scholarly journals Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

2021 ◽  
Author(s):  
Valeriu V. Cotea ◽  
Camelia Elena Luchian ◽  
Mihai Cristian Focea ◽  
Cintia Colibaba ◽  
Elena Cristina Scutarașu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Fraction ◽  
Sparkling Wine ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Consumption Behavior ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
A Minor ◽  
Aging Stage

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers’ purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, IOC 18-2007™) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p < 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

scholarly journals Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 247
Author(s):  
Valeriu V. Cotea ◽  
Mihai Cristian Focea ◽  
Camelia Elena Luchian ◽  
Lucia Cintia Colibaba ◽  
Elena Cristina Scutarașu ◽  
...  
Keyword(s):  
International Organization ◽  
Volatile Fraction ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Mass Spectrometry Technique ◽  
Minor Influence ◽  
Spectrometry Technique ◽  
A Minor ◽  
Aging Stage

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

scholarly journals Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 103
Author(s):  
Antonio de Souza Nascimento ◽  
Joyce de Souza ◽  
Marcos dos Santos Lima ◽  
Giuliano Pereira
Keyword(s):  
Volatile Compounds ◽  
Arid Region ◽  
Traditional Method ◽  
Northeastern Brazil ◽  
Volatile Fraction ◽  
Sparkling Wine ◽  
Volatile Profiles ◽  
Semi Arid Region ◽  
Chenin Blanc ◽  
Semi Arid

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region.

scholarly journals MICROBIOLOGICAL CHARACTERIZATION, ANTIMICROBIAL EFFICACY AND DETERMINATION OF PHYSICAL-CHEMICAL PARAMETERS OF PEGA-PINTO TINCTURE (Boerhavia diffusa L.)

2019 ◽  
Vol 16 (32) ◽  
pp. 774-782
Author(s):  
B. T. M. LIMA ◽  
E. S. CARMO ◽  
F. D. de MEDEIROS ◽  
J. B. P. de SOUZA
Keyword(s):  
Quality Control ◽  
Relative Density ◽  
Antimicrobial Efficacy ◽  
Plate Count ◽  
Chemical Parameters ◽  
Herbal Products ◽  
E Coli ◽  
Physical Chemical ◽  
Organoleptic Characteristics

It is necessary to adopt a quality control system that guarantees reliability in relation to herbal products, especially in the consumer market, giving them security, efficiency and quality. Thus, the present study aimed to characterize parameters for quality control of pega-pinto root tincture produced at the Home Remedies Manufactory linked to the Center for Popular Education (CENEP), located in the city of Nova Palmeira-PB. For this, organoleptic characteristics (color and odor) were observed and the microbiological and physicochemical tests were carried out according to the specifications of the Brazilian Pharmacopoeia (2010). The determination of the total number of mesophilic microorganisms was performed by the plate count method in depth, the pathogen search aimed at the detection of Escherichia coli, Salmonella and Staphylococcus aureus using selectives culture mediums and the antimicrobial efficacy was given by the method of diffusion in agar versus E. coli. Characteristic constituents were determined by phytochemical tests, pH, relative density and solid residue were checked. Pega-pinto tincture showed yellowish coloration, characteristic soft odor, presence of particles in suspension and formation of precipitate. Count values of the total number of mesophilic microorganisms varied from 2.0 x 102 to 1.1 x 103 CFU/mL for bacteria, and 1.6 x 102 to 5.3 x 102 for fungi. None of the microorganisms surveyed was identified, indicating absence of E. coli, S. aureus and Salmonella. No inhibition of E. coli was observed in antimicrobial efficacy assays. The presence of phenolic compounds, alkaloids, and a slightly positive reaction to tannins was evidenced. The physical-chemical parameters were pH 5.69, relative density 0.93 mg/mL and dry residue 2.86%. Thus, compliance with the pharmacopoeia microbial limits was observed and, although it did not show efficacy against E. coli, the values of physic-chemical parameters are similar to those of other tinctures, being described for the first time for the tincture of pega-pinto.

scholarly journals Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1766
Author(s):  
Ana I. Carrapiso ◽  
Aránzazu Rubio ◽  
Jacinto Sánchez-Casas ◽  
Lourdes Martín ◽  
Manuel Martínez-Cañas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Volatile Compounds ◽  
Peroxide Value ◽  
Organic Production ◽  
Total Phenols ◽  
Chemical Parameters ◽  
Harvesting Time ◽  
Physical Chemical ◽  
Harvesting Method ◽  
Oil Characteristics

Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K232, K270, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds.

