Search results for " wine."

Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

2001

ABSTRACTMolecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor”Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, androuxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 2 (ITS-1 and ITS-2) and the 5.8S rRNA gene, but this pattern was different, from those exhibited by non-florS. cerevisiaestrains. This flor-specific pattern was detected only after wines were fortified, never during alcoholic fermentation, and all the strains isolated from the velum exhibited the typ…

SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE

2007

Non-Saccharomyces Yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile

2017

International audience; Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has b…

Analysis of protein composition of red wine in comparison with rosé and white wines by electrophoresis and high-pressure liquid chromatography-mass s…

2009

Wine proteins not only influence wine stability but are also being discussed as potential allergens. Proteins from red, rose, and white wines were enriched by dialysis and lyophilization followed by separation by SDS-PAGE. Significant differences were detected in the protein compositions of the analyzed wine varieties, and the major protein bands were identified by mass spectrometry after in-gel digestion with trypsin. In German Portugieser red wine, a total of 121 tryptic peptides were identified, which were attributed to 12 grape proteins and 6 proteins derived from yeast. Among the identified constituents are several proteins considered to influence wine stability and previously describe…

Noise risk assessment in a bottling line of a modern Sicilian winery

2013

In wine industry, bottling is a phase of the production cycle characterized by high levels of noise mostly due to repeated collisions between the bottles. In Italy the Law Decree 81/2008 defined the requirements for assessing and managing noise risk, identifying a number of procedures to be adopted at different noise levels to limit workers exposure. This study aims at evaluating the equivalent and peak noise level inside the bottling plant area of a modern Sicilian winery. In particular, the influence of the working capacity (number of bottles produced per hour) on noise levels was evaluated. We considered three test conditions: T1 with working capacity of 4,000 bottles per hour, T2 with w…

Adoption of practices of environmental sustainability in viticulture: first suggestions from Canton of Ticino

2018

The paper investigates the practices of environmental sustainability implemented in viticulture to minimize the negative impact of agricultural operations on the environment. Through the use of an electronic questionnaire, developed on a theoretical approach based on the Stakeholders Theory and the Theory of Planned Behaviour, and sent to a sample of wineries of the Canton of Ticino, the research pursues a triple aim: (i) to understand which are the main practices and initiatives of environmental sustainability adopted at firm level; (ii) to identify the main stakeholders that affect the choices of managers and owners to orient the firms towards the adoption of practices aimed at greater en…

Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese

2022

The aim of this study was to produce an ovine pressed cheese with high polyphenol content. To this purpose, fresh Primosale Pecorino cheese was soaked for seven days in Nero d’Avola wine (NDW) and was indicated as experimental cheese production (EP). The final cheese was characterized for its microbiological, chemical and sensory characteristics. Specifically, cheese making was performed with pasteurized ewes’ milk and a commercial starter culture. Control cheese production (CP) did not include the soaking phase in NDW. Plate counts confirmed the dominance of the commercial starter until 109 CFU/g in both CP and EP cheeses. The soaking in NDW increased cheese total phenolic compounds (TPC) …

Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must.

2015

For the first time, Excitation Emission Matrix (EEM) fluorescence spectroscopy was combined with parallel factor statistical analysis (PARAFAC) and applied to a set of 320 dry white wines of the Chardonnay grape variety. A four component PARAFAC model (C1, C2, C3 and C4) best explained the variability of fluorescence signatures of white wines. Subtle changes were observed in EEMs of white wines from two different vintages (2006 and 2007), where different concentrations of sulfur dioxide (0, 4, and 8 g·hL(-1)) were added to the grape must at pressing. PARAFAC results clearly indicated that sulfur dioxide added to the must subsequently influenced white wine chemistry into three distinct sulfu…

Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation

2010

Abstract: The chapter begins by describing the lees and autolysis phenomena: mechanism and released products. It then reviews the influence of ageing ‘ sur lies ’ on the organoleptic and hygienic properties and the stability of white, red and sparkling wines. The chapter includes a description of different yeast preparations mimicking the lees and their use in winemaking.

Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces

2011

12 pages, 7 figures, 3 tables