Search results for "wine"
showing 10 items of 1468 documents
Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses.
2006
Six strains with more than 99·5 % 16S rRNA gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified 16S rRNA gene patterns were isolated from fermenting grape musts during independent studies carried out in France and Spain many years apart. Strains are Gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity and have the ability to utilize pentose sugars (ribose and/or l-arabinose), although they are homofermentative bacteria. Strains ferment pentoses exclusively yielding lactic acid as the end product. A broad set of molecular techniques has been applied to characterize these strains and the results show…
Influence of fatty acids on the growth of wine microorganisms Saccharomyces cerevisiae and Oenococcus oeni
1998
The effects of fatty acids, extracted during prefermentation grape skin-contact on Saccharomyces cerevisiae and Oenococcus oeni, were studied. The influence of skin-contact on total fatty acid content was evaluated both in Chardonnay must and in synthetic medium. Prior to alcoholic fermentation, the skin-contact contributes to a large enrichment of long-chain fatty acids (C 16 to C 18:3 ). These results induced a positive effect on yeast growth and particularly on cell viability. In the skin-contact fermented media, levels of C 12 and especially C 10 are lower and macromolecules content higher than in controls. This production of extracellular mannoproteins and the reduction of medium-chain…
Trapping of Different Lipase Conformers in Water-Restricted Environments
1996
Based on a recently reported strategy to rationally activate lipolytic enzymes for use in nonaqueous media [Mingarro, I., et al. (1995) Proc. Natl. Acad. Sci. U.S.A. 92, 3308-3312], we compared the behavior in water-restricted environments of activated vs nonactivated forms of different lipases toward their natural substrates, triacylglycerols. To this end, nine lipases from varied origins (mammalian, fungal, and bacterial) were assayed using simple acidolyses as nonaqueous model reactions. The experimental results for several (though not all) lipases, discussed in the light of current structural and functional information, were collectively consistent with a model where, depending on the "…
Identification and quantification of valuable phenolic compounds from red wines from western part of Romania
2019
The aim of this paper is to identify and quantify different phenolic compounds known and appreciated for their antioxidant action from five red wines from the west side of Romania. For the determinations HPLC methods were used, the samples were done in cycles of three for better results. Phenolic acids that drew the attention have different values that ranging from 1.3007 mg/L (elagic acid) to 19.3315 (t-cafftaric acid), some various flavonoids (flavone, flavonoli și flavanoli) the values of which were recorded between 0.9997 mg/L (apigenin) and 56.1617 mg/L (catechin) and the stilbens namely the resveratrol has reached the maximum value of 8.1427 mg/L. The phenolic compounds that were det…
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tast…
2020
International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of t…
Social Capital And Commitment in the Brazilian Wine Industry
2012
The purpose of this paper is to contribute to the literature on organizational social capital and organizational commitment in collaborative networks context. Firstly, we identified the most important elements that compound these two concepts. In order to do that, we surveyed 193 employees of 74 companies' members of a food network - the Brazilian Wine Industry Cluster. Finally, we sought to better understand the relationship between commitment and social capital. The results show that affective and normative organizational commitments enchance social capital development, specially in relational and cognitive dimensions. These findings revealed that employeed may execute some tasks as a way…
PATTERNS OF COMPARATIVE ADVANTAGES AND THEIR CHANGE FOR THE WINE INDUSTRY IN THE INTERNATIONAL SCENARIO
2015
The aim of this study is to analyse the specialization patterns of the main wine world actors, consumers and traders, so as to verify whether or not the patterns of comparative advantages for the trade of this countries have experienced significant changes over the period 2003-2012. The analysis carried out through the estimating of Lafay index reveals deep changes in the global wine market. In particular Italy, France, and Spain, though keeping an unquestioned importance in the international scenario, are experiencing a progressive loss of competitiveness. Differently, new countries have reinforced their presence in the international market, and among them Chile for the bottled wines, and …
Microbiological characteristics of compost produced from dairy and wine by-products
2019
Wine and dairy chains rapresent of the agri-foof leading sectors in Sicily. Composting residues from these two chains would contribute to increase the environmental sustainability of the production with additional advantages represented by the reduction the costs recover soil fertility. This work represents the first attempt to combine the green of the vine cultivation as well as wine and dairy by-products. Raw materials provided potential bioactivators identified as Bacillus subtilis, Bacillus velezensis and Kocuria rhizophila which showed cellulolytic activity. The strain were inocultated in the mass to be composted in order to accelerate the process. Four compost trials were performed: (…
Evaluation of the primary stability in dental implants placed in low density bone with a new drilling technique, osseodensification: an in vitro study
2020
Background Primary stability is an important key determinant of implant osseointegration. We investigated approaches to improve primary implant stability using a new drilling technique termed osseodensification (OD), which was compared with the conventional under-drilling (UD) method utilized for low-density bones. Material and Methods We placed 55 conical internal connection implants in each group, in 30 low-density sections of pig tibia. The implants were placed using twist drill bits in both groups; groups Under Drilling (UD) and Osseodensification (OD) included bone sections subjected to conventional UD and OD drilling, respectively. Before placing the implants, we randomized the bone s…
Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine
2018
International audience; The article focuses on the impact of selecting barrel toasting and oak tennin on the dry white wine's oxidative stability. It reports that the management of the barrel ageing is the most important step for the production of premium quality wines and its role in the micro-oxygenation and enrichment of odorant compounds. The oak wood contains the antioxidant capacity. The barrel ageing on the oxidative stability of white wine includes experimental setup, analysis and chemical profiles.