Journal articles: 'Oenological properties'

1

Durán-Guerrero, Enrique, Remedios Castro, María de Valme García-Moreno, María del Carmen Rodríguez-Dodero, Mónica Schwarz, and Dominico Guillén-Sánchez. "Aroma of Sherry Products: A Review." Foods 10, no. 4 (April 1, 2021): 753. http://dx.doi.org/10.3390/foods10040753.

Full text

Abstract:

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

APA, Harvard, Vancouver, ISO, and other styles

2

Capozzi, Vittorio, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, and Francesco Grieco. "Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety." Fermentation 7, no. 1 (February 17, 2021): 24. http://dx.doi.org/10.3390/fermentation7010024.

Full text

Abstract:

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.

APA, Harvard, Vancouver, ISO, and other styles

3

Tristezza, Mariana, Lorenagostina Fantastico, Cosimo Vetrano, Gianluca Bleve, Daniela Corallo, Francesco Grieco, Giovanni Mita, and Francesco Grieco. "Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy." International Journal of Microbiology 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/897428.

Full text

Abstract:

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

APA, Harvard, Vancouver, ISO, and other styles

4

Escribano-Viana, Rocío, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, and Lucía González-Arenzana. "Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?" Fermentation 6, no. 1 (December 31, 2019): 3. http://dx.doi.org/10.3390/fermentation6010003.

Full text

Abstract:

The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

APA, Harvard, Vancouver, ISO, and other styles

5

Borislav, Miličević, Babić Jurislav, Ačkar Đurđica, Miličević Radoslav, Jozinović Antun, Jukić Huska, Babić Vlado, and Šubarić Drago. "Sparkling wine production by immobilised yeast fermentation." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 171–79. http://dx.doi.org/10.17221/194/2016-cjfs.

Full text

Abstract:

The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

APA, Harvard, Vancouver, ISO, and other styles

6

Liu, Xiaozhu, Yinfeng Li, Hubing Zhao, Zhihai Yu, and Mingzheng Huang. "Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt." International Journal of Food Engineering 17, no. 6 (June 1, 2020): 445–54. http://dx.doi.org/10.1515/ijfe-2020-0331.

Full text

Abstract:

Abstract Oenological yeasts play a crucial role in the winemaking process by converting sugar into ethanol, carbon dioxide and flavor substances that contribute to the wine aroma profile. Eighty strains of yeast were isolated from Rosa roxburghii Tratt. Three of the indigenous yeast strains (numbered as C26, C31 and F110) were selected based on having the strongest fruity-aroma producing ability to further evaluate theirs oenological properties, and they were identified as Hanseniaspora uvarum based on morphological and molecular analyses. Strains tolerance results showed that the selected strains have glucose, citric acid and sulfur dioxide tolerances that are comparable to commercial Saccharomyces cerevisiae X16, but they are ethanol sensitive. Additionally, the H. uvarum strains had similar β-glucosidase production abilities to the control, but they do not produce hydrogen sulfide. Moreover, the selected H. uvarum strains reduced the acidity and increased the volatile aroma richness and complexity of R. roxburghii wine during laboratory-scale fermentation. Thus, the selected H. uvarum strains (C26, C31 and F110) show potential in the production of unique R. roxburghii wine.

APA, Harvard, Vancouver, ISO, and other styles

7

Ruiz, Patricia, Pedro Miguel Izquierdo, Susana Seseña, and María Llanos Palop. "Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results." International Journal of Food Microbiology 137, no. 2-3 (February 2010): 230–35. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.11.027.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Gancel, Anne-Laure, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, and Pierre-Louis Teissedre. "Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes." OENO One 55, no. 2 (June 18, 2021): 381–402. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4623.

