scholarly journals Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production

Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

2002 ◽  
Vol 29 (6) ◽  
pp. 314-322 ◽  
Author(s):  
A J Martínez-Rodríguez ◽  
A V Carrascosa ◽  
P J Martín-Álvarez ◽  
V Moreno-Arribas ◽  
M C Polo
Keyword(s):  
Amino Acids ◽  
Yeast Strain ◽  
Traditional Method ◽  
Sparkling Wine ◽  
Wine Production

scholarly journals Application of yeast with reduced alcohol yield for sparkling wine production

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
Author(s):  
M. Schmitt ◽  
S. Broschart ◽  
C.-D. Patz ◽  
D. Rauhut ◽  
M. Friedel ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Industry ◽  
Sparkling Wine ◽  
Alcohol Content ◽  
Wine Production ◽  
Alcohol Production ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Lower Alcohol ◽  
Commercial Yeast

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

scholarly journals Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 321
Author(s):  
María Laura Raymond Eder ◽  
Alberto Luis Rosa
Keyword(s):  
Traditional Method ◽  
Pinot Noir ◽  
Sparkling Wine ◽  
Key Factors ◽  
Wine Production ◽  
Factors Affecting ◽  
Yeast Strains ◽  
Fundamental Research ◽  
Sensory Profiles ◽  
Grape Varieties

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.

scholarly journals Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

2021 ◽  
Vol 11 (24) ◽  
pp. 12165
Author(s):  
María del Carmen González-Jiménez ◽  
Juan Carlos Mauricio ◽  
Jaime Moreno-García ◽  
Anna Puig-Pujol ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Sparkling Wine ◽  
Sulfur Amino Acids ◽  
Wine Production ◽  
Yeast Strains ◽  
The Difference ◽  
Lysine Metabolism

The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place during wine fermentation by yeast. Amino acids are the most numerous nitrogen compounds released by this process. They contribute to the organoleptic properties of the wines and, therefore, to their sensory quality. The main objective of this study is to compare the differential proteomic response of amino acid metabolism, specifically their proteins and their interactions in the G1 strain (unconventional yeast) during sparkling wine production versus the conventional P29 strain. One of the new trends in winemaking is the improvement of the organoleptic diversity of wine. We propose the use of unconventional yeast that shows desirable characteristics for the industry. For this purpose, these two yeasts were grown at sealed bottle conditions for the second fermentation (Champenoise method). No differences were obtained in the middle of fermentation between the yeast strains. The number of proteins identified, and the relationships established, were similar, highlighting lysine metabolism. At the end of the second fermentation, the difference between each strain was remarkable. Hardly any proteins were identified in unconventional versus conventional yeast. However, in both strains, the metabolism of sulfur amino acids, methionine, and cysteine obtained a greater number of proteins involved in these processes. The release of these amino acids to the medium would allow the yeast to balance the internal redox potential by reoxidation of NADPH. This study is focused on the search for a more complete knowledge of yeast metabolism, specifically the metabolism of amino acids, which are key compounds during the second fermentation.

scholarly journals Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 50
Author(s):  
Gail B. Gnoinski ◽  
Dugald C. Close ◽  
Simon A. Schmidt ◽  
Fiona L. Kerslake
Keyword(s):  
Amino Acids ◽  
Protein Concentration ◽  
Microwave Treatment ◽  
Pinot Noir ◽  
Total Phenolic ◽  
Sparkling Wine ◽  
Wine Production ◽  
Novel Treatments ◽  
Wine Composition ◽  
Proline Concentration

Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.

scholarly journals Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1174
Author(s):  
Antonio Castro Marín ◽  
Claudio Riponi ◽  
Fabio Chinnici
Keyword(s):  
Traditional Method ◽  
Radical Scavenging ◽  
Amino Acid Content ◽  
Chelating Agent ◽  
Production Method ◽  
Sparkling Wine ◽  
Wine Production ◽  
Physical Measurements ◽  
Prolonged Contact ◽  
Secondary Fermentation

Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of “sur lie” maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production

scholarly journals Quantitative data independent acquisition glycoproteomics of sparkling wine

2020 ◽  
Author(s):  
Cassandra L. Pegg ◽  
Toan K. Phung ◽  
Christopher H. Caboche ◽  
Suchada Niamsuphap ◽  
Marshall Bern ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Alcoholic Beverage ◽  
Mass Spectrometry Data ◽  
Sparkling Wine ◽  
Data Independent Acquisition ◽  
Theoretical Mass ◽  
Depth Study ◽  
Effects Of Aging ◽  
Grape Varieties ◽  
Secondary Fermentation

ABSTRACTSparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

2013 ◽  
Vol 64 (3) ◽  
pp. 386-394 ◽  
Author(s):  
Anna Puig-Pujol ◽  
Eva Bertran ◽  
Teresa García-Martínez ◽  
Fina Capdevila ◽  
Santiago Mínguez ◽  
...  
Keyword(s):  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Immobilization ◽  
Immobilization Method
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