scholarly journals Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 66 ◽  
Author(s):  
Alina Vasilescu ◽  
Pablo Fanjul-Bolado ◽  
Ana-Maria Titoiu ◽  
Roxana Porumb ◽  
Petru Epure
Keyword(s):  
Phenolic Compounds ◽  
Method Development ◽  
Alcoholic Fermentation ◽  
Electrochemical Sensors ◽  
Industrial Process ◽  
Quality Parameters ◽  
Critical Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

scholarly journals Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1785
Author(s):  
Vakarė Merkytė ◽  
Edoardo Longo ◽  
Giulia Windisch ◽  
Emanuele Boselli
Keyword(s):  
Phenolic Compounds ◽  
Integrated Approach ◽  
Quality Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
Promising Tool ◽  
Quality Aspects ◽  
Phenolic Profiles ◽  
Wine Aging ◽  
Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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

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.

scholarly journals Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Belinda Kemp ◽  
Jessy Plante ◽  
Debra L. Inglis
Keyword(s):  
Alcoholic Fermentation ◽  
Low Ph ◽  
Nutrient Concentrations ◽  
Sparkling Wine ◽  
Sugar Consumption ◽  
Wine Production ◽  
Nutrient Sources ◽  
Time Required ◽  
The Impact ◽  
Kinetics Of

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 310-316 ◽  
Author(s):  
Morena Gabriele ◽  
Chiara Gerardi ◽  
Vincenzo Longo ◽  
Jeannette Lucejko ◽  
Ilaria Degano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mycorrhizal Fungi ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Wine Production ◽  
The Impact

scholarly journals Impact of Annual Weather Fluctuations on Wine Production in Germany

2017 ◽  
Vol 12 (4) ◽  
pp. 436-445 ◽  
Author(s):  
Britta Niklas
Keyword(s):  
Positive Impact ◽  
Weather Data ◽  
Total Output ◽  
Wine Quality ◽  
Wine Production ◽  
Daily Weather Data ◽  
Weather Stations ◽  
The Impact ◽  
The Empirical Analysis ◽  
Quality Categories

AbstractThis paper analyzes the impact of annual weather fluctuations on the total output of wine and on the share of output of different wine-quality categories in Germany, using a set of wine data from all thirteen German wine regions and daily weather data taken from regional weather stations. The empirical analysis suggests that rising average temperatures have a significantly positive impact on the total output of wine as well as on the output shares of wine in higher-quality categories. The number of freezing days appears to be detrimental to overall production; precipitation during the growing season impairs higher-quality wines in particular. (JEL Classifications: Q21, Q13)

scholarly journals The Impact of Climate Change on Viticulture and Wine Quality

2016 ◽  
Vol 11 (1) ◽  
pp. 150-167 ◽  
Author(s):  
Cornelis van Leeuwen ◽  
Philippe Darriet
Keyword(s):  
Climate Change ◽  
Plant Material ◽  
Valuable Resource ◽  
Wine Quality ◽  
High Quality ◽  
Wine Production ◽  
Extreme Climatic Events ◽  
Fruit Composition ◽  
The Impact ◽  
Jel Classifications

AbstractClimate change is a major challenge in wine production. Temperatures are increasing worldwide, and most regions are exposed to water deficits more frequently. Higher temperatures trigger advanced phenology. This shifts the ripening phase to warmer periods in the summer, which will affect grape composition, in particular with respect to aroma compounds. Increased water stress reduces yields and modifies fruit composition. The frequency of extreme climatic events (hail, flooding) is likely to increase. Depending on the region and the amount of change, this may have positive or negative implications on wine quality. Adaptation strategies are needed to continue to produce high-quality wines and to preserve their typicity according to their origin in a changing climate. The choice of plant material is a valuable resource to implement these strategies. (JEL Classifications: Q13, Q54)

scholarly journals The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1423
Author(s):  
Stefano Scansani ◽  
Doris Rauhut ◽  
Silvia Brezina ◽  
Heike Semmler ◽  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Schizosaccharomyces Pombe ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Grape Juice ◽  
Ethyl Esters ◽  
High Concentration ◽  
Wine Quality ◽  
The Impact

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

Climate Change Impacts and Adaptations: New Challenges for the Wine Industry

2016 ◽  
Vol 11 (1) ◽  
pp. 139-149 ◽  
Author(s):  
Nathalie Ollat ◽  
Jean-Marc Touzard ◽  
Cornelis van Leeuwen
Keyword(s):  
Climate Change ◽  
Climate Change Impacts ◽  
Climatic Conditions ◽  
Wine Industry ◽  
Adaptation To Climate Change ◽  
Wine Quality ◽  
Wine Production ◽  
Wine Making ◽  
Wide Range ◽  
The Impact

AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these areas. This knowledge is precious for identifying potential adaptations to climate change. Because climate change affects all activities linked to wine production (grape growing, wine making, wine economics, and environmental issues), multidisciplinary research is needed to guide growers to continue to produce high-quality wines in an economical and environmentally sustainable way. An example of such an interdisciplinary study is the French LACCAVE (long-term adaptation to climate change in viticulture and enology) project, in which researchers from 23 institutes work together on all issues related to the impact of climate change on wine production. (JEL Classifications: Q1, Q5)

Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO One ◽  
2012 ◽  
Vol 46 (4) ◽  
pp. 305
Author(s):  
Denis Rusjan ◽  
Tjaša Jug ◽  
Mojca Bavcon Kralj
Keyword(s):  
Powdery Mildew ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Ethyl Esters ◽  
Wine Production ◽  
Hydroxymethyl Furfural ◽  
Taste Evaluation ◽  
The Impact ◽  
First Time ◽  
Powdery Mildew Infection

<p style="text-align: justify;"><strong>Aims</strong>: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the impact of an aggressive infection on volatile compounds in grapes and wine, and (iii) to determine their effect on the olfactory-taste evaluation of the resulting Chardonnay wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: A GC-MS technique was used to investigate the impacts of different degrees of oidium infections (0, 10, 50 and 100% of infected grapes) on the presence of volatiles in grapes, musts and wines. The number of volatiles was higher in oidium-infected grapes than in noninfected grapes, especially for terpenes, aldehydes and alcohols, