Journal articles on the topic 'Lower-ethanol wine'
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1
Contreras, A., C. Hidalgo, P. A. Henschke, P. J. Chambers, C. Curtin, and C. Varela. "Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine." Applied and Environmental Microbiology 80, no. 5 (December 27, 2013): 1670–78. http://dx.doi.org/10.1128/aem.03780-13.
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ABSTRACTOver recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomycesyeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomycesisolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with aSaccharomyces cerevisiaewine strain. A sequential inoculation ofMetschnikowia pulcherrimaAWRI1149 followed by anS. cerevisiaewine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in controlS. cerevisiaewines, whereas the total concentrations of esters were not significantly different.
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Boban, Danica, Ana Marija Dželalija, Diana Gujinović, Benjamin Benzon, Nikola Ključević, Zvonimir Boban, Ivana Mudnić, and Ivica Grković. "Differential Effects of White Wine and Ethanol Consumption on Survival of Rats after a Myocardial Infarction." Applied Sciences 13, no. 3 (January 22, 2023): 1450. http://dx.doi.org/10.3390/app13031450.
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Studies of the cardioprotective effects of wine are mainly focused on red wines, due to their much higher content of bioactive compounds relative to white wines. Although some studies indicate a cardioprotective effect of white wine, there is no clear consensus on the existence of additional benefits of white wine over ethanol. The aim of this study was to determine and compare the effects of moderate consumption of white wine and ethanol on the survival of rats subjected to surgically induced myocardial infarction (MI). Male Sprague Dawley rats (n = 74) were randomized into three groups: water only, white wine or a 13% v/v ethanol/water solution. After a four-week drinking period, MI was induced by ligating the left anterior descending artery. The survival rate was highest in the wine group (72.2%), and lowest in the water only group (47.8%). There was no statistically significant difference in survival between the ethanol and water groups. An analysis linking drinking volumes to survival outcomes revealed that lower ethanol consumption was more prevalent in rats that survived, indicating an upper limit for the protective effects of ethanol. An opposite finding was noticed in the wine group, where no deaths occurred in rats with an average daily white wine consumption of approximately 10 mL or more. We conclude that moderate consumption of white wine has a positive effect on survival after a myocardial infarction, which cannot be attributed only to ethanol, but also to other white wine constituents.
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Mestre, María Victoria, Yolanda Paola Maturano, Candelaria Gallardo, Mariana Combina, Laura Mercado, María Eugenia Toro, Francisco Carrau, Fabio Vazquez, and Eduardo Dellacassa. "Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts." Fermentation 5, no. 3 (July 11, 2019): 65. http://dx.doi.org/10.3390/fermentation5030065.
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It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry.
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Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
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Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.
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Báleš, Vladimír, Pavol Timár, Ján Baláž, and Pavel Timár. "Wine fermentation kinetic model verification and simulation of refrigeration malfunction during wine fermentation." Acta Chimica Slovaca 9, no. 1 (April 1, 2016): 58–61. http://dx.doi.org/10.1515/acs-2016-0010.
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Abstract This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon dioxide and ethanol. Ethanol and carbon dioxide concentration profiles during fermentation were obtained as a result. Then the model was used to simulate refrigeration malfunction of a fermentation tank. This might lead to higher energy efficiency and lower cost of winemaking process.
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Varela, C., D. R. Kutyna, M. R. Solomon, C. A. Black, A. Borneman, P. A. Henschke, I. S. Pretorius, and P. J. Chambers. "Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts." Applied and Environmental Microbiology 78, no. 17 (June 22, 2012): 6068–77. http://dx.doi.org/10.1128/aem.01279-12.
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ABSTRACTSaccharomyces cerevisiaehas evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other microorganisms by producing toxic metabolites, such as ethanol and CO2. Yeast fermentative and flavor capacity forms the biotechnological basis of a wide range of alcohol-containing beverages. Largely as a result of consumer demand for improved flavor, the alcohol content of some beverages like wine has increased. However, a global trend has recently emerged toward lowering the ethanol content of alcoholic beverages. One option for decreasing ethanol concentration is to use yeast strains able to divert some carbon away from ethanol production. In the case of wine, we have generated and evaluated a large number of gene modifications that were predicted, or known, to impact ethanol formation. Using the same yeast genetic background, 41 modifications were assessed. Enhancing glycerol production by increasing expression of the glyceraldehyde-3-phosphate dehydrogenase gene,GPD1, was the most efficient strategy to lower ethanol concentration. However, additional modifications were needed to avoid negatively affecting wine quality. Two strains carrying several stable, chromosomally integrated modifications showed significantly lower ethanol production in fermenting grape juice. Strain AWRI2531 was able to decrease ethanol concentrations from 15.6% (vol/vol) to 13.2% (vol/vol), whereas AWRI2532 lowered ethanol content from 15.6% (vol/vol) to 12% (vol/vol) in both Chardonnay and Cabernet Sauvignon juices. Both strains, however, produced high concentrations of acetaldehyde and acetoin, which negatively affect wine flavor. Further modifications of these strains allowed reduction of these metabolites.
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Geffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
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Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.
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Pham, Duc-Truc, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson. "Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction." Molecules 24, no. 7 (April 10, 2019): 1404. http://dx.doi.org/10.3390/molecules24071404.
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This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.
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Watanabe-Saito, Fumie, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, and Tohru Okuda. "Influence of wine components on pellicle formation by pellicle-forming yeasts." OENO One 55, no. 3 (September 28, 2021): 363–75. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4730.
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This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.
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Rossouw, D., E. H. Heyns, M. E. Setati, S. Bosch, and F. F. Bauer. "Adjustment of Trehalose Metabolism in Wine Saccharomyces cerevisiae Strains To Modify Ethanol Yields." Applied and Environmental Microbiology 79, no. 17 (June 21, 2013): 5197–207. http://dx.doi.org/10.1128/aem.00964-13.
