Influence of two pressing processes on the quality of must in white wine production

2004 ◽  
Vol 63 (3) ◽  
pp. 335-340 ◽  
Author(s):  
J Darias-Martín
Keyword(s):  
White Wine ◽  
Wine Production

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1672
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Global Perspective ◽  
Wine Industry ◽  
Wine Production ◽  
Specific Data ◽  
Main Research ◽  
Initial Severity ◽  
The Subject ◽  
Available Information

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

scholarly journals Robust design of flash evaporators for must concentration applications in wine production

2018 ◽  
Vol 19 (2) ◽  
pp. 207
Author(s):  
Thomas Quirante ◽  
Yann Ledoux ◽  
Patrick Sebastian
Keyword(s):  
Environmental Impact ◽  
Product Quality ◽  
Robust Design ◽  
Volume Fraction ◽  
Wine Industry ◽  
Design Solution ◽  
Wine Production ◽  
Target Values ◽  
Industry Area

In recent years, flash evaporation processes have received an increased attention in the wine industry for must concentration applications. Specific constraints related to the wine industry area had lead to many improvements of flash evaporators initially designed for seawater desalination. In particular the quality of the vintage, the transportability of the system and the environmental impact are of main interest. Moreover, the preliminary design of such systems must also consider robustness criteria. Obviously, variations of temperatures and flow rates of liquids at the inlet of the process can dramatically impact the quality of the product at the system outlet. In particular, deviations from the target values of temperature and alcoholic volume fraction can lead to a severe degradation of the vintage. As it is common in product design to have multiple performance measures, the robust design problem is addressed using a multi-objective approach. A trade-offs is introduced between two main design objectives: (i) the improvement in overall performance (product quality, transportability, environmental impact and costs) and (ii) the lowering of the sensitivity of the product quality under uncertainty. These main objectives are related to several elementary objectives corresponding to design criteria and a preference aggregation method is used to formulate the two different design objectives. Objectives are linked to weighting parameters values equivalent to priority levels. The selection of the most preferred design solution is discussed according to different trade-off strategies. The generation of the Pareto set is addressed by the non dominated sorting genetic algorithm NGSAII. From computing results, our recommendations concern the compromise between performance and robustness of flash evaporators. In this context, the final alcoholic volume fraction of the wine is the most sensitive parameter, which justify to maintain a high value of evaporative capacity when designing this type of system.

scholarly journals Vineyard ecosystems are structured and distinguished by fungal communities impacting the flavour and quality of wine

2019 ◽  
Author(s):  
Di Liu ◽  
Qinglin Chen ◽  
Pangzhen Zhang ◽  
Deli Chen ◽  
Kate S. Howell
Keyword(s):  
Regional Distribution ◽  
Distribution Patterns ◽  
Wine Fermentation ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Soil Conditions ◽  
Wine Aroma ◽  
Wine Production ◽  
Microbial Distribution

AbstractThe flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, the location and environmental features of the vineyard site imprint the wine with distinctive aromas and flavours. Microbial growth and metabolism play an integral role in wine production from the vineyard to the winery, by influencing grapevine health, wine fermentation, and the flavour, aroma and quality of finished wines. The mechanism by which microbial distribution patterns drive wine metabolites is unclear and while flavour has been correlated with bacterial composition for red wines, bacterial activity provides a minor biochemical conversion in wine fermentation. Here, we collected samples across six distinct winegrowing areas in southern Australia to investigate regional distribution patterns of both fungi and bacteria and how this corresponds with wine aroma compounds. Results show that soil and must microbiota distinguish winegrowing regions and are related to wine chemical profiles. We found a strong relationship between microbial and wine metabolic profiles, and this relationship was maintained despite differing abiotic drivers (soil properties and weather/ climatic measures). Notably, fungal communities played the principal role in shaping wine aroma profiles and regional distinctiveness. We found that the soil microbiome is a potential source of grape- and must-associated fungi, and therefore the weather and soil conditions could influence the wine characteristics via shaping the soil fungal community compositions. Our study describes a comprehensive scenario of wine microbial biogeography in which microbial diversity responds to surrounding environments and ultimately sculpts wine aromatic characteristics. These findings provide perspectives for thoughtful human practices to optimise food and beverage flavour and composition through understanding of fungal activity and abundance.

scholarly journals Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

Molecules ◽  
2022 ◽  
Vol 27 (1) ◽  
pp. 326
Author(s):  
Emilio Celotti ◽  
Georgios Lazaridis ◽  
Jakob Figelj ◽  
Yuri Scutaru ◽  
Andrea Natolino
Keyword(s):  
Oxidative Stability ◽  
Oxidation Stability ◽  
White Wine ◽  
Sensorial Analysis ◽  
White Wines ◽  
Technological Interventions ◽  
Prototype Instrument ◽  
Fast Decision ◽  
Effect Of Light

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.

scholarly journals Comparative studies of some white wine cultivars in the sub-region of Belgrade and Nis

2004 ◽  
Vol 49 (1) ◽  
pp. 49-57
Author(s):  
Branislava Sivcev ◽  
Dragoslav Cvetkovic ◽  
Nevena Petrovic ◽  
Ivana Popadic
Keyword(s):  
Total Yield ◽  
Grape Juice ◽  
Experimental Period ◽  
White Wine ◽  
High Yield ◽  
Great Success ◽  
Air Temperatures ◽  
Grape Quality ◽  
Climatic Characteristics

In two wine-growing areas with different climatic characteristics 12 cultivars intended for the production of white wines were studied. The climatic characteristics include: mean annual air temperatures, mean vegetation air temperatures, heliothermal coefficient, hydrothermal coefficient and active temperatures sum from the moment of the growth of shoots to their full maturity for each studied cultivar. Elements of buds fruitfulness (6 features in total), yield, cluster mass, sugar quantity and grape quality were observed in both localities. In the vineyards of Grocka and Kutina high yielding varieties Ugni blanc and Dimyat can be grown with great success. Italian Riezling produced higher yields and better quality of unfermented grape juice in the vineyards of Grocka in comparison with the vineyards of Kutina. Pinot blanc in both localities was characterized by high yield, but the quality of unfermented grape juice was better in the vineyards of Grocka. Variety Rkaciteli produced high yield and good quality of unfermented grape juice in the experimental period in the vineyards of Kutina.

Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

2011 ◽  
Vol 393-395 ◽  
pp. 1165-1168 ◽  
Author(s):  
Yan Cui ◽  
Wen Lv ◽  
Jin Fu Liu ◽  
Bu Jiang Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Electrostatic Field ◽  
Raw Materials ◽  
White Wine ◽  
Grape Variety ◽  
Lethal Rate ◽  
Microbial Stability ◽  
Fermentation Technology ◽  
Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

2021 ◽  
Author(s):  
П.А. ЧАЛДАЕВ ◽  
Е.Н. ФЕДОРОВА ◽  
А.Г. КАШАЕВ
Keyword(s):  
Wine Yeast ◽  
Color Characteristic ◽  
Field Of Study ◽  
Wine Production ◽  
Wine Making ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Phenolic Substances ◽  
Physical And Chemical

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

scholarly journals Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 223-228 ◽  
Author(s):  
E. Sindou ◽  
V. Vaimakis ◽  
T. Vaimakis ◽  
I.G. Roussis
Keyword(s):  
Orange Juice ◽  
White Wine ◽  
Agent Orange ◽  
Enzyme Treatment ◽  
Total Phenolic ◽  
Foaming Agent ◽  
Phenolic Contents ◽  
Volatile Acidity ◽  
Acceptable Quality

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO<sub>2</sub> addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO<sub>2</sub> addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

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