scholarly journals Innovative regenerable polyamide particles as new filter aids for wine lees filtration

OENO One ◽  
2021 ◽  
Vol 55 (4) ◽  
pp. 197-208
Author(s):  
Marion Breniaux ◽  
Camille Demoulin ◽  
Arnaud Massot ◽  
Rémy Ghidossi
Keyword(s):  
Diatomaceous Earth ◽  
Wine Quality ◽  
Economic Implications ◽  
Organoleptic Characteristics ◽  
Dead End ◽  
Filter Aids ◽  
The Impact ◽  
Filter Aid

In oenology, the conventional dead-end filtration with filter aids, used for the processing of wine lees, consumes a high quantity of diatomaceous earth and brings serious environmental, sanitary and economic implications. In a real concern to improve wine quality and to decrease pollution, the “ecological filtration” concept based on the utilisation of a regenerative filter aid is proposed in this study. Polyamide particles were investigated as innovative filter aids for wine lees filtration. Trials were performed with two grades of polyamide particles D80 (D50 = 91.8 µm) and D100 (D50 = 111 µm). Filtration was carried out with wine added with two concentrations of lees (10.8 % and 20.2 %). The impact on wine quality was determined with oenological analyses, showing that the filtration made with polyamide particles did not modify wine organoleptic characteristics, improved turbidity and the filtrate fluxes are higher in comparison to the usual precoat filtration. Then, polyamide particle regeneration experiments proved that these particles could be reused as filter aids several times after cleaning.

scholarly journals New filter aids for wine filtration

OENO One ◽  
2009 ◽  
Vol 43 (4) ◽  
pp. 231
Author(s):  
Caroline Boittelle ◽  
Vuk Milisic ◽  
Martine Mietton-Peuchot
Keyword(s):  
Specific Surface ◽  
Surface Area ◽  
Water Permeability ◽  
Pilot Scale ◽  
Operating Conditions ◽  
Chemical Characteristics ◽  
Wine Quality ◽  
Filter Aids ◽  
The Impact ◽  
Filter Aid

<p style="text-align: justify;"><strong>Aims</strong>: In a real concern to improve the quality and to reduce the pollution, the concept of « ecological filtration » based on the use of a regenerable filter aid is developed.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Polyamide particles were tested as new filter aids for wine filtration. The particles were characterized with regard to water permeability and specific surface area. Filtration experiments were carried out at pilot scale under industrial operating conditions. Two test runs were performed using different suspensions and three grades of polyamide particles.</p><p style="text-align: justify;"><strong>Conclusions</strong>: In the first precoat filtration tests, the impact of polyamide particles on wine quality was determined by the chemical characteristics of the wine. Enological analyses showed that the precoat filtration of wine with polyamide particles did not affect wine quality and improved turbidity (97%), fouling index (80%) and the filtrate flux (compared to the usual precoat filtration with diatomites) . In the second test run, polyamide particle regeneration tests proved that these particles could be re-used as filter aids several times.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: Polyamide particles used as filter aids in wine filtration were found to be very effective. Moreover, these particles are available in several sizes allowing their application at different stages of the wine-making process.</p>

Climate Change and Wine: A Review of the Economic Implications

2016 ◽  
Vol 11 (1) ◽  
pp. 105-138 ◽  
Author(s):  
Orley Ashenfelter ◽  
Karl Storchmann
Keyword(s):  
Climate Change ◽  
Economic Effects ◽  
Extensive Literature ◽  
Wine Quality ◽  
Economic Implications ◽  
The North ◽  
Short Run ◽  
Physical Impact ◽  
Berry Composition ◽  
The Impact

