scholarly journals Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

OENO One ◽  
2015 ◽  
Vol 49 (3) ◽  
pp. 195 ◽  
Author(s):  
Andrea Caridi ◽  
Rossana Sidari ◽  
Lucia Kraková ◽  
Tomáš Kuchta ◽  
Domenico Pangallo
Keyword(s):  
Laboratory Scale ◽  
Red Wines ◽  
Color Intensity ◽  
Grape Skin ◽  
Total Polyphenol ◽  
Wine Strain ◽  
Petri Plate ◽  
Chromatic Properties ◽  
Wine Color

<p style="text-align: justify;"><strong>Aim</strong>: Evaluating <em>Saccharomyces cerevisiae</em> strains for their color adsorption aptitude by using <em>Grape Skin Agar</em> in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included among the tests currently used for wine strain selection.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The strains were identified by fluorescence-Internal transcribed spacer (f-ITS) PCR and PCR-Restriction fragment length polymorphism (RFLP), confirmed by sequencing of ITS fragment, and tested for the parameter “aptitude to adsorb polyphenolic compounds” on the innovative chromogenic medium <em>Grape Skin Agar</em>. Laboratory-scale fermentations were carried out in must with and without SO<sub>2</sub>. The SO<sub>2</sub> determined a decrease in tint, color intensity, and total polyphenol content. The strains M2V CHU7 and M2F CHU9 produced wines with the lowest color intensity, with and without SO<sub>2</sub>, respectively. By contrast, the strains M2F VUP4 and M2V CHU1, with and without SO<sub>2</sub>, respectively, produced wines with the highest color intensity, and therefore, they could improve the production of red wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The study highlights great variability and significant differences among strains in regard to their aptitude to modulate wine color. <em>Grape Skin Agar </em>should be a useful medium to be included in the selection tests currently performed for <em>S. cerevisiae</em> strains.</p><strong>Significance and impact of the study</strong>: Our study confirms that yeast strains can modulate the chromatic properties of red wines according to their aptitude to adsorb polyphenols, as tested on <em>Grape Skin Agar</em>. Combining colored polyphenolic compound adsorption assay on Petri plate and laboratory-scale fermentation trials provides an effective way to test yeasts for their capability to improve the chromatic quality of the wines.

Microoxygenation Treatment and Sensory Properties of Young Red Wines

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 123-130 ◽  
Author(s):  
M.L. González-Sanjosé ◽  
M. Ortega-Heras ◽  
S. Pérez-Magariño
Keyword(s):  
Malolactic Fermentation ◽  
Sensory Properties ◽  
Pure Oxygen ◽  
Red Wines ◽  
Color Intensity ◽  
Sensorial Analysis ◽  
Positive Effects ◽  
Oxygen Effects ◽  
Wine Color

Microoxygenation (MO) allows the addition of small, continuous, and controlled amounts of pure oxygen or air to wines. This technique was developed to enhance quality of red wines. However, its positive effects are only achieved with adjusted supplies of oxygen, adequate for each kind of wine. The aim of this study was the evaluation of MO treatment effects on the sensory properties of different young single-variety red wines from two consecutive vintages. Wines from four diverse varieties were made to semi-industrial scale (5000 kg of grapes for each one). MO treatment was applied between alcoholic and malolactic fermentation to 2000 L of each wine, and it was adjusted to the characteristics of each wines. Descriptive sensorial analysis was carried out to evaluate the effects of MO treatment. The results obtained showed that, independently of the sort of wine, MO allowed to stabilize the wine color, intensifying the color intensity as well as the blue or violet tones; it also reduced notes such as herbaceous, vegetal, reduction, dirty, or sulphidric ones; however increased fruity note and had a structuring effect modifying the global astringency as well as its particular components. The intensity of oxygen effects varied among wines, being detected variety and vintage factors of variability.

scholarly journals Spectrophotometric characterization of red wine color from the vineyard region of Metohia

2016 ◽  
Vol 61 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Ljiljana Babincev ◽  
Dejan Guresic ◽  
Ranko Simonovic
Keyword(s):  
Red Wine ◽  
Usual Method ◽  
Color Intensity ◽  
Chromatic Properties ◽  
Coloring Matter ◽  
Grape Varieties ◽  
Wine Color ◽  
Wine Ageing

Five types of red wine produced from the grape varieties from the Metohia region (vintage 2014) were characterized on the basis of their chromatic properties. The properties of bottled wines: Merlot, Vranac, Prokupac, Cabernet and Game were analyzed. Chromatic characteristics of these wines were observed four times during the year - spectrophotometer measurements were performed on wines aged 0, 4, 8 and 12 months. Intensity, hue and brilliance of color of these wines were determined (by the usual method of Glories). The amount of coloring matter was determined by the usual method of Durmishidze and the percentage of polymeric anthocyanins was calculated as well. Wine ageing decreased the color intensity while the color hue value increased. It was also found that contribution of wine color red pigment decreased with wine ageing, while the percentage of yellow pigment in wine increased. The total amount of colored substances in wines studied decreased with wine ageing, while the percentage of polymeric pigments in wine increased. This study presents the methodology for analyses of the chromatic characteristics, and explains the origin influence of wine on these properties. On the basis of these correlations the quality of red wine can be established.

