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https://www.readbyqxmd.com/read/27896529/acetaldehyde-kinetics-of-enological-yeast-during-alcoholic-fermentation-in-grape-must
#1
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/27871123/a-focus-on-quality-and-safety-traits-of-saccharomyces-cerevisiae-isolated-from-uva-di-troia-grape-variety
#2
Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, Milena Sinigaglia
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate...
November 21, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27825476/development-of-microsatellite-markers-for-lachancea-thermotolerans-typing-and-population-structure-of-wine-associated-isolates
#3
Georgios Banilas, Georgios Sgouros, Aspasia Nisiotou
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast community with great technological potential for the wine industry. Although several molecular marker techniques have been developed for typing different yeast species, no one has been designed so far for L. thermotolerans. Here we present a simple and efficient method based on a multilocus SSR analysis for molecular typing and genetic diversity assessment of L. thermotolerans isolates. Following whole genome screening, five polymorphic microsatellite markers were selected and tested on a panel of grape isolates from different vineyards of two geographically separated viticultural zones, Nemea and Peza, in Greece...
December 2016: Microbiological Research
https://www.readbyqxmd.com/read/27777448/implementing-principles-of-traditional-concentrated-grape-must-fermentation-to-the-production-of-new-generation-balsamic-vinegars-starter-selection-and-effectiveness
#4
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27765014/distinct-transcriptome-responses-to-water-limitation-in-isohydric-and-anisohydric-grapevine-cultivars
#5
Silvia Dal Santo, Alberto Palliotti, Sara Zenoni, Giovanni Battista Tornielli, Marianna Fasoli, Paola Paci, Sergio Tombesi, Tommaso Frioni, Oriana Silvestroni, Andrea Bellincontro, Claudio d'Onofrio, Fabiola Matarese, Matteo Gatti, Stefano Poni, Mario Pezzotti
BACKGROUND: Grapevine (Vitis vinifera L.) is an economically important crop with a wide geographical distribution, reflecting its ability to grow successfully in a range of climates. However, many vineyards are located in regions with seasonal drought, and these are often predicted to be global climate change hotspots. Climate change affects the entire physiology of grapevine, with strong effects on yield, wine quality and typicity, making it difficult to produce berries of optimal enological quality and consistent stability over the forthcoming decades...
October 20, 2016: BMC Genomics
https://www.readbyqxmd.com/read/27645750/capillary-electrophoresis-in-wine-science
#6
Christian Coelho, Franck Bagala, Régis D Gougeon, Philippe Schmitt-Kopplin
Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix...
2016: Methods in Molecular Biology
https://www.readbyqxmd.com/read/27574517/biocontrol-ability-and-action-mechanism-of-starmerella-bacillaris-synonym-candida-zemplinina-isolated-from-wine-musts-against-gray-mold-disease-agent-botrytis-cinerea-on-grape-and-their-effects-on-alcoholic-fermentation
#7
Wilson J Lemos, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27554142/genetically-engineered-oenococcus-oeni-strains-to-highlight-the-impact-of-esta2-and-esta7-esterase-genes-on-wine-ester-profile
#8
M Darsonval, H Alexandre, C Grandvalet
Besides deacidifying wine, Oenococcus oeni bring significant changes in the chemical composition of wine by releasing esters by the action of their own esterases. The impact of O. oeni esterases remains relatively unexplored. Four esterase genes were identified from O. oeni genome (estA2, estA7, estC, and estB). The dual objective of this study was, first to use a genetic tool enabling the expression of esterase genes in enological conditions and, second, to investigate the impact of O. oeni esterase gene expression during winemaking on wine aromatic profile...
December 2016: Food Microbiology
https://www.readbyqxmd.com/read/27451159/use-of-a-flor-velum-yeast-for-modulating-colour-ethanol-and-major-aroma-compound-contents-in-red-wine
#9
Juan Moreno, Jaime Moreno-García, Beatriz López-Muñoz, Juan Carlos Mauricio, Teresa García-Martínez
The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate...
December 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/27302757/associations-among-wine-grape-microbiome-metabolome-and-fermentation-behavior-suggest-microbial-contribution-to-regional-wine-characteristics
#10
Nicholas A Bokulich, Thomas S Collins, Chad Masarweh, Greg Allen, Hildegarde Heymann, Susan E Ebeler, David A Mills
UNLABELLED: Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California...
2016: MBio
https://www.readbyqxmd.com/read/27261767/use-of-schizosaccharomyces-strains-for-wine-fermentation-effect-on-the-wine-composition-and-food-safety
#11
A E Mylona, J M Del Fresno, F Palomero, I Loira, M A Bañuelos, A Morata, F Calderón, S Benito, J A Suárez-Lepe
Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety...
