND RESULTS: Pure cultures were inoculated in pasteurized grape juice in order to perform alcoholic fermentations...
February 19, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29451805/loss-and-formation-of-malodorous-volatile-sulfhydryl-compounds-during-wine-storage
#10
Gal Y Kreitman, Ryan J Elias, David W Jeffery, Gavin L Sacks
Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2 S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H2 S and MeSH can increase up to a few µM (> 40 µg/L) during anoxic storage, but the identity of the latent sources of these sulfhydryls is still disputed. This review critically evaluates the latent precursors and pathways likely to be responsible for the loss and formation of these sulfhydryls during wine storage based on the existing enology literature as well as studies from food chemistry, geochemistry, biochemistry, and synthetic chemistry...
February 16, 2018: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/29449854/genome-wide-characterization-of-bhlh-genes-in-grape-and-analysis-of-their-potential-relevance-to-abiotic-stress-tolerance-and-secondary-metabolite-biosynthesis
#11
Pengfei Wang, Ling Su, Huanhuan Gao, Xilong Jiang, Xinying Wu, Yi Li, Qianqian Zhang, Yongmei Wang, Fengshan Ren
Basic helix-loop-helix (bHLH) transcription factors are involved in many abiotic stress responses as well as flavonol and anthocyanin biosynthesis. In grapes ( Vitis vinifera L.), flavonols including anthocyanins and condensed tannins are most abundant in the skins of the berries. Flavonols are important phytochemicals for viticulture and enology, but grape bHLH genes have rarely been examined. We identified 94 grape bHLH genes in a genome-wide analysis and performed Nr and GO function analyses for these genes...
2018: Frontiers in Plant Science
https://www.readbyqxmd.com/read/29369362/influence-of-selected-saccharomyces-and-schizosaccharomyces-strains-and-their-mixed-cultures-on-chemical-composition-of-apple-wines
#12
Paweł Satora, Dorota Semik-Szczurak, Tomasz Tarko, Andrzej Bułdys
Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus strains are mainly used. The aim of this study was to determine the influence of Saccharomyces cerevisiae (Johannisberg Riesling - LOCK 105), S. bayanus (DSMZ 3774), S. paradoxus (CBS 7302), and Schizosaccharomyces pombe (DSMZ 70576) applied in pure and mixed cultures on the chemical composition and sensory profile of apple wines. Pasteurized Gloster apple musts with addition of sucrose (up to 22°Blg) were inoculated with specific volume (0...
January 25, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29351285/wine-yeast-phenomics-a-standardized-fermentation-method-for-assessing-quantitative-traits-of-saccharomyces-cerevisiae-strains-in-enological-conditions
#13
Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo
This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats...
2018: PloS One
https://www.readbyqxmd.com/read/29168752/enological-tannin-effect-on-red-wine-color-and-pigment-composition-and-relevance-of-the-yeast-fermentation-products
#14
Ignacio García-Estévez, Cristina Alcalde-Eon, Víctor Puente, M Teresa Escribano-Bailón
Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L...
November 23, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29038825/detection-system-for-saccharomyces-cerevisiae-with-phenyl-acrylic-acid-decarboxylase-gene-pad1-and-sulphur-efflux-gene-ssu1-by-multiplex-pcr
#15
K M Archana, K A Anu-Appaiah
Production of wine with selected yeast strains is a common enological practice followed for the production of wine with desirable organoleptic properties and to guarantee the homogeneity of successive vintages. Sulphur dioxide tolerance and phenyl acrylic acid resistance are the enological traits essential for the survivability of the yeast during fermentation. The present study describes the detection of S. cerevisiae with enological traits, such as phenyl acrylic acid resistance and sulphur dioxide tolerance in a single test...
March 2018: Archives of Microbiology
https://www.readbyqxmd.com/read/28946713/comparison-of-dilution-filtration-and-microwave-digestion-sample-pretreatments-in-elemental-profiling-of-wine-by-icp-ms
#16
Joshua Godshaw, Helene Hopfer, Jenny Nelson, Susan E Ebeler
Wine elemental composition varies by cultivar, geographic origin, viticultural and enological practices, and is often used for authenticity validation. Elemental analysis of wine by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) is challenging due to the potential for non-spectral interferences and plasma instability arising from organic matrix components. Sample preparation mitigates these interferences, however, conflicting recommendations of best practices in ICP-MS analysis of wine have been reported...
September 25, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28933917/grape-and-wine-polymeric-polyphenols-their-importance-in-enology
#17
Lingxi Li, Baoshan Sun
Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols...
September 21, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28798185/whole-genome-sequence-of-starmerella-bacillaris-pas13-a-nonconventional-enological-yeast-with-antifungal-activity
#18
Wilson José Fernandes Lemos Junior, Laura Treu, Vinícius da Silva Duarte, Milena Carlot, Chiara Nadai, Stefano Campanaro, Alessio Giacomini, Viviana Corich
Starmerella bacillaris is a fermentative yeast commonly found in vineyards. Here, we present the draft genome sequence of S. bacillaris PAS13, a nonconventional enological yeast with a potential role as a biocontrol agent. This gene sequence will provide insights into the genetic basis of yeast activity against gray mold disease (Botrytis cinerea).
August 10, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28713352/use-of-native-yeast-strains-for-in-bottle-fermentation-to-face-the-uniformity-in-sparkling-wine-production
#19
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/28642742/microbial-resources-and-enological-significance-opportunities-and-benefits
#20
REVIEW
Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R Corbo, Antonio Bevilacqua, Giuseppe Spano, Milena Sinigaglia
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called 'malolactic fermentation' (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e...
2017: Frontiers in Microbiology
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