Autochthonous starter cultures and indigenous grape variety for regional wine production

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

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Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

FEMS Yeast Research ◽

10.1093/femsyr/foab017 ◽

2021 ◽

Vol 21 (3) ◽

Author(s):

João Drumonde-Neves ◽

Ticiana Fernandes ◽

Teresa Lima ◽

Célia Pais ◽

Ricardo Franco-Duarte

Keyword(s):

Yeast Species ◽

Starter Cultures ◽

Biotechnological Applications ◽

Major Focus ◽

Wine Production ◽

Sampling Studies ◽

Volatile Acidity ◽

Wine Sector ◽

Saccharomyces Yeast ◽

Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

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Wine production from Hibiscus sabdariffa calyxes using probiotics starter cultures

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/331/1/012066 ◽

2019 ◽

Vol 331 ◽

pp. 012066

Author(s):

U. Omole ◽

S. Oranusi

Keyword(s):

Starter Cultures ◽

Hibiscus Sabdariffa ◽

Wine Production

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Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽

10.20870/oeno-one.2011.45.1.1481 ◽

2011 ◽

Vol 45 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Asimenia Karamanidou ◽

Stamatina Kallithraka ◽

Efimia Hatzidimitriou

Keyword(s):

Phenolic Content ◽

Practical Interest ◽

Quality Parameters ◽

Total Phenolic ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Color Intensity ◽

Wine Production ◽

Fining Agent

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native V. vinifera species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

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Effect of extraction system and grape variety on anti-influenza compounds from wine production residue

Food Control ◽

10.1016/j.foodcont.2018.12.036 ◽

2019 ◽

Vol 99 ◽

pp. 180-189 ◽

Cited By ~ 5

Author(s):

Alaa El-Din A. Bekhit ◽

Vern Jou Cheng ◽

Hongxia Zhang ◽

Sonya Mros ◽

Isam A. Mohamed Ahmed ◽

...

Keyword(s):

Extraction System ◽

Grape Variety ◽

Wine Production

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The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2021.96.26.011 ◽

2021 ◽

pp. 66-71

Author(s):

Максим Юрьевич Шаламитский ◽

Татьяна Николаевна Танащук ◽

Виктор Афанасьевич Загоруйко ◽

София Николаевна Червяк

Keyword(s):

Yeast Species ◽

Chemical Compounds ◽

Higher Alcohols ◽

Grape Variety ◽

Organoleptic Evaluation ◽

Wine Production ◽

Terpene Alcohols ◽

Yeast Strains ◽

Grape Varieties ◽

Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

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Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

OENO One ◽

10.20870/oeno-one.2021.55.1.3695 ◽

2021 ◽

Vol 55 (1) ◽

pp. 337-347

Author(s):

Paméla Nicolle ◽

Kyle A. Williams ◽

Paul Angers ◽

Karine Pedneault

Keyword(s):

Condensed Tannins ◽

Cold Climate ◽

Cabernet Sauvignon ◽

Grape Variety ◽

Wine Production ◽

Wine Composition ◽

Polysaccharide Composition ◽

Vitis Sp ◽

Cold Hardy ◽

Significant Attention

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

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Austrian Pinot blanc wines: Typicity, wine styles and the influence of different oenological decisions on the volatile profile of wines

BIO Web of Conferences ◽

10.1051/bioconf/20191502005 ◽

2019 ◽

Vol 15 ◽

pp. 02005 ◽

Cited By ~ 1

Author(s):

C. Philipp ◽

S. Sari ◽

P. Eder ◽

E. Patzl-Fischerleitner ◽

R. Eder

Keyword(s):

