Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine

Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2, and VvFLS1). Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis (VvHDR, VvDX3, VvTER, VvGT14) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.

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

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

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.

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Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Journal of Food Quality ◽

10.1155/2018/3475461 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13 ◽

Cited By ~ 6

Author(s):

Marina Cano-Lamadrid ◽

Leontina Lipan ◽

Francisca Hernández ◽

Juan José Martínez ◽

Pilar Legua ◽

...

Keyword(s):

Food Industry ◽

Quality Parameters ◽

Sensory Profile ◽

Citrus Fruits ◽

Citrus Species ◽

Volatile Composition ◽

Main Interest ◽

Sweet Lime ◽

Volatiles Compounds ◽

Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

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Relationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality

South African Journal of Enology and Viticulture ◽

10.21548/22-1-2161 ◽

2017 ◽

Vol 22 (1) ◽

Cited By ~ 1

Author(s):

J. Marais ◽

F. Calitz ◽

P.D. Haasbroek

Keyword(s):

Quality Parameters ◽

Wine Quality ◽

Sauvignon Blanc

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Berry Size Variation of Vitis vinifera L. cv. Syrah: Morphological Dimensions, Berry Composition and Wine Quality

South African Journal of Enology and Viticulture ◽

10.21548/36-1-931 ◽

2015 ◽

Vol 36 (1) ◽

Cited By ~ 2

Author(s):

M.S. Melo ◽

H.R. Schultz ◽

C.G. Volschenk ◽

J.J. Hunter

Keyword(s):

Vitis Vinifera ◽

Size Variation ◽

Vitis Vinifera L ◽

Wine Quality ◽

Berry Size ◽

Berry Composition

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Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

Microorganisms ◽

10.3390/microorganisms8050655 ◽

2020 ◽

Vol 8 (5) ◽

pp. 655 ◽

Cited By ~ 4

Author(s):

Santiago Benito

Keyword(s):

Saccharomyces Cerevisiae ◽

Schizosaccharomyces Pombe ◽

Oenococcus Oeni ◽

Quality Parameters ◽

Ethyl Carbamate ◽

Wine Quality ◽

The Past ◽

Combined Use ◽

First Time ◽

Lachancea Thermotolerans

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

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Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha45210898 ◽

2017 ◽

Vol 45 (2) ◽

pp. 332-342

Author(s):

Klaus SCHALLER

Keyword(s):

Production Systems ◽

Heat Budget ◽

Quality Parameters ◽

Sugar Accumulation ◽

Soil Parameters ◽

Wine Quality ◽

Production Chain ◽

Juice Extraction ◽

Marketing Activities ◽

Human Skills

In former times the term terroir was connatated negatively. “Le goût du terroir” concerned wines, which could not be sold outside a region, because of quality defects. Later, “terroir products” included agricultural goods produced in specific areas. French scientists developed during the last 3 decennials a scientific base for the system “terroir”. All agricultural production systems adhere to a “unité terroir de base (UTB)”. An interaction with viticulture, changes it to a “unité terroir viticole (UTV)”. An UTV together with a farm or an AOC creates an identifiable typicity of wines. Other groups of scientists in esp. in Germany tried to find out the influences of meso- and microclima on quality parameters of grapevines as well as soil, nutrients, water and soil heat budget. Mesoclimatic, geomorphological, and soil parameters can explain approximately 60-70% of the yield formation as well as the sugar accumulation in berries. The unexplained variability adheres to human skills, soil management, harvesting techniques etc.. Following the production chain from bunches to wine increasing interventions occur: juice extraction systems, spontaneous or controlled fermentation with defined yeast strains. Temperature control, filtration systems will exert an influence on the final wine quality. In contrast to the limited intervention during production of grapes, wine making exceed by far the first mentioned and terroir turns to a “quantité negligeable” in the final wine. Nonetheless, on the consumers’ side terroir is still in discussion. Producers have to respect these movements and have to develop strategies how to incorporate those ideas in their production schemes and their marketing activities.

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Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Foods ◽

10.3390/foods9081027 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1027 ◽

Cited By ~ 1

Author(s):

Wenyu Kang ◽

Keren A. Bindon ◽

Xingchen Wang ◽

Richard A. Muhlack ◽

Paul A. Smith ◽

...

Keyword(s):

Total Phenolics ◽

Extraction Technique ◽

Water Addition ◽

Wine Quality ◽

Grape Must ◽

Textural Quality ◽

Chemical Factors ◽

Grape Skins ◽

Sensory Profiles ◽

Water Dilution

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.

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Morphology, developmental stages and quality parameters of in vitro-produced equine embryos

Reproduction Fertility and Development ◽

10.1071/rd19257 ◽

2019 ◽

Vol 31 (12) ◽

pp. 1758 ◽

Cited By ~ 1

Author(s):

Elaine M. Carnevale ◽

Elizabeth S. Metcalf

Keyword(s):

Embryo Development ◽

Developmental Stages ◽

Inner Cell Mass ◽

Early Stage ◽

Cell Mass ◽

Quality Parameters ◽

Early Embryo ◽

Developmental Competence ◽

Limited Information

Intracytoplasmic sperm injection (ICSI) is used to produce equine embryos invitro. The speed of embryo development invitro is roughly equivalent to what has been described for embryos produced invivo. Morphological evaluations of ICSI-produced embryos are complicated by the presence of debris and the dark nature of equine embryo cytoplasm. Morulas and early blastocysts produced invitro appear similar to those produced invivo. However, with expansion of the blastocyst, distinct differences are observed compared with uterine embryos. In culture, embryos do not undergo full expansion and thinning of the zona pellucida (ZP) or capsule formation. Cells of the inner cell mass (ICM) are dispersed, in contrast with the differentiated trophoblast and ICM observed in embryos collected from uteri. As blastocysts expand invitro, embryo cells often escape the ZP as organised or disorganised extrusions of cells, probably through the hole incurred during ICSI. Quality assessment of invitro-produced early stage equine embryos is in its infancy, because limited information is available regarding the relationship between morphology and developmental competence. Early embryo development invivo is reviewed in this paper, with comparisons made to embryo development invitro and clinical assessments from a laboratory performing commercial ICSI for >15 years.

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