Application of Hanseniaspora vineae to improve white wine quality

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

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Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

OENO One ◽

10.20870/oeno-one.2007.41.4.836 ◽

2007 ◽

Vol 41 (4) ◽

pp. 203 ◽

Cited By ~ 1

Author(s):

Asençao Braga ◽

Fernanda Cosme ◽

Jorge Manuel Ricardo-da-Silva ◽

Olga Laureano

Keyword(s):

Phenolic Compounds ◽

Charge Density ◽

Surface Charge ◽

Surface Charge Density ◽

White Wine ◽

Sensory Characteristics ◽

Wine Quality ◽

Physico Chemical ◽

Fining Agents ◽

Monomeric Anthocyanins

Aims: Describe and compare some characteristics, such as molecular weight (MW) distribution and surface charge density of commercial protein fining agents and to enhance the understanding of their effect on wine chemical and sensory characteristics.Methods and results: Protein (casein, potassium caseinate and gelatine) MW distribution was characterised by electrophoresis. These proteins were added to a red and a white wine, in order to evaluate its effect on colour, phenolic compounds and sensory attributes.Conclusion: A band at 30.0 kDa characterised casein and potassium caseinate. Gelatines showed polydispersion on the MW distribution, gelatine GSQ on the higher MW (> 43.0 kDa) and gelatine GL on the lower MW (< 43.0 kDa). Despite the fact that casein and potassium caseinate had similar MW distribution, casein decreased essentially the monomeric ((+) - catechin and (-) - epicatechin) while the potassium caseinate showed a lower influence on these compounds. Also, among the two gelatines used, a different behaviour was observed. The gelatine characterised by a polydispersion below 43.0 kDa depleted more the polymeric tannin fractions than the gelatine characterised by a polydispersion above 43.0 kDa. That gelatine has also decreased colour intensity and coloured anthocyanins of red wine but the hue remains unchanged. Addition of fining agents did not affect greatly the concentration of monomeric anthocyanins. Sensory analysis showed that wines fined with the different proteins presented distinct characteristics.Significance and impact of study: The knowledge of the physico-chemical characteristics, such as MW distribution and surface charge density, is important for wine fining optimisation and consequently for the wine quality.

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Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules ◽

10.3390/molecules25030657 ◽

2020 ◽

Vol 25 (3) ◽

pp. 657 ◽

Cited By ~ 1

Author(s):

Cody Williams ◽

Astrid Buica

Keyword(s):

Sample Preparation ◽

Solid Phase ◽

White Wine ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

White Wines ◽

Preparation Methods ◽

Odor Thresholds ◽

Spe Method ◽

Sample Preparation Methods

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

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WINE RESEARCH AT THE NEW YORK STATE AGRICULTURAL EXPERIMENT STATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-37.4.215 ◽

1974 ◽

Vol 37 (4) ◽

pp. 215-217 ◽

Cited By ~ 1

Author(s):

Willard B. Robinson

Keyword(s):

New York ◽

Cultural Practices ◽

New York State ◽

White Wine ◽

Cooperative Research ◽

Wine Quality ◽

New Variety ◽

York State ◽

Experiment Station ◽

Agricultural Experiment

The New York State Agricultural Experiment Station is uniquely qualified for an effective wine research program by its departmentmental structure and facilities. Cooperative research carried out by geneticists, viticulturists, entomologists, pathologists, and enologists is directed toward developing and selecting grape varieties for New York that will be suitable to the climate, resistant to pests, productive, and yield a high quality wine. The relation of vineyard site selection, cultural practices, and wine making techniques to wine quality are also under study. Enological research is the responsibility of chemists, microbiologists, and engineers who are studying the relation of wine composition, fermentaton, and processing methods to wine quality. An outstanding variety for white wine was introduced in 1972. Under the selection number GW-3, the new variety, named Geneva White, has gained wide acceptance in preliminary tests by growers and wine makers. Promising new red varieties for New York are also under development at the Geneva Experiment Station.

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UVC-treated skin-contact effect on both white wine quality and resveratrol content

Food Research International ◽

10.1016/j.foodres.2010.07.023 ◽

2010 ◽

Vol 43 (8) ◽

pp. 2179-2185 ◽

Cited By ~ 13

Author(s):

Raúl F. Guerrero ◽

Belén Puertas ◽

Maria Isabel Fernández ◽

Zulema Piñeiro ◽

Emma Cantos-Villar

Keyword(s):

White Wine ◽

Wine Quality ◽

Skin Contact ◽

Contact Effect

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Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality

Agricultural and Biological Chemistry ◽

10.1080/00021369.1981.10864828 ◽

1981 ◽

Vol 45 (9) ◽

pp. 2063-2070 ◽

Cited By ~ 1

Author(s):

Shigemichi Okamura ◽

Masazumi Watanabe

Keyword(s):

White Wine ◽

Wine Quality

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The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

Molecules ◽

10.3390/molecules25071646 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1646 ◽

Cited By ~ 1

Author(s):

Mattia Di Gaspero ◽

Paolo Ruzza ◽

Rohanah Hussain ◽

Claudia Honisch ◽

Barbara Biondi ◽

...