September 2, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27242693/microbial-terroir-in-chilean-valleys-diversity-of-non-conventional-yeast
#12
Carla Jara, V Felipe Laurie, Albert Mas, Jaime Romero
In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30°S and 36°S was examined, including the valleys of Limarí, Casablanca, Maipo, Colchagua, Maule, and Itata. The microbial fingerprinting in each valley was examined based on the specific quantification of yeast of enological interest. Grape-berries were sampled to evaluate the presence and load of non-conventional yeast with enological potential, such as Metschnikowia, Hanseniaspora, Torulaspora, Debaryomyces, Meyerozyma, and Rhodotorula...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27240192/the-influence-of-prefermentative-addition-of-gallic-acid-on-the-phenolic-composition-and-chromatic-characteristics-of-cabernet-sauvignon-wines
#13
Yue Liu, Bo Zhang, Fei He, Chang-Qing Duan, Ying Shi
In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids...
July 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27211695/interactions-of-grape-tannins-and-wine-polyphenols-with-a-yeast-protein-extract-mannoproteins-and-%C3%AE-glucan
#14
J Mekoue Nguela, C Poncet-Legrand, N Sieczkowski, A Vernhet
At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further understand the mechanisms that drive interactions between these components and red wine polyphenols. To this end, interactions between grape skin tannins or wine polyphenols or tannins and a YPE, a mannoprotein fraction and a β-glucan were monitored by binding experiments, ITC and DLS...
November 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/27199939/aroma-profile-of-montepulciano-d-abruzzo-wine-fermented-by-single-and-co-culture-starters-of-autochthonous-saccharomyces-and-non-saccharomyces-yeasts
#15
Rosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti, Giorgia Perpetuini, Maria Schirone, Paola Di Gianvito, Daniel Pizzoni, Giuseppe Arfelli, Giovanna Suzzi
Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73), a strain of Starmerella bacillaris (STS12), one of Hanseniaspora uvarum (STS45) and a co-culture of S. cerevisiae (SRS1) and S...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27089363/wine-resveratrol-from-the-ground-up
#16
REVIEW
Luigi Bavaresco, Luigi Lucini, Matteo Busconi, Riccardo Flamini, Mirko De Rosso
The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value...
2016: Nutrients
https://www.readbyqxmd.com/read/27076091/yeast-autolysis-in-sparkling-wine-aging-use-of-killer-and-sensitive-saccharomyces-cerevisiae-strains-in-co-culture
#17
Silvia Jane Lombardi, Antonella De Leonardis, Giuseppe Lustrato, Bruno Testa, Massimo Iorizzo
BACKGROUND: Sparkling wines produced by traditional method owe their characteristics to secondary fermentation and maturation that occur during a slow ageing in bottles. Yeast autolysis plays an important role during the sparkling wine aging. Using a combination of killer and sensitive yeasts is possible to accelerate yeast autolysis and reduce maturing time. METHODS: killer and sensitive Saccharomyces cerevisiae strains, separately and in co-cultures, were inoculated in base wine and bottled on pilot-plant scale...
2015: Recent Patents on Biotechnology
https://www.readbyqxmd.com/read/26974672/next-generation-mapping-of-enological-traits-in-an-f2-interspecific-grapevine-hybrid-family
#18
Shanshan Yang, Jonathan Fresnedo-Ramírez, Qi Sun, David C Manns, Gavin L Sacks, Anna Katharine Mansfield, James J Luby, Jason P Londo, Bruce I Reisch, Lance E Cadle-Davidson, Anne Y Fennell
In winegrapes (Vitis spp.), fruit quality traits such as berry color, total soluble solids content (SS), malic acid content (MA), and yeast assimilable nitrogen (YAN) affect fermentation or wine quality, and are important traits in selecting new hybrid winegrape cultivars. Given the high genetic diversity and heterozygosity of Vitis species and their tendency to exhibit inbreeding depression, linkage map construction and quantitative trait locus (QTL) mapping has relied on F1 families with the use of simple sequence repeat (SSR) and other markers...
2016: PloS One
https://www.readbyqxmd.com/read/26874860/selection-and-use-of-pectinolytic-yeasts-for-improving-clarification-and-phenolic-extraction-in-winemaking
#19
Ignacio Belda, Lorena B Conchillo, Javier Ruiz, Eva Navascués, Domingo Marquina, Antonio Santos
Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the liberation of phenolic compounds. This work aims to find yeasts that, because of their native pectinases, can be applied on combined fermentations with Saccharomyces cerevisiae obtaining significant benefits over single-inoculated traditional fermentations. 462 yeast strains isolated from wineries were identified and tested for several enzymatic activities of recognized interest for enology industry...
April 16, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/26834730/unraveling-the-enzymatic-basis-of-wine-flavorome-a-phylo-functional-study-of-wine-related-yeast-species
#20
Ignacio Belda, Javier Ruiz, Ana Alastruey-Izquierdo, Eva Navascués, Domingo Marquina, Antonio Santos
Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines in spite of their low fermentative power. Their physiology and contribution to wine quality are still poorly understood, with most current knowledge being acquired empirically and in most cases based in single species and strains. This work analyzed the metabolic potential of 770 yeast isolates from different enological origins and representing 15 different species, by studying their production of enzymes of enological interest and linking phylogenetic and enzymatic data...
2016: Frontiers in Microbiology
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