Use of different wood species for white wine production: wood composition and impact on wine quality

Ecoclimatic conditions have a great influence on grapevine growth and development. Favourable conditions (solar radiation, temperature, humidity etc.) are important and have a positive effect on the growth and fruition. Critical conditions have negative influences resulting in low grape production and wine quality. The purpose of this research was to analyse the quality of wine obtained from eight grapevine varieties (four Romanian autochthonous varieties: ‘Feteasca regala’, ‘Feteasca alba’, ‘Babeasca gri’, ‘Sarba’, and four world-wide varieties: ‘Aligoté’, ‘Sauvignon Blanc’, ‘Muscat Ottonel’, and ‘Italian Riesling’). The wine samples were obtained from micro-wine production under local weather conditions of Dealu Bujoruluivineyard, Romania. The physico-chemical analysis of young wines showed that the highest alcohol content was recorded at the ‘Sauvignon blanc’ variety (14.35% vol.) followed by ‘Sarba’ (14.10% vol.). The highest level of acidity was registered to ‘Babeasca gri’ (5.90 g/L C4H6O6) and the lowest acidity in the ‘Muscat Ottonel’ wine (4.40 g/L C4H6O6). The pH values were between limits of 3.62 (‘Feteasca alba’) and 3.27 (‘Aligote’). In order to get a wider perspective about the wine quality, another 11 parameters were examined at these varieties, using spectrophotometric methods (acetic acid, potassium, calcium, free amino nitrogen, tartaric acid, copper, L-lactic acid, iron, L-malic acid, D-gluconic acid and glycerol). The results showed the suitability of ecoclimatic conditions and the proper growth and development of the tested varieties for obtaining wines withsuperiors quality.

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How can remote sensing techniques help monitoring the vine and maximize the terroir potential?

E3S Web of Conferences ◽

10.1051/e3sconf/20185002007 ◽

2018 ◽

Vol 50 ◽

pp. 02007

Author(s):

Cecile Tondriaux ◽

Anne Costard ◽

Corinne Bertin ◽

Sylvie Duthoit ◽

Jérôme Hourdel ◽

...

Keyword(s):

Remote Sensing ◽

High Resolution ◽

Satellite Images ◽

Sampling Strategy ◽

Wine Quality ◽

Wine Production ◽

Spectral Bands ◽

High Resolution Satellite Images ◽

Remote Sensing Techniques ◽

Set Up

In each winegrowing region, the winegrower tries to value its terroir and the oenologists do their best to produce the best wine. Thanks to new remote sensing techniques, it is possible to implement a segmentation of the vineyard according to the qualitative potential of the vine stocks and make the most of each terroir to improve wine quality. High resolution satellite images are processed in several spectral bands and algorithms set-up specifically for the Oenoview service allow to estimate vine vigour and a heterogeneity index that, used together, directly reflect the vineyard oenological potential. This service is used in different terroirs in France (Burgundy, Languedoc, Bordeaux, Anjou) and in other countries (Chile, Spain, Hungary and China). From this experience, we will show how remote sensing can help managing vine and wine production in all covered terroirs. Depending on the winegrowing region and its specificities, its use and results present some differences and similarities that we will highlight. We will give an overview of the method used, the advantage of implementing field intra-or inter-selection and how to optimize the use of amendment and sampling strategy as well as how to anticipate the whole vineyard management.

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Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

Chemical Papers ◽

10.2478/s11696-012-0198-3 ◽

2012 ◽

Vol 66 (9) ◽

Cited By ~ 3

Author(s):

Hana Šuranská ◽

Dana Vránová ◽

Jiřina Omelková ◽

Renáta Vadkertiová

Keyword(s):

Fermentation Process ◽

Rhodotorula Glutinis ◽

Its Region ◽

White Wine ◽

Rapid Identification ◽

Wine Quality ◽

Spontaneous Fermentation ◽

Grape Berries ◽

Yeast Population ◽

Sporidiobolus Salmonicolor

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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New Vine Varieties for High Quality White Wine Production at RDSVV Bujoru

