scholarly journals Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 452
Author(s):  
Pau Sancho-Galán ◽  
Antonio Amores-Arrocha ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Sensory Analysis ◽  
Alcoholic Fermentation ◽  
Current Trend ◽  
White Wine ◽  
Sensory Profile ◽  
White Wines ◽  
Physicochemical Composition ◽  
Volatile Acidity ◽  
Grape Skins ◽  
Viable Biomass

The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers.

scholarly journals Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

2019 ◽  
Vol 12 ◽  
pp. 02014
Author(s):  
L. Quincozes ◽  
P. Santos ◽  
L. Vieira ◽  
M. Gabbardo ◽  
D.P. Eckhardt ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Rio Grande ◽  
White Wine ◽  
The State ◽  
Rio Grande Do Sul ◽  
White Wines ◽  
Volatile Acidity ◽  
The One ◽  
Different Strains ◽  
The Ideal

Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn productor of excellent quality wines. The aromatic complexity of wine in general, and white wine in particular, is what is essential to satisfy an increasingly demanding consumer. Among the most used techniques to achieve this purpose is the addition of yeasts of different genres, thus providing a range of aromatic characteristics that are accentuated in it. In this sense, the objective of this work was to evaluate the use of different strains of yeasts in white wines of Riesling Italic variety, made from grapes grown in the Serra Gaúcha region, in the state of Rio Grande do Sul. Based on the results, it was possible to observe that there were no significant differences between the treatments in relation to the variables pH, total acidity and alcoholic degree. However, with respect to the fermentation yield, T3 was the treatment that obtained the best performance, reaching the ideal density (below 1000 g.cm3) in the course of 6 to 7 days, followed by treatments T1 (Saccharomyces cerevisae) and T5 (Levulia pulcherrima) (7 to 8 days), with treatments T2 (Saccharomyces cerevisaecerevisae) and T4 (Torulaspora delbrueckii), which had the lowest performance (9 to 10 days). The T4 treatment was also the one that presented a higher amount of residual sugars, which proves the less activity of this yeast in more alcoholic means. All the yeasts used have a low production of volatile acidity, but the lowest concentration was Saccharomyces cerevisae cerevisae, used in treatment T2 (0.1 gL−1), and the other treatments presented higher concentrations (0, 4 to 0.5 gL−1), although it is still within the parameters considered ideal for obtaining quality white wines. T2 was also the treatment with lower concentrations of glycerol (5.1 g.L−1). This compound is mainly formed by glyceropyruvic fermentation through the metabolism of yeasts at the beginning of alcoholic fermentation, usually being produced by the first 50 grams of fermented sugars, which may indicate a greater activity of this yeast in this fermentation period. In general, we can say that all the yeasts used have the potential to produce quality white wines, since they had good fermentation yields, satisfactory production of alcohol and glycerol, and low production of volatile acidity.

scholarly journals Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

2019 ◽  
Vol 7 (11) ◽  
pp. 492 ◽  
Author(s):  
Nadine Feghali ◽  
Warren Albertin ◽  
Edouard Tabet ◽  
Ziad Rizk ◽  
Angela Bianco ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Wine Yeast ◽  
Pilot Scale ◽  
White Wine ◽  
High Genetic Diversity ◽  
Volatile Acidity ◽  
Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

scholarly journals Effects of In-Amphorae Winemaking on the Chemical and Sensory Profile of Chardonnay Wine

2017 ◽  
Vol 48 (1) ◽  
pp. 39-46 ◽  
Author(s):  
F. Rossetti ◽  
Emanuele Boselli
Keyword(s):  
Principal Component Analysis ◽  
Analysis Of Variance ◽  
Alcoholic Fermentation ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Profile ◽  
Dry Extract ◽  
Volatile Acidity

Abstract The high value of dry extract and volatile acidity could statistically differentiate (P ˂ 0.05) the Chardonnay wine obtained in amphorae with maceration and stored for six months from the wine obtained in barrels and barriques, as evidenced by the analysis of variance. Similarly, the principal component analysis showed that all the amphorae wines sampled between November and March (not the wine analyzed immediately after alcoholic fermentation) were clearly differentiated from the analogue barrel and barrique wines due to the high volatile acidity, straw colour, and tannic perception. The Chardonnay wine produced in amphorae was characterized by a spicy flavour, pleasant tannic and a less ‘green’ character than wines from barrels and barriques, but showed a weak varietal aroma. Thus, the commercial offer of finished wines based on Chardonnay grapes can be potentially extended by including a product processed in amphorae.

scholarly journals Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1583
Author(s):  
Pau Sancho-Galán ◽  
Antonio Amores-Arrocha ◽  
Víctor Palacios ◽  
Ana Jiménez-Cantizano
Keyword(s):  
Climate Change ◽  
Alcoholic Fermentation ◽  
Current Trend ◽  
Research Work ◽  
Physicochemical Characterization ◽  
White Wine ◽  
Warm Climate ◽  
Climatic Trend ◽  
Climate Zone ◽  
Viable Approach

