Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO One ◽  
2012 ◽  
Vol 46 (4) ◽  
pp. 305
Author(s):  
Denis Rusjan ◽  
Tjaša Jug ◽  
Mojca Bavcon Kralj
Keyword(s):  
Powdery Mildew ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Ethyl Esters ◽  
Wine Production ◽  
Hydroxymethyl Furfural ◽  
Taste Evaluation ◽  
The Impact ◽  
First Time ◽  
Powdery Mildew Infection

<p style="text-align: justify;"><strong>Aims</strong>: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the impact of an aggressive infection on volatile compounds in grapes and wine, and (iii) to determine their effect on the olfactory-taste evaluation of the resulting Chardonnay wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: A GC-MS technique was used to investigate the impacts of different degrees of oidium infections (0, 10, 50 and 100% of infected grapes) on the presence of volatiles in grapes, musts and wines. The number of volatiles was higher in oidium-infected grapes than in noninfected grapes, especially for terpenes, aldehydes and alcohols, with 1- octen-3-ol, 2-octen-1-ol, 2-heptanol and 2-octenal, the volatiles reminiscent of mushroom-, geranium-, and earthy-like odours, being detected in oidiuminfected grapes only. After overnight clarification, 1-octen-3-ol and 2- heptanol but also methyl-2-furoate were the only mushroom reminiscent volatiles detected in the musts. The infection also caused higher amounts of acetic acid, furfural and some of its derivates (2,5-furandicarboxaldehyde, 5-hydroxymethyl furfural, furaneol), most ethyl esters (except ethyl caprylate), 1-hexanol, maltol and 1-decanol in musts. After alcoholic fermentation the number of esters in young wines increased, whereas that of aldehydes decreased, especially in the wines produced from severely infected grapes. Though it was not detected by sensory analysis, we assume that the intensification of the odours reminiscent of pineapple, banana and coconut in the aged wines produced from infected grapes was likely a consequence of the increased amount of esters.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Powdery mildew infection statistically decreased the freshness but enhanced the malty, sweet mouthfeel of Chardonnay wine, and neither the mushroom odour nor taste were perceived, which contradict some previously published findings.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study gives an answer to the significant problem of wine production from oidium-infected grapes. It reports for the first time the traceability of volatiles highly related to mushroom, earthy and geranium odours from the Chardonnay grapes to the wines. The overnight must clarification decreased the impacts of unpleasant volatiles on must and wine odour. This suggested that the oidium infection of the grapes does not necessarily hinder the production of wine, as no unpleasant odour could be sensory evaluated, not even in the wines made from highly infected grapes.</p>

scholarly journals Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Belinda Kemp ◽  
Jessy Plante ◽  
Debra L. Inglis
Keyword(s):  
Alcoholic Fermentation ◽  
Low Ph ◽  
Nutrient Concentrations ◽  
Sparkling Wine ◽  
Sugar Consumption ◽  
Wine Production ◽  
Nutrient Sources ◽  
Time Required ◽  
The Impact ◽  
Kinetics Of

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

scholarly journals The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1423
Author(s):  
Stefano Scansani ◽  
Doris Rauhut ◽  
Silvia Brezina ◽  
Heike Semmler ◽  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Schizosaccharomyces Pombe ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Grape Juice ◽  
Ethyl Esters ◽  
High Concentration ◽  
Wine Quality ◽  
The Impact

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

scholarly journals Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

2021 ◽  
Author(s):  
Onofrio Corona ◽  
Paola Bambina ◽  
Diego De Filippi ◽  
Luciano Cinquanta
Keyword(s):  
Aqueous Solution ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Chemical Characterization ◽  
White Wine ◽  
Quercus Petraea ◽  
Ethyl Esters ◽  
Volatile Phenols ◽  
Oak Wood ◽  
Sensory Profiles

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tannins extracted from oak wood were partly due to the drying/maturing and roasting methods used in barrel production. Alcoholic fermentation was partially facilitated by the addition of tannins in aqueous solution. The wines obtained showed a higher content of ethyl esters of medium-chain fatty acids (from 22 to 31%) and, in some cases, higher acetate alcohols (from 15 to 28%), relevant to the olfactory sensations provided to the wines. The tannins added to the must before fermentation also made it possible to obtain an additional supply of polyphenols (from 25 to 85%) able to induce more complex sensory profiles in the wines, with increased persistent taste notes.

