scholarly journals Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A

2019 ◽  
Vol 66 (12) ◽  
pp. 459-468
Author(s):  
Takumi Onda ◽  
Masato Kojima ◽  
Kota Naganuma
Keyword(s):  
Sparkling Wine ◽  
Pressing Method ◽  
Wine Making ◽  
Fermentation Method ◽  
Direct Pressing ◽  
Muscat Bailey A ◽  
Secondary Fermentation

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals Quantitative data independent acquisition glycoproteomics of sparkling wine

2020 ◽  
Author(s):  
Cassandra L. Pegg ◽  
Toan K. Phung ◽  
Christopher H. Caboche ◽  
Suchada Niamsuphap ◽  
Marshall Bern ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Alcoholic Beverage ◽  
Mass Spectrometry Data ◽  
Sparkling Wine ◽  
Data Independent Acquisition ◽  
Theoretical Mass ◽  
Depth Study ◽  
Effects Of Aging ◽  
Grape Varieties ◽  
Secondary Fermentation

ABSTRACTSparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

scholarly journals A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

2020 ◽  
Vol 8 (8) ◽  
pp. 1188
Author(s):  
Juan Antonio Porras-Agüera ◽  
Juan Carlos Mauricio ◽  
Jaime Moreno-García ◽  
Juan Moreno ◽  
Teresa García-Martínez
Keyword(s):  
Cell Wall ◽  
Adaptive Response ◽  
Wine Yeast ◽  
Sparkling Wine ◽  
Cell Wall Proteins ◽  
Protein Biomarkers ◽  
Wine Making ◽  
Proteomic Approach ◽  
Flor Yeast ◽  
Related Proteins

In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae strains (P29, a conventional second fermentation strain, and G1, a flor yeast strain implicated in sherry wine making). The results showed a high number of cell wall proteins in flor yeast G1 under pressure, highlighting content at the first month of aging. The cell wall proteomic response to pressure in flor yeast G1 was characterized by an increase in both the number and content of cell wall proteins involved in glucan remodeling and mannoproteins. On the other hand, cell wall proteins responsible for glucan assembly, cell adhesion, and lipid metabolism stood out in P29. Over-represented proteins under pressure were involved in cell wall integrity (Ecm33p and Pst1p), protein folding (Ssa1p and Ssa2p), and glucan remodeling (Exg2p and Scw4p). Flocculation-related proteins were not identified under pressure conditions. The use of flor yeasts for sparkling wine elaboration and improvement is proposed. Further research based on the genetic engineering of wine yeast using those genes from protein biomarkers under pressure alongside the second fermentation in bottle is required to achieve improvements.

scholarly journals Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Part IV. Genetical properties of isolated wine-making yeasts.

1989 ◽  
Vol 35 (12) ◽  
pp. 357-358
Author(s):  
S. MICHALČÁKOVÁ ◽  
F. MALÍK ◽  
E. MORVAYOVÁ ◽  
V. VOLLEK
Keyword(s):  
Wine Making ◽  
Secondary Fermentation

scholarly journals Quantitative data independent acquisition glycoproteomics of sparkling wine

2020 ◽  
pp. mcp.RA120.002181
Author(s):  
Cassandra L. Pegg ◽  
Toan K. Phung ◽  
Christopher H Caboche ◽  
Suchada Niamsuphap ◽  
Marshall Bern ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Alcoholic Beverage ◽  
Mass Spectrometry Data ◽  
Sparkling Wine ◽  
Data Independent Acquisition ◽  
Theoretical Mass ◽  
Depth Study ◽  
Effects Of Aging ◽  
Grape Varieties ◽  
Secondary Fermentation

Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

scholarly journals Influence of Pectolytic Enzymes on the Quality of Wine Maceration

2018 ◽  
Vol 75 (1) ◽  
pp. 53
Author(s):  
Ioana REBENCIUC ◽  
Ovidiu TIȚA
Keyword(s):  
Alcoholic Fermentation ◽  
Chemical Compounds ◽  
High Quality ◽  
Enzyme Preparations ◽  
Wine Making ◽  
Aging Period ◽  
Pectolytic Enzymes ◽  
Secondary Fermentation ◽  
Pectolytic Enzyme

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.

scholarly journals Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

1999 ◽  
Vol 42 (3) ◽  
pp. 315-322 ◽  
Author(s):  
Vinod K Joshi ◽  
Sanjeev K Sharma ◽  
Ravinder K Goyal ◽  
Narayan S Thakur
Keyword(s):  
Sodium Benzoate ◽  
Amyl Alcohol ◽  
Sparkling Wine ◽  
Yeast Saccharomyces Cerevisiae ◽  
Wine Production ◽  
Volatile Acidity ◽  
Potassium Metabisulphite ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Secondary Fermentation

Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.

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