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ABSTRACTThe ability ofSaccharomyces cerevisiaeto efficiently produce high levels of ethanol through glycolysis has been the focus of much scientific and industrial activity. Despite the accumulated knowledge regarding glycolysis, the modification of flux through this pathway to modify ethanol yields has proved difficult. Here, we report on the systematic screening of 66 strains with deletion mutations of genes encoding enzymes involved in central carbohydrate metabolism for altered ethanol yields. Five of these strains showing the most prominent changes in carbon flux were selected for further investigation. The genes were representative of trehalose biosynthesis (TPS1, encoding trehalose-6-phosphate synthase), central glycolysis (TDH3, encoding glyceraldehyde-3-phosphate dehydrogenase), the oxidative pentose phosphate pathway (ZWF1, encoding glucose-6-phosphate dehydrogenase), and the tricarboxylic acid (TCA) cycle (ACO1andACO2, encoding aconitase isoforms 1 and 2). Two strains exhibited lower ethanol yields than the wild type (tps1Δ andtdh3Δ), while the remaining three showed higher ethanol yields. To validate these findings in an industrial yeast strain, theTPS1gene was selected as a good candidate for genetic modification to alter flux to ethanol during alcoholic fermentation in wine. Using low-strength promoters active at different stages of fermentation, the expression of theTPS1gene was slightly upregulated, resulting in a decrease in ethanol production and an increase in trehalose biosynthesis during fermentation. Thus, the mutant screening approach was successful in terms of identifying target genes for genetic modification in commercial yeast strains with the aim of producing lower-ethanol wines.
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Gonzalez, Ramon, Andrea M. Guindal, Jordi Tronchoni, and Pilar Morales. "Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation." Biomolecules 11, no. 11 (October 22, 2021): 1569. http://dx.doi.org/10.3390/biom11111569.
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One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents.
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Muñoz-González, Carolina, María Pérez-Jiménez, Celia Criado, and María Ángeles Pozo-Bayón. "Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption." Molecules 24, no. 18 (September 6, 2019): 3253. http://dx.doi.org/10.3390/molecules24183253.
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This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rosé wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcentration and the type of aroma compound. This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (ethyl butanoate, ethyl pentanoate), but a lower release for the more apolar and less volatile esters (ethyl octanoate, ethyl decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.
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Edwards, Charles G., and Jesse J. Aplin. "Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines." Fermentation 8, no. 9 (August 26, 2022): 421. http://dx.doi.org/10.3390/fermentation8090421.
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Application of cool temperatures were studied to encourage Metschnikowia pulcherrima P01A016 and Meyerozyma guilliermondii P40D002 prior inoculation of Saccharomyces cerevisiae D254 to lower ultimate ethanol concentrations achieved. Merlot grape must was distributed into 300 L temperature-controlled tanks and inoculated with non-Saccharomyces yeasts three days before S. cerevisiae. For control fermentations, S. cerevisiae was inoculated with maximum temperatures set to 25 °C (temperature regime I) while those with Mt. pulcherrima or My. guilliermondii were initially set to 15 °C (temperature regime II) or 17.5 °C (temperature regime III) before increasing to 25 °C after adding S. cerevisiae. Once fermentations achieved dryness (≤2 g/L residual sugar), wines were bottled and stored for six months at 7 °C before sensory analysis. Ethanol reduction by Mt. pulcherrima was not observed in wines fermented under II but was by III (0.8% v/v). In contrast, musts inoculated with My. guilliermondii yielded wines with ethanol concentrations lowered by 0.3% (II) or 0.4% v/v (III). Sensory panelists found wines with Mt. pulcherrima to express lower sensory scores for ‘hotness’, ‘bitterness’, and ‘ethanol’ flavor with fewer differences noted for My. guilliermondii. Reducing final ethanol concentrations of Merlot wines were achieved by Mt. pulcherrima or My. guilliermondii using cooler initial fermentation temperatures without adversely affecting final wine quality.
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Kang, Wenyu, Richard A. Muhlack, Keren A. Bindon, Paul A. Smith, Jun Niimi, and Susan E. P. Bastian. "Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors." Molecules 24, no. 24 (December 13, 2019): 4578. http://dx.doi.org/10.3390/molecules24244578.
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Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10–15 °C), and at both a lower pH and/or alcohol concentration.
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Cauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.
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Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.
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Karaoglan, Hatice Aybuke, Filiz Ozcelik, Alida Musatti, and Manuela Rollini. "Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains." Foods 10, no. 5 (May 19, 2021): 1129. http://dx.doi.org/10.3390/foods10051129.
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The present research investigates the effect of different pretreatments on glucose and fructose consumption and ethanol production by four Saccharomyces cerevisiae wine strains, three isolated and identified from different wine regions in Turkey and one reference strain. A mild stress temperature (45 °C, 1 h) and the presence of ethanol (14% v/v) were selected as pretreatments applied to cell cultures prior to the fermentation step in synthetic must. The goodness fit of the mathematical models was estimated: linear, exponential decay function and sigmoidal model were evaluated with the model parameters R2 (regression coefficient), RMSE (root mean square error), MBE (mean bias error) and χ2 (reduced Chi-square). Sigmoidal function was determined as the most suitable model with the highest R2 and lower RMSE values. Temperature pretreatment allowed for an increase in fructose consumption rate by two strains, evidenced by a t90 value 10% lower than the control. One of the indigenous strains showed particular promise for mild temperature treatment (45 °C, 1 h) prior to the fermentation step to reduce residual glucose and fructose in wine. The described procedure may be effective for indigenous yeasts in preventing undesirable sweetness in wines.
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Mihaljević, Zrinka, Toni Kujundžić, Vladimir Jukić, Ana Stupin, Mato Drenjančević, and Ines Drenjančević. "White Wine—Induced Endothelium-Dependent Vasorelaxation in Sprague-Dawley Rats." Antioxidants 11, no. 5 (May 11, 2022): 944. http://dx.doi.org/10.3390/antiox11050944.
