Search results for "wine"

Molecular Analysis of the VP7, VP4, VP6, NSP4, and NSP5/6 Genes of a Buffalo Rotavirus Strain: Identification of the Rare P[3] Rhesus Rotavirus-Like …

2003

ABSTRACT We report the detection and molecular characterization of a rotavirus strain, 10733, isolated from the feces of a buffalo calf affected with diarrhea in Italy. Strain 10733 was classified as a P[3] rotavirus, as the VP8* trypsin cleavage product of the VP4 protein revealed a high amino acid identity (96.2%) with that of rhesus rotavirus strain RRV (P5B[3]), used as the recipient virus in the human-simian reassortant vaccine. Analysis of the VP7 gene product revealed that strain 10733 possessed G6 serotype specificity, a type common in ruminants, with an amino acid identity to G6 rotavirus strains ranging from 88 to 98%, to Venezuelan bovine strain BRV033, and Hungarian human strain…

2020

In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effectiveness of bio-protection remains sparse. This study provides the first analysis of the chemical and microbiological effects of a Metschnikowia pulcherrima strain inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. Like sulphiting, bio-protection effectively limited the growth of spoilage micro…

Corrigendum: Flor Yeast Diversity and Dynamics in Biologically Aged Wines

2019

International audience; [This corrects the article DOI: 10.3389/fmicb.2018.02235.].

The Role of Yeasts in Fermentation Processes

2020

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. …

Acute Subdural Hematoma in Pigs: Role of Volume on Multiparametric Neuromonitoring and Histology

2008

Traumatic brain injury (TBI) is often complicated by acute subdural hemorrhage (ASDH) with a high mortality rate. The pathophysiological mechanisms behind such an injury type and the contribution of blood to the extent of an injury remain poorly understood. Therefore, the goals of this study were to establish a porcine ASDH model in order to investigate pathomechanisms of ASDH and to compare effects induced by blood or sheer volume. Thus, we infused 2, 5, and 9 mL of blood (up to 15% of intracranial volume), and we compared a 5-mL blood and paraffin oil volume to separate out effects of extravasated blood on brain tissue. An extended neuromonitoring was applied that lasted up to 12 h after …

Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

2003

The presence of guaiacol in cork stoppers is responsible for some cases of cork taint causing unpleasant alterations to wine. We have performed a characterization of the cork-associated microbiota by isolating 55 different microorganisms: eight yeast, 14 filamentous fungi or molds, 13 actinomycetes and 20 non-filamentous bacteria. A screening for degradation of vanillic acid and guaiacol production showed that none of the filamentous fungi could achieve any of these processes. By contrast, five of the eight yeast strains isolated were able to degrade vanillic acid, although it was not converted to guaiacol. Guaiacol production was only detected in four bacterial strains: one isolate of Baci…

Increase of sulfite tolerance in Oenococcus oeni by means of acidic adaptation

1998

International audience; Sulfite is an antimicrobial agent used at the beginning of winemaking to avoid development of undesirable microorganisms. However, Oenococcus oeni, which is mainly responsible for the malolactic fermentation, has to grow in wine and therefore has to be resistant to sulfite. This study showed that acid-adapted cells of O. oeni survived better than non-adapted cells in the presence of a high sulfite concentration (30 mg l-1). Addition of a sub-lethal concentration of sulfite (15 mg l31) during the adaptation step in acidic medium increases the sulfite tolerance. Moreover, sulfite appeared to be able to induce a heat shocklike response. Our results suggest that pH homeo…

Evaluation of a Completely Robotized Neurosurgical Operating Microscope

2012

BACKGROUND Operating microscopes are essential for most neurosurgical procedures. Modern robot-assisted controls offer new possibilities, combining the advantages of conventional and automated systems. OBJECTIVE We evaluated the prototype of a completely robotized operating microscope with an integrated optical coherence tomography module. METHODS A standard operating microscope was fitted with motors and control instruments, with the manual control mode and balance preserved. In the robot mode, the microscope was steered by a remote control that could be fixed to a surgical instrument. External encoders and accelerometers tracked microscope movements. The microscope was additionally fitted…

Clustering of textual networks: analysing open-ended questions in text data of the perception of minerality in wine

2014

International audience; Open-ended questions are commonly used in sensory analyses, and are usually dealt with by correspondence analysis (CA) of the term-respondent matrix. CA is apt in detecting strong associations between terms and groups of respondents, but less so when the questions are interpreted differently among respondents and, thus, seem to open a polysemic space for the answers. Also, CA offers little flexibility in filtering out irrelevant textual structure, or in controlling the relative contribution of rare versus frequent terms in the overall analysis. This contribution presents methodological extensions of CA together with application on a survey of 1900 responses bearing u…

Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production

2015

UNLABELLED Mitochondria are the cell's powerhouse when organisms are grown in the presence of oxygen. They are also the source of reactive oxygen species that cause damage to the biochemical components of the cell and lead to cellular ageing and death. Under winemaking conditions, Saccharomyces yeasts exclusively have a fermentative metabolism due to the high sugar content of grape must. However, their production as an active dry yeast (ADY) form required aerobic propagation and a dehydration process. In these industrial steps, oxidative stress is particularly harmful for the cell. In this work, we analysed the impact of the mitochondrial genome on oxidative stress response, longevity and d…