Yeast interaction on Chardonnay wine composition: impact of strain and inoculation time

Experimental validation of the process simulation a typical industrial bioethanol unit was conducted, comparing the obtained results with the information collected in an industrial plant. A standard solution containing water, ethanol and 17 congeners was chosen to represent the fermented must, whose composition was selected according to analyses of samples of industrial wines. A careful study of the vapour-liquid equilibrium of the wine components was performed. An attempt to optimise the industrial plant was conducted considering two optimising approaches: the central composite design (CCD) and the Sequential Quadratic Programming (SQP). The process was investigated in terms of bioethanol alcoholic graduation, ethanol recovery, energy consumption and ethanol loss. The results showed that the simulation approach was capable of correctly reproducing a real plant of bioethanol distillation and that the optimal conditions are slightly different from those used at the industrial plant investigated. Substantial fluctuations in wine composition were easily controlled for the two loop controls preventing an off-specification product. The optimised conditions indicate a distillation process able to produce bioethanol according to the legislation requirements and with appropriate steam consumption and loss of ethanol. However, for the production of alcohols with superior qualities, substantial changes in the production system may be required.

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Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽

10.3390/fermentation7030112 ◽

2021 ◽

Vol 7 (3) ◽

pp. 112

Author(s):

Grazia Alberico ◽

Angela Capece ◽

Gianluigi Mauriello ◽

Rocchina Pietrafesa ◽

Gabriella Siesto ◽

...

Keyword(s):

Yeast Species ◽

Starter Culture ◽

Cell Immobilization ◽

Mixed Fermentation ◽

Wine Composition ◽

Saccharomyces Yeast ◽

Suitable System ◽

Saccharomyces Yeasts ◽

Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

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Interactions of Vine Age and Reflective Mulch Upon Berry, Must, and Wine Composition of FiveVitis viniferaCultivars

International Journal of Fruit Science ◽

10.1080/15538360802003381 ◽

2008 ◽

Vol 7 (4) ◽

pp. 85-119 ◽

Cited By ~ 6

Author(s):

Andrew G. Reynolds ◽

Eric G. Pearson ◽

Christiane De Savigny ◽

Jane Coventry ◽

Judith Strommer

Keyword(s):

Wine Composition

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Mitochondrial copper metabolism in yeast: interaction between Sco1p and Cox2p

FEBS Letters ◽

10.1016/s0014-5793(00)02176-1 ◽

2000 ◽

Vol 485 (1) ◽

pp. 19-24 ◽

Cited By ~ 77

Author(s):

Anja Lode ◽

Margret Kuschel ◽

Claudia Paret ◽

Gerhard Rödel

Keyword(s):

Copper Metabolism ◽

Yeast Interaction

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Soil Types Effect on Grape and Wine Composition in Helan Mountain Area of Ningxia

PLoS ONE ◽

10.1371/journal.pone.0116690 ◽

2015 ◽

Vol 10 (2) ◽

pp. e0116690 ◽

Cited By ~ 16

Author(s):

Rui Wang ◽

Quan Sun ◽

Qingrui Chang

Keyword(s):

Soil Types ◽

Mountain Area ◽

Wine Composition ◽

Helan Mountain

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽

10.3390/beverages7030044 ◽

2021 ◽

Vol 7 (3) ◽

pp. 44

Author(s):

Margherita Modesti ◽

Colleen Szeto ◽

Renata Ristic ◽

WenWen Jiang ◽

Julie Culbert ◽

...

Keyword(s):

Sensory Attributes ◽

Sensory Properties ◽

Ozone Treatment ◽

Cabernet Sauvignon ◽

Negative Effects ◽

Volatile Phenols ◽

Post Harvest ◽

Perceived Intensity ◽

Wine Composition ◽

Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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