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The vasodilatory activity and polyphenolic content of commercially available white wine is low compared to red wines. This study assessed the vasodilator potential of white wines produced by four different fermentation processes: (1) white wine produced by the standard procedure; (2) grapes left to macerate completely for 30 days; (3) grapes left to macerate up to half of unfermented sugar; and (4) wine produced by cooling the must. All tested wine samples were analyzed for their phenolic content, antioxidant capacity, and ethanol content. Vasodilation was examined in the norepinephrine pre-contracted isolated rat aortas of male Sprague-Dawley rats randomly exposed to cumulative concentrations (0.1‰ to 8‰ final dilutions in organ baths) of each of the tested wine samples with or without quercetin and/or gallic acid supplementation, in the absence/presence of NOS inhibitor L-NAME. Standard procedure and the procedure involving must cooling gives wine with lower phenolic content, antioxidant capacity, and lower vasodilator potential, respectively. L-NAME inhibited vasodilation to all wine samples. Quercetin with or without gallic acid supplementation restored vasodilation. Results show that vasodilation to white wine is NO-dependent and suggest the possibility of increasing the antioxidant capacity and vasodilatory potential of white wine using different production procedures, depending on quercetin content.
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Petrozziello, M., L. Panero, M. Guaita, R. Prati, G. Marani, G. Zinzani, and A. Bosso. "Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation." BIO Web of Conferences 12 (2019): 02020. http://dx.doi.org/10.1051/bioconf/20191202020.
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“Beverages obtained from the partial dealcoholization of wine” are those drinks whose final alcoholic degree after dealcoholization is lower than that of a wine and higher than or equal to 0.5% v/v. When the total alcoholic degree is lower than 0.5% v/v the denomination is “Beverages obtained from the dealcoholization of wine”. The practices to be authorized for the production of these drinks with the dealcoholized wine fractions are currently being studied at OIV. The characterization of the composition of these fractions is essential to identify the necessary corrective practices. The present work was aimed at monitoring the losses of the main volatile compounds of a Chardonnay wine with the proceeding of the dealcoholization process by vacuum distillation. The wine was subjected to total dealcoholization, and during the process the evaporated fractions, re-condensed at 9 ∘C, were collected in aliquots of 1.25 L each. The ethanol content of each fraction was measured, and for the first 20 fractions the content in volatile compounds was determined with GC-MS. The results show that the losses of volatile compounds during the dealcoholization process follow different trends depending on the molecules considered. The most volatile compounds, generally with the lowest perception thresholds, were mainly present in the first evaporated fractions. The greatest losses concerned isoamylacetate, ethyl hexanoate and ethyl octanoate. Conversely, a greater number of molecules were present at similar concentrations in the different fractions, and their losses followed a linear or sometimes exponential trend: in particular, these compounds included n-hexanol, 2-phenylethanol, diethyl succinate and medium chain fatty acids (hexanoic, octanoic and decanoic acids). In the wine dealcoholized at 3.36% v/v (loss of ethanol equal to 7.43% v/v, corresponding to the 20th and last recondensed fraction), some volatile compounds were no longer detectable or quantifiable; in particular, these compounds were isoamylacetate, ethylhexanoate, hexylacetate, n-hexanol and other alcohols with 6 carbon atoms and ethyl octanoate. Other compounds, such as hexanoic, octanoic and decanoic acids, and, in particolar, β-phenylethanol, benzylic aalcohol and γ-butyrolactone, underwent lower percentage losses than those of ethanol. The dealcoholization process can therefore deeply modify the original aromatic profile of the wines, intervening on the absolute concentration and on the relative ratios of the single molecules.
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Dequin, Sylvie, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, and Jean Marie Sablayrolles. "How to adapt winemaking practices to modified grape composition under climate change conditions." OENO One 51, no. 2 (May 15, 2017): 205–14. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1584.
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Aim: In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues.Methods and results: Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – S. cerevisiae or interspecific hybrids of the Saccharomyces genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process.Conclusion: Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition.Significance and impact of the study: [Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.
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Blanco, Pilar, Eva Rabuñal, Noemi Neira, and David Castrillo. "Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics." Beverages 6, no. 2 (June 1, 2020): 36. http://dx.doi.org/10.3390/beverages6020036.
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Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93.
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García, Margarita, Braulio Esteve-Zarzoso, Juan Mariano Cabellos, and Teresa Arroyo. "Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine." Fermentation 6, no. 2 (June 10, 2020): 60. http://dx.doi.org/10.3390/fermentation6020060.
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Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.
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Remize, F., J. L. Roustan, J. M. Sablayrolles, P. Barre, and S. Dequin. "Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase." Applied and Environmental Microbiology 65, no. 1 (January 1, 1999): 143–49. http://dx.doi.org/10.1128/aem.65.1.143-149.1999.
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ABSTRACT Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and one haploid strain derived from a wine yeast strain) were engineered to produce large amounts of glycerol with a lower ethanol yield. Overexpression of the GPD1 gene, encoding a glycerol-3-phosphate dehydrogenase, resulted in a 1.5- to 2.5-fold increase in glycerol production and a slight decrease in ethanol formation under conditions simulating wine fermentation. All the strains overexpressing GPD1 produced a larger amount of succinate and acetate, with marked differences in the level of these compounds between industrial and nonindustrial engineered strains. Acetoin and 2,3-butanediol formation was enhanced with significant variation between strains and in relation to the level of glycerol produced. Wine strains overproducing glycerol at moderate levels (12 to 18 g/liter) reduced acetoin almost completely to 2,3-butanediol. A lower biomass concentration was attained byGPD1-overexpressing strains, probably due to high acetaldehyde production during the growth phase. Despite the reduction in cell numbers, complete sugar exhaustion was achieved during fermentation in a sugar-rich medium. Surprisingly, the engineered wine yeast strains exhibited a significant increase in the fermentation rate in the stationary phase, which reduced the time of fermentation.
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Baca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, and Anabela Romano. "Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products." Foods 11, no. 12 (June 8, 2022): 1688. http://dx.doi.org/10.3390/foods11121688.
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Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.
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Jang, Mi, Jin-Woo Min, Jun-Gyo In, and Deok-Chun Yang. "Effects of Red Ginseng Extract on the Epididymal Sperm Motility of Mice Exposed to Ethanol." International Journal of Toxicology 30, no. 4 (July 19, 2011): 435–42. http://dx.doi.org/10.1177/1091581811405074.