Discriminant Analysis ◽

Geographical Origin ◽

Expert Panel ◽

Volatile Profile ◽

Grape Variety ◽

Wine Production ◽

Trained Panel ◽

The Individual ◽

Subordinate Role ◽

Final Expression

Pinot blanc is found in all wine regions of Austria. However, it plays an economically subordinate role compared to the most important white grape variety, Grüner Veltliner. The concept of wine typicity and terroir is that the geographical origin and oenological practices, along with the grape variety, make an important contribution to the final expression of the finished wine. The purpose of this study was to discuss different styles of Austrian Pinot blanc wines and to discuss the various wine production decisions in terms of wine stylistics and aromatic profile. 131 commercial Austrian wine samples of the Pinot blanc variety of the 2015 to 2017 vintages were collected and the manufacturer's practices were determined by means of a questionnaire related to the wine styles. Using various GC-SIM-MS methods, more than 100 essential volatile substances were quantified. A trained panel, an expert panel and consumers evaluated the wines based on typicity and quality. 15 typical wines were then assessed on a sensory basis by means of predetermined aroma and wine styles. The four Austrian Pinot blanc wine styles previously discussed and presented by the same authors (citrus (1st style), green apple and green pear (2nd style), ripe yellow apple, quince, cooked pear, bread and honey notes (3rd style), as well as intensive oak notes (4th style)) were able to be partially reproduced by the trained panel. The following three wine styles could be better understood by the consumers: fresh fruity (style A), complex aroma with or without moderate wood (style B) and lots of wood aroma (style C). These styles (A–C) were able to withstand a sensory examination and a discriminant analysis by substance. An oenological guideline could help the producers to achieve the respective style. Austria's wine-growing area is probably too small and the importance of the Pinot blanc variety for the individual areas still too low to support the terroir concept for this grape variety.

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Comparison of microbial diversity during two different wine fermentation processes

FEMS Microbiology Letters ◽

10.1093/femsle/fnaa150 ◽

2020 ◽

Vol 367 (18) ◽

Cited By ~ 1

Author(s):

Miroslav Böhmer ◽

Dávid Smoľak ◽

Katarína Ženišová ◽

Zuzana Čaplová ◽

Domenico Pangallo ◽

...

Keyword(s):

Microbial Diversity ◽

Solid Phase ◽

Slovak Republic ◽

Starter Culture ◽

Starter Cultures ◽

Gas Chromatography Mass Spectrometry ◽

28S Rrna ◽

M1 Phase ◽

Wine Production ◽

Fermentation Processes

ABSTRACT Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident.

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Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures

Microorganisms ◽

10.3390/microorganisms8060956 ◽

2020 ◽

Vol 8 (6) ◽

pp. 956 ◽

Cited By ~ 1

Author(s):

Dinka Mandakovic ◽

Rodrigo Pulgar ◽

Jonathan Maldonado ◽

Wladimir Mardones ◽

Mauricio González ◽

...

Keyword(s):

Fungal Diversity ◽

Central Valley ◽

Amplicon Sequencing ◽

Starter Cultures ◽

Vitis Vinifera L ◽

Taxonomic Structure ◽

Wine Production ◽

Physiological Characterization ◽

Yeast Community ◽

Grape Musts

Autochthonous microorganisms are an important source of the distinctive metabolites that influence the chemical profile of wine. However, little is known about the diversity of fungal communities associated with grape musts, even though they are the source of local yeast strains with potential capacities to become starters during fermentation. By using internal transcribed spacer (ITS) amplicon sequencing, we identified the taxonomic structure of the yeast community in unfermented and fermented musts of a typical Vitis vinifera L. var. Sauvignon blanc from the Central Valley of Chile throughout two consecutive seasons of production. Unsurprisingly, Saccharomyces represented the most abundant fungal genus in unfermented and fermented musts, mainly due to the contribution of S. uvarum (42.7%) and S. cerevisiae (80%). Unfermented musts were highly variable between seasons and showed higher values of fungal diversity than fermented musts. Since microbial physiological characterization is primarily achieved in culture, we isolated nine species belonging to six genera of fungi from the unfermented must samples. All isolates were characterized for their potential capacities to be used as new starters in wine. Remarkably, only Metschnikowia pulcherrima could co-exist with a commercial Saccharomyces cerevisiae strain under fermentative conditions, representing a feasible candidate strain for wine production.

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