Fermentation monitoring by Bayesian states estimators. Application to red wines elaboration

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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Which Impact for β-Damascenone on Red Wines Aroma?

Journal of Agricultural and Food Chemistry ◽

10.1021/jf070120r ◽

2007 ◽

Vol 55 (10) ◽

pp. 4103-4108 ◽

Cited By ~ 159

Author(s):

Bénédicte Pineau ◽

Jean-Christophe Barbe ◽

Cornelis Van Leeuwen ◽

Denis Dubourdieu

Keyword(s):

Red Wines

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines

Molecules ◽

10.3390/molecules26020401 ◽

2021 ◽

Vol 26 (2) ◽

pp. 401

Author(s):

Gabriele Rocchetti ◽

Federico Ferrari ◽

Marco Trevisan ◽

Luigi Bavaresco

Keyword(s):

Vitis Vinifera ◽

Correlation Coefficients ◽

Climatic Conditions ◽

Meteorological Conditions ◽

Vitis Vinifera L ◽

Red Wines ◽

Bioclimatic Indices ◽

Positive Correlation ◽

Mean Temperature ◽

Production Areas

The aim of this work was to investigate the effect of meteorological conditions on resveratrol concentration of red wines produced in Piacenza viticultural region (Italy). In this regard, six representative estates producing Colli Piacentini Gutturnio DOC (a blend of V. vinifera L. cvs. Barbera and Croatina) vintage wines were analysed for trans- and cis-resveratrol over an 8-year period (1998–2005). Grapes were taken from the same vineyard in each estate by using the same enological practices over the entire investigated period. The meteorological conditions corresponding to the production areas were recorded, and bioclimatic indices were calculated as well. Overall, cis-resveratrol concentration was negatively correlated to Huglin index and August mean temperature, whilst positive correlation coefficients were found when considering the Selianinov index and the rainfall of September.

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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

Applied Sciences ◽

10.3390/app11146294 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6294

Author(s):

M. Angélica Rocha ◽

Manuel Coimbra ◽

Sílvia Rocha ◽

Cláudia Nunes

Keyword(s):

Volatile Compounds ◽

Carbon Chain ◽

White Wine ◽

Maillard Reaction Products ◽

Red Wines ◽

Reaction Products ◽

Ethyl Hexanoate ◽

Organoleptic Characteristics ◽

Strecker Aldehydes ◽

Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

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β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

Fermentation ◽

10.3390/fermentation7010022 ◽

2021 ◽

Vol 7 (1) ◽

pp. 22

Author(s):

Natalia S. Brizuela ◽

Marina Arnez-Arancibia ◽

Liliana Semorile ◽

María Ángeles Pozo-Bayón ◽

Bárbara M. Bravo-Ferrada ◽

...

Keyword(s):

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Ph Values ◽

Glucosidase Activity ◽

Sorptive Extraction ◽

Ethanol Content ◽

Volatile Precursors ◽

Hydrolysis Of ◽

High Ethanol

Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.

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Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽

10.3390/molecules26040815 ◽

2021 ◽

Vol 26 (4) ◽

pp. 815

Author(s):

Francesca Coppola ◽

Luigi Picariello ◽

Martino Forino ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Red Wines ◽

Initial Composition ◽

Accelerated Oxidation ◽

Before And After ◽

Saturation Method ◽

Lower Variability ◽

Wine Oxidation ◽

Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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