Red Wine Production in the Coastal Counties of California 1960-1980

The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at an industrial scale. This paper is focused on testing the cleaning efficiency of three enzyme classes (β-glucanase, protease, and polyphenol oxidase) chosen for their specific actions on polysaccharides, proteins, and phenolic compounds, respectively, fouled on a homogeneous cation-exchange membrane (referred CMX-Sb) used for tartaric stabilization of red wine by ED in industry. First, enzymatic cleaning tests were performed using each enzyme solution separately with two different concentrations (0.1 and 1.0 g/L) at different incubation temperatures (30, 35, 40, 45, and 50 °C). The evolution of membrane parameters (electrical conductivity, ion-exchange capacity, and contact angle) was determined to estimate the efficiency of the membrane′s principal action as well as its side activities. Based on these tests, we determined the optimal operating conditions for optimal recovery of the studied characteristics. Then, cleaning with three successive enzyme solutions or the use of two enzymes simultaneously in an enzyme mixture were tested taking into account the optimal conditions of their enzymatic activity (concentration, temperatures, and pH). This study led to significant results, indicating effective external and internal cleaning by the studied enzymes (a recovery of at least 25% of the electrical conductivity, 14% of the ion-exchange capacity, and 12% of the contact angle), and demonstrated the presence of possible enzyme combinations for the enhancement of the global cleaning efficiency or reducing cleaning durations. These results prove, for the first time, the applicability of enzymatic cleanings to membranes, the inertia of their action towards polymer matrix to the extent that the choice of enzymes is specific to the fouling substrates.

Download Full-text

Effects of grape quality on the environmental profile of an Italian vineyard for Lambrusco red wine production

Journal of Cleaner Production ◽

10.1016/j.jclepro.2017.06.241 ◽

2018 ◽

Vol 172 ◽

pp. 3760-3769 ◽

Cited By ~ 10

Author(s):

Anna Maria Ferrari ◽

Martina Pini ◽

Devid Sassi ◽

Elisabetta Zerazion ◽

Paolo Neri

Keyword(s):

Red Wine ◽

Wine Production ◽

Environmental Profile ◽

Grape Quality

Download Full-text

Influence of the use of selected and non-selected yeasts in red wine production

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132005000600010 ◽

2005 ◽

Vol 48 (5) ◽

pp. 747-751 ◽

Cited By ~ 5

Author(s):

Daniela Dorneles ◽

Iara Maria Pereira Machado ◽

Miriam Blumel Chociai ◽

Tania Maria Bordin Bonfim

Keyword(s):

Saccharomyces Cerevisiae ◽

Red Wine ◽

Wine Quality ◽

Wine Production

The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality.

Download Full-text

Red Wine Production from ^|^lsquo;Koshu^|^rsquo; with Small Amounts of ^|^lsquo;Bailey Alicante A^|^rsquo;

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan1988.95.304 ◽

2000 ◽

Vol 95 (4) ◽

pp. 304-306

Author(s):

Yoshihide YAMAKAWA ◽

Tuyoshi KOBAYASHI

Keyword(s):

Red Wine ◽

Wine Production

Download Full-text

Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

Processes ◽

10.3390/pr9020326 ◽

2021 ◽

Vol 9 (2) ◽

pp. 326

Author(s):

Bruno Testa ◽

Francesca Coppola ◽

Silvia Jane Lombardi ◽

Massimo Iorizzo ◽

Francesco Letizia ◽

...

Keyword(s):

Red Wine ◽

Pilot Scale ◽

Wine Production ◽

Hanseniaspora Uvarum ◽

Physical Chemical ◽

Wine Composition ◽

Sequential Inoculation ◽

Aglianico Wine ◽

Indigenous Yeasts ◽

Sensory Profiles

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.

Download Full-text

Remarks on red wine production.

Kvasny Prumysl ◽

10.18832/kp1958026 ◽

1958 ◽

Vol 4 (9) ◽

pp. 207-210

Author(s):

Z. KUTTELVAŠER

Keyword(s):

Red Wine ◽

Wine Production

Download Full-text

Analysis of the wine production sector in the Czech Republic and Germany

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200452060019 ◽

2004 ◽

Vol 52 (6) ◽

pp. 19-26 ◽

Cited By ~ 5

Author(s):

Renata Černíková ◽

Pavel Žufan

Keyword(s):

Czech Republic ◽

Foreign Trade ◽

Red Wine ◽

White Wine ◽

Domestic Consumption ◽

Wine Production ◽

The Czech Republic ◽

Production Sector ◽

Domestic Production ◽

Very High

The paper analyzes the current situation and the development in the wine production sector in the Germany and compares it with the situation in the wine production sector in the Czech Republic. The aim is to find identical trends and differences in the production and consumption of wine and foreign trade with wine in the both countries. The aim also is to define the main opportunities and threats for German wine producers in the Czech market and for Czech wineries in the German market.The domestic production is not able to cover the domestic consumption of wine in the both analyzed countries that is why wine is necessary to import. The domestic production covered only 52% of the domestic consumption in the Germany and only 41% of the domestic consumption in the Czech Republic in the analyzed years on average. The proportion in the production of red and white wine is identical in the Germany and in the Czech Republic as well (in the Germany in 2002 white wine 65%, red wine 35%; in the CR white wine 72%, red wine 28%). There is also the unbalanced foreign trade with wine in the both countries.The main difference of the Germany and the Czech wine market is possible to find in the size of the both markets. The German wine market is twelve times bigger according to the total consumption volume; the average annual consumption of wine varied about 24 litres per inhabitant. In the Czech Republic the wine consumption was increasing in the last 10 years, though the average year consumption of wine was only 14 litres per inhabitant in 2002.In contrast to the Czech Republic the Germany has very high stocks of wine (in 2001/2002 the wine stock was 14765 thousand hectolitres; 74% of domestic consumption), and very high share (94% in 2002) of the merging wine on the total production as well.The paper is a part of solution of the grant awarded by the Ministry of agriculture (NAZV) No. QF 3276 and it focuses on environmental analysis of the wine-production industry in the Czech Republic.

Download Full-text