Full text

Abstract:

The contamination of grape berries by Botrytis cinerea can drastically damage wine quality, in particular causing colour degradation. In musts obtained from botrytised grapes, SO2 addition is the main means of avoiding oxidation damage due to laccases excreted by the pathogen. However, consumers are becoming increasingly reluctant to accept SO2 addition to wine. Oenological tannins are used for fining wines because of their colloidal properties, and for wine colour stabilisation due to their ability to condense with anthocyanins. They are also known for their antioxidant and antioxidasic properties. They were thus investigated in the present study for their potential as an alternative to SO2 against laccase oxidation.The impact of various types of oenological tannins on musts and wines was studied once added to musts obtained from the Merlot cultivar, comprising 20 % and 50 % botrytised grapes. Laccase activity, antioxidant capacity, composition of phenolic compounds, spectrophotometric and CIELAB colour parameters were assessed in the musts and wines. Sensory analyses were also performed on 3-month-old wines to evaluate the visual, olfactory and gustative consequences of tannin addition. At a 50 % botrytisation rate, the addition of any type of oenological tannins (at a concentration of 100 g/hL) had no effect on laccase activity and did not protect phenolic compounds. However, at the same concentration and at a 20 % botrytisation rate, proanthocyanidin tannins from grape skin were found to be the most promising tannins with simultaneous protective effects, such as an inhibitory effect on laccase enzymes, protection of colour from complete degradation and preservation of some procyanidin compounds.Oenological tannins are promising candidates for protecting wines from Botrytis damage and they induce a differential effect according to their origin and structure. They could be used to reduce the amount of SO2 that is added during vatting. More research is needed to confirm and better understand the mode of action of various tannins at levels lower than the 20 % botrytised rate tested in the present study.

APA, Harvard, Vancouver, ISO, and other styles

9

Tufariello, Maria, Mariagiovanna Fragasso, Joana Pico, Annarita Panighel, Simone Diego Castellarin, Riccardo Flamini, and Francesco Grieco. "Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds." Molecules 26, no. 3 (January 26, 2021): 644. http://dx.doi.org/10.3390/molecules26030644.

Full text

Abstract:

Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

APA, Harvard, Vancouver, ISO, and other styles

10

GRANCHI, L., D. GANUCCI, A. MESSINI, and M. VINCENZINI. "Oenological properties of and from wines produced by spontaneous fermentations of normal and dried grapes." FEMS Yeast Research 2, no. 3 (August 2002): 403–7. http://dx.doi.org/10.1016/s1567-1356(02)00089-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Granchi, Lisa, Donatella Ganucci, Anna Messini, and Massimo Vincenzini. "Oenological properties ofHanseniaspora osmophilaandKloeckera corticisfrom wines produced by spontaneous fermentations of normal and dried grapes." FEMS Yeast Research 2, no. 3 (August 2002): 403–7. http://dx.doi.org/10.1111/j.1567-1364.2002.tb00110.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Scalzini, Giulia, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, et al. "Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins." Foods 9, no. 12 (November 26, 2020): 1747. http://dx.doi.org/10.3390/foods9121747.

Full text

Abstract:

In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizing agent of anthocyanins in red wine. The biosurfactant extract under evaluation was obtained from a fermented residual stream of the corn milling industry named corn steep liquor (CSL). Two red winegrape varieties (Vitis vinifera L. cv. Aglianico and Cabernet sauvignon) were studied for anthocyanin content and profile, and colour traits, during simulated skin maceration for 7 days at 25 °C, as well as polymerization and copigmentation at the end of maceration. A model wine solution was used as a control, which was added either with the CSL biosurfactant or with four different oenological tannins (from grape skin, grape seed, quebracho, and acacia). The results showed that CSL biosurfactant addition improved the colour properties of skin extracts by the formation of more stable compounds mainly through copigmentation interactions. These preliminary results highlighted that the effectiveness of CSL biosurfactant is variety-dependent; however, there is no significant protection of individual anthocyanin compounds as observed for delphinidin and petunidin forms using quebracho tannin.