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.

Submikroninių aerozolio dalelių kilmės ir fizikinių-cheminių parametrų įtaka atmosferos šiluminei pusiausvyrai

2020 ◽  
Author(s):  
◽  
Julija Pauraitė-Dudek
Keyword(s):  
Chemical Parameters ◽  
Radiative Balance ◽  
Submicron Aerosol ◽  
Physical Chemical ◽  
The Impact ◽  
Aerosol Source

The impact of submicron aerosol source and physical-chemical parameters on atmospheric radiative balance

Dry and storm weather transport of coliforms and faecal streptococci in combined sewage

1995 ◽  
Vol 31 (7) ◽  
pp. 311-320 ◽  
Author(s):  
R. M. Ashley ◽  
W. Dabrowski
Keyword(s):  
Data Collection ◽  
Coliform Bacteria ◽  
Pathogenic Microorganisms ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Sediment Bacteria ◽  
Wet Weather ◽  
Faecal Streptococci

Combined sewage coliform bacteria are important as indicators of pathogenic microorganisms and of their possible discharge into the environment. Whilst specifying limits for viruses, most legislation recognises the difficulty of enumerating such organisms and also prescribes limits for coliforms. Despite the importance of these organisms, little is known about their numbers and behaviour in sewerage systems. A data collection programme is described which has monitored dry and wet weather sewage coliform bacteria and also sediment bacteria. These data are used to review recent UK recommendations for assessing bacteria numbers in storm discharges. It is concluded that relationships between bacteria numbers and other physical/chemical parameters may be developed during DWF, but are seasonally and catchment dependent. Extension of DWF measurements to predict storm bacteria may be possible with more data.

Management of Dairy Waste in the Sonoran Desert Using Constructed Wetland Technology

1999 ◽  
Vol 40 (3) ◽  
pp. 57-65 ◽  
Author(s):  
Martin M. Karpiscak ◽  
Robert J. Freitas ◽  
Charles P. Gerba ◽  
Luis R. Sanchez ◽  
Eylon Shamir
Keyword(s):  
Sonoran Desert ◽  
Suspended Solids ◽  
Waste Treatment ◽  
Oxygen Demand ◽  
Dairy Wastewater ◽  
Chemical Parameters ◽  
Treatment Facility ◽  
Physical Chemical ◽  
Scirpus Validus ◽  
Surface Wetland

An integrated wastewater treatment facility, consisting of upper (solids separators, anaerobic lagoons, and aerobic ponds) and lower (wetland cells) subsystems, has been built to replace the lagoon at a dairy in Arizona, USA. The collection sump of the new waste treatment facility collects all dairy wastewater outflow. Wastewater is then pumped to solids separators, and flows by gravity to anaerobic ponds and aerobic ponds. The upper subsystem is expected to treat the water sufficiently so that the wetland cells may achieve further pollutant reductions. The lower subsystem, comprised of 8 surface wetland cells with an approximate surface area of 5,000 m2, receives outflow from the ponds. The cells are planted with cattail (Typha domingensis), soft-stem bulrush (Scirpus validus), and reed (Phragmites australis). After treatment is completed via the lagoons and ponds followed by the wetland cells, the wastewater can be reused to flush barns or to irrigate crops. Performance of the overall system is evaluated by measuring physical, chemical and biological parameters in water samples taken from selected locations along the treatment system. Chemical parameters studied include biochemical oxygen demand, pH, total suspended solids, nitrogen species. Biological monitoring included coliforms (total and fecal) and Listeria monocytogenes.

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