Grape skins as supplements for color development in Pinot noir wine

2020 ◽  
Vol 133 ◽  
pp. 108707
Author(s):  
Angela M. Sparrow ◽  
Robert G. Dambergs ◽  
Dugald C. Close
2016 ◽  
Vol 122 (1) ◽  
pp. 65-77 ◽  
Author(s):  
A. Klančnik ◽  
M. Šikić Pogačar ◽  
K. Trošt ◽  
M. Tušek Žnidarič ◽  
B. Mozetič Vodopivec ◽  
...  
Keyword(s):  

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 168
Author(s):  
Yifeng Qiao ◽  
Diana Hawkins ◽  
Katie Parish-Virtue ◽  
Bruno Fedrizzi ◽  
Sarah J. Knight ◽  
...  

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.


2021 ◽  
Vol 4 ◽  
pp. 405-413
Author(s):  
Angela M. Sparrow ◽  
Warwick Gill ◽  
Robert G. Dambergs ◽  
Dugald C. Close

Talanta ◽  
2016 ◽  
Vol 161 ◽  
pp. 425-436 ◽  
Author(s):  
Shima N.N.S. Hashim ◽  
Lachlan J. Schwarz ◽  
Basil Danylec ◽  
Mahesh K. Potdar ◽  
Reinhard I. Boysen ◽  
...  

2008 ◽  
Author(s):  
John Winthrop Haeger
Keyword(s):  

1989 ◽  
Vol 58 (3) ◽  
pp. 575-580 ◽  
Author(s):  
Toshihiko TAKAGI ◽  
Yukinao MASUDA ◽  
Tomoko OHNISHI ◽  
Tetsuo SUZUKI

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 113
Author(s):  
Xueqiang Cui ◽  
Jieling Deng ◽  
Changyan Huang ◽  
Xuan Tang ◽  
Xianmin Li ◽  
...  

Dendrobium nestor is a famous orchid species in the Orchidaceae family. There is a diversity of flower colorations in the Dendrobium species, but knowledge of the genes involved and molecular mechanism underlying the flower color formation in D. nestor is less studied. Therefore, we performed transcriptome profiling using Illumina sequencing to facilitate thorough studies of the purple color formation in petal samples collected at three developmental stages, namely—flower bud stage (F), half bloom stage (H), and full bloom stage (B) in D. nestor. In addition, we identified key genes and their biosynthetic pathways as well as the transcription factors (TFs) associated with purple flower color formation. We found that the phenylpropanoid–flavonoid–anthocyanin biosynthesis genes such as phenylalanine ammonia lyase, chalcone synthase, anthocyanidin synthase, and UDP-flavonoid glucosyl transferase, were largely up-regulated in the H and B samples as compared to the F samples. This upregulation might partly account for the accumulation of anthocyanins, which confer the purple coloration in these samples. We further identified several differentially expressed genes related to phytohormones such as auxin, ethylene, cytokinins, salicylic acid, brassinosteroid, and abscisic acid, as well as TFs such as MYB and bHLH, which might play important roles in color formation in D. nestor flower. Sturdy upregulation of anthocyanin biosynthetic structural genes might be a potential regulatory mechanism in purple color formation in D. nestor flowers. Several TFs were predicted to regulate the anthocyanin genes through a K-mean clustering analysis. Our study provides valuable resource for future studies to expand our understanding of flower color development mechanisms in D. nestor.


Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 22
Author(s):  
Natalia S. Brizuela ◽  
Marina Arnez-Arancibia ◽  
Liliana Semorile ◽  
María Ángeles Pozo-Bayón ◽  
Bárbara M. Bravo-Ferrada ◽  
...  

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.


1969 ◽  
Vol 52 (3) ◽  
pp. 438-441
Author(s):  
Glenn M George ◽  
A C Daftsios ◽  
Joseph L Morrison

Abstract The coccidiostat aklomide is extracted from feed with methanol and assayed colorimetrically by reduction of the nitro group to anamine with titanium trichloride and subsequent color development with t he Bratton-Marshall reaction. Thirteen laboratories studied the method collaboratively on two levels of medicated feed. Overall average recovery was 106.5% of the oretical for the low level and 104.5% of the oretical for the high level. The method is recommended for adoption as official first action


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