APA, Harvard, Vancouver, ISO, and other styles

13

Roudil, Ludovic, Pasquale Russo, Carmen Berbegal, Warren Albertin, Giuseppe Spano, and Vittorio Capozzi. "Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector." Recent Patents on Food, Nutrition & Agriculture 11, no. 1 (April 29, 2020): 27–39. http://dx.doi.org/10.2174/2212798410666190131103713.

Full text

Abstract:

: For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector. Although the diversity and the properties of non- Saccharomyces species/strains have been recently fully reviewed, less attention has been deserved to the commercial starter cultures in term of scientific findings, patents, and their innovative applications. : Considering the potential reservoir of biotechnological innovation, these issues represent an underestimated possible driver of coordination and harmonization of research and development activities in the field of wine microbiology. After a wide survey, we encompassed 26 different commercial yeasts starter cultures formulated in combination with at least one non-Saccharomyces strain. The most recent scientific advances have been explored delving into the oenological significance of these commercial starter cultures. Finally, we propose an examination of patent literature for the main yeasts species commercialised in non-Saccharomyces based products. : We highlight the presence of asymmetries among scientific findings and the number of patents concerning non-Saccharomyces-based commercial products for oenological purposes. Further investigations on these microbial resources might open new perspectives and stimulate attractive innovations in the field of wine-making biotechnologies.

APA, Harvard, Vancouver, ISO, and other styles

14

Briones-Labarca, Vilbett, Mario Perez-Wom, George Habib, Claudia Giovagnoli-Vicuña, Raúl Cañas-Sarazua, Gipsy Tabilo-Munizaga, and Fernando N. Salazar. "Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/8524073.

Full text

Abstract:

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

APA, Harvard, Vancouver, ISO, and other styles

15

De Iseppi, Alberto, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Gulzhan Kantureeva, and Giovanna Lomolino. "Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain." Journal of the Science of Food and Agriculture 99, no. 13 (July 12, 2019): 5702–10. http://dx.doi.org/10.1002/jsfa.9833.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Rossouw, Debra, Roberto Olivares-Hernandes, Jens Nielsen, and Florian F. Bauer. "Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation." Applied and Environmental Microbiology 75, no. 20 (August 21, 2009): 6600–6612. http://dx.doi.org/10.1128/aem.01251-09.

Full text

Abstract:

ABSTRACT Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analysis of five phenotypically diverging industrial wine yeast strains, can provide insights into the molecular networks that are responsible for the expression of such phenotypes. For this purpose, some oenologically relevant phenotypes, including resistance to various stresses, cell wall properties, and metabolite production of these strains were evaluated and aligned with transcriptomic data collected during alcoholic fermentation. The data reveal significant differences in gene regulation between the five strains. While the genetic complexity underlying the various successive stress responses in a dynamic system such as wine fermentation reveals the limits of the approach, many of the relevant differences in gene expression can be linked to specific phenotypic differences between the strains. This is, in particular, the case for many aspects of metabolic regulation. The comparative approach therefore opens new possibilities to investigate complex phenotypic traits on a molecular level.

APA, Harvard, Vancouver, ISO, and other styles

17

Amores-Arrocha, Antonio, Pau Sancho-Galán, Ana Jiménez-Cantizano, and Víctor Palacios. "Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions." Agronomy 10, no. 5 (April 30, 2020): 634. http://dx.doi.org/10.3390/agronomy10050634.

Full text

Abstract:

Easily assimilated nitrogen, vitamins, fatty acids, and some minerals are some of the yeast nutrients that foster vinification processes. Additionally, some climatic, biological or cultural factors may induce variations in grape-must nutrient contents. The lack of easily assimilated nitrogen by Saccharomyces cereivisiae yeast has been proven to be the main cause of poor or inadequate alcoholic fermentation. On the other hand, the use of bee pollen during the alcoholic fermentation of white grape-musts has shown a positive effect on both the fermentation kinetics and the quality of final wines. Thus, it has been proposed as a nutrient-activator for the vinification of Tintilla de Rota grape-musts. In this study, the kinetics of the alcoholic and malolactic fermentation of grapes-musts/wines, yeast populations, and assimilable nitrogen consumption and physicochemical properties of the wines were monitored. The results showed an improvement in fermentation kinetics when bee pollen was present, in comparison to the control samples. Bee pollen is associated with an increment in easily assimilated nitrogen grape-must content. It was also been noticed that lower pollen doses (0.1 and 0.25 g/L) did not alter the physicochemical and color parameters of the grape-musts and the final wines. All of these facts suggest that bee pollen could be used as a beneficial activator-nutrient for some of the processes involved in the production of red wines.

