Mechanical harvesting optimization and postharvest treatments to improve wine quality

Aims: The aim of this work was to verify the influence of mechanical harvesting and postharvest treatments on wine composition.Methods and results: Trials were carried out in triplicate on cv. Montuni grapes. The estimated best setting frequency for the mechanical harvester was 410 shakes/min. Comparing hand-picked and mechanically harvested grapes, the reduced extract and pH results were lower for the hand-picked grapes, showing a more evident berry breakage caused by the mechanical harvester. The wines obtained from mechanically harvested grapes had a lower phenolic compound content than wines produced with hand-picked grapes, indicating that oxidation phenomena occurred; the trend for postharvest treated grapes was different. The significantly lower amount of higher alcohols in the hand-picked grapes trial than in the mechanically harvested ones could be explained by a lower amount of their precursors and oxygen in musts. The sensory differences among the trials were significant for some parameters, but an overall view of the data suggested that the differences were not remarkable and all the wines were good.Conclusion: Postharvest treatments reduce the loss of natural antioxidant compounds found in wines produced from mechanically harvested grapes. Mechanical harvesting does not have a negative influence on wine composition if matched with the proper vineyard characteristics, machine settings and postharvest treatments. The typicality of Montuni wine is maintained in the cases of grapes harvested mechanically with, but also without, any postharvest treatment. The use of these treatments is otherwise useful to obtain wines with a better stability.Significance and impact of the study: With respect to mechanical harvesting, this study highlights the importance of maintaining and/or improving the quality of mechanically harvested grapes containing the harvesting costs.

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Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines

BIO Web of Conferences ◽

10.1051/bioconf/20191502031 ◽

2019 ◽

Vol 15 ◽

pp. 02031 ◽

Cited By ~ 2

Author(s):

A. Grazia ◽

A. Pietrafesa ◽

A. Capece ◽

R. Pietrafesa ◽

G. Siesto ◽

...

Keyword(s):

Sugar Content ◽

Negative Influence ◽

Wine Quality ◽

Alcohol Content ◽

Grape Must ◽

Promising Strategy ◽

Yeast Strains ◽

Low Alcohol ◽

Saccharomyces Yeasts

Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.

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Kualitas Hidup Pasien Tuberkulosis Paru yang Mengalami Stigma Diri (Quality of Life Pulmonary Tuberculosis Patients With Self Stigma))

Jurnal Kesehatan Holistic ◽

10.33377/jkh.v3i2.50 ◽

2019 ◽

Vol 3 (2) ◽

pp. 17-27

Author(s):

Yunita Sari

Keyword(s):

Quality Of Life ◽

Pulmonary Tuberculosis ◽

Descriptive Study ◽

Negative Influence ◽

Questionnaire Data ◽

Average Quality ◽

Tuberculosis Patients ◽

Pulmonary Tb ◽

Life Score

Pulmonary tuberculosis (TB) is a chronic disease that can bring about the sufferer's self-stigma and also affect his quality of life. A number of studies report that living with TB has a negative influence on the quality of life of sufferers even with or without self-stigma. The purpose of this study was to identify the quality of life of TB patients who experienced self-stigma. This research is a descriptive study, sample were 31 pulmonary TB patients. Data was collected using a questionnaire. Data analyzed by using frequency distribution and percentage. The researcher first screened TB patients who experienced self-stigma. The results showed that 25 people (80.64%) respondents experienced mild self-stigma. A total of 9 respondents (36%) had a quality of life score in the good category and as many as 16 respondents (64%) had enough category with an average quality of life score is 56.57. While respondents who had moderate self-stigma were 6 people (19.36%) with a good quality of life score was 1 person (16.67%) and enough category quality of life score were 5 people (83.33%) with an average quality of life score is 49.92.

