Search results for " fermentation"

A new PCR-based method for monitoring inoculated wine fermentations.

2003

A new PCR-based method has been developed to monitor inoculated wine fermentations. The method is based on the variation in the number and position of introns in the mitochondrial gene COX1. Oligonucleotide primers homologous to the regions flanking the Saccharomyces cerevisiae COX1 introns have been designed and tested for S. cerevisiae wine yeast strain differentiation. Four primers were selected for their subsequent use in a multiplex PCR reaction and have proved to be very effective in uncovering polymorphism in natural and commercial yeast strains. An important point is that the speed and simplicity of the technique, which does not require the isolation of DNA, allows early detection o…

Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety

2020

ABSTRACT The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might represent an interesting technological solution to increase acid quality of base sparkling wine. To this purpose, the use of yeasts able to ferment grape must at very low pH is mandatory for the success of the process. In this work, 261 Saccharomyces cerevisiae isolated from spontaneous vinifications of Grillo grape racemes were subject to intraspecific characterization by interdelta analysis whic…

The Use of Mixed Populations of

2017

Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches. However, S. cerevisiae usually outcompetes other Saccharomyces species due to its better adaptation to the fermenta…

Fruit quality evolution of different olive table cultivars during fermentation.

2008

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

2016

Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration th…

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

2012

Effect of E. coli biofilm formation and removal on passive films on AISI 316L during fermentation processes

2021

Abstract 316L coupons were sanitized in hot water vapour inducing iron enrichment in passive films. Coupons were then immersed in a pilot fed-batch fermenter in presence of E. coli. Sanitization causes iron enrichment in passive films. Fermentation causes the growth of biofilm on the SS, constituted by bacteria embedded in an extracellular polymeric substance. During fermentation SS open circuit potential is very negative due to low oxygen concentration on its surface, while the chelating action of siderophores induces chromium enrichment in the passive film. Disinfection in NaClO for 30 min allows removal of biofilm and formation of a protective passive film.

Immobilised Cell Technology in Winery and Fruit Wine Production

2006

Winemaking is largely concerned with the progress of biotechnology and especially with the use of high cell density reactors. Entrapment is the most widely method to immobilise cells; several matrix can be used (alginate, carrageenan, agar) with different geometry (beads, fibres, plates). Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as the "Methode champenoise" and sparkling wines are among the industrial applications. Whereas prospects for this technology appear encouraging, further research is needed to optimise reaction variables, improve the long-term stability of the reactors, and understand more about secondary metabolite production by yeasts unde…

Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

2015

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly …

Theme 4: Immobilized Cell Technology in Wine Production

1994

AbstractIn spite of its traditional nature, wine making is largely concerned with the progress of biotechnology. High cell density reactors have potential for enology: improved performance of alcoholic and malolactic fermentations, smaller scale fermentation facilities, adaptation to continuous processes. Among the immobilization techniques, cell entrapment in alginate beads seems to be an impressive one. Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as “Methode champenoise” and sparkling wine are among the industrial applications. Knowledge of kinetics and physiology in microorganisms in heterogeneous media has expanded in the last few years. The use of…