Search results for "wine"
showing 10 items of 1468 documents
Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in wine yeasts
2015
Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae wine yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a s…
New Marketing Tendencies in the Romanian Wine Industry
2020
Abstract In the last decade or so, the Romanian wine industry has changed and developed greatly, by the increase of wine producers, especially the niche producers, alongside the traditional, big, producers. The paper aims to understand the new tendencies in the field of marketing, that occur on the wine industry of Romania, as well as the changes that take place in the minds and lives of the consumers in the context of the online world, combined with new trends and technologies that can be used by the consumers. Secondly, the paper represents a secondary data analysis of the International and Romanian Wine Industry, in terms of production and consumption, we also presented a short profile o…
Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
2008
Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine …
Advances in Wine Fermentation
2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…
Du territoire géographique au territoire économique : la situation de la viticulture
2011
Through time and space, the construction of the wine territories reveals them as subjects of economic issues. The analysis of these economic issues mobilizes traditional concepts (theory of comparative advantages) and more moderns (new economic geography). Thus, we progress gradually from the geographical territory with numerous dimensions (subsoil, soil, vegetation…) to the concept of economic territory of which the use by the wine growing refers to the traditional factors of structuring and the use of space (ground, population, financing, nature, …). Considering the use of these various factors within a region, a country or / and between several countries requires: (1) to consider the int…
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi
2011
Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…
Editorial - Renewable energy sources: a strategic option also in the wine growing and winemaking sector.
2010
In tale lavoro, si analizzano le possibilità connesse allo sfruttamento dei residui di potatura dei vigneti e delle vinacce per la produzione di energia alternativa, muovendo dall'analisi di un caso studio.
Olfactory identification capacities in novice and wine experts
2010
International audience
Economic and structural aspects of vitiviniculture in Sicily
2008
World wine market is among the most dynamic in the agro-food sector and in the last few years it has undergone deep changes concerning production, consumption and trade. The growing presence of new wine-producing countries and the reform of the vitivinicultural Common Market Organization (CMO) have strongly contributed to the changes occurred in this sector. Accounting for 49% of world wine supply, Italy, France and Spain are the three main wine producers in the world. Italian situation is characterised by few wine-producing regions which altogether represent the major part of cultivated areas and wine production. In this scenario Sicily, according to 2004 ISTAT data, is the Italian region …