The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc

2020 ◽  
Author(s):  
Sandra D. C. Mendes ◽  
Stefany Grützmann Arcari ◽  
Mauricio Ramirez-Castrillon ◽  
Simone Silmara Werner ◽  
Patricia Valente
Keyword(s):  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Reference Strain ◽  
Octanoic Acid ◽  
Southern Brazil ◽  
Wine Production ◽  
Sauvignon Blanc ◽  
Diethyl Succinate ◽  
Wild Strains ◽  
Regional Character

ABSTRACTSaccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.

scholarly journals Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

2021 ◽  
Vol 56 ◽  
Author(s):  
José Luiz Marcon Filho ◽  
Douglas André Wurz ◽  
Alberto Fontanella Brighenti ◽  
Aike Anneliese Kretzschmar ◽  
Leo Rufato ◽  
...  
Keyword(s):  
High Altitude ◽  
Capric Acid ◽  
Isoamyl Acetate ◽  
Training System ◽  
Phenolic Composition ◽  
Southern Brazil ◽  
Sauvignon Blanc ◽  
Physicochemical Composition ◽  
Training Systems ◽  
Commercial Vineyard

Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.

scholarly journals Studies Regarding the Main Compositional Parameters and Some Volatile Compounds in Spirits from Iaşi Vineyard

2017 ◽  
Vol 74 (2) ◽  
pp. 137
Author(s):  
Lucia Cintia COLIBABA ◽  
Stefan TUDOSE-SANDU-VILLE ◽  
Camelia LUCHIAN ◽  
Andreea POPIRDA ◽  
Marius NICULAUA ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Octanoic Acid ◽  
Short Chain Fatty Acids ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Experimental Protocol ◽  
Republic Of Moldova ◽  
The Republic ◽  
Alcoholic Strength

The distillates obtained from wine, both raw and aged, are highly appreciated alcoholic beverages due to the refinement and fineness that characterizes them. Romania’s viticultural conditions are very favourable for these products - which in the last centuries have made regions such as Cognac and Armagnac in France famous. In Romania the aged distillate of wine is called “vinars” and in the Republic of Moldova it is named “divin”. This study analyses how the main compositional parameters and volatile compounds are influenced by the raw material wine, distillation technology, distillation steps, removal of the lower-quality fractions (heads and tails). The raw material used to make the distillates was a mixture of two wines of Fetească albă and Fetească regală, harvest of 2015, from Iasi vineyard. The proposed experimental protocol consisted of the double distillation of a volume of 1000 L of raw material. For the distillation, a simple copper distillery with a deflector was used. From each 10 L of distillate obtained, samples were taken and analysed via gas-chromatography.In the first and second distillation, the largest amounts of acetic acid are found in the head. The highest concentrations of octanoic acid are recorded in tails, as does hexanoic acid. The product obtained after the first distillation recorded an average alcoholic strength of 33.5% vol, which increased after the second distillation, so that the final distillate has an alcoholic strength of 58.5% vol. Concerning the acid profile, the following can be concluded: Acetic acid can be considerably diminished with the removal of the head fractions; Octanoic, hexanoic and decanoic acids fall into the class of short chain fatty acids, can affect the organoleptic qualities but are easily esterify the resulting compounds giving pleasing odour; aging in oak or mulberry wood barrels of crude distillates to achieve the maximum potential is recommended.

scholarly journals Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

2020 ◽  
Vol 70 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Giuseppe Natrella ◽  
Michele Faccia ◽  
Jose Manuel Lorenzo ◽  
Pasquale De Palo ◽  
Giuseppe Gambacorta
Keyword(s):  
Citric Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
Scientific Literature ◽  
Main Role ◽  
Pca Analysis ◽  
Complex Profile ◽  
Active Compounds ◽  
Traditional Natural

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

scholarly journals Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 57
Author(s):  
Bejaei ◽  
Cliff ◽  
Madilao ◽  
vanVuuren
Keyword(s):  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Ethyl Formate ◽  
Pinot Noir ◽  
Gas Chromatography Mass Spectrometry ◽  
Parameter Estimates ◽  
Diethyl Succinate ◽  
Isobutyl Acetate ◽  
First Time ◽  
Ethyl Decanoate

This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “wine age” using single linear regression (SLR). SLR models were developed for each wine compound (eight alcohol, 12 ester/acetate, one acid, one aldehyde, one sulfur) in eight varietal wines: six red (Cabernet franc, Cabernet Sauvignon, Meritage, Merlot, Pinot noir, Syrah) and two white (Chardonnay, Pinot gris). Parameter estimates (b0, intercept; b1, slope) and R2 values for models were reported for each compound and each variety. Most of the significant SLR models (109/123) had negative slopes (−b1 coefficients), indicating a decrease in the compounds’ concentration with “wine age”. The b1 coefficients were very small for isobutyl acetate, ethyl isovalerate and ethyl decanoate (−0.00013 to −0.0006 mg/L/mon) and largest (most negative) for 3-methyl-1-butanol, ethyl lactate and isobutyl alcohol (−2.26 to −6.26 mg/L/mon). A few SLR models (14/123) had positive slopes (+b1 coefficients), indicating an increase in the compounds’ concentration with “wine age”, particularly for acetaldehyde, diethyl succinate, ethyl formate and dimethyl sulfide. The +b1 coefficients were smallest for ethyl decanoate (0.0001 mg/L/mon) and dimethyl sulfide (0.00024 mg/L/mon) and largest for dimethyl succinate and acetaldehyde (0.06 mg/L/mon). These values varied by four orders of magnitude (104), reflecting the large concentration range observed for the different volatile compounds. The work provided, for the first time, an empirical (non-theoretical) approach to documenting the evolution of volatile compounds in BC wines. It equipped the industry with an easy-to-use new tool for predicting the concentration of desirable or undesirable compounds in their wines and assisted the industry with decision making regarding the release of their wines into the marketplace.

