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Enology

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https://www.readbyqxmd.com/read/29457321/wine-aromatic-compound-production-and-fermentative-behavior-within-different-non-saccharomyces-species-and-clones
#1
Rocío Escribano, Lucía González-Arenzana, Javier Portu, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez
AIMS: 25 enological yeasts belonging to 9 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 behavior as part of a non-Saccharomyces yeasts selection program. 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
#2
Gal Y Kreitman, Ryan J Elias, David W Jeffery, Gavin L Sacks
Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H 2 S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H 2 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
#3
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
#4
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
#5
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
#6
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
#7
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...
October 16, 2017: 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
#8
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
#9
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
#10
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
#11
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
#12
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
https://www.readbyqxmd.com/read/28559615/screening-of-enzymatic-activities-within-different-enological-non-saccharomyces-yeasts
#13
Rocío Escribano, Lucía González-Arenzana, Patrocinio Garijo, Carmen Berlanas, Isabel López-Alfaro, Rosa López, Ana Rosa Gutiérrez, Pilar Santamaría
Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts' influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28533770/from-vineyard-soil-to-wine-fermentation-microbiome-approximations-to-explain-the-terroir-concept
#14
REVIEW
Ignacio Belda, Iratxe Zarraonaindia, Matthew Perisin, Antonio Palacios, Alberto Acedo
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28490102/effect-of-grape-juice-press-fractioning-on-polysaccharide-and-oligosaccharide-compositions-of-pinot-meunier-and-chardonnay-champagne-base-wines
#15
Sandrine Jégou, Duc An Hoang, Thomas Salmon, Pascale Williams, Solomen Oluwa, Céline Vrigneau, Thierry Doco, Richard Marchal
Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28450507/draft-genome-sequence-of-the-yeast-starmerella-bacillaris-syn-candidazemplinina-fri751-isolated-from-fermenting-must-of-dried-raboso-grapes
#16
Wilson José Fernandes Lemos Junior, Laura Treu, Vinícius da Silva Duarte, Stefano Campanaro, Chiara Nadai, Alessio Giacomini, Viviana Corich
Starmerella bacillaris is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of S. bacillaris FRI751, which will facilitate the study of the characteristics of this interesting enological yeast.
April 27, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28424672/isolation-and-identification-of-the-indigenous-yeast-population-during-spontaneous-fermentation-of-isabella-vitis-labrusca-l-grape-must
#17
María L Raymond Eder, Cristina Reynoso, Santiago C Lauret, Alberto L Rosa
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella (Vitis labrusca L...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28303928/collection-and-characterization-of-grapevine-genetic-resources-vitis-vinifera-in-the-holy-land-towards-the-renewal-of-ancient-winemaking-practices
#18
Elyashiv Drori, Oshrit Rahimi, Annarita Marrano, Yakov Henig, Hodaya Brauner, Mali Salmon-Divon, Yishay Netzer, Maria Lucia Prazzoli, Maria Stanevsky, Osvaldo Failla, Ehud Weiss, Maria Stella Grando
The importance and extent of wine consumption in all life aspects at the Holy Land is well documented. The Muslim influence in this region led to the abandonment of winemaking practices, and possible loss of indigenous wine varieties. Here we present a country wide collection of the local grapevine population including wild and cultivated forms, and its characterization by genetic, ampelographic and enological methods. The ampelographic analysis shows clear differences between Sativa and Sylvestris groups in flower, leaf and cluster parameters, and that most Sativa belong to proles orientalis...
March 17, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28243984/modern-technology-homogenizes-enological-traits-of-indigenous-saccharomyces-cerevisiae-strains-associated-with-msalais-a-traditional-wine-in-china
#19
Lixia Zhu, Julan Xue
In this study, we performed a pilot-scale evaluation of the enological characteristics of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional Chinese wine produced by a unique technology of boiling grape juice prior to spontaneous fermentation. Technical and sensory characteristics of top ten indigenous strains previously identified by us by screening a collection of 436 indigenous S. cerevisiae strains (Zhu et al. 2016) were assayed in a traditional craft workshop (TCW) and a modern plant (MP)...
March 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#20
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
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