APA, Harvard, Vancouver, ISO, and other styles

18

Clemente-Jimenez, Josefa Marı́a, Lydia Mingorance-Cazorla, Sergio Martı́nez-Rodrı́guez, Francisco Javier Las Heras-Vázquez, and Felipe Rodrı́guez-Vico. "Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must." Food Microbiology 21, no. 2 (April 2004): 149–55. http://dx.doi.org/10.1016/s0740-0020(03)00063-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Vignault, Adeline, Maria Reyes González-Centeno, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Nerea Iturmendi, Juan Miquel Canals, Fernando Zamora, and Pierre-Louis Teissedre. "Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution." Food Chemistry 268 (December 2018): 210–19. http://dx.doi.org/10.1016/j.foodchem.2018.06.031.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Zhong, Wu, Shaoquan Liu, Hong Yang, and Erhu Li. "Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans." LWT 145 (June 2021): 111261. http://dx.doi.org/10.1016/j.lwt.2021.111261.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Bednárová, Adriána, Roman Kranvogl, Darinka Brodnjak-Vončina, and Tjaša Jug. "Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties." Nova Biotechnologica et Chimica 13, no. 2 (December 1, 2014): 182–96. http://dx.doi.org/10.1515/nbec-2015-0008.

Full text

Abstract:

Abstract The determination of the sensorial quality of wines is of great interest for wine consumers and producers since it declares the quality in most of the cases. The sensorial assays carried out by a group of experts are time-consuming and expensive especially when dealing with large batches of wines. Therefore, an attempt was made to assess the possibility of estimating the wine sensorial quality with using routinely measured chemical descriptors as predictors. For this purpose, 131 Slovenian red wine samples of different varieties and years of production were analysed and correlation and principal component analysis were applied to find inter-relations between the studied oenological descriptors. The method of artificial neural networks (ANNs) was utilised as the prediction tool for estimating overall sensorial quality of red wines. Each model was rigorously validated and sensitivity analysis was applied as a method for selecting the most important predictors. Consequently, acceptable results were obtained, when data representing only one year of production were included in the analysis. In this case, the coefficient of determination (R2) associated with training data was 0.95 and that for validation data was 0.90. When estimating sensorial quality in categorical form, 94 % and 85 % of correctly classified samples were achieved for training and validation subset, respectively.

APA, Harvard, Vancouver, ISO, and other styles

22

Jiang, Xiaohui, Yuyun Lu, and Shao Quan Liu. "Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii." LWT 132 (October 2020): 109929. http://dx.doi.org/10.1016/j.lwt.2020.109929.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Magyar, Ildikó, and Tamás Tóth. "Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae." Food Microbiology 28, no. 1 (February 2011): 94–100. http://dx.doi.org/10.1016/j.fm.2010.08.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Cioch-Skoneczny, Monika, Paweł Satora, Szymon Skoneczny, and Aneta Pater. "Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties." European Food Research and Technology 246, no. 11 (July 25, 2020): 2299–307. http://dx.doi.org/10.1007/s00217-020-03574-0.