scholarly journals Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

2016 ◽  
Vol 68 (1) ◽  
pp. 30-38 ◽  
Author(s):  
Eduardo Vela ◽  
Purificación Hernández-Orte ◽  
Eva Castro ◽  
Vicente Ferreira ◽  
Ricardo Lopez
Keyword(s):  
Volatile Compounds ◽  
Sauvignon Blanc

α-AMANITIN RESISTANCE IN THREE WILD STRAINS OF DROSOPHILA MELANOGASTER

1982 ◽  
Vol 24 (2) ◽  
pp. 151-162 ◽  
Author(s):  
J. P. Phillips ◽  
J. Willms ◽  
A. Pitt
Keyword(s):  
Drosophila Melanogaster ◽  
Rna Polymerase ◽  
Reference Strain ◽  
Chromosome 3 ◽  
Fungal Toxin ◽  
Wild Strains ◽  
Resistant Strains ◽  
Dominant Genes

Three wild strains of D. melanogaster have been identified which are resistant to normally lethal levels of the fungal toxin, α-amanitin. Dietary LD50s for Oregon-R, the reference strain, and Ama-KTT, Ama-MI and Ama-KLM, the resistant strains, are 1.2, 35, 30 and 10 μg α-amanitin/vial, respectively. Resistance in all three strains is a digenic trait, being determined by two independently acting dominant genes, Ama-1, Ama-2, either of which is sufficient to confer resistance and which are located at approximately 18.8 and 100.7, respectively, on chromosome 3. Resistance to α-amanitin in all three strains is apparently not mediated by modification of RNA polymerase form II nor by failure of toxin transport or by toxin inactivation.

scholarly journals Study of the Fermentation Process of Different Fruit Biomasses

2018 ◽  
Vol 11 (2) ◽  
pp. 58-64
Author(s):  
Jailson Marques Da Silva ◽  
Nayana De Figueiredo Pereira ◽  
David David Vilas Boas de Campos ◽  
Antônio Orlando Izolani ◽  
Vinícius Marins Carraro ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Ethanol Production ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Organic Waste ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
Urban Waste ◽  
The City

Organic waste accounts for half of the urban waste generated inBrazil, 30% of which originates from fruit. In the search for new alternatives to reuse this biomass, the present study evaluated ethanol production from banana, apple, orange and papaya biomasses generated in commercial establishments in the city ofVassouras/RJ. The distilled products from the fruit biomass fermentation process were characterized regarding volatile compounds, acetaldehyde, acetone, ethyl acetate, ethanol, methanol, higher alcohols, isopropanol and isoamylic. The results indicate promising alcohol content according to the literature.

scholarly journals Volatile Organic Compounds of Kaffir Lime (Citrus hystrix DC.) Leaves Fractions and their Potency as Traditional Medicine

2017 ◽  
Vol 14 (4) ◽  
pp. 1235-1250 ◽  
Author(s):  
Elsa Dilla Dertyasasa ◽  
Woro Anindito Sri Tunjung
Keyword(s):  
Fatty Acids ◽  
Volatile Organic Compounds ◽  
Ethyl Acetate ◽  
Traditional Medicine ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Fatty Alcohols ◽  
Crude Extracts ◽  
Volatile Organic ◽  
Long Chain

ABSTRACT: Previous studies have reported that a number of organic compounds are present in kaffir lime (Citrus hystrix DC.) leaf extracts. Further research is needed to purify these compounds and determine which are biologically active. The objective of this study is to identify the volatile organic compounds of kaffir lime leaf crude extracts and fractions and to study their bioactivity. Fractionation was performed by the double maceration method, using hexane as the second solvent. TLC was performed to analyze the qualitative separation, whereas the individual constituents were detected using GC-MS. Our results showed that chloroform and ethyl acetate crude extracts contained various volatile organic compounds such as fatty acids, fatty alcohols, prenol lipids, sterol lipids, terpenoids and long chain alkanes. Fractionation separated these compounds into non-hexane fractions, which contained less volatile compounds, and hexane fractions. The volatile compounds of non-hexane fractions were identified to be long chain alkanes, meanwhile the hexane fractions contained terpenoids, fatty acids, fatty alcohols, prenol lipids and sterol lipids. Palmitic acid and terpenoids, such as citronellyl propionate, nerolidol, citronella and caryophyllene oxide were found to be the most dominant bioactive compounds in chloroform and ethyl acetate crude extract and their hexane fractions, which were reported to possess cytotoxicity against cancer cells. Meanwhile in non-hexane fractions, long chain alkanes such as triacontane and hentriacontane were found to be the most dominant bioactive compound which also possessed cytotoxic effect. In conclusion, fractionation using the double maceration method yielded different volatile organic compounds composition with different biological activities. The crude extracts and fractions of kaffir lime leaves were potential to be developed as a traditional medicine for cancer treatment.

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

scholarly journals Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

2016 ◽  
Vol 9 (3) ◽  
pp. 67
Author(s):  
Y. M. Garcia ◽  
M. N. S. Guedes ◽  
J. C. M. Rufini ◽  
A. G. Souza ◽  
R. Augusti ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Peak Areas ◽  
Aroma Notes

In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

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