scholarly journals Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 66 ◽  
Author(s):  
Alina Vasilescu ◽  
Pablo Fanjul-Bolado ◽  
Ana-Maria Titoiu ◽  
Roxana Porumb ◽  
Petru Epure
Keyword(s):  
Phenolic Compounds ◽  
Method Development ◽  
Alcoholic Fermentation ◽  
Electrochemical Sensors ◽  
Industrial Process ◽  
Quality Parameters ◽  
Critical Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

scholarly journals The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

2020 ◽  
Author(s):  
Andrés Méndez-Zamora ◽  
Daniel Oswaldo Gutiérrez-Avendaño ◽  
Melchor Arellano-Plaza ◽  
Francisco Javier De la Torre González ◽  
Iliana Barrera-Martínez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Culture Media ◽  
Principal Component ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Agave Tequilana ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Saccharomyces Yeasts

ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration, and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compounds producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri, isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound's production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20, 25 and 30°C). Increased esters production was observed at 250 rpm. Greatest effect in alcohols and esters production was found with A. tequilana, identifying PK1 as higher alcohols producer, and PK8 as better esters producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles which are affected by factors including medium, agitation and temperature.

scholarly journals The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

2019 ◽  
Vol 34 (2) ◽  
pp. 91-101 ◽  
Author(s):  
Bruno Cisilotto ◽  
Simone Bertazzo Rossato ◽  
Evandro Ficagna ◽  
Luísa Carolina Wetzstein ◽  
Angelo Gava ◽  
...  
Keyword(s):  
Cation Exchange ◽  
Volatile Compounds ◽  
Exchange Resin ◽  
Control Sample ◽  
Cation Exchange Resin ◽  
Sparkling Wine ◽  
Wine Production ◽  
Grape Must ◽  
Organoleptic Characteristics ◽  
The Impact

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

scholarly journals Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

2015 ◽  
Vol 82 (1) ◽  
pp. 174-183 ◽  
Author(s):  
Audrey Bloem ◽  
Isabelle Sanchez ◽  
Sylvie Dequin ◽  
Carole Camarasa
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Carbon Metabolism ◽  
Isoamyl Alcohol ◽  
Redox Status ◽  
Central Carbon Metabolism ◽  
Ethyl Esters ◽  
Content Type ◽  
Central Carbon ◽  
The Impact

ABSTRACTRedox homeostasis is a fundamental requirement for the maintenance of metabolism, energy generation, and growth inSaccharomyces cerevisiae. The redox cofactors NADH and NADPH are among the most highly connected metabolites in metabolic networks. Changes in their concentrations may induce widespread changes in metabolism. Redox imbalances were achieved with a dedicated biological tool overexpressing native NADH-dependent or engineered NADPH-dependent 2,3-butanediol dehydrogenase, in the presence of acetoin. We report that targeted perturbation of the balance of cofactors (NAD+/NADH or, to a lesser extent, NADP+/NADPH) significantly affected the production of volatile compounds. In most cases, variations in the redox state of yeasts modified the formation of all compounds from the same biochemical pathway (isobutanol, isoamyl alcohol, and their derivatives) or chemical class (ethyl esters), irrespective of the cofactors. These coordinated responses were found to be closely linked to the impact of redox status on the availability of intermediates of central carbon metabolism. This was the case for α-keto acids and acetyl coenzyme A (acetyl-CoA), which are precursors for the synthesis of many volatile compounds. We also demonstrated that changes in the availability of NADH selectively affected the synthesis of some volatile molecules (e.g., methionol, phenylethanol, and propanoic acid), reflecting the specific cofactor requirements of the dehydrogenases involved in their formation. Our findings indicate that both the availability of precursors from central carbon metabolism and the accessibility of reduced cofactors contribute to cell redox status modulation of volatile compound formation.

