Search results for "Sulfur-dioxide"
showing 7 items of 7 documents
Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
2016
International audience; Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at …
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomi…
2016
International audience; The spoilage potential of Brettanomyces bruxellensis in wine is strongly connected with the aptitude of this yeast to enter in a Viable But Non Culturable (VBNC) state when exposed to the harsh wine conditions. In this work, we characterized the VBNC behaviour of seven strains of B. bruxellensis representing a regional intraspecific biodiversity, reporting conclusive evidence for the assessment of VBNC as a strain-dependent character. The VBNC behaviour was monitored by fluorescein diacetate staining/flow cytometry for eleven days after addition of 0.4, 0.6, 0.8, 1 and 1.2 mg/L of molecular SO2 (entrance in the VBNC state) and after SO2 removal (exit from the VBNC st…
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
2018
International audience; In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharvinyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharamyces yeast, Torulaspora delbruecicii, inoculated at the beginning of the white winemaldng process in two Burgundian wineries as an alternative to sulphiting. The implantati…
Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy
2018
International audience; Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) formation in wines initiated via the Fenton reaction, a novel tool based on EPR spin trapping methodology was developed to quantify wines resistance against oxidation. Antioxidant capacities of wines were evaluated according to POBN-1-HER maximum signal intensity (Imax POBN-1-HER) and rate formation (r(POBN-1-HER)) kinetic p…
Analysis of highly excited 'hot' bands in the SO2 molecule: ν2 + 3ν3 - ν2 and 2ν1 + ν2 + ν3 - ν2
2010
International audience; We set up a variational procedure of assignments of transitions and we applied it to the analysis very weak 'hot' bands, v(2) + 3v(3) - v(2) and 2v(1) + v(2) + v(3) - v(2), of the SO2 molecule. As the first step of the study, the 'cold' bands, 3v(3) and 2v(1) + v(3), are re-analysed and transitions belonging to those bands are assigned up to the values of quantum numbers J(max.) = 60, K-a(max.) = 19, and J(max.) = 69, K-a(max.) = 20 for the bands 3v(3) and 2v(1) + v(3), respectively. After 'cleaning' the experimental spectrum from transitions belonging to the 3v(3) and 2v(1) + v(3) bands, a variational procedure was used that allowed us to assign 230 and 115 transiti…
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…
Effects of NH3 and alkaline metals on the formation of particulate sulfate and nitrate in wintertime Beijing
2020
Sulfate and nitrate from secondary reactions remain as the most abundant inorganic species in atmospheric particle matter (PM). Their formation is initiated by oxidation (either in gas phase or particle phase), followed by neutralization reaction primarily by NH3, or by other alkaline species such as alkaline metal ions if available. The different roles of NH3 and metal ions in neutralizing H2SO4 or HNO3, however, are seldom investigated. Here we conducted semi-continuous measurements of SO4 2−, NO3 −, NH4 +, and their gaseous precursors, as well as alkaline metal ions (Na+, K+, Ca2+, and Mg2+) in wintertime Beijing. Analysis of aerosol acidity (estimated from a thermodynamic model) indicat…