AbstractIn this article, we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition, and yields and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs, and profits and how climate change will affect these. We also describe what has been learned so far about possible adaptation strategies for grape growers that would allow them to mitigate the economic effects of climate change. We conclude that climate change is likely to produce winners and losers, with the winners being those closer to the North and South Poles. There are also likely to be some substantial short-run costs as growers adapt to climate change. Nevertheless, wine making has survived through thousands of years of recorded history, a history that includes large climate changes. (JEL Classifications: Q54, Q13)

scholarly journals Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Ilaria Checchia ◽  
Renato L. Binati ◽  
Eleonora Troiano ◽  
Maurizio Ugliano ◽  
Giovanna E. Felis ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Microbial Population ◽  
Starter Culture ◽  
Grape Berry ◽  
Starter Cultures ◽  
Chemical Characteristics ◽  
Wine Quality ◽  
Organoleptic Characteristics ◽  
Off Flavors ◽  
The Impact

Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fermenting must microbiota, as it plays a central role in the outcomes of both spontaneous and guided fermentations. This study aimed at evaluating the impact of grape washing, SO2 addition, and selected starter culture inoculation on population dynamics, fermentation kinetics, and main oenological parameters in lab-scale trials, focusing on withered grapes usually used for Amarone production. Although grape washing treatment was effective in removing heavy metals and undesirable microorganisms from grape berry surface, inoculation of multi-starter cultures impacted more fermentation rates. Further, both grape washing and starter inoculation procedures had a remarkable impact on wine chemical characteristics, while 30 mg/L SO2 addition did not significantly affect the fermentation process. In summary, the best strategy in terms of limiting off-flavors and potentially reducing the need for SO2 addition in wine from withered grapes was the use of yeast starters, particularly mixed cultures composed by selected strains of Metschnikowia spp. and Saccharomyces cerevisiae. Application of a washing step before winemaking showed a potential to improve organoleptic characteristics of wine.

scholarly journals STUDY ON TREATMENT OF LAM DONG DIATOMITE FOR FILTER AID MANUFACTURE

2011 ◽  
Vol 14 (3) ◽  
pp. 54-60
Author(s):  
Dang Doan Minh Tran ◽  
Phong Thanh Mai
Keyword(s):  
Electron Microscopy ◽  
Thermal Analysis ◽  
Scanning Electron Microscopy ◽  
Diatomaceous Earth ◽  
X Ray Diffraction ◽  
Fe2o3 Content ◽  
X Ray ◽  
Filter Aids ◽  
Filter Aid ◽  
Scanning Electron

Recent years in Vietnam, diatomaceous earth has been attractive to researchers and manufacturers due to its applications, particularly in the field of filter aid manufacture. In this study, diatomite from Dai Lao valley deposit (Bao Loc, Lam Dong province) was seclected for investigation of its possible application in preparation of filter aids. For this purpose, diatomite ore was characterized and treated in different acids in order to improve the material characteristics for filter aid manufacture. Chemical and physical properties of the raw and treated diatomite were determined using different instruments such as X-ray fluorescence (XRF), X-ray diffraction (XRD), differential thermal analysis (DTA) and scanning electron microscopy (SEM). The obtained results showed that Lam Dong diatomite has low SiO2 (52.9%) and high Fe2O3 content (5.32%). In order to enrich SiO2 and eliminate unnecessary components, different acids (6M H2SO4, 3.5M HCl and 5M HCl) were used. Among acids used, leaching in 6M H2SO4 gave most favorable results. Particularly, after leaching in 6M H2SO4, SiO2 content increased to 90.9% and Fe2O3 content decreased to 0.53%.

scholarly journals Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3746
Author(s):  
Magdalena Polak-Śliwińska ◽  
Małgorzata Tańska
Keyword(s):  
Antioxidant Activity ◽  
Immune System ◽  
Vitamin C ◽  
Geographical Area ◽  
Production Method ◽  
Climatic Conditions ◽  
Organic Production ◽  
Organoleptic Characteristics ◽  
Nutritional Characteristics ◽  
The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

Could new information influence attitudes to foods supplemented with edible insects?