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Effect of harvesting stages and postharvest treatments on shelf life and quality of tomato (Lycoper-sicon esculentum Mill. var. Pearson) stored under ZECC condition

Journal of Ecoscience and Plant Revolution ◽

10.37357/1068/jspr.1.1.01 ◽

2020 ◽

pp. 1-8

Author(s):

Sayed Samiullah Hakimi ◽

Neeru Dubey ◽

Yashpal Singh Saharawat

Keyword(s):

Shelf Life ◽

Postharvest Treatments

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Effect of harvesting stages and postharvest treatments on shelf life and quality of tomato (Lycoper-sicon esculentum Mill. var. Pearson) stored under ZECC condition

Journal of Ecoscience and Plant Revolution ◽

10.37357/1068/jepr/1.1.01 ◽

2020 ◽

pp. 1-8

Author(s):

Sayed Samiullah Hakimi ◽

Neeru Dubey ◽

Yashpal Singh Saharawat

Keyword(s):

Shelf Life ◽

Postharvest Treatments

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Extraction of Antioxidant Compounds from Blueberry Fruit Waste and Evaluation of Their In Vitro Biological Activity in Human Keratinocytes (HaCaT)

Food Analytical Methods ◽

10.1007/s12161-021-02056-7 ◽

2021 ◽

Author(s):

Tomasz Piechowiak ◽

Bartosz Skóra ◽

Katarzyna Grzelak-Błaszczyk ◽

Michał Sójka

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Waste Material ◽

Lower Amount ◽

Process Time ◽

Antioxidant Compounds ◽

Mass Unit ◽

Diet Supplements ◽

Study Results

AbstractThe purpose of this study was to investigate the biological properties of an extract obtained from the waste of blueberry fruit. The study covered the optimization of extraction of antioxidants from blueberry pomace and the determination of antioxidant properties of the extract using HaCaT as the model organism. Research showed that the yield of antioxidants extraction from blueberry waste was dependent on the applied extraction conditions. Based on the mathematical models, the optimal conditions of extraction process in which the maximum quantity of antioxidant compounds is achieved from the waste mass unit, i.e., the relation of the waste mass to the volume of ethanol equal to 1:17.36, and process time equal to 1000 s. The obtained extract was characterized by high antioxidant activity, which was shaped by high content of polyphenols, mainly anthocyanins. Moreover, the extract showed a high ability to protect HaCaT cells from the occurrence of oxidative stress induced by H2O2. Cells treated with the extract and H2O2 generated a lower amount of ROS than cells treated with H2O2 only. The obtained results will be base of further studies on applying the extract in production of diet supplements and functional foods with increased antioxidant activity. Moreover, the main research material is blueberry pomace which is a troublesome waste material for juice producers. Consequently, according to a sustainable development idea, the study results will provide an opportunity to increase interest in the problem of rational use of the waste material to a certain extent.

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Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽

10.3390/pr9060970 ◽

2021 ◽

Vol 9 (6) ◽

pp. 970

Author(s):

Yan Zhao ◽

Xiaobin Yu ◽

Fengtao Zhu ◽

Guangpeng Liu ◽

Le Chu ◽

...

Keyword(s):

Large Scale ◽

Starter Cultures ◽

Flavor Quality ◽

Wine Quality ◽

Active Compounds ◽

Ethyl Hexanoate ◽

Optimal Starter ◽

Phenethyl Acetate ◽

Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

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Grape and wine quality of Vitis vinifera ‘Nero di Troia’ in response to moderate deficit irrigation

Acta Horticulturae ◽

10.17660/actahortic.2017.1150.67 ◽

2017 ◽

pp. 485-492 ◽

Cited By ~ 4

Author(s):

L. Tarricone ◽

V. Alba ◽

D. Di Gennaro ◽

A.M. Amendolagine ◽

G. Gentilesco ◽

...

Keyword(s):

Vitis Vinifera ◽

Deficit Irrigation ◽

Wine Quality

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Desamerization of Bitter Jam: Biochemical and Sensory Quality

Journal of Food Quality ◽

10.1155/2018/8178059 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13

Author(s):

Samira Lagha-Benamrouche ◽

Terkia Benaissa ◽

Rezki Sadoudi

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Sensory Analysis ◽

Sensory Quality ◽

Bioactive Compound ◽

Antioxidant Potential ◽

Antioxidant Compounds ◽

Bitter Orange ◽

Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

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