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The protective effects of red ginseng extract and ginseng wine against ethanol-induced male reproductive toxicity were evaluated in male mice using computer-assisted sperm analysis. Mice were divided into 4 groups of 10 and fed plain saline, 6 g/kg per d of ethanol in saline, red ginseng extract plus ethanol, or a fermented preparation of red ginseng extract daily for 5 weeks. We found that the average seminal vesicle weight was significantly lower in the ethanol-treated group compared to the control group, while those of the ginseng-treated groups tended to be higher than the ethanol-treated group. We found a significant decrease in sperm motility and progressiveness in mice treated with ethanol for 5 weeks, while administration of ethanol plus red ginseng extract appeared to minimize the negative effects of ethanol toxicity on male fertility. Serum testosterone, luteinizing hormone (LH), and follicle stimulating hormone (FSH) were insignificantly lower in the ethanol-treated group than in the control group.
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Basa, Kalliopi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Stamatina Kallithraka, and George-John E. Nychas. "Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties." Fermentation 8, no. 6 (May 26, 2022): 249. http://dx.doi.org/10.3390/fermentation8060249.
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In modern wine-making technology, there is an increasing concern in relation to the preservation of the biodiversity, and the employment of “new”, “novel” and wild-type Saccharomyces cerevisiae strains as cell factories amenable for the production of wines that are not “homogenous”, expressing their terroir and presenting interesting and “local” sensory characteristics. Under this approach, in the current study, several wild-type Saccharomyces cerevisiae yeast strains (LMBF Y-10, Y-25, Y-35 and Y-54), priorly isolated from wine and grape origin, selected from the private culture collection of the Agricultural University of Athens, were tested regarding their biochemical behavior on glucose-based (initial concentrations ca 100 and 200 g/L) shake-flask experiments. The wild yeast strains were compared with commercial yeast strains (viz. Symphony, Cross X and Passion Fruit) in the same conditions. All selected strains rapidly assimilated glucose from the medium converting it into ethanol in good rates, despite the imposed aerobic conditions. Concerning the wild strains, the best results were achieved for the strain LMBF Y-54 in which maximum ethanol production (EtOHmax) up to 68 g/L, with simultaneous ethanol yield on sugar consumed = 0.38 g/g were recorded. Other wild strains tested (LMBF Y-10, Y-25 and Y-35) achieved lower ethanol production (up to ≈47 g/L). Regarding the commercial strains, the highest ethanol concentration was achieved by S. cerevisiae Passion Fruit (EtOHmax = 91.1 g/L, yield = 0.45 g/g). Subsequently, the “novel” strain that presented the best technological characteristics regards its sugar consumption and alcohol production properties (viz. LMBF Y-54) and the commercial strain that equally presented the best previously mentioned technological characteristics (viz. Passion Fruit) were further selected for the wine-making process. The selected must originated from red and white grapes (Assyrtiko and Mavrotragano, Santorini Island; Greece) and fermentation was performed under wine-making conditions showing high yields for both strains (EtOHmax = 98–106 g/L, ethanol yield = 0.47–0.50 g/g), demonstrating the production efficiency under microaerophilic/anaerobic conditions. Molecular identification by rep-PCR carried out throughout fermentations verified that each inoculated yeast was the one that dominated during the whole bioprocess. The aromatic compounds of the produced wines were qualitatively analyzed at the end of the processes. The results highlight the optimum technological characteristics of the selected “new” wild strain (S. cerevisiae LMBF Y-54), verifying its suitability for wine production while posing great potential for future industrial applications.
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Cambon, Brigitte, Virginie Monteil, Fabienne Remize, Carole Camarasa, and Sylvie Dequin. "Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes." Applied and Environmental Microbiology 72, no. 7 (July 2006): 4688–94. http://dx.doi.org/10.1128/aem.02975-05.
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ABSTRACT The utilization of Saccharomyces cerevisiae strains overproducing glycerol and with a reduced ethanol yield is a potentially valuable strategy for producing wine with decreased ethanol content. However, glycerol overproduction is accompanied by acetate accumulation. In this study, we evaluated the effects of the overexpression of GPD1, coding for glycerol-3-phosphate dehydrogenase, in three commercial wine yeast strains in which the two copies of ALD6 encoding the NADP+-dependent Mg2+-activated cytosolic acetaldehyde dehydrogenase have been deleted. Under wine fermentation conditions, the engineered industrial strains exhibit fermentation performance and growth properties similar to those of the wild type. Acetate was produced at concentrations similar to that of the wild-type strains, whereas sugar was efficiently diverted to glycerol. The ethanol yield of the GPD1 ald6 industrial strains was 15 to 20% lower than that in the controls. However, these strains accumulated acetoin at considerable levels due to inefficient reduction to 2,3-butanediol. Due to the low taste and odor thresholds of acetoin and its negative sensorial impact on wine, novel engineering strategies will be required for a proper adjustment of the metabolites at the acetaldehyde branch point.
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BRITO-FILHO, Sebastião Barreto de, Egberto Gaspar de MOURA, Orlando José dos SANTOS, Euler Nicolau SAUAIA-FILHO, Elias AMORIM, Ewaldo Eder Carvalho SANTANA, Allan Kardec Dualibe BARROS-FILHO, and Rennan Abud Pinheiro SANTOS. "EFFECT OF CHRONIC INGESTION OF WINE ON THE GLYCEMIC, LIPID AND BODY WEIGHT HOMEOSTASIS IN MICE." ABCD. Arquivos Brasileiros de Cirurgia Digestiva (São Paulo) 29, no. 3 (September 2016): 146–50. http://dx.doi.org/10.1590/0102-6720201600030005.
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ABSTRACT Background: The health benefits associated with moderate wine consumption, as with ethanol and phenolic compounds, include different mechanisms still little understandable. Aim: Evaluate glycemic and weight variations, and the deposit of triglycerides, cholesterol and liver glycogen with red wine consumption. Methods: 60 ApoE knockout mice were divided into three groups of 20: Wine Group (WG), Ethanol Group (EG) and Water Group (WAG). They received daily: WG 50 ml of wine and 50 ml water; EG 6 ml ethanol and WAG 94 ml of water. All groups were followed for four months. The food intake was monitored daily, in the period from eight to ten hours and held every five days. The measurement of water intake was also made every five days. The weighing of the animals took place every ten days. Results: The WG had higher weight increase as compared to the other groups. The concentration of hepatic triglyceride was higher in WG (57%) and the EG group was lower (31.6%, p<0.01) than the control. The concentration of cholesterol was lower in the WG (23.6%), as well as EG (24.5%, p<0.05). The concentration of glycogen was higher in WG (16%) and fasting blood glucose was higher in EG compared to the other groups but not both demonstrated a statistically significant difference. Conclusion: The WG increased triglyceride and WAG decreased cholesterol. The triglyceride may be increased due to the high caloric value of wine or some unknown property that led to significant increase in subcutaneous andretroperitoneal fat in mice.