Keyword(s):

Circular Dichroism ◽

Synchrotron Radiation ◽

Antioxidant Properties ◽

White Wine ◽

Cd Spectra ◽

Wine Quality ◽

Melting Temperatures ◽

Conformational Properties ◽

Circular Dichroïsm ◽

Important Constituent

Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (TM) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.

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Evaluation and Analysis Model of Wine Quality Based on Mathematical Model

Studies in Engineering and Technology ◽

10.11114/set.v6i1.3626 ◽

2018 ◽

Vol 6 (1) ◽

pp. 6

Author(s):

Yunhui Zeng ◽

Yingxia Liu ◽

Lubin Wu ◽

Hanjiang Dong ◽

Yuanbiao Zhang ◽

...

Keyword(s):

Regression Analysis ◽

Linear Regression Analysis ◽

Chemical Properties ◽

Principal Component ◽

White Wine ◽

Analysis Model ◽

Wine Quality ◽

Analysis And Evaluation ◽

Chemical Indicators ◽

Significant Difference

This paper takes wine quality evaluation as the research object, establishes the analysis and evaluation model of wine quality, and explores the influence of physical with chemical indicators of wine grapes and wine on the wine quality. Firstly, the Mann-Whitney U test is used to analyze the wine evaluation results of the two wine tasters, and it is found that the significant difference between the two is small. Then this paper uses the Cronbach Alpha coefficient method to analyze the credibility of the two groups of data. It is found that the credibility of the first group of wine scores is significantly greater than that of the second group and the white wine scores are more reliable than the red wine. Therefore, the first set of data and white wine can be applied for follow-up studies. Next, the principal component analysis is used to extract the main indicators and calculate the factor coefficients as the Ward method in cluster analysis is used to classify the wine into four grades according to the quality score of the wine. Then, based on the extracted principal components that is physical with chemical indicators, this paper does the multiple linear regression analysis of wine quality, and takes the influence of aromatic substances on the aroma of wine in physical with chemical indicators as an example. Regression analysis shows that there is a positive correlation linear relationship between the scores of the aroma of wine and C2H6O, C6H12O2, C3H8O, C11H24, C7H12O2, C5H10O2 and C10H16. It can be judged that the aromatic substances in the wine such as C2H6O have a regular influence on the odor of the wine, and it is inferred that other physical and chemical properties have a similar regular relationship with the wine quality. This provides an effective reference for the analysis and evaluation of wine quality by using physical with chemical indicators such as aromatic substances in wine in the future.

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New White Resistant Wine Grape Cultivars from Hybrid Family Rinot x BV-7-6-2

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201664051569 ◽

2016 ◽

Vol 64 (5) ◽

pp. 1569-1573

Author(s):

Asia Khafizova ◽

Miloš Michlovský

Keyword(s):

High Resistance ◽

White Wine ◽

Quality Level ◽

Vitis Amurensis ◽

Wine Quality ◽

Cross Combination ◽

High Quality ◽

Resistance Level ◽

Grape Juices ◽

Grape Cultivars

In this study we evaluated the hybrid family Rinot x BV-7-6-2 derived from different resistance donors, such as French-American hybrids and Vitis amurensis, in Czech Republic. The objective of this breeding program was to obtain white wine cultivar of high resistance and high quality level, suitable for high density plantations and production of sparkling wines, low-alcoholic or non-alcoholic wines, grape juices and concentrates. The cross combination was performed in 2003. In this population 54 seedlings were obtained. 13 promising genotypes with high resistance level to the main fungal diseases and high grape and wine quality were selected for further investigation. Genotype Markus was found to be the most interesting and is currently under registration in national catalogue. The new resistant cultivar is suitable for integrated and organic viticulture due to significantly reduced number of pesticide applications.

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Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines

OENO One ◽

10.20870/oeno-one.2021.55.1.4479 ◽

2021 ◽

Vol 55 (1) ◽

pp. 171-182

Author(s):

Émilie Bruez ◽

Céline Cholet ◽

Cécile Thibon ◽

Pascaline Redon ◽

Soizic Lacampagne ◽

...

Keyword(s):

Alcoholic Fermentation ◽

White Wine ◽

Chemical Analyses ◽

Wine Quality ◽

Sauvignon Blanc ◽

Foliar Symptoms ◽

Sensory Analyses ◽

One Year ◽

The One

Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and chemical results on both must and wine showed that wines from curetted plants were similar to those from asymptomatic vines. There were differences, however, for Esca-diseased vines, where the alcoholic fermentation of musts was faster than for the other modalities. Olfactometry results showed that, for the one-year-old 2017 vintage wines, no differences were detected, although they were for the 2018 vintage.Conclusion: The results of the chemical analyses and wine tasting showed that the wines from curetted and asymptomatic grapevines were similar, and that their quality was the same.Significance of the study: The quality of wines from curetted vines compared to asymptomatic ones was confirmed and validated through chemical and sensory analyses of the must and the one-year-old wines.

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