2017 ◽  
Vol 119 (9) ◽  
pp. 2027-2039 ◽  
Author(s):  
Fanny Barsics ◽  
Rudy Caparros Megido ◽  
Yves Brostaux ◽  
Catherine Barsics ◽  
Christophe Blecker ◽  
...  
Keyword(s):  
A Priori ◽  
Human Consumption ◽  
Edible Insects ◽  
Content Type ◽  
Edible Insect ◽  
Information Session ◽  
Organoleptic Characteristics ◽  
New Information ◽  
Gender Information ◽  
The Impact

Purpose Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.

scholarly journals Assessment of the impact of the COVID-19 pandemic on the poverty of households

2021 ◽  
Vol 11/1 (-) ◽  
pp. 37-39
Author(s):  
Olena POSHYVALOVA
Keyword(s):  
Economic Impact ◽  
Social Protection ◽  
Economic Implications ◽  
Exogenous Shocks ◽  
Proposed Model ◽  
The Social ◽  
National Economies ◽  
The Impact ◽  
Information Basis

Introduction. The COVID-19 pandemic has caused grave and severe losses in many of the economies across the globe. The impact and the duration of the economic crisis occurring due to the pandemic among certain households is difficult to anticipate since the indeterminacy is being defined through the duration of the crisis and costs for the recovery of the economy. The purpose of the paper is to study theoretical aspects related to the assessment of the impact of the COVID-19 pandemic on the poverty of households. Methods. The theoretical and methodological basis of the study are modern theories, concepts, hypotheses. Comparative analysis is used. The methodological and information basis of the work are scientific works, materials of periodicals, information resources. Results. The paper incorporates a content analysis of studies focusing on the economic impact of the COVID-19 on the development of national economies. The majority of studies assess economic implications of the COVID-19 however they are concentrated on the macroeconomic and financial impact of the Corona Crisis. The impact on national economies is subsequently reduced to the microlevel, specifically the social and economic impact on individuals. Nonetheless, there is a need for a microanalysis which may better describe the interrelation between sectors and countries (the effect of macroeconomic aggregate indicators) and supplement the macroanalysis, providing more relevant evaluations of the impact of the distribution of income, outline the authorities of households, the role of people's savings, determine the resilience of households. The work establishes main assumptions and restrictions of formulating the model of impact of social and economic implications of the COVID-19 pandemic on the poverty of households Conclusion. Taking into consideration the distribution of incomes for various sectors, the proposed model allows to ensure the assessment of losses in the consumption of households, savings depletion and time for their recovery. It has been proven that without the social protection of the population the Corona Crisis will lead to a massive economic shock for the national economy. Prospects of further studies lie in the assessment of the impact of indirect macro-level factors, role of indeterminacy in the decision-making of households and implications in case of numerous waves of social crisis as well as the possible effect in the condition of concurrent exogenous shocks.

scholarly journals Public policy, public utility and citizens: The impact of privatization

2017 ◽  
Author(s):  
Μαντώ Λαμπροπούλου (Manto Lampropoulou)
Keyword(s):  
Public Utility ◽  
Network Industries ◽  
Public Enterprises ◽  
Economic Implications ◽  
The Past ◽  
Key Stakeholders ◽  
Post War ◽  
The Impact ◽  
The Relationship

Over the past two decades, utilities policy in Greece has been steadily shifting towards privatization and liberalization. This shift signified a critical reconsideration of the boundaries and the dynamics of the relationship between the state and the market in network industries. Public debate usually focuses on issues of ownership of public enterprises and economic performance. On the contrary, this book places the emphasis on the socio-economic implications of utilities policy for citizens. A key issue is the impact of privatization on the relationship between government (state), public enterprises (market) and citizens (society). The study covers the period from the post-war state monopolies to the current circumstances of mixed/private ownership of public enterprises and liberalized markets. The main questions addressed in this book are the following: What is the rationale (legitimization) for government intervention in the utilities sector? What are the politics of nationalization and privatization? How different policy contexts affect the institutional, organizational and regulatory framework of the utilities sector? Who are the key-stakeholders and policy actors? What is the role of citizens? What is the (re)distribution of utilities policy costs and benefits among stakeholders?

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