scholarly journals Comparison of Commercial and Locally Identified Yeast Strains in Relation to Young Wine Quality of Cabernet Sauvignon

2016 ◽  
Vol 30 (2) ◽  
Author(s):  
A.K. Sharma ◽  
S.D. Sawant ◽  
P.G. Adsule ◽  
Y.R. Rajguru
Keyword(s):  
Cabernet Sauvignon ◽  
Wine Quality ◽  
Yeast Strains

Effects of Soil and Climatic Conditions on Grape Ripening and Wine Quality of Cabernet Sauvignon

2010 ◽  
Vol 21 (1) ◽  
pp. 1-17 ◽  
Author(s):  
Josep Miquel Ubalde ◽  
Xavier Sort ◽  
Alicia Zayas ◽  
Rosa Maria Poch
Keyword(s):  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Wine Quality

Crop levels and pruning timing affect must and wine quality of cabernet sauvignon wine grape

2018 ◽  
Vol 75 (3) ◽  
pp. 384
Author(s):  
A.K. Sharma ◽  
R.G. Somkuwar ◽  
Kaushik Banerjee ◽  
Satisha Jogaiah ◽  
Narayan Kamble
Keyword(s):  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Wine Quality

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

2019 ◽  
Vol 15 ◽  
pp. 02031 ◽  
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.

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 The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 54 ◽  
Author(s):  
Benito ◽  
Calderón ◽  
Benito
Keyword(s):  
Quality Parameters ◽  
Quality Improvements ◽  
Wine Quality ◽  
Yeast Strains ◽  
Fermentation Quality ◽  
Pichia Kluyveri ◽  
Near Future ◽  
Interesting Species ◽  
Spoilage Microorganisms

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

scholarly journals Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

2021 ◽  
Vol 11 (13) ◽  
pp. 6135
Author(s):  
Fidanka Ilieva ◽  
Kire Petrov ◽  
Sanja Kostadinović Veličkovska ◽  
Natasa Gunova ◽  
Violeta Dimovska ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fermentation Process ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Commercial Yeast ◽  
Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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