Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines

2020 ◽  
Author(s):  
Lourdes Marchante ◽  
Adela Mena ◽  
Pedro M Izquierdo‐Cañas ◽  
Esteban García‐Romero ◽  
María Soledad Pérez‐Coello ◽  
...  
Keyword(s):  
Red Wines ◽  
Fermentation Products ◽  
Secondary Fermentation

THE INFLUENCE OF YEAST ON THE FORMATION OF VARIETAL CHARACTERISTICS OF APPLE NATURAL WINES

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 32-40
Author(s):  
Oksana Leonidovna Zubkovskaya ◽  
Natalia Rostislavovna Rabchonok ◽  
Olga Nikolaevna Yudenko ◽  
Ekaterina Petrovna Kulagova
Keyword(s):  
Yeast Species ◽  
Wine Yeast ◽  
Quality Indices ◽  
Fermentation Products ◽  
Qualitative And Quantitative ◽  
Fermentation Temperature ◽  
Organoleptic Characteristics ◽  
Different Types ◽  
Sensory Profiles ◽  
Secondary Fermentation

Fermentation is one of the most important stages in the production of fruit wines that determines the formation of their varietal characteristics. The purpose of the work is to investigate quality indices of variety fruit wines and establish interrelation between application of different types of yeast and organoleptic characteristics of wines obtained with their application. Influence of yeast race on apple wine sensory profiles, dynamics of apple wort fermentation, formation of secondary fermentation products determining organoleptic characteristics of apple wines has been studied. Yeast species Saccharomyces cerevisiae - Lalvin V-1116, Oenoferm C2, France CB and Saccharomyces byanus –Oenoferm Freddo, Fermivin PDM were used in this work. For the nutrition of wine yeast we chose Maxafarm’s nutrient mixture consisting of inactivated yeast, thiamine and ammonium salts. The significant influence of yeast races on the qualitative and quantitative composition of secondary fermentation products, the formation of varietal signs of fruit and berry natural wines was shown. It is recommended to use Fermivin PDM and Oenoferm Freddo yeast at a fermentation temperature from 22 °C to 26 °C and France CB yeast at a fermentation temperature from 16 °C to 18 °C for the production of apple natural wines for the formation of varietal characters.

CONTENT OF BIOGENIC AMINES IN GRAPE WINES OF VARIOUS TYPES

2020 ◽  
Author(s):  
Н.М. АГЕЕВА ◽  
А.В. КЛОЧКО ◽  
М.Г. МАРКОВСКИЙ
Keyword(s):  
Biogenic Amines ◽  
Mass Concentration ◽  
High Performance ◽  
Wine Yeast ◽  
Sparkling Wine ◽  
Red Wines ◽  
Prolonged Contact ◽  
The Republic ◽  
Active Dry Yeast ◽  
Secondary Fermentation

