Search results for " wine."
showing 10 items of 331 documents
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
2013
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…
Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses
2000
Le but du travail est de caracteriser l'evolution de l'arome du champagne au cours du vieillissement et de comparer sous ce rapport le vieillissement accelere a 40 °C au vieillissement normal. Les methodes mises en oeuvre a cet effet sont l'analyse sensorielle, et les techniques GC-O et GC-MS. La representativite des extraits a ete etudiee au prealable par tests triangulaires et tests de similarite. Les profils descriptifs ont ete etablis par un panel d'experts sur des echantillons jeunes et vieillis. L'intensite des notes florale et fruitee diminue au cours du vieillissement, celles des notes boisee et d'evolution augmentent. On observe cependant des differences sensorielles entre les prod…
Biochemical aspects of stuck and sluggish fermentation in grape must
1998
Recently a number of studies have focused on the factors responsible for the occurrence of stuck and sluggish fermentations. Results from these studies indicate that together with nutritional deficiencies and inhibitory substances, technological practices could lead to such situations. This review explains, from a biochemical point of view, the influence of nutritional deficiencies, inhibitory substances and technological practices on yeast cell development and physiology and the fermentation process.
Effect of ethanol on yeast film formation
1999
<p style="text-align: justify;">In this study, we have investigated the influence of ethanol on yeast film formation and cell surface hydrophobicity (CSH). A yeast strain (P3) previously isolated from film yeast was grown in a medium containing increasing ethanol concentration ranging from 0 to 14 p. cent (v/v). It results from this study that up to 10 p. cent ethanol, the greater was the ethanol concentration, the greater was the growth of film. Using two different techniques (phase partition method, magnobead assay), we have shown that ethanol altered the CSH of the yeast. The measured hydrophobicity (p. cent) of cells grown without ethanol was 65 p. cent compared with 81 p. cent wi…
Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation
2007
Genome-wide analysis of the wine yeast strain Saccharomyces cerevisiae PYCC4072 identified 36 genes highly expressed under conditions of low or absent nitrogen in comparison with a nitrogen-replete condition. Reverse transcription-PCR analysis for four of these transcripts with this strain and its validation with another wine yeast strain underlines the usefulness of these signature genes for predicting nitrogen deficiency and therefore the diagnosis of wine stuck/sluggish fermentations.
A multi-phase multi-objective genome-scale model shows diverse redox balance strategies in yeasts
2021
Yeasts constitute over 1500 species with great potential for biotechnology. Still, the yeastSaccharomyces cerevisiaedominates industrial applications and many alternative physiological capabilities of lesser-known yeasts are not being fully exploited. While comparative genomics receives substantial attention, little is known about yeasts’ metabolic specificity in batch cultures. Here we propose a multi-phase multi-objective dynamic genome-scale model of yeast batch cultures that describes the uptake of carbon and nitrogen sources and the production of primary and secondary metabolites. The model integrates a specific metabolic reconstruction, based on the consensus Yeast8, and a kinetic mod…
Grapevine and wine metabolomics-based guidelines for fair data and metadata management
2021
In the era of big and omics data, good organization, management, and description of experimental data are crucial for achieving high-quality datasets. This, in turn, is essential for the export of robust results, to publish reliable papers, make data more easily available, and unlock the huge potential of data reuse. Lately, more and more journals now require authors to share data and metadata according to the FAIR (Findable, Accessible, Interoperable, Reusable) principles. This work aims to provide a step-by-step guideline for the FAIR data and metadata management specific to grapevine and wine science. In detail, the guidelines include recommendations for the organization of data and meta…
The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception
2013
"The importance of extrinsic and intrinsic attributes of wine for purchase decisions is the object of a lively debate. As a matter of fact, in recent decades, the shift of consumption motivations from nutritional purposes to drinking for pleasure has caused a persistent decrease in the overall demand. However, the increasing number of product varieties and brands of domestic and imported wine, as well as the increased diversity in wine styles and prices, make the identification of wine purchase drivers difficult. This article investigates the importance of product attributes for Italian consumers when choosing wine. Specifically, a class of statistical models for ordinal data, namely CUB, i…
Wine and Women: A Focus on Feminine Consumption of Wine
2014
Continuous evolution of modern society provides changes in lifestyle and consumption habits, consequently reflecting on food consumption, where we can include the wine. In this context, even for wine there have been changes from the past to today, driving more and more consumers to think about this product less and less as a beverage and an more as a hedonistic and refined product. Relationship with wine changed also at generational and social level and women become interested and passionate consumers, aware of its quality; often also with a great role in the wine world choosing jobs like wine-sellers, producers, sommeliers or oenologist. Wine by the feminine side means the pleasure of enjo…
Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking
2008
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