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Perez-Jiménez, María, Adelaida Esteban-Fernández, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility." Molecules 25, no. 7 (April 8, 2020): 1701. http://dx.doi.org/10.3390/molecules25071701.
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To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked with four relevant wine odorants (guaiacol, β-phenyl ethanol, ethyl hexanoate, and β-ionone). Additionally, the impact of four types of phenolic compounds (gallic acid, catechin, grape seed extract, and a red wine extract) on aroma volatility in the HS, AS, and BC wines was also assessed. Static headspace was measured at equilibrium by solid phase microextraction–GC/MS analysis. Results showed a significant impact of oral components on the volatility of the four tested odorants. Independently of the type of aroma compound, aroma volatility was in general, higher in wines with BC. Moreover, while guaiacol and ethyl hexanoate volatility was significantly lower in wines with HS compared to wines with AS, β-ionone showed the opposite behavior, which might be related to metabolism and retention of mucin, respectively. Phenolic compounds also showed a different effect on aroma volatility depending on the type of compound and wine. Gallic acid had little effect on polar compounds but it enhanced the volatility of the most hydrophobic ones (ethyl hexanoate and β-ionone). In general, flavonoid type polyphenols significantly reduced the volatility of both polar (guaiacol and β-phenyl ethanol) and hydrophobic compounds (β-ionone in HS and BC wines), but through different mechanisms (e.g., π–π interactions and hydrophobic binding for polar and apolar odorants respectively). On the contrary, flavonoids enhanced the volatility of ethyl hexanoate, which might be due to the inhibition exerted on some salivary enzymes (e.g., carboxyl esterase) involved in the metabolism of this odorant molecule.
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Paul, Sanjib K., and Jatindra K. Sahu. "Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 457–65. http://dx.doi.org/10.1515/ijfe-2012-0125.
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Abstract The juice extracted from carambola (Averrhoa carambola L.) fruits was used for wine production after reconstituting with distilled water, 50% (w/v) sugar syrup and 0.1 N oxalic acid at different concentrations to attain a range of different independent processing parameters. The processing conditions i.e., pH, fermentation temperature, inoculum size, and total soluble solids (TSS) were optimized on the basis of percentage of ethanol production. At optimum processing conditions of pH = 4.5, temperature = 26°C, inoculums size = 12% (v/v), and TSS = 24°B, the production of ethanol percentage in the wine was 12.15 ± 0.28% (v/v). At this optimum condition, the values of titratable acidity, total sugar, reducing sugar, and TSS were 0.76 ± 0.21% (w/w), 2.84 ± 0.22% (w/w), 2.65 ± 0.16% (w/w), and 4.6 ± 0.06°B, respectively. Color of the wine was observed to be light greenish yellow, but pH level which was 3.94 ± 0.17 was slightly higher than that of the acceptable limit. Sensory evaluation showed that the wine possessed very good taste, aroma, and clarity with moderately good body and aftertaste. It was also observed that the wine undergoes color changes during storage with more stability at lower storage temperature.
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Milat, Ana Marija, Ivana Mudnić, Ivica Grković, Nikola Ključević, Mia Grga, Iva Jerčić, Diana Jurić, Danica Ivanković, Benjamin Benzon, and Mladen Boban. "Effects of White Wine Consumption on Weight in Rats: Do Polyphenols Matter?" Oxidative Medicine and Cellular Longevity 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/8315803.
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Introduction. Effects of white wine and the role of wine polyphenols on weight gain in rats of different age were examined in the 4-week-voluntary-consumption trial.Methods and Materials. Biochemically characterized standard (low polyphenols, W) and macerated (high polyphenolic content, PW) white wines were compared. One- and three-month-old Sprague-Dawley male rats (n=78) were used. Each age group was subdivided into water-only-drinking controls (C), W, and PW-drinking animals. Daily wine and total liquid consumption, food intake, and body weight were measured, and energy intake and feed efficiency index were calculated.Results. In both age categories, wine-drinking animals consumed less food and gained less weight in comparison to C (181 ± 2, 179 ± 6, and 201 ± 5 in younger animals and 32 ± 5, 28 ± 6, and 47 ± 4 grams in older animals, resp.), regardless of wine type. Total energy intake was the lowest in PW-drinking animals.Conclusion. Wine-drinking animals gained less weight in comparison to C, regardless of the wines’ polyphenol content. Although our results are indicative of the major role of nonphenolic constituents of the wines (probably ethanol), the modifying role of wine phenolics on weight gain cannot be excluded as the group consuming PW had lower total energy intake than other groups.
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Morata, Antonio, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, and José Antonio Suárez-Lepe. "Applications of Metschnikowia pulcherrima in Wine Biotechnology." Fermentation 5, no. 3 (July 9, 2019): 63. http://dx.doi.org/10.3390/fermentation5030063.
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Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties.
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Dequin, Sylvie, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, and Jean Marie Sablayrolles. "How to adapt winemaking practices to modified grape composition under climate change conditions." OENO One 51, no. 2 (May 15, 2017): 205. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1584.
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<p><strong>Aim: </strong>In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues.</p><p><strong>Methods and results:</strong> Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – <em>S. cerevisiae </em>or interspecific hybrids of the <em>Saccharomyces</em> genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process.</p><p><strong>Conclusion:</strong> Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition.</p><p><strong>Significance and impact of the study:</strong> <a href="#_msocom_4">[</a>Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.</p>
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XIONG, ZIRUI RAY, ANQI CHEN, GLYCINE ZHUJUN JIANG, ALISHA G. LEWIS, CHRISTINE D. SISLAK, MARIO COBO, RANDY W. WOROBO, and PATRICK A. GIBNEY. "Evaluation of Foodborne Pathogen Die-off in Back-Sweetened Wine and Apple Cider Models." Journal of Food Protection 84, no. 6 (January 19, 2021): 1023–32. http://dx.doi.org/10.4315/jfp-20-351.
