Comparative Study of Protein Stabilization in White Wine Using Zirconia and Bentonite:  Physicochemical and Wine Sensory Analysis

A comparative study of different pruning ways and bud load, as well as their influence on growth, yield and quality of Rhine Riesling B-21, Riesling Italian, and Zupljanka vine cultivars in the conditions of the Rasina vine district, during the period 2000 - 2001, is given in this paper. This research results have shown that grape yield and quality varied, and the greatest grape yield was observed in the variant with the greatest bud load. The Rhine Riesling B-21 demonstrated the best results. It should be pointed out that bud load per vine had a much greater influence on the studied traits than the applied way of pruning. .

Download Full-text

Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine

Nanomaterials ◽

10.3390/nano10091622 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1622

Author(s):

Ilaria Benucci ◽

Claudio Lombardelli ◽

Ilaria Cacciotti ◽

Marco Esti

Keyword(s):

Young Modulus ◽

White Wine ◽

Nanocomposite Materials ◽

Covalent Immobilization ◽

Protein Stabilization ◽

Nanocomposite Films ◽

Mechanical Resistance ◽

Mechanical And Thermal Properties ◽

Fixed Amount ◽

Food Grade

Increasing attention has been recently paid to the development of nanocomposite materials for food application as new tool to enhance the mechanical and thermal properties of polymers. In this study, novel chitosan–clay nanocomposite films were produced as carriers for the covalent immobilization of papain, by using a fixed amount of chitosan (1% w/v) and a food-grade activated montmorillonite (Optigel, OPT) or a high-purity unmodified montmorillonite (SMP), in four different weight percentages with respect to chitosan (i.e., 20, 30, 50, 70% w/w). Both nanoclays (OPT and SMP) improved the mechanical properties of the obtained nanocomposites, and the OPT films showed the highest Young modulus and mechanical resistance (σmax). The nanocomposites were used as carriers for the covalent immobilization of papain, which was preliminarily characterized in model wine towards a synthetic substrate, showing the highest efficiency in the release of the reaction product when it was bound on OPT-30 and OPT-50 films. Finally, the latter biocatalyst (papain on OPT-50 film) was applied for the protein stabilization of two different unfined white wines, and it efficiently reduced both the haze potential and the protein content.

Download Full-text

Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

Microorganisms ◽

10.3390/microorganisms9112327 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2327

Author(s):

Fanny Bordet ◽

Chloé Roullier-Gall ◽

Jordi Ballester ◽

Stefania Vichi ◽

Beatriz Quintanilla-Casas ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Sensory Analysis ◽

High Resolution Mass Spectrometry ◽

Wine Yeast ◽

White Wine ◽

Volatile Fraction ◽

Primary Metabolism ◽

Phenotypic Differences ◽

Ft Icr Ms

Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.

Download Full-text

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Agronomy ◽

10.3390/agronomy11030452 ◽

2021 ◽

Vol 11 (3) ◽

pp. 452

Author(s):

Pau Sancho-Galán ◽

Antonio Amores-Arrocha ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Sensory Analysis ◽

Alcoholic Fermentation ◽

Current Trend ◽

White Wine ◽

Sensory Profile ◽

White Wines ◽

Physicochemical Composition ◽

Volatile Acidity ◽

Grape Skins ◽

Viable Biomass

The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers.

Download Full-text