scholarly journals Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1236
Author(s):  
Inês Nunes ◽  
Ana C. Correia ◽  
António M. Jordão ◽  
Jorge M. Ricardo-da-Silva
Keyword(s):  
Alcoholic Fermentation ◽  
Wood Chips ◽  
Sensory Profile ◽  
Maturation Process ◽  
Phenolic Composition ◽  
Color Intensity ◽  
Wine Production ◽  
The Impact ◽  
The Rose ◽  
Rosé Wine

There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.

scholarly journals Sexual state of grape powdery mildew (Erysiphe necator) newly recorded for New Zealand

2014 ◽  
Vol 67 ◽  
pp. 324-324
Author(s):  
P.R. Johnston ◽  
J.A. Cooper ◽  
D. Park ◽  
P.W. Sutherland ◽  
P.N. Wood
Keyword(s):  
New Zealand ◽  
Powdery Mildew ◽  
Sexual Recombination ◽  
Group A ◽  
Sexual State ◽  
Group B ◽  
Asexual Populations ◽  
The Impact ◽  
First Time ◽  
Grape Powdery Mildew

Grape powdery mildew first reported in New Zealand in 1901 is widespread in New Zealand grape growing regions causing significant losses in some seasons In the summer of 2014 the sexual stage of this fungus was observed for the first time in New Zealand Subsequent surveys showed the sexual state as widespread in Gisborne Hawkes Bay and Marlborough Internationally two E necator populations are recognised Group A being asexual while Group B undergoes sexual recombination DNA was obtained from a sexual isolate from Hawkes Bay and from an asexual isolate from Canterbury and they matched Group B and Group A respectively Asexual populations overwinter in dormant buds and develop new infections at budbreak whereas sexual populations overwinter as cleistothecia (sexual fruiting bodies) with primary infections following ascospore release In Europe where both sexual and asexual populations are widespread overwintering through cleistothecia is considered most important for between season transmission The impact of this newly introduced powdery mildew population is as yet unknown but with the additional source of new season inoculum coupled with greater genetic diversity increasing the risk of fungicide resistance future control of the disease may become more difficult

scholarly journals Challenges in Italian wine routes: managing stakeholder networks

2016 ◽  
Vol 19 (2) ◽  
pp. 204-224 ◽  
Author(s):  
Ilenia Bregoli ◽  
Martin Hingley ◽  
Giacomo Del Chiappa ◽  
Valeria Sodano
Keyword(s):  
Boundary Objects ◽  
Service Industries ◽  
Structured Interviews ◽  
Wine Production ◽  
Content Type ◽  
Local Stakeholders ◽  
The Impact ◽  
First Time ◽  
Common Understanding ◽  
Practical Implications

Purpose The aim of this article is to analyse how wine and tourism operators understand the concept of a wine route, to determine the impact that definition can have on the extent to which stakeholders working within distinct, but related sectors (namely wine production, tourism, food and hospitality) collaborate with each other and share knowledge. Design/methodology/approach By adopting the theoretical lens of “boundary objects” (understood as tangible or intangible entities that allow the sharing of meaning to different groups and facilitate collaboration), this article uses a qualitative approach, based on semi-structured interviews of 20 informants working in three different wine routes in Italy. Analysis of data is carried out to highlight the similarities and differences between the wine and tourism (including identified associated service) industries. Findings Wine routes can be considered boundary objects that, if clearly defined by local stakeholders, can facilitate knowledge sharing and collaboration. Problems in collaboration could be explained by an initial mis-definition by stakeholders of what a wine route and its remit are. Research limitations/implications As the theoretical lens of “boundary objects” was applied for the first time to wine routes and tourism, further research is necessary to validate its application. Practical implications It is suggested that managers of wine routes involve all stakeholders in discussions to achieve a common understanding on what a wine route is, and its role in the promotion of “place” (geographical context of the wine route). Only if this is done successfully, is it possible to achieve collaboration. Originality/value This article uses the concept of “boundary objects” (a concept traditionally applied to the study of innovation) to the analysis of wine routes and provides further theoretical and managerial insights concerning networking between wine and tourism sectors, taking a supply-side perspective.

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