Search results for " wine."

Assessment of bio-combustibles production via slow pyrolysis of wine industry residues

2018

With the aim of evaluating the potential production of high energy solid and liquid bio-fuels, a laboratory scale fixed bed reactor (FBR) derived from the standard Gray-King (GK) assay test on coal was used to carry out fixed bed pyrolysis experiments on wine industry by-products. The present study provides results on the pyrolysis of grape marc, residual from wine-making process, consisting of 50% by weight of grape seeds and 50% by weight of grape skins, at temperature between 150 and 500 °C, holding time of 30 minutes. Pyrolysis mass yields of solid (char) and liquid (tar) products and their corresponding energy properties, as a function of reaction temperature, are reported and discusse…

A class-selective immunoassay for simultaneous analysis of anilinopyrimidine fungicides using a rationally designed hapten

2017

he development of multianalyte immunoassays constitutes a main research issue in the field of bioanalytical techniques. In the present study, class-specific antibodies against the three members of the anilinopyrimidine family of fungicides (pyrimethanil, cyprodinil and mepanipyrim) were raised by using a bioconjugate of a rationally designed hapten [5-(6-methyl-2-(phenylamino)pyrimidin-4-yl)pentanoic acid]. Highly sensitive immunoassays were developed for the generic determination of these compounds, using the competitive enzyme-linked immunosorbent assay (ELISA). Particularly, a direct antibody-coated competitive ELISA afforded identical sensitivity for the three anilinopyrimidines, with I…

Varietal and geographic classification of french red wines in terms of elements, amino acids and aromatic alcohols

1988

Thirty-four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA). Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to dif…

Fungal biodiversity in a new winery and population dynamics in the winery (Saccharomyces cerevisiae) and in aging cellar (Brettanomyces bruxellensis)

2020

The interspecific fungal biodiversity (Illumina Mi-Seq) and the dynamics of Saccharomyces cerevisiae and Brettanomyces bruxellensis species were studied in a new winery and/or in 3 aging cellars, more specifically on the floor, the walls, the equipment and the outside of the barrels. In the new winery, an initial fungal consortium (yeasts and molds) is already present on all the winery environments before the arrival of the first harvest. This consortium consists of fungal genera such as Aureobasidium, Alternaria, Didymella and Filobasidium. These genera, that persist during two vintages, are not specific to the winery environment and seem to be adapted to natural or anthropic environments …

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.

2014

Abstract The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the ‘Aglianico di Taurasi’ grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondi…

Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

2012

Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

2012

Influence of autochthonous microbiota on the sicilian wine producution

2014

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybr…

2008

The effects of temperature, pH and sugar concentration (50% glucose + 50% fructose) on the growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the hybrid strain S. cerevisiae × S. kudriavzevii W27 were studied by means of response surface methodology based in a central composite circumscribed design. Lag phase could not be properly modelled in the wine model system, where yeasts started the fermentation in few hours after inoculation. In the case of the maximum specific growth rate (μ max), the temperature was the most important variable for three yeasts, although the effects of sugar concentration (in T73 and W27) and pH (W27 and 1802) were also significan…

Contribution à l'étude des « goûts de lumière » dans le vin de champagne *. 1. Aspects analytiques - Dosage des mercaptans et des thiols dans les vins

1977

<p style="text-align: justify;">Plusieurs accidents appelés « goûts de lumière » ou « goûts de réduit » ont été observés dans les vins de champagne au cours de ces dernières années. Dans ce travail, nous avons mis au point une méthode d'appréciation de ces goûts par dosage des groupements thiols ou mercaptans dans les vins. L'analyse comparative montre une bonne concordance entre la concentration en groupements thiols et l'appréciation gustative.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">For some years, accidents called « light tastes » or « reduced tastes » have been occured in Champagne wines; a method for thiols and mercaptans…