The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end, a physicochemical characterization of grape musts and wines obtained from overripe grapes and the monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been established as a viable technique viability, producing musts and wines with unique physicochemical and sensory characteristics. In view of the above, it is considered that the production of wines from overripe grapes and in the presence or absence of grape skins is a viable approach to make new white wines taking advantage of the conditions imposed by climate change in a warm climate zone and meet the trends and expectations of current wine consumers.

scholarly journals Μελέτη δευτερογενούς αρώματος με GC/MS οίνων που παράγονται με ακινητοποιημένα κύτταρα

2003 ◽  
Author(s):  
Αθανάσιος Μαλλούχος
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Ethyl Esters ◽  
Wine Aroma ◽  
Temperature Decrease ◽  
Volatile Acidity ◽  
Free Cells ◽  
Grape Skins

Repeated batch fermentations of grape must at different temperatures were performed using immobilized cells of Saccharomyces cerevisiae strain AXAZ-1 on delignified cellulosic material (DCM), gluten pellets (GP) and grape skins. The aim of this study was the investigation of the volatile components of the final product (qualitatively and quantitatively) as well as the monitoring of the evolution of some volatiles during the alcoholic fermentation. For comparison reasons, fermentations using free cells were performed under the same conditions. The immobilized biocatalyst on DCM and GP resulted in significant increase of the fermentation rate in comparison with free cells. The produced wines had similar physicochemical characteristics, e.g. alcoholic strength, total and volatile acidity, residual sugar and pH. The GC/MS analysis proved that the cell immobilization and the fermentation temperature did not cause serious changes in the qualitative composition of the wine aroma. Esters, higher alcohols and volatile fatty acids were the major compounds identified in all wines. However, the effect of immobilization and temperature caused signigicant changes on the quantitative profile of the wine aroma. Wines produced by DCM contained higher amounts of esters, at every temperature. The relative percentage of esters on total volatiles remained practically constant with temperature decrease, in the case of immobilized cells, whereas it decreased in the case of free cells. Wines produced by GP-supported biocatalyst contained higher amounts of alcohols. DCM-supported biocatalyst and free cells produced wines with similar contents of alcohols. The decrease of temperature resulted in the decrease of their amount. The same was observed for the concentration of volatile fatty acids. GPsupported biocatalyst produced wines with smaller amounts of acids. Free and immobilized cells on DCM produced wines with similar contents of volatile acids. The kinetics of volatiles’ production were similar for free and immobilized cells on DCM. In all cases, immobilized cells showed a higher rate of volatile production. This was directly connected to sugar consumption. The evolution patterns of acetate esters were different from those of ethyl esters. Generally, ethyl esters reached a maximum earlier than acetates. In most cases, a two-peak profile was observed for ethyl esters. For the first time, grape skins were used as a natural support for S. cerevisiae immobilization. Cell immobilization was confirmed by electron microscopy. In repeated batch fermentations of grape must, the immobilized biocatalyst caused an significant increase in the fermentation rate in comparison with free cells, without any loss of the activity, even at very low temperatures (5oC). The alcohol production and the maximum specific rates on glucose and fructose substrate were much better for cells immobilized on grape skins. They increased exponentially with temperature increase. Qualitative characteristics, such as total acidity, volatile acidity and residual sugars were similar with those of commercial dry wines. Wines produced by immobilized cells had lower volatile acidity than those produced by free cells. They were very clear, especially at low fermentation temperatures. GC/MS analysis showed that the qualitative profile of the produced wines was similar in all cases. The majority of the identified volatile compounds was formed during the alcoholic fermentation and consisted of esters, alcohols and acids. Immobilized cells gave wines with a higher content of esters. The amount of ethyl esters decreased with temperature decrease, whereas the amount of acetate esters increased with temperature decrease (25-15oC), reaching a maximum. The content of volatile alcohols was more pronounced in wines produced by free cells. It decreased dramatically at low fermentation temperatures (10oC). Volatile fatty acids were produced in greater quantities by free cells at higher temperatures (25-20oC). The opposite was observed at low fermentation temperatures (15-10oC). Investigation of the volatiles’ evolution during fermentation, showed that esters were produced shortly after the midpoint of fermentation. For immobilized cells, the formation of esters was continued until the end of the process. Similar kinetics were observed for amyl alcohols and 2-phenylethanol, whereas propanol and isobutanol were formed during the whole alcoholic fermentation period with a constant rate. Acetaldehyde and acetoin were synthesized in the early stages. Afterwards, their amount decreased. Acetic acid was formed throughout alcoholic fermentation with a costant rate, which was greater in the case of free cells at every temperature studied.

scholarly journals Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 66 ◽  
Author(s):  
Juan Manuel Del Fresno ◽  
Carlos Escott ◽  
Iris Loira ◽  
José Enrique Herbert-Pucheta ◽  
Rémi Schneider ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Yeast Species ◽  
White Wine ◽  
The Other ◽  
High Quality ◽  
White Wines ◽  
Viable Method ◽  
Ageing On Lees ◽  
Saccharomyces Yeasts

Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

scholarly journals The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

2015 ◽  
Vol 19 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Substantial Reduction ◽  
Oenococcus Oeni ◽  
White Wine ◽  
Wine Yeasts ◽  
Technological Systems ◽  
White Wines ◽  
Sequential Inoculation

Abstract The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

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