Search results for " WINE"
showing 10 items of 335 documents
Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis
2016
International audience; The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultrahigh resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to b…
Sulfites and the Wine Metabolome
2017
International audience; In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF).Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine me…
Allelic variants of hexose transporter Hxt3p and hexokinases Hxk1p/Hxk2p in strains ofSaccharomyces cerevisiaeand interspecies hybrids
2015
The transport of sugars across the plasma membrane is a critical step in the utilization of glucose and fructose by Saccharomyces cerevisiae during must fermentations. Variations in the molecular structure of hexose transporters and kinases may affect the ability of wine yeast strains to finish sugar fermentation, even under stressful wine conditions. In this context, we sequenced and compared genes encoding the hexose transporter Hxt3p and the kinases Hxk1p/Hxk2p of Saccharomyces strains and interspecies hybrids with different industrial usages and regional backgrounds. The Hxt3p primary structure varied in a small set of amino acids, which characterized robust yeast strains used for the p…
Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.
2022
Abstract It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inocula…
Analysis of resveratrol in Burgundy wines
1993
Recent studies have shown that resveratrol (3,5,4'‐trihydroxystilbene), a phytoalexin related to grape disease resistance, could occur in American and Bordeaux wines. It was also suggested that resveratrol might have cardioprotective activities in humans, as a result of drinking wine. We report here the presence of this compound in Burgundy wines. Analysis of resveratrol in wine was carried out using gas chromatography and gas chromatography—mass spectrometry.
Influence of fatty acids on the growth of wine microorganisms Saccharomyces cerevisiae and Oenococcus oeni
1998
The effects of fatty acids, extracted during prefermentation grape skin-contact on Saccharomyces cerevisiae and Oenococcus oeni, were studied. The influence of skin-contact on total fatty acid content was evaluated both in Chardonnay must and in synthetic medium. Prior to alcoholic fermentation, the skin-contact contributes to a large enrichment of long-chain fatty acids (C 16 to C 18:3 ). These results induced a positive effect on yeast growth and particularly on cell viability. In the skin-contact fermented media, levels of C 12 and especially C 10 are lower and macromolecules content higher than in controls. This production of extracellular mannoproteins and the reduction of medium-chain…
Identification and quantification of valuable phenolic compounds from red wines from western part of Romania
2019
The aim of this paper is to identify and quantify different phenolic compounds known and appreciated for their antioxidant action from five red wines from the west side of Romania. For the determinations HPLC methods were used, the samples were done in cycles of three for better results. Phenolic acids that drew the attention have different values that ranging from 1.3007 mg/L (elagic acid) to 19.3315 (t-cafftaric acid), some various flavonoids (flavone, flavonoli și flavanoli) the values of which were recorded between 0.9997 mg/L (apigenin) and 56.1617 mg/L (catechin) and the stilbens namely the resveratrol has reached the maximum value of 8.1427 mg/L. The phenolic compounds that were det…
Qualité et coordination économique dans les industries agroalimentaires. Analyse institutionnelle comparée de l'industrie du vin en Bourgogne, Califo…
2004
Since the 1990s, the French wine exporters have been confronted with an increasing competition from a few nations of North America and the Southern Hemisphere. Initially positioned on the medium-range, the New World Wine Producers quickly developed their positions on the whole of the segments, including those traditionally occupied by French wines under controlled label of origin (AOC). The thesis examines the link between wine marketer' quality strategies and the coordination in the chain of production. Research is carried out on two levels: that of transactions governance structures concerning fresh grape, must and bulk wine, and that of the public rules framing these transactions. Firstl…
THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES
2011
This paper presents the influence of raw material on wine aging and determining of the optimal duration of wine aging in oak vessels and glass vessels. The potential quality of red wines from Cabernet Sauvignon Drăgăşani is highlighted more in the aging process to oak vessels and glass vessels.
The Dolia Defossa and viticulture at Vagnari
2022
At Vagnari, the fabric of the dolia defossa was distinctively different from that present in all the other ceramics from the site, as it was a distinctive orangey-red with black, glassy particles and reddish-brown grit fragments. The surviving lid fragment, on the other hand, is made of a fairly fine buff clay, suggesting it was made somewhere else. It is not unusual that dolia and lids might be made of different clays and in different workshops, as they are in Gallia Narbonensis, where some analysed lids were made in Rome, but the vessels were local. The recognition that it is important to conduct fabric analyses on dolia retrieved in archaeological excavations, whether on land or in the s…