ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection

Food Control ◽  
2020 ◽  
Vol 109 ◽  
pp. 106947 ◽  
Author(s):  
Julieta Cavaglia ◽  
Daniel Schorn-García ◽  
Barbara Giussani ◽  
Joan Ferré ◽  
Olga Busto ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Mir Spectroscopy ◽  
Fermentation Monitoring

Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation

2002 ◽  
Vol 8 (1) ◽  
pp. 76-83 ◽  
Author(s):  
YUN CAI GAO ◽  
GUOPENG ZHANG ◽  
SHERI KRENTZ ◽  
SUE DARIUS ◽  
JENNIFER POWER ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation

scholarly journals The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1231 ◽  
Author(s):  
Ana Mendes Ferreira ◽  
Arlete Mendes-Faia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Main Role ◽  
Wine Yeasts ◽  
Grape Berries ◽  
Multiple Reactions ◽  
Wine Composition ◽  
Microbial Stability

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.

Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria

2019 ◽  
Vol 103 (18) ◽  
pp. 7687-7702 ◽  
Author(s):  
Vasileios Englezos ◽  
David Castrillo Cachón ◽  
Kalliopi Rantsiou ◽  
Pilar Blanco ◽  
Maurizio Petrozziello ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Mixed Species

scholarly journals Incidence of nitrogenous compounds of must on ethyl carbamate formation induced by lactic acid bacteria

OENO One ◽  
2007 ◽  
Vol 41 (4) ◽  
pp. 215
Author(s):  
José Antonio Suárez Lepe ◽  
Carlos Anibal Uthurry
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Ammonium Phosphate ◽  
Ethyl Carbamate ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Vinifera L ◽  
Experimental Conditions ◽  
Nitrogenous Compounds

<p style="text-align: justify;"><strong>Aims</strong>: Ethyl carbamate (EC) is a toxic compound of major concern for the hygiene quality of wines. Its natural synthesis in wine is connected to the ethanolysis of molecules such as urea (alcoholic fermentation metabolite) and citrulline and carbamyl phosphate (malolactic fermentation metabolites) during ageing. This study reports the effect of adenine, arginine, urea and ammonium phosphate of Vitis vinifera L. cv. Tempranillo must, on EC synthesis in fermented wine using two lactic acid bacteria strains under different microbiological and physicochemical conditions.</p><p style="text-align: justify;"><strong>Methods and results</strong>: EC was quantified by gas chromatography-mass spectrometry detection. The Lactobacillus hilgardii strain evaluated was associated with particularly high EC production. No significant effect on EC formation was observed for nitrogen enrichment of the starting must.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Residual arginine levels at the end of alcoholic fermentation from arginine- and ammonium-enriched musts showed no direct relationship to EC levels found after incubation with either of the LAB strains. Overall results suggest that the different nitrogenous substrates added to V. vinifera L. cv. Tempranillo must do not have any influence on EC formation due to LAB growth in wines under the experimental conditions used.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The composition of the nitrogen status of must has frequently been said to be a factor of concern on the final urethane concentration of wines. High contents of arginine coming from over fertilised vineyards are known to render significant levels of urea after alcoholic fermentation if conducted by arginase (+) yeast strains. This urea is always likely to undergo ethanolysis. No significant correlations were found between any of the nitrogenous compounds tested and final EC. High levels of arginine in the starting must did not lead to greater EC concentrations in the resulting wines.</p>

Evolution of anthocyanin profile from grape to wine

OENO One ◽  
2010 ◽  
Vol 44 (3) ◽  
pp. 167
Author(s):  
Margherita Squadrito ◽  
Onofrio Corona ◽  
Giacomo Ansaldi ◽  
Rocco Di Stefano
Keyword(s):  
Principal Component Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyphenol Oxidase ◽  
Alcoholic Fermentation ◽  
Principal Component ◽  
Malolactic Fermentation ◽  
Great Care ◽  
Pca Analysis ◽  
Anthocyanin Profile

<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin- 3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values.</p><p style="text-align: justify;"><strong>Conclusions</strong>: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of dioxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required.</p>

scholarly journals Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

2020 ◽  
Vol 103 (9) ◽  
pp. 7908-7926 ◽  
Author(s):  
Larissa P. Margalho ◽  
Marcelo D'Elia Feliciano ◽  
Christian E. Silva ◽  
Júlia S. Abreu ◽  
Marcos Vinícius Fiorentini Piran ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Safety Properties ◽  
Nonstarter Lactic Acid Bacteria

scholarly journals Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Pilar Santamaría ◽  
Rosa López ◽  
Carmen Tenorio ◽  
Isabel López-Alfaro
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Selection Process ◽  
Clonal Diversity ◽  
Oenococcus Oeni ◽  
Processing Conditions ◽  
La Rioja ◽  
Isolated Species

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, onlyOenococcus oeniwas detected. Although the clonal diversity ofO. oenistrains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes ofO. oeniwere isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process.

Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production

2017 ◽  
Vol 866 ◽  
pp. 69-72
Author(s):  
Duongruitai Nicomrat ◽  
Siriphatrc Chamutpong
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Acetic Acid Bacteria ◽  
Starch Degradation ◽  
Pathogenic Microorganisms ◽  
Alcohol Production ◽  
Fermentation Control

In the spontaneous vinegar fermentation process, diverse microorganisms considered as crucial microorganisms to succession of the vinegar fermentation control most pathogenic microorganisms. The predominant communities in fermented vinegar are acetic acid bacteria (AAB) functioning at the last step of acetic acid formation. However, lactic acid bacteria (LAB) also present in the vinegar, help produce high, quality vinegar and involve in the initial phase of starch degradation and alcohol production. In this study, the research was performed to understand the effects of LAB together with yeasts, Saccharomyces cerevisiae on on alcoholic and acetification production. In the experiment, mixtures of isolated LAB from fermented banana vinegar were tested for their functions together with yeasts in the alcoholic fermentation step. The results showed that indigenous LAB had more predominant effective species helping the induction of sugar but reduction in pH. This observation thus indicated the importance of inoculated LAB isolates in vinegar fermentation process as enhancer of the quality in vinegar fermentation.

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