Selection of Calabrian strains of Saccharomyces sensu stricto for red wines

2021 ◽  
Author(s):  
A. Caridi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Quality Attributes ◽  
Sensu Stricto ◽  
Red Wines ◽  
Colour Intensity ◽  
Saccharomyces Sensu Stricto ◽  
Yeast Strains ◽  
Important Quality ◽  
Selection Of

Abstract Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 – strain Sc2742 exhibits the highest Folin–Ciocalteu index and strain Sc2774 the highest colour intensity. These two selected yeasts may be used as starter for the production of red wines in order to preserve grape pigments and colour intensity.

scholarly journals Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

OENO One ◽  
2014 ◽  
Vol 48 (1) ◽  
pp. 63 ◽  
Author(s):  
Pilar Blanco ◽  
José Manuel Mirás-Avalos ◽  
E. Pereira ◽  
Daniel Fornos ◽  
Ignacio Orriols
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Fragment Length Polymorphism ◽  
Red Wines ◽  
Colour Intensity ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Dna Restriction ◽  
Points Of View ◽  
Indigenous Yeasts

<p style="text-align: justify;"><strong>Aim</strong>: To evaluate the influence of native <em>Saccharomyces cerevisiae </em>strains in red wines from <em>Vitis vinifera</em> cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Indigenous yeast strains (Sc5, Sc11, Sc21 and Sc24) were inoculated in grape musts and their inoculation success was followed by mtDNA-RFLP (mitochondrial DNA-restriction fragment length polymorphism) at different stages of fermentation. The results showed that the added yeast strains fermented in co-dominance with a resident strain, which also controlled the spontaneous processes. Chemical analysis of basic wine parameters using official methodologies showed significant differences among wines for alcohol degree and volatile acidity. Fermentative aroma compounds were determined by gas chromatography. Wines made with different yeast strains varied in higher alcohols, ethyl ester, 2-phenylethanol, ethyl lactate and acetoin content. Sensory analysis indicated that wine from strain Sc24 had the best overall score, whereas that from strain Sc11 achieved the highest scores for colour intensity, structure and fruity character.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The application of selected <em>S. cerevisiae</em> strains allowed us to obtain differentiated wines from both the chemical and sensory points of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.</p>

scholarly journals Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 80
Author(s):  
Andrea Pulvirenti ◽  
Luciana De Vero ◽  
Giuseppe Blaiotta ◽  
Rossana Sidari ◽  
Giovanna Iosca ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Phenolic Compounds ◽  
Ochratoxin A ◽  
Red Wines ◽  
Wine Yeasts ◽  
Fermentation Performance ◽  
Adsorption Ability ◽  
Adsorption Activity ◽  
Safety Hazard ◽  
Selection Of

Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically selected strains for this desired trait. In the present work, a huge selection of wine yeasts was done starting from Portuguese, Spanish and Italian fermenting musts of different cultivars. Firstly, 150 isolates were collected, and 99 non-redundant S. cerevisiae strains were identified. Then, the strains were screened following a multi-step approach in order to select those having primary oenological traits, mainly (a) good fermentation performance, (b) low production of H2S and (c) low production of acetic acid. The preselected strains were further investigated for their adsorption activity of pigments, phenolic compounds and ochratoxin A. Finally, 10 strains showed the desired features. The goal of this work was to select the strains capable of absorbing ochratoxin A but not pigments and phenolic compounds in order to improve and valorise both the quality and safety of red wines. The selected strains are considered good candidates for wine starters, moreover, they can be exploited to obtain a further enhancement of the specific adsorption/non-adsorption activity by applying a yeast breeding approach.

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

scholarly journals Phenolic compounds and antioxidant activity of Macedonian red wines

2015 ◽  
Vol 41 ◽  
pp. 1-14 ◽  
Author(s):  
Violeta Ivanova-Petropulos ◽  
Isidro Hermosín-Gutiérrez ◽  
Borbála Boros ◽  
Marina Stefova ◽  
Trajče Stafilov ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Red Wines

scholarly journals Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

2012 ◽  
Vol 66 (5) ◽  
pp. 727-734 ◽  
Author(s):  
Vladimir Puskas ◽  
Uros Miljic
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Solid Phase ◽  
Grape Pomace ◽  
Red Wines ◽  
Colour Intensity ◽  
Colour Parameter ◽  
Before And After ◽  
Fining Agents ◽  
Stabilization Effect

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

scholarly journals Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

2011 ◽  
Vol 31 (3) ◽  
pp. 783-800 ◽  
Author(s):  
Daniel Braga de Lima ◽  
Bruna Carla Agustini ◽  
Eliz Guimarães da Silva ◽  
Fernanda Gaensly ◽  
Rodrigo Becker Cordeiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Red Wines ◽  
Vitis Labrusca ◽  
In Vitro Antioxidant Activity

scholarly journals Grapes, Wines and By-products as Potential Sources of Antioxidants

1995 ◽  
Author(s):  
Joseph Kanner ◽  
Edwin Frankel ◽  
Stella Harel ◽  
Bruce German
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Membrane Lipid ◽  
Membrane Lipid Peroxidation ◽  
Red Wines ◽  
High Concentration ◽  
By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

scholarly journals PHENOLIC COMPOUNDS DYNAMIC DURING MACERATION-FERMENTATION PROCESS AT SUPERIORS RED WINES FROM BURGUND VARIETY

1970 ◽  
Vol 63 ◽  
Author(s):  
Claudia Mureşan
Keyword(s):  
Phenolic Compounds ◽  
Sulphur Dioxide ◽  
Fermentation Process ◽  
Intensity Variation ◽  
Red Wines ◽  
Colour Intensity ◽  
Total Polyphenols ◽  
Wine Making ◽  
Red Grapes ◽  
The One

The determinations that were done in this study regarded the evolution of phenolic compounds during the maceration fermentation process that took place in rotating metallic tanks of red grapes from Burgund variety. It was shown of that the must colour and tint intensity variation and partial fermented must fractions, with addition of different sulphur dioxide concentration. In the purpose to obtain extractive wines and intensely coloured, pectolitic external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study the antocians content was determined, the total polyphenols and as well the colour intensity and tint, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes. The utilisation of exogenous enzymatic mixtures during the maceration fermentation process in correlation with optimal doses of SO2 and an adequate regime of rotating metallic tank spinning generated an improving in phenolic compounds extraction improving and colour intensity increasing for the obtained superior red wines.

scholarly journals Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 89 ◽  
Author(s):  
Joyce de Souza ◽  
Antonio de Souza Nascimento ◽  
Maria Linhares ◽  
Maria Dutra ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
High Performance ◽  
Storage Time ◽  
Reversed Phase ◽  
Red Wines ◽  
Array Detection ◽  
One Year

The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.

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