Full text

Abstract:

Abstract The international competitiveness of the wine sector and consumer demands for the unique wine styles pose challenges in improving the fermentation process. The basis of proper alcoholic fermentation is knowledge about how individual yeast strains interact with the aroma, taste and color of wine, what results in possibility to select species used as starter cultures. To use the value of non-Saccharomyces yeast strains in wine production and to minimize the possibility of wine deterioration, it is necessary to precisely recognize the yeast cultures present on the fruit of the vine and in grape must, as well as their metabolic properties. The aim of the study was to determine the oenological properties of yeasts isolated from spontaneously fermented grape musts obtained from cool climate grapes. For this purpose, Zweigelt grape must was fermented with yeast monocultures. Alcohol, extract, sugars, glycerol, total acidity and free amine nitrogen were analyzed in the obtained wines. Poor fermentation properties of yeast strains results in obtaining wines with relatively large amounts of residual sugars and low alcohol. A decrease in overall acidity was noted in sets with the participation of M. pulcherrima MG971264, while in other tests the opposite trend was observed. Although some microorganisms have the ability to assimilate organic acids found in wine, they are not able to carry out fermentation or they do it inefficiently. Solution to this problem may, therefore, be use of mixed cultures of noble and non-Saccharomyces yeast, what effectively reduce the concentration of organic acids, while not adversely affecting the organoleptic characteristics of the drink.

APA, Harvard, Vancouver, ISO, and other styles

25

Andújar-Ortiz, I., C. Chaya, P. J. Martín-Álvarez, M. V. Moreno-Arribas, and M. A. Pozo-Bayón. "Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines." International Journal of Food Properties 17, no. 5 (January 14, 2014): 987–1001. http://dx.doi.org/10.1080/10942912.2012.685682.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Marsico, Antonio, Rocco Perniola, Maria Cardone, Matteo Velenosi, Donato Antonacci, Vittorio Alba, and Teodora Basile. "Study of the Influence of Different Yeast Strains on Red Wine Fermentation with NIR Spectroscopy and Principal Component Analysis." J 1, no. 1 (October 31, 2018): 133–47. http://dx.doi.org/10.3390/j1010013.

Full text

Abstract:

Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in winemaking to carry on the fermentation process, some non-Saccharomyces species have recently gained attention due to their ability to produce various metabolites of oenological interest. The use of different yeasts strains usually results in wines with different sensory properties, despite being obtained from the same grape variety. In this paper, we tested the feasibility of using near-infrared spectroscopy (NIR) to discriminate among red wines from three different grape varieties produced with pure S. cerevisiae or by mixed fermentation with a promising non-Saccharomyces yeast, namely the Starmeriella bacillaris, which usually yields wines with significant amounts of glycerol and low levels of ethanol, acetic acid, and acetaldehyde. A principal component analysis (PCA) performed on the NIR spectra was used to search for differences in the samples. The NIR results have been compared with both basic wine parameters and sensory analysis data.

APA, Harvard, Vancouver, ISO, and other styles

27

Puig, A., P. Olmos, J. M. Quevedo, B. Guamis, and S. Mínguez. "Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization." Food Science and Technology International 14, no. 5_suppl (October 2008): 5–11. http://dx.doi.org/10.1177/1082013208094579.

Full text

Abstract:

The winemaking sector needs to ensure the microbiological quality of its products to guarantee acceptance and wide commercialization. There are treatments such as high pressure homogenization (HPH) that, apparently, do not affect the final nutritional and sensory food properties. This study is presented to evaluate possibilities of utilizing HPH treatments to reduce the indigenous flora accompanying wine musts, as well as their effects on the fermentative process, oenological parameters, color, aroma, and taste properties. Two different must varieties were used: a white must (Parellada variety) and a red one (Trepat variety). Results showed that the use of HPH at 200 MPa is capable of reducing the microbial load of musts. Residual populations of total bacteria were detected, but neither fungi, nor yeasts, nor lactic acid bacteria were detected after the treatment in either musts. Furthermore, as a result of the decrease of the wild microbiota of the musts, the implantation of the selected yeast for alcoholic fermentation was improved. Sensory assessments of the must and wines showed that there were no significant changes caused by the treatment.

