Search results for " WINE"
showing 10 items of 335 documents
Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines
2015
Abstract The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B. bruxellensis, obtained from several wines collected in Apulia (Southern Italy), were genetically characterized using an integrated approach, including a strain biodiversity analysis by Sau-PCR. Furthermore, the production of volatile phenols was assessed in wine and in synthetic medium, confirming the oenological spoilage potential of the analysed strains. Our findings indicate a remarkable genetic va…
Adaptive evolution of wine yeast.
2003
Abstract Alcoholic fermentation is one of the main phases in wine production. It is usually conducted by yeasts belonging to the species Saccharomyces cerevisiae. Industrial S. cerevisiae strains are highly specialized organisms, which have evolved to utilize to their full potential the different environments or ecological niches. So, during the alcoholic fermentation, the yeast has been adapted to different kinds of stress conditions; this adaptation is call “domestication”. In this review, we describe the different mechanisms involved in the adaptive evolution of wine yeast strains.
Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods
2015
The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for t…
Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont
2014
Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that th…
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation
2009
7 pages, 4 figures, 5 tables.
COMPARISON BETWEEN TWO TYPES OF WINEMAKING TANKS FOR THE PRODUCTION OF QUALITY WINES CV. NERO D’AVOLA
2012
The aim of this work is to compare two types of winemaking tanks, horizontal and vertical, using Nero d’Avola grapes, in order to assess the capacity of extraction of phenolic compounds that determine the quality of red wines. The study shows that in wine made by horizontal winemaking tanks, both anthocyanins and polyphenols have a higher decrease in time compared to wine made by the vertical type. The higher values of polyphenols found in the horizontal type appear to show that wines produced by this type of winemaking tank have a better quality in terms of health for antimicrobial, antioxidant and antiinflammatory properties of these molecules.
Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors
2010
International audience; Certain odours are commonly associated with the bouquet of Sauvignon blanc wine. These characteristic varietal odours can vary to reflect origin of a Sauvignon blanc wine. In the present study, Sauvignon blanc wines from sub-regions of Marlborough, New Zealand, and from north France (Sancerre, Loire, and Saint Bris) were investigated in terms of (i) distinctiveness of country of origin, (ii) odour profile, and (iii) the concept of typicality (Ballester, J., Dacremont, C., Le Fur, Y., & Etievant, P. (2005). The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, 16, 351-359). Twenty-three experienced French wine ta…
Exposure assessment to ochratoxin A from the consumption of Italian and Hungarian wines
2005
Abstract A total of 267 wine samples including 19 dessert, 186 red, 11 rose and 51 white produced mostly in the years 1997–2002 in Italian and Hungarian regions were analyzed for ochratoxin A (OTA) using inmunoaffinity column (IAC) clean-up and HPLC with fluorimetric detection. None of Hungarian wine samples were contaminated with this mycotoxin. For Italian red wines, 84% of the samples were positive for OTA ranged from 0.01 to 4.00 ng/mL. Furthermore, OTA was detected in 63% of dessert, in 56% of rose and in 19% of white wine samples ranged from 0.01 to 1.64, from 0.01 to 1.04 and from 0.01 to 0.21 ng/mL, respectively. A study of OTA daily exposure assessment in Italian wines was also car…
AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE
2009
It is well known that the color of a beverage can influence its flavor. We conducted three experiments to investigate the effect of the ambient room color on flavor, while leaving the color of the beverage unaltered. We chose white wine as the beverage and used several methods to fully explore the potential role of ambient light. First, a group of wine buyers made judgments on flavor and global liking while tasting a Riesling on site at a local winery. Ambient color influenced the subjective value of the wine. Wine tasted better in blue or red environments as compared with green and white. A second group was tested in the laboratory. Ambient color modified the taste, but not the odor of the…
Wine Tourism and On-Site Wine Sales
2013
The concept of oenotourism first appeared in the 1980s and was really developed in the 1990s although action relating to this type of tourism and vineyard visits had already begun to take place in several viticultural regions. One dimension of wine tourism is linked with the organisation of trips and the reception of visitors. In this aspect, France became a pioneer when the first Route des Vins was created in 1934 in Burgundy, followed by the Routes des Vins (wine roads) of Alsace and Champagne in 1953. This model was adopted and enhanced in Europe, followed by other great viticultural regions of the world, in particular the United States (Robert Mondavi’s objective was to educate the publ…