scholarly journals The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
Author(s):  
Ana Belén Bautista-Ortín ◽  
José Ignacio Fernández-Fernández ◽  
José María López-Roca ◽  
Encarnación Gómez-Plaza
Keyword(s):  
Red Wine ◽  
Vitis Vinifera L ◽  
Cell Wall Degradation ◽  
Color Intensity ◽  
Fresh Weight ◽  
Physico Chemical ◽  
Yellow Color ◽  
Anthocyanin Concentration ◽  
Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

scholarly journals Effect of a yeast industrial lysate on the evolution of red wines after bottling

OENO One ◽  
2005 ◽  
Vol 39 (2) ◽  
pp. 83
Author(s):  
Piergiorgio Comuzzo ◽  
Lara Tat ◽  
Franco Battistutta ◽  
Alex Tasso
Keyword(s):  
Yeast Cell ◽  
Cell Walls ◽  
Red Wines ◽  
Recent Application ◽  
Color Intensity ◽  
Phenolic Fraction ◽  
Conditioning Factors ◽  
Positive Effects ◽  
Wine Color ◽  
Short Times

<p style="text-align: justify;">The use of yeast polysaccharides in the stabilization of the phenolic fraction of red wines, is a recent application. Increasing amounts of an industrial product made by thermal lysis of yeast cell walls were added to two red wines: the effects on phenolic and coloring fraction were studied, in relation to bottle storage. The effects on wine color and astringency, showed strongly dependence to the characteristics of the wine and to the dosage; they were limited to short times of conservation. In fact, a loss in the positive effects on color intensity was observed during the bottle storage, probably as a result of the modifications in the colloidal equilibrium during conservation. The complexity of the conditioning factors makes other studies necessaries, in order to optimize this kind of technology.</p>

scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 635 ◽  
Author(s):  
Juan del Fresno ◽  
Antonio Morata ◽  
Carlos Escott ◽  
Iris Loira ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Production Costs ◽  
Sensory Level ◽  
Color Intensity ◽  
Total Polyphenol ◽  
Volatile Acidity ◽  
Total Anthocyanins ◽  
High Production ◽  
A New Technique ◽  
Ageing On Lees

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining it with oak chips, as a new technique to accelerate the AOL process and improve the aromatic quality of aged red wine. Cell disruption due to sonication was verified by optical microscopy. Volatile acidity, total polyphenol index, color intensity, tonality, dissolved oxygen, anthocyanins, and fermentative volatiles were monitored throughout the ageing of the wines. Sensory analysis was performed at the end of the ageing process. Polysaccharides released from the cell walls and the oxygen consumption, was quantified using a hydroalcoholic solution. The results indicated a 20% increase of the polysaccharide content and suggested an increase in the antioxidant capacity of the lees. No significant changes were observed in the fermentative volatile compounds and the total polyphenol index (TPI), except for those wines in contact with wood. The sonication of lees had some protective effect on the total anthocyanins content, however, color intensity was significantly lower in the sonicated treatments. The sonication of the lees did not cause any defect at the sensory level. Therefore, sonication could allow a reduction in the SO2 addition to wine, as well as a shortening of the ageing times.

scholarly journals Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 354
Author(s):  
Jaime A. Arboleda Mejia ◽  
Jorge Yáñez-Fernandez
Keyword(s):  
Suspended Solids ◽  
Cross Flow ◽  
Laboratory Scale ◽  
Prickly Pear ◽  
Permeate Flux ◽  
Color Properties ◽  
Pear Juice ◽  
Opuntia Spp

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

scholarly journals Volatile, Sensory and Functional Properties of HydroSOS Pistachios

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 158 ◽  
Author(s):  
Luis Noguera-Artiaga ◽  
Paola Sánchez-Bravo ◽  
David Pérez-López ◽  
Antoni Szumny ◽  
Ángel Calin-Sánchez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Morphological Properties ◽  
World Population ◽  
Stem Water Potential ◽  
Regulated Deficit Irrigation ◽  
Total Polyphenol ◽  
Highest Weight ◽  
Stem Water

Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.

scholarly journals INFLUENCE OF SOME ROOTSTOCK ON THE GROWTH AND QUALITY OF THE VINE PLANTING MATERIAL OF THE MAVRUD VARIETY

2019 ◽  
Vol 17 (4) ◽  
pp. 371-374
Author(s):  
M. Mihaylov
Keyword(s):  
Vitis Vinifera ◽  
19Th Century ◽  
Biological Characteristics ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Planting Material ◽  
The 19Th Century

The direction related with production of vine planting material originated from the 19th century, after the advent of Phylloxera vastatrix F. in which a large part of the vineyards in Bulgaria and the main wine-growing countries were destroyed. Only solution was proposed for grafting vine varieties from Vitis vinifera L. on resistant rootstocks. A number of biological characteristics of the vine influence both the nursery for scions and the rootstock nursery. One of them, which is main is the affinity of different rootstocks on the different vine varieties. In the southern Bulgaria, where the Mavrud variety is characteristic, high losses are observed due to the low yield of first-class vines. In Bulgaria, the Mavrud variety is highly valued due to its biological qualities, resulting in extracts and dense red wines that have glorified our country.

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