APA, Harvard, Vancouver, ISO, and other styles

28

Chen, Kai, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Jose Antonio Suárez-Lepe, Shunyu Han, and Santiago Benito. "Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines." Food Microbiology 69 (February 2018): 51–63. http://dx.doi.org/10.1016/j.fm.2017.07.018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Snyman, Carla, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, and Benoit Divol. "Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts." Foods 10, no. 5 (April 22, 2021): 924. http://dx.doi.org/10.3390/foods10050924.

Full text

Abstract:

The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties.

APA, Harvard, Vancouver, ISO, and other styles

30

Vendramin, Veronica, Gaia Spinato, and Simone Vincenzi. "Shellfish Chitosan Potential in Wine Clarification." Applied Sciences 11, no. 10 (May 13, 2021): 4417. http://dx.doi.org/10.3390/app11104417.

Full text

Abstract:

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.

APA, Harvard, Vancouver, ISO, and other styles

31

Tzachristas, Alexandros, Konstantina Pasvanka, Antony Calokerinos, and Charalampos Proestos. "Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity." Applied Sciences 10, no. 17 (August 26, 2020): 5908. http://dx.doi.org/10.3390/app10175908.

Full text

Abstract:

Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.

APA, Harvard, Vancouver, ISO, and other styles

32

Avizcuri-Inac, José-Miguel, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, and Luis Vaquero-Fernández. "Chemical and sensory characterisation of sweet wines obtained by different techniques." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 15–30. http://dx.doi.org/10.1051/ctv/20183301015.

Full text

Abstract:

Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

APA, Harvard, Vancouver, ISO, and other styles

33

Russo, Pasquale, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, and Francesco Grieco. "New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines." Microorganisms 8, no. 5 (April 26, 2020): 628. http://dx.doi.org/10.3390/microorganisms8050628.

Full text

Abstract:

In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of ‘volatile’ phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography–mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.

APA, Harvard, Vancouver, ISO, and other styles

34

Vejarano, Ricardo, and Angie Gil-Calderón. "Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety." Fermentation 7, no. 3 (August 28, 2021): 171. http://dx.doi.org/10.3390/fermentation7030171.

Full text

Abstract:

About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.

APA, Harvard, Vancouver, ISO, and other styles

35

Jiang, Xiaohui, Yuyun Lu, and Shao Quan Liu. "Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans." Microorganisms 8, no. 3 (February 25, 2020): 315. http://dx.doi.org/10.3390/microorganisms8030315.

Full text

Abstract:

A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8–9%, v/v) was achieved by three yeast strains. T. delbrueckii produced a significantly lower amount of glycerol and acetic acid, while L. thermotolerans produced more lactic and succinic acids. In addition, the two non-Saccharomyces strains were more efficient in proline utilisation. For volatile compounds, S. cerevisiae produced the highest amounts of esters, while T. delbrueckii produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in L. thermotolerans and T. delbrueckii fermented wines than that of S. cerevisiae. This study suggested that it is feasible to use pure non-Saccharomyces yeast to produce red dragon fruit wine for commercialization.

APA, Harvard, Vancouver, ISO, and other styles

36

Ricci, Arianna, Giuseppina Paola Parpinello, Nemanja Teslić, Paul Andrew Kilmartin, and Andrea Versari. "Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins." Molecules 24, no. 16 (August 13, 2019): 2925. http://dx.doi.org/10.3390/molecules24162925.