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture ◽

10.15835/buasvmcn-hort:12247 ◽

2016 ◽

Vol 73 (2) ◽

pp. 234

Author(s):

Alina Donici ◽

Florin Dumitru Bora ◽

Aurel Ciubuca ◽

Viorica Enache ◽

Gabriel Tabaranu

Keyword(s):

White Wine ◽

Average Weight ◽

High Quality ◽

Wine Production

The degree of fertility coefficient absoltul (CFA) and coefficient ratio (CFR) we can see that the highest values were obtained from the variety 'Fetească regală' (54.5 ± 1.00% fertility; 1.60 ± 1.00 coefficient absolute (CFA ) and 0.86 ± 1.00 coefficinet relative (CFR). The analysis of physical-mechanical based on the results it can be seen that the variety 'Bujoru' showed the best values for all parameters analyzed (303.5 ± 1.0 (g) the average weight of the grape bunch, 278.07 ± 1.0 (g) weight of 100 berries; 213.66 ± 0.67 (g / L) sucrose sugar concent and 4.331 ± 1.0 (kg / comes) average coming production).

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Treatment of winery wastewaters in a membrane submerged bioreactor

Water Science & Technology ◽

10.2166/wst.2007.473 ◽

2007 ◽

Vol 56 (2) ◽

pp. 63-69 ◽

Cited By ~ 19

Author(s):

P. Artiga ◽

M. Carballa ◽

J.M. Garrido ◽

R. Méndez

Keyword(s):

Tap Water ◽

Oxygen Demand ◽

Biomass Concentration ◽

Pilot Scale ◽

White Wine ◽

Hollow Fibre ◽

Organic Loading Rate ◽

Wine Production ◽

Solids Concentration ◽

Start Up

Wine production is seasonal, and thus the wastewater flow and its chemical oxygen demand (COD) concentrations greatly vary during the vintage and non-vintage periods, as well as being dependant on the winemaking technologies used, e.g. red, white or special wines production. Due to this seasonal high variability in terms of organic matter load, the use of membrane biological reactors (MBR) could be suitable for the treatment of such wastewaters. MBR offers several benefits, such as rapid start up, good effluent quality, low footprint area, absence of voluminous secondary settler and its operation is not affected by the settling properties of the sludge. A pilot scale hollow fibre MBR system of 220 L was fed by adequately diluting white wine with tap water, simulating wastewaters generated in wineries. The COD in the influent ranged between 1,000 and 4,000 mg/L. In less than 10 days after the start up, the system showed a good COD removal efficiency. The COD elimination percentage was always higher than 97% regardless of the organic loading rate (OLR) applied (0.5–2.2 kg COD/m3 d), with COD concentrations in the effluent ranging between 20 and 100 mg/L. Although the biomass concentration in the reactor increased from 0.5 to 8.6 g VSS/L, the suspended solids concentration in the effluent was negligible. Apparent biomass yield was estimated in 0.14 g VSS/g COD.

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Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

International Journal of Food Science ◽

10.1155/2020/8647262 ◽

2020 ◽

Vol 2020 ◽

pp. 1-15

Author(s):

Zenebe Tadesse Tsegay ◽

Solomon Mengistu Lemma

Keyword(s):

Fermentation Process ◽

Fruit Juice ◽

Lantana Camara ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Wine Quality ◽

Wine Production ◽

Cactus Pear ◽

Response Surface Optimization

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

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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 Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate

Microorganisms ◽

10.3390/microorganisms8050787 ◽

2020 ◽

Vol 8 (5) ◽

pp. 787 ◽

Cited By ~ 2

Author(s):

Hervé Alexandre

Keyword(s):

Microbial Communities ◽

High Throughput Sequencing ◽

Abiotic Factors ◽

Soil Microbial Communities ◽

Consumer Preference ◽

Wine Yeast ◽

Wine Quality ◽

Critical Feature ◽

Wine Production ◽

Sequencing Technologies

Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of “terroir”. Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of “microbial terroir” emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept.

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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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