Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

2000 ◽  
Vol 20 (3) ◽  
pp. 331-346 ◽  
Author(s):  
Ana Escudero ◽  
Monique Charpentier ◽  
Patrick Etievant
Keyword(s):  
Wine Aroma

scholarly journals Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives

Beverages ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Jéremie Wirth ◽  
Davide Slaghenaufi ◽  
Stéphane Vidal ◽  
Maurizio Ugliano
Keyword(s):  
Linear Sweep Voltammetry ◽  
Wine Industry ◽  
Wine Aroma ◽  
Total Current ◽  
Strong Correlations ◽  
Tannin Content ◽  
Linear Sweep ◽  
Antioxidant Characteristics ◽  
Rapid Characterization

Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.

scholarly journals Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma

2008 ◽  
Vol 5 (6) ◽  
pp. 1170-1183 ◽  
Author(s):  
Jean‐Christophe Barbe ◽  
Bénédicte Pineau ◽  
Antonio Cesar Silva Ferreira
Keyword(s):  
Wine Aroma

Production and characterization of extracellular beta-glucosidase from Pichia anomala MDD24 for enhancing wine aroma

2008 ◽  
Vol 136 ◽  
pp. S296 ◽  
Author(s):  
Jutaporn Swangkeaw ◽  
Sukanda Vichitphan ◽  
Kanit Vichitphan
Keyword(s):  
Pichia Anomala ◽  
Wine Aroma ◽  
Beta Glucosidase

Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption

2011 ◽  
Vol 401 (5) ◽  
pp. 1497-1512 ◽  
Author(s):  
Carolina Muñoz-González ◽  
Juan J. Rodríguez-Bencomo ◽  
M. Victoria Moreno-Arribas ◽  
M. Ángeles Pozo-Bayón
Keyword(s):  
Aroma Compounds ◽  
Wine Aroma ◽  
Wine Consumption ◽  
Analytical Approaches

scholarly journals Advances in the Study of Candida stellata

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 74 ◽  
Author(s):  
Margarita García ◽  
Braulio Esteve-Zarzoso ◽  
Juan Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Chemical Characterization ◽  
Wine Aroma ◽  
Wine Quality ◽  
Starmerella Bombicola ◽  
Balsamic Vinegar ◽  
High Concentrations ◽  
Wine Flavor ◽  
The Individual ◽  
Candida Stellata

Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

scholarly journals Gas Sensors Modified with Zeolite Y for Assessing Wine Aroma Compounds

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
A. L. Paredes-Doig ◽  
H. Cárcamo ◽  
M. Hurtado Cotillo ◽  
R. Sun-Kou ◽  
E. Doig-Camino ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Gas Sensors ◽  
Noble Metals ◽  
Zeolite Y ◽  
Physicochemical Characterization ◽  
Wine Aroma ◽  
Electronic Noses ◽  
Labview Software ◽  
Positive Correlations

The present work develops a MOS-based e-nose with sensors modified with zeolite Y. For this purpose, the following SnO2 doped with Pd and/or Pt have been prepared: M1 ((0.25 Pd/0.75 Pt)/SnO2), M2 ((0.50 Pd/0.50 Pt)/SnO2), M3 ((0.75 Pd/0.25 Pt)/SnO2), Pd/SnO2, and Pt/SnO2, at the total concentrations of the noble metals of 0.1% and 0.2% for use in gas sensors and be part of the electronic nose. Then, the sensors were assembled with the oxides using the screen printing method. Different electronic noses of four sensors were prepared by combining tin oxides doped with palladium and/or platinum and zeolite Y. The physicochemical characterization of oxides using FRX, FTIR, sorption of N2, and RAMAN has been performed. Measurements for the detection of wine volatile compounds such as ethanol, methanol, 1-phenyl ethanol, propionic acid, and acetic acid were carried out with these sensors located in a gas chamber and using a program that includes the Labview software, which serves to automate the sensing process. It was found that the sensors modified with zeolite were the ones that in general had higher detections of volatile compounds and PCAs showed positive correlations only for ethanol and the mixture of ethanol at 12% and methanol at 3%. This is related to better detection of these sensors.

Purification and Characterization of an Ethanol-Tolerant β-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors

2013 ◽  
Vol 171 (7) ◽  
pp. 1681-1691 ◽  
Author(s):  
Milla Alves Baffi ◽  
Natália Martin ◽  
Thaise Mariá Tobal ◽  
Ana Lúcia Ferrarezi ◽  
João Henrique Ghilardi Lago ◽  
...  
Keyword(s):  
Wine Aroma ◽  
Purification And Characterization ◽  
Sporidiobolus Pararoseus ◽  
Aroma Precursors ◽  
Hydrolysis Of

scholarly journals Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 162
Author(s):  
María José Valera ◽  
Valentina Olivera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Yeast Species ◽  
Wine Aroma ◽  
Alcohol Fermentation ◽  
Sensorial Analysis ◽  
Hanseniaspora Uvarum ◽  
Evolutionary Context ◽  
Spontaneous Fermentations ◽  
Sensory Defects ◽  
Technological Clusters

Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcohols through a highly acetylation capacity might explain an adaption to fermentative environments. It was concluded that, although H. vineae show close alcohol fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.

Morphological Characterization of Mycobacteriophage R1

1974 ◽  
Vol 32 ◽  
pp. 254-255
Author(s):  
B. L. Soloff ◽  
T. A. Rado
Keyword(s):  
Carbon Source ◽  
Stationary Phase ◽  
Growth Phase ◽  
Minimal Medium ◽  
Morphological Characterization ◽  
Logarithmic Growth Phase ◽  
Complete Lysis ◽  
Lysogenic Culture ◽  
Logarithmic Growth

Mycobacteriophage R1 was originally isolated from a lysogenic culture of M. butyricum. The virus was propagated on a leucine-requiring derivative of M. smegmatis, 607 leu−, isolated by nitrosoguanidine mutagenesis of typestrain ATCC 607. Growth was accomplished in a minimal medium containing glycerol and glucose as carbon source and enriched by the addition of 80 μg/ ml L-leucine. Bacteria in early logarithmic growth phase were infected with virus at a multiplicity of 5, and incubated with aeration for 8 hours. The partially lysed suspension was diluted 1:10 in growth medium and incubated for a further 8 hours. This permitted stationary phase cells to re-enter logarithmic growth and resulted in complete lysis of the culture.

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