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ABSTRACT Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although foodborne pathogens generally do not survive under low pH conditions or a high alcohol environment, the die-off of these pathogens has not been established to ensure the microbiological safety of the products. To establish the holding conditions that would provide the required 5-log pathogen reduction requirements for these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes, in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid and sodium hydroxide and with ethanol to achieve conditions that are similar to back-sweetened white wine and alcoholic apple cider in regard to pH and ethanol content. Foodborne pathogen cocktails were inoculated separately into modified juice models, and their survival in the juice models was recorded over a 96-h period. Our results show that a combination of low pH and high ethanol content resulted in faster pathogen die-off compared with higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve a 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with juice hazard analysis and critical control point 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider. HIGHLIGHTS
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Velázquez, Rocío, Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Luis M. Hernández, and Manuel Ramírez. "Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure." Microorganisms 8, no. 9 (September 7, 2020): 1372. http://dx.doi.org/10.3390/microorganisms8091372.
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The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO2, ethanol, and CO2 pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with T. delbrueckii. To solve this problem, new strains of T. delbrueckii with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine T. delbrueckii strains was carried out. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO2, then those resistant to ethanol, and finally those resistant to high CO2 pressure. Most of these mutants showed better capability for base wine fermentation than the parental strain, and some of them approached the fermentation capability of S. cerevisiae. The genetic stability of the new mutants was good enough to be used in industrial-level production in commercial wineries. Moreover, their ability to ferment sparkling wine could be further improved by the continuous addition of oxygen in the culture adaptation stage prior to base wine inoculation.
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Kemp, Belinda S., Roland Harrison, and Richard N. Hider. "Effect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for red wine tannin concentration." OENO One 45, no. 1 (March 31, 2011): 39. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1482.
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<p style="text-align: justify;"><strong>Aims</strong>: The main objective of the study was to ascertain whether an existing protein precipitation assay could be simply modified to determine tannin at low concentration in wines. This was achieved by mixing a greater volume of wine to a smaller, but more concentrated, volume of bovine serum albumin (BSA) to maintain the same wine-to-BSA ratio (although both the final pH and ethanol concentration varied). In addition, dilution series of each of these mixtures were prepared to investigate the effect of wine-to-BSA ratio on tannin precipitation.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Seven New Zealand red wines were assayed according to the BSA method using a range of protein (BSA) and wine concentrations achieved by varying wine dilutions and the volume of the model wine solution. Maximum precipitation was observed at lower wine/protein ratios in diluted wines and tannin precipitation increased as protein concentration increased. It was observed that the estimation of tannin concentration in red wine is a product of tannin/protein ratio and BSA concentration. Consequently, the methylcellulose precipitation (MCP) assay was performed to independently determine tannin concentration in red wines. Results indicate that tannin/protein ratio, BSA concentration and possibly tannin composition affect BSA-tannin precipitation.</p><p style="text-align: justify;"><strong>Conclusion</strong>: For the BSA assay there appears to be a region of low tannin/protein ratio within which lower wine tannin concentrations can be determined. Overall it is suggested that tannin precipitation is linearly related to tannin concentration.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Results showed the limits of the BSA method for low tannin wines and the difficulty in using the method for wines with unknown tannin concentrations.</p>
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Kukoyi, A. J., T. A. Coker, K. A. Arowora, J. E. Ukperoro, M. A. Alabi, and A. Ishola. "COMPARATIVE ANALYSIS OF THE EFFECT OF WHITE AND RED TABLE WINES ON THE BRAIN OF WISTER RATS." Open Journal of Medical Research (ISSN: 2734-2093) 1, no. 1 (May 23, 2020): 28–35. http://dx.doi.org/10.52417/ojmr.v1i1.75.
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The aim of this research was to investigate the possible effects of white and red table wine on the brain using Wister rats. Twenty-four (24) Wister rats weighing an average of 193g were purchased and identified at the zoological department of the University of Ibadan, Ibadan, Nigeria. The rats were randomly assigned to four groups of six rats each. Red wine (12% alcoholic content), white wine (12% alcoholic content), ethanol+H2O (12%) and distilled water (control), were administered orally and respectively for 10 days. Administration was done using syringe and tourniquets to each rat according to the kg body weight (10ml/kg body weight). The rats were later sacrificed and subjected to biochemical and brain homogenate analysis. The results show that the plasma and brain homogenate of rats administered White wines were significantly lower (p<0.05) than control for Total Cholesterol determination. Similarly, the plasma and brain homogenate of rats administered White wine were significantly lower (p<0.05) than control for Thiobarbituric Acid Reactive Substance (TBARS) determination. Meanwhile, other parameters like HDL-cholesterol, LDL-Cholesterol, Glutathione, Triglyceride, Total Protein, Uric acid and Creatinine were not significantly different from the control for plasma and homogenate analysis. In all, White wine was not found to express any trace of toxicity on the brain as opposed to Red wine. The study therefore shows that White wine are more healthy than red wines and as such when given an option between red and white, white wine should be preferred. Kukoyi, A. J. | Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020, Wukari, Taraba State, Nigeria
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Holesinsky, Radim, Bozena Prusova, Mojmir Baron, Jaromir Fiala, Eliska Sembolova, Lenka Sochorova, Kamil Prokes, and Jiri Sochor. "Influence of autoinoculum on basic oenological parameters of wine." KVASNY PRUMYSL 66, no. 4 (July 9, 2020): 296–306. http://dx.doi.org/10.18832/kp2019.66.296.
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In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.
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Dal Bosco, Chiara, Francesca Mariani, and Alessandra Gentili. "Hydrophobic Eutectic Solvent-Based Dispersive Liquid-Liquid Microextraction Applied to the Analysis of Pesticides in Wine." Molecules 27, no. 3 (January 28, 2022): 908. http://dx.doi.org/10.3390/molecules27030908.
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A green solvent-based DLLME/HPLC-MS method for the determination of 19 pesticides in wine samples has been developed. The extractant solvent is a hydrophobic eutectic mixture composed of L-menthol and butylated hydroxytoluene in a molar ratio of 3:1. The endogenous ethanol of wine has been used as dispersive solvent, in order to avoid the solidification of the extracts under 19 °C. The mobile phase composition, the elution gradient and the sample injection volume were optimized in order to make this hydrophobic mixture compatible with conventional reversed phase chromatography and electrospray ionization. The method was validated in matrix, using a wine free from the target compounds. Average recovery as high as 80%, precision between 3 and 14%, and limits of detection and quantification much lower than the maximum residue levels (MRLs) for grapes and wines fixed by the EU regulation, make this multiresidue method fitted for the purpose, with the further advantages of being quick, cheap and in compliance with the green analytical chemistry. From the analysis of 11 commercial wines it was found that just in a bio sample the target compounds were not detectable or lower than quantification limit; as for the other samples, the most widespread and abundant pesticides were methoxyfenozide and boscalid, but their levels were much lower than the relative MRLs.
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Kelly, Jennifer, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, and Debra Inglis. "Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions." Fermentation 4, no. 3 (September 13, 2018): 77. http://dx.doi.org/10.3390/fermentation4030077.
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This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharomyces bayanus, and then subsequently used in fermentations using partially dehydrated or control grapes. Wine grapes were dried to 28.0°Brix from the control grapes at a regular harvest of 23.0°Brix. Both the partially dehydrated and control grapes were then vinified with each of two yeast strains, S. bayanus CN1 and S. cerevisiae EC1118, which is a common yeast used for making wine from partially dehydrated grapes. Chemical analysis gas chromatography-flame ionization detector (GC-FID) and enzymatic) of wines at each starting sugar level showed that CN1 produced comparable ethanol levels to EC1118, while producing higher levels of glycerol, but lower levels of oxidative compounds (acetic acid, ethyl acetate, and acetaldehyde) compared to EC1118. Yeast choice impacted the wine hue; the degree of red pigment coloration and total red pigment concentration differed between yeasts. A sensory triangle test (n = 40) showed that wines made from different starting sugar concentrations and yeast strains both differed significantly. This newly identified S. bayanus strain appears to be well-suited for this style of wine production from partially dehydrated grapes by reducing the oxidative compounds in the wine, with potential commercial application for cool climate wine regions.
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Choleva, Maria, Chrysa Argyrou, Maria Detopoulou, Maria-Eleni Donta, Anastasia Gerogianni, Evanggelia Moustou, Androniki Papaemmanouil, et al. "Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients." Nutrients 14, no. 7 (March 25, 2022): 1377. http://dx.doi.org/10.3390/nu14071377.
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Evidence from research studies reports that wine consumption is associated with lower cardiovascular disease risk, partly through the amelioration of oxidative stress. The aim of the present study was to examine the effect of regular light to moderate wine consumption from coronary heart disease (CHD) patients compared to the effect induced by alcohol intake without the presence of wine microconstituents, on oxidation-induced macromolecular damage as well as on endogenous antioxidant enzyme activity. A randomized, single-blind, controlled, three-arm parallel intervention was carried out, in which 64 CHD patients were allocated to three intervention groups. Group A consumed no alcohol, and Group B (wine) and Group C (ethanol) consumed 27 g of alcohol/day for 8 weeks. Blood and urine samples were collected at baseline and at 4 and 8 weeks. Urine oxidized guanine species levels, protein carbonyls, thiobarbituric acid substances (TBARS) levels, as well as superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, were measured. Oxidized guanine species and protein carbonyl levels were significantly increased in the ethanol group during the intervention and were significantly decreased in the wine group. These results support the idea that wine’s bioactive compounds may exert antioxidant actions that counteract the macromolecular oxidative damage induced by alcohol in CHD patients.
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Tilloy, Valentin, Anne Ortiz-Julien, and Sylvie Dequin. "Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions." Applied and Environmental Microbiology 80, no. 8 (February 14, 2014): 2623–32. http://dx.doi.org/10.1128/aem.03710-13.
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ABSTRACTThere is a strong demand from the wine industry for methodologies to reduce the alcohol content of wine without compromising wine's sensory characteristics. We assessed the potential of adaptive laboratory evolution strategies under hyperosmotic stress for generation ofSaccharomyces cerevisiaewine yeast strains with enhanced glycerol and reduced ethanol yields. Experimental evolution on KCl resulted, after 200 generations, in strains that had higher glycerol and lower ethanol production than the ancestral strain. This major metabolic shift was accompanied by reduced fermentative capacities, suggesting a trade-off between high glycerol production and fermentation rate. Several evolved strains retaining good fermentation performance were selected. These strains produced more succinate and 2,3-butanediol than the ancestral strain and did not accumulate undesirable organoleptic compounds, such as acetate, acetaldehyde, or acetoin. They survived better under osmotic stress and glucose starvation conditions than the ancestral strain, suggesting that the forces that drove the redirection of carbon fluxes involved a combination of osmotic and salt stresses and carbon limitation. To further decrease the ethanol yield, a breeding strategy was used, generating intrastrain hybrids that produced more glycerol than the evolved strain. Pilot-scale fermentation on Syrah using evolved and hybrid strains produced wine with 0.6% (vol/vol) and 1.3% (vol/vol) less ethanol, more glycerol and 2,3-butanediol, and less acetate than the ancestral strain. This work demonstrates that the combination of adaptive evolution and breeding is a valuable alternative to rational design for remodeling the yeast metabolic network.
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Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Sakurai, Hirohisa, Saori Namai, Emiko Inui, Fuyuki Tokanai, Kazuhiro Kato, Yui Takahashi, Taichi Sato, et al. "Measuring 14C Concentration in Wine to Monitor Global Distribution of 14C." Radiocarbon 55, no. 3 (2013): 1827–33. http://dx.doi.org/10.1017/s0033822200048736.
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Using liquid scintillation counting (LSC) and accelerator mass spectrometry (AMS), radiocarbon concentrations were measured for wine from 8 wineries located in 7 countries in the Northern and Southern hemispheres. The 14C concentrations of ethanol and residual materials in the wine were correlated (correlation coefficient 0.82). The δ14C measurements of wine samples from the mid-latitudes in the Northern Hemisphere were approximately 1l% lower than the extrapolations from Schauinsland data, suggesting a local fossil fuel effect. δ14C measurements from the wine samples from the Southern Hemisphere were higher than those from the Northern Hemisphere. The offsets of the 4 wine δ14C measurements were significant, with values between approximately 8% and 15%. Because the harvest years of the mixed grapes were estimated to be 7–12 yr older than their vintage years, this leads to a caveat when determining the 14C concentrations of the year using the wine vintage.
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Kallis, Michalis, Konstantina Boura, Ioannis K. Karabagias, Maria Kanellaki, and Athanasios A. Koutinas. "Beneficial Effects of Pistacia terebinthus Resin on Wine Making." Applied Sciences 12, no. 18 (September 9, 2022): 9097. http://dx.doi.org/10.3390/app12189097.
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In this work we studied the use of Pistacia terebinthus resin as carrier of a psychrotolerant and alcohol resistant yeast strain Saccharomyces cerevisiae AXAZ-1 for 27 repeated fermentation batches of white must (12.5 °Be) at 28, 21, 14 and 7 °C. The immobilized biocatalyst showed high operational stability during this process. Regarding the repeated fermentation batches with free cells, the fermentation time proved to be higher and so ethanol productivity was lower. Extracted terpenes, terpenoids and polyphenols from P. terebinthus resin were detected in the produced wines contributing to their preservation for at least 35 days at room temperature and 95 days at 4 °C without any addition of potassium metabisulfite. Those extracted compounds from resin gave also a particular pleasant aroma to the produced wines.
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Arslan, Ebru, Zeynep Çelik, and Turgut Cabaroğlu. "Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines." Foods 7, no. 9 (September 5, 2018): 147. http://dx.doi.org/10.3390/foods7090147.
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The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.
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Viana, Tiago, Maria C. Loureiro-Dias, Virgílio Loureiro, and Catarina Prista. "Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation." Applied and Environmental Microbiology 78, no. 17 (June 29, 2012): 6302–8. http://dx.doi.org/10.1128/aem.01355-12.
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ABSTRACTIntracellular pH (pHin) is a tightly regulated physiological parameter, which controls cell performance in all living systems. The purpose of this work was to evaluate if and how H+homeostasis is accomplished by an industrial wine strain ofSaccharomyces cerevisiaewhile fermenting real must under the harsh winery conditions prevalent in the late stages of the fermentation process, in particular low pH and high ethanol concentrations and temperature. Cells grown at 15, 25, and 30°C were harvested in exponential and early and late stationary phases. Intracellular pH remained in the range of 6.0 to 6.4, decreasing significantly only by the end of glucose fermentation, in particular at lower temperatures (pHin5.2 at 15°C), although the cells remained viable and metabolically active. The cell capability of extruding H+via H+-ATPase and of keeping H+out by means of an impermeable membrane were evaluated as potential mechanisms of H+homeostasis. At 30°C, H+efflux was higher in all stages. The most striking observation was that cells in late stationary phase became almost impermeable to H+. Even when these cells were challenged with high ethanol concentrations (up to 20%) added in the assay, their permeability to H+remained very low, being almost undetectable at 15°C. Comparatively, ethanol significantly increased the H+permeability of cells in exponential phase. Understanding the molecular and physiological events underlying yeast H+homeostasis at late stages of fermentations may contribute to the development of more robust strains suitable to efficiently produce a high-quality wine.
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Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Dubravko Pichler, Josip Mesić, and Anita Pichler. "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition." Membranes 11, no. 5 (April 27, 2021): 320. http://dx.doi.org/10.3390/membranes11050320.
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Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
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Ferreira, Osania Emerenciano, Gustavo Henrique Gravatim Costa, Aline Ferreira Silva, Nayara Abrão Montijo, Miguel Angelo Mutton, and Márcia Justino Rossini Mutton. "Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production." Bioscience Journal 37 (December 29, 2021): e37094. http://dx.doi.org/10.14393/bj-v37n0a2021-54172.
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Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.
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Fairweather-Tait, Susan J., Susan Southon, and Zoe Piper. "The effect of alcoholic beverages on iron and zinc metabolism in the rat." British Journal of Nutrition 60, no. 2 (September 1988): 209–15. http://dx.doi.org/10.1079/bjn19880092.
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1. Male Wistar rats (approximately 200 g) were given distilled water and a semi-synthetic control diet for 6 d. On day 7, 37 kBq 65Zn were administered intramuscularly and the rats were given distilled water, beer, cider, red wine, whisky or ethanol as their only source of fluid. The wine, whisky and ethanol were diluted so that each of the beverages contained a similar ethanol concentration (approximately 30 g/1). Food and fluid intake, growth rate and whole-body 65Zn were measured regularly over 11 d, after which animals were killed and blood haemoglobin (Hb) concentration, liver iron stores and the Zn concentration in testes determined.2. There were no differences in body-weight gain or food intake between groups but fluid intake for the beer group was considerably higher than that for the other groups.3. There was a significant effect of the type of alcoholic beverage consumed on whole-body 65Zn retention. Rats given whisky had a smaller daily loss of 65Zn than those given water, beer or cider. The ethanol group also showed a lower rate of 65Zn loss compared with the water group. The observed changes in whole-body 65Zn retention could be explained by an adverse influence of ethanol on Zn absorption from the diet.4. Blood Hb and testes Zn concentration were similar in all groups but the type of liquid consumed influenced liver Fe levels. The cider group had the lowest liver Fe values and the ethanol group the highest values.5. It is apparent from the present study that ethanol and alcoholic beverages affect Zn and Fe metabolism, but that the effects of ethanol are moderated by other components of the alcoholic beverages.
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Zhu, Xiaolin, María-Jesús Torija, Albert Mas, Gemma Beltran, and Yurena Navarro. "Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation." Foods 10, no. 3 (March 15, 2021): 623. http://dx.doi.org/10.3390/foods10030623.
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Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.