Определены концентрации биогенных аминов в виноградных винах в зависимости от технологии их производства. Объектом исследований были образцы вин, произведенных с применением различных рас дрожжей, в том числе активных сухих дрожжей производства Германии и Франции: виноградные белые и красные столовые вина ликерные вина, в том числе херес игристые белые и красные вина, приготовленные резервуарным способом путем вторичного брожения бродильной смеси в герметичных условиях при продолжительном контакте вина с дрожжами российское шампанское, приготовленное путем вторичного брожения вина в бутылках игристое вино, произведенное путем вторичного брожения в резервуарах. Массовую концентрацию биогенных аминов определяли методом высокоэффективной жидкостной хроматографии с применением хроматографа Agilent Technologies. Установлено, что наибольшее количество биогенных аминов содержится в хересах. При этом концентрация отдельных биогенных аминов существенно варьировала в зависимости от изготовителя. Наибольшее количество гистамина, фенилэтиламина и метиламина выявлено в хересе производства Армении, путресцина в хересе производства Республики Крым, кадаверина в хересе, произведенном в Испании. Наименьшее количество биогенных аминов выявлено в винном напитке Кагор . Концентрация биогенных аминов в красных винах меньше, чем в белых. Продолжительный контакт виноматериалов с лизирующимися клетками винных дрожжей способствует увеличению концентрации биогенных аминов. Развитие кокковых и бациллярных клеток молочнокислых бактерий приводит к значительному увеличению концентрации биогенных аминов, особенно при наличии лактобацилл. The concentrations of biogenic amines in grape wines depending on their production technology were determined. Samples of wines produced using different yeast races, including active dry yeast produced in Germany and France, were the object of research: grape white and red table wines liqueur wines, including sherry sparkling white and red wines prepared by the tank method by secondary fermentation of the fermentation mixture in hermetic conditions with prolonged contact of the wine with yeast Russian champagne prepared by secondary fermentation of wine in bottles sparkling wine produced by secondary fermentation in tanks. The mass concentration of biogenic amines was determined by high-performance liquid chromatography using the chromatograph Agilent Technologies. It was found that the largest amount of biogenic amines is contained in sherries. At the same time, the concentration of individual biogenic amines varied significantly depending on the manufacturer. The largest amounts of histamine, phenylethylamine and methylamine were found in sherry produced in Armenia, putrescine in sherry produced in the Republic of Crimea, and cadaverine in sherry produced in Spain. The least amount of biogenic amines was found in the wine drink Kagor . The concentration of biogenic amines in red wines is less than in white wines. Prolonged contact of wine materials with lysing cells of wine yeast contributes to an increase of the concentration of biogenic amines. The development of coccal and bacillary cells of lactic acid bacteria leads to a significant increase in the concentration of biogenic amines, especially in the presence of lactobacilli.

scholarly journals Advanced technologies for small breweries

2020 ◽  
Author(s):  
M.V. Gernet
Keyword(s):  
Experimental Data ◽  
Spirulina Platensis ◽  
Living Cells ◽  
Fermentation Products ◽  
Advanced Technologies ◽  
Small Production ◽  
Control Variant ◽  
Production Conditions ◽  
Secondary Fermentation

This article discusses the compressed yeast use in low-capacity factories of domestic cultures. Information is given concerning the beverages organoleptic profile formation due to secondary fermentation products, depending on the microorganisms used. The prospects of using fermentation activators at the stage of preparing yeast for fermentation of beer wort are shown. The use of the domestic drug ABA and Spirulina platensis in various concentrations was studied. The effect of ABA at a concentration of 0.2% and SP 0.002% on an increasing the living cells number in the volume of fermented wort, as well as on an increasing in the fermentation yeast activity, contributing to the intensification of fermentation for 1 day in comparison with the control variant, was shown. The developed technology based on the obtained experimental data made it possible to intensify the beer technology while increasing the domestic cultures microorganisms adaptogenicity in small production conditions.

Junction of the Epithelium and Lamina Propria of the Bovine Rumen Mucosa

1967 ◽  
Vol 25 ◽  
pp. 68-69
Author(s):  
Al W. Stinson
Keyword(s):  
Osmium Tetroxide ◽  
Squamous Epithelium ◽  
Short Chain Fatty Acids ◽  
Chloride Ions ◽  
Fermentation Products ◽  
Ruminant Species ◽  
Protective Shield ◽  
Stratified Squamous Epithelium ◽  
Lead Hydroxide ◽  
Acetic Acids

The stratified squamous epithelium which lines the ruminal compartment of the bovine stomach performs at least three important functions. (1) The upper keratinized layer forms a protective shield against the rough, fibrous, constantly moving ingesta. (2) It is an organ of absorption since a number of substances are absorbed directly through the epithelium. These include short chain fatty acids, potassium, sodium and chloride ions, water, and many others. (3) The cells of the deeper layers metabolize butyric acid and to a lesser extent propionic and acetic acids which are the fermentation products of rumen digestion. Because of the functional characteristics, this epithelium is important in the digestive process of ruminant species which convert large quantities of rough, fibrous feed into energy.Tissue used in this study was obtained by biopsy through a rumen fistula from clinically healthy, yearling holstein steers. The animals had been fed a typical diet of hay and grain and the ruminal papillae were fully developed. The tissue was immediately immersed in 1% osmium tetroxide buffered to a pH of 7.4 and fixed for 2 hrs. The tissue blocks were embedded in Vestapol-W, sectioned with a Porter-Blum microtome with glass knives and stained with lead hydroxide. The sections were studied with an RCA EMU 3F electron microscope.