Full text

Abstract:

Twenty commercially available oenological tannins (including hydrolysable and condensed) were assessed for their antiradical/reducing activity, comparing two analytical approaches: The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging spectrophotometric assay and the cyclic voltammetry (CV) electrochemical method. Electrochemical measurements were performed over a −200 mV–500 mV scan range, and integrated anodic currents to 500 mV were used to build a calibration graph with (+)-catechin as a reference standard (linear range: From 0.0078 to 1 mM, R2 = 0.9887). The CV results were compared with the DPPH• assay (expressed as % of radical scavenged in time), showing high correlation due to the similarity of the chemical mechanisms underlying both methods involving polyphenolic compounds as reductants. Improved correlation was observed by increasing the incubation time with DPPH• to 24 h (R2 = 0.925), demonstrating that the spectrophotometric method requires a long-term incubation to complete the scavenging reaction when high-molecular weight tannins are involved; this constraint has been overcome by using instant CV measurements. We concluded that the CV represents a valid alternative to the DPPH• colorimetric assay, taking advantage of fast analysis and control on the experimental conditions and, because of these properties, it can assist the quality control along the supply chain.

APA, Harvard, Vancouver, ISO, and other styles

37

González‐Lázaro, Miriam, Leticia Martínez‐Lapuente, Antonio Palacios, Zenaida Guadalupe, Belén Ayestarán, Marta Bueno‐Herrera, Pedro López Cuesta, and Silvia Pérez‐Magariño. "Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters." Journal of the Science of Food and Agriculture 99, no. 10 (April 25, 2019): 4580–92. http://dx.doi.org/10.1002/jsfa.9697.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Borren, Elliot, and Bin Tian. "The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review." Foods 10, no. 1 (December 23, 2020): 13. http://dx.doi.org/10.3390/foods10010013.

Full text

Abstract:

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles.

APA, Harvard, Vancouver, ISO, and other styles

39

Ianni, Luca, Martino, Bennato, Marone, Grotta, Cichelli, and Martino. "Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile." Animals 9, no. 8 (August 19, 2019): 578. http://dx.doi.org/10.3390/ani9080578.

Full text

Abstract:

The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2‐3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.

APA, Harvard, Vancouver, ISO, and other styles

40

Berbegal, Carmen, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, and Vittorio Capozzi. "Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector." Fermentation 5, no. 4 (September 23, 2019): 85. http://dx.doi.org/10.3390/fermentation5040085.

Full text

Abstract:

Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

APA, Harvard, Vancouver, ISO, and other styles

41

Schwarz, Mónica, M. Carmen Rodríguez-Dodero, M. Soledad Jurado, Belén Puertas, Carmelo G. Barroso, and Dominico A. Guillén. "Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method." Foods 9, no. 3 (March 3, 2020): 277. http://dx.doi.org/10.3390/foods9030277.

Full text

Abstract:

The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice.

APA, Harvard, Vancouver, ISO, and other styles

42

Genovese, Alessandro, Nicola Caporaso, and Luigi Moio. "Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine." Applied Sciences 11, no. 17 (August 24, 2021): 7767. http://dx.doi.org/10.3390/app11177767.

Full text

Abstract:

The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.

APA, Harvard, Vancouver, ISO, and other styles

43

Duarte, Filomena L., and M. Margarida Baleiras-Couto. "Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials." Fermentation 7, no. 3 (September 3, 2021): 176. http://dx.doi.org/10.3390/fermentation7030176.

Full text

Abstract:

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.

APA, Harvard, Vancouver, ISO, and other styles

44

Januszek, Magdalena, and Paweł Satora. "How Different Fermentation Type Affects Volatile Composition of Plum Jerkums." Applied Sciences 11, no. 10 (May 19, 2021): 4658. http://dx.doi.org/10.3390/app11104658.

Full text

Abstract:

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

APA, Harvard, Vancouver, ISO, and other styles

45

Spinelli, F. R., G. J. Cargnel, A. P. Drehmer, C. Blatt, M. Baptistão, and R. Vanderlinde. "Analysis of allergenic residues in wines by triple quadrupole LCMS." BIO Web of Conferences 12 (2019): 04012. http://dx.doi.org/10.1051/bioconf/20191204012.

Full text

Abstract:

During the winemaking are used technology coadjuvants, between them: albumin, caseinates and lysozyme. These compounds have great oenological properties, however, the presence of their residues can represent risks to people who are allergic to them because they are derived from eggs and milk. Mass spectrometry methods enables unambiguous determination of allergenic proteins at low levels in wines. Therefore, the aim of this study was to determine the concentrations of ovalbumin, alpha-casein, beta-casein and lysozyme in experimental wines treated with different concentrations of them by triple quadrupole liquid chromatography mass spectrometry with Jet Stream Electrospray Ionization (ESI). The wines were elaborated and treated with different concentrations of albumin, lysozyme and potassium caseinate. Bentonite and decantation were used for the removal of the fining agents. The quantification limits (LOQ) for ovalbumin, a-casein, b-casein and lysozyme were: 0.002 mg/L, 0.24 mg/L, 0.75 mg/L and 0.04 mg/L, respectively. Non residues of the proteins were identified in the experimental wines treated with the different amounts of potassium caseinate, albumin and lysozyme, analyzed in this study. These results provide an evidence of the absence of residues of caseinate, albumin and lysozyme in the concentrations tested in the wines if good treatment practices are followed.

APA, Harvard, Vancouver, ISO, and other styles

46

Blanco, Pilar, David Castrillo, María José Graña, María José Lorenzo, and Elvira Soto. "Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)." Fermentation 7, no. 3 (September 7, 2021): 183. http://dx.doi.org/10.3390/fermentation7030183.

Full text

Abstract:

Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.

APA, Harvard, Vancouver, ISO, and other styles

47

Kállai, Zoltán, Walter P. Pfliegler, Judit Mitercsák, Gergő Szendei, and Matthias Sipiczki. "Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection." LWT 101 (March 2019): 789–98. http://dx.doi.org/10.1016/j.lwt.2018.12.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Kontaxakis, Emmanouil, Emmanouil Trantas, and Filippos Ververidis. "Resveratrol: A Fair Race Towards Replacing Sulfites in Wines." Molecules 25, no. 10 (May 20, 2020): 2378. http://dx.doi.org/10.3390/molecules25102378.

Full text

Abstract:

In recent years, significant efforts to produce healthier wines has led to the replacement or reduction of the addition of sulfites, using alternative substances or techniques. Resveratrol and related biophenols seem to be of great interest, since beyond their protective nature and contrary to sulfites they can positively affect consumer health. These bioactive phytochemicals are naturally produced in grapes as evolutionary acquired mechanisms against pathogens and UV irradiation. However, despite the efforts made so far attempting to develop economic and industrially adopted isolation techniques, available quantities of these biophenols for commercial use are still quite limited. Therefore, such molecules are still not able to meet the needs of industrial use due to their prohibitive marketable cost. In this review we summarize the efforts that have been made to biosynthesize these molecules through alternative, innovative ways. Increasing interest in modern biotechnological approaches has shed light on the exploitation of metabolically engineered microbial factories, instead of plants, to produce molecules of industrial interest. Such approaches, also reviewed here, are expected to lower the cost and appear promising to produce enough surplus to attract further oenological experimentation upon yielding functional wines. This development is expected to attract further industrial attention, continuing the race to partially or totally replace the external addition of sulfites. We also review important physicochemical properties of resveratrol in relation to enriching wines.

APA, Harvard, Vancouver, ISO, and other styles

49

Oláhné Horváth, Borbála, Diána Nyitrainé Sárdy, Nikolett Kellner, and Ildikó Magyar. "Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris." Food Technology and Biotechnology 58, no. 1 (April 22, 2020): 76–83. http://dx.doi.org/10.17113/ftb.58.01.20.6461.

Full text

Abstract:

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.

APA, Harvard, Vancouver, ISO, and other styles

50

Feghali, Nadine, Warren Albertin, Edouard Tabet, Ziad Rizk, Angela Bianco, Giacomo Zara, Isabelle Masneuf-Pomarede, and Marilena Budroni. "Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine." Microorganisms 7, no. 11 (October 26, 2019): 492. http://dx.doi.org/10.3390/microorganisms7110492.

Full text

Abstract:

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Oenological properties'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles