Search results for "winery"
showing 10 items of 23 documents
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
2016
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic c…
Unexpected high production of biohydrogen from the endogenous fermentation of grape must deposits
2020
International audience; The aim of this work was to assess the performances of wine byproduct biomass for hydrogen production by dark fermentation. Grape must deposits from two grape varieties (Pinot Gris and Chardonnay) were considered, either with external microbial inoculum or without. We show that grape must residues contain endogenous microflora, well adapted to their environment, which can degrade sugars (initially contained in the biomass) to hydrogen without any nutrient addition. Indeed, hydrogen production during endogenous fermentation is as efficient as with an external heat-treated inoculum (2.5 ± 0.4 LH2.L-1reactor and 1.61 ± 0.41 molH2.mol-1consumed hexose, respectively) with…
Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol
2016
We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in 2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain, while the second was dominated by the indigenous S. cerevisiae yeasts coming from t…
Archaeometric analysis of building ceramics and ‘dolia defossa’ from the Roman Imperial estate of Vagnari (Gravina in Puglia, Italy)
2021
Abstract This paper concerns the archaeometric analysis of ceramic finds dating to the Roman Imperial period, brought to light during the excavation campaigns conducted at Vagnari (Puglia) in south-east Italy. On the site of the central village (vicus) of this imperial estate, established by the Roman Emperor in the early 1st century CE, large dolia (wine vats) sunk into the floor of a winery of the 2nd century CE recently were brought to light. Other discoveries include kilns for the production of ceramic roof tiles and also kiln wasters such as misfired tiles. The purpose of the analytical approach was therefore twofold: 1) to establish the composition of local ceramic products and of raw…
Noise risk assessment in a bottling plant of a modern Italian winery
2014
In the wine industry, bottling is a phase of the production cycle characterized by high levels of noise, mostly owing 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 worker exposure. This study was aimed at evaluating the equivalent and peak noise level inside the bottling plant area of a modern Italian winery. In particular, the influence of the working capacity (number of bottles produced per hour) on noise levels was evaluated. Three test conditions were considered: T1 with a working capacity of 4000 bottles/h; T2…
Fungal biodiversity in a new winery and population dynamics in the winery (Saccharomyces cerevisiae) and in aging cellar (Brettanomyces bruxellensis)
2020
The interspecific fungal biodiversity (Illumina Mi-Seq) and the dynamics of Saccharomyces cerevisiae and Brettanomyces bruxellensis species were studied in a new winery and/or in 3 aging cellars, more specifically on the floor, the walls, the equipment and the outside of the barrels. In the new winery, an initial fungal consortium (yeasts and molds) is already present on all the winery environments before the arrival of the first harvest. This consortium consists of fungal genera such as Aureobasidium, Alternaria, Didymella and Filobasidium. These genera, that persist during two vintages, are not specific to the winery environment and seem to be adapted to natural or anthropic environments …
A fuzzy-logic-based controller for methane production in anaerobic fixed-film reactors
2017
The main objective of this work was to develop a controller for biogas production in continuous anaerobic fixed-bed reactors, which used effluent total volatile fatty acids (VFA) concentration as control input in order to prevent process acidification at closed loop. To this aim, a fuzzy-logic-based control system was developed, tuned and validated in an anaerobic fixed-bed reactor at pilot scale that treated industrial winery wastewater. The proposed controller varied the flow rate of wastewater entering the system as a function of the gaseous outflow rate of methane and VFA concentration. Simulation results show that the proposed controller is capable to achieve great process stability ev…
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…
Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)
2020
Abstract The pulsed electric field (PEF) is well known to have a significant effect on the rate of various processes in the food industry. Food processes can be completed rapidly with higher efficiency, high reproducibility, reducing the processing cost, simplifying manipulation, and work-up, giving higher purity of the final product, eliminating posttreatment of wastewater and less energy when compared to a conventional process using the PEF. The advantages of using the PEF for food processing is to get high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life retaining the fresh aroma, taste, and appearance. This chapter presents a complete picture of c…
Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?
2015
Isolated yeast populations of Chardonnay grape must during spontaneous fermentation were compared to those isolated on grape berries and in a winery environment before the arrival of the harvest (air, floor, winery equipment) and in the air through time. Two genera of yeast, Hanseniaspora and Saccharomyces, were isolated in grape must and in the winery environment before the arrival of the harvest but not on grape berries. The genus Hanseniaspora represented 27% of isolates in the must and 35% of isolates in the winery environment. The isolates of these two species were discriminated at the strain level by Fourier transform infrared spectroscopy. The diversity of these strains observed in t…