Resveratrol and procyanidin content in select Missouri red wines

2009 ◽  
Author(s):  
Laura Ortinau
Keyword(s):  
Red Wines

Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria

2019 ◽  
Vol 7 (2) ◽  
pp. 207-216
Author(s):  
Dimitar Dimitrov ◽  
Vanyo Haygarov ◽  
Tatyana Yoncheva
Keyword(s):  
Red Wines ◽  
Total Volatile ◽  
Volatile Composition

Substrate use prioritization by a coculture of five species of gut bacteria fed mixtures of arabinoxylan, xyloglucan, β-glucan, and pectin

2020 ◽  
Author(s):  
Y Liu ◽  
AL Heath ◽  
B Galland ◽  
N Rehrer ◽  
L Drummond ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Dietary Fiber ◽  
Plant Cell Wall ◽  
Bacterial Species ◽  
Short Chain ◽  
Emergent Properties ◽  
Human Gut ◽  
Fermentation Products ◽  
Plant Polysaccharides ◽  
Human Gut Microbiota

© 2020 American Society for Microbiology. Dietary fiber provides growth substrates for bacterial species that belong to the colonic microbiota of humans. The microbiota degrades and ferments substrates, producing characteristic short-chain fatty acid profiles. Dietary fiber contains plant cell wall-associated polysaccharides (hemicelluloses and pectins) that are chemically diverse in composition and structure. Thus, depending on plant sources, dietary fiber daily presents the microbiota with mixtures of plant polysaccharides of various types and complexity. We studied the extent and preferential order in which mixtures of plant polysaccharides (arabinoxylan, xyloglucan, β-glucan, and pectin) were utilized by a coculture of five bacterial species (Bacteroides ovatus, Bifidobacterium longum subspecies longum, Megasphaera elsdenii, Ruminococcus gnavus, and Veillonella parvula). These species are members of the human gut microbiota and have the biochemical capacity, collectively, to degrade and ferment the polysaccharides and produce short-chain fatty acids (SCFAs). B. ovatus utilized glycans in the order β-glucan, pectin, xyloglucan, and arabinoxylan, whereas B. longum subsp. longum utilization was in the order arabinoxylan, arabinan, pectin, and β-glucan. Propionate, as a proportion of total SCFAs, was augmented when polysaccharide mixtures contained galactan, resulting in greater succinate production by B. ovatus and conversion of succinate to propionate by V. parvula. Overall, we derived a synthetic ecological community that carries out SCFA production by the common pathways used by bacterial species for this purpose. Systems like this might be used to predict changes to the emergent properties of the gut ecosystem when diet is altered, with the aim of beneficially affecting human physiology. This study addresses the question as to how bacterial species, characteristic of the human gut microbiota, collectively utilize mixtures of plant polysaccharides such as are found in dietary fiber. Five bacterial species with the capacity to degrade polymers and/or produce acidic fermentation products detectable in human feces were used in the experiments. The bacteria showed preferential use of certain polysaccharides over others for growth, and this influenced their fermentation output qualitatively. These kinds of studies are essential in developing concepts of how the gut microbial community shares habitat resources, directly and indirectly, when presented with mixtures of polysaccharides that are found in human diets. The concepts are required in planning dietary interventions that might correct imbalances in the functioning of the human microbiota so as to support measures to reduce metabolic conditions such as obesity.

The conversion of fermentation products to elastomer intermediates

1944 ◽  
Author(s):  
John Joseph Kolfenbach
Keyword(s):  
Fermentation Products

Influence of Applied Phytosanitary Treatments and Climatic Crop Year on Zinc Content in Wines from Tohani Vineyard

2017 ◽  
Vol 68 (9) ◽  
pp. 2092-2097
Author(s):  
Catalina Calin ◽  
Gina Vasile Scaeteanu ◽  
Roxana Maria Madjar ◽  
Otilia Cangea
Keyword(s):  
Zinc Content ◽  
Soil Samples ◽  
Limit Set ◽  
Red Wines ◽  
Metallic Ions ◽  
Sauvignon Blanc ◽  
Before And After ◽  
Haze Formation ◽  
Zinc Levels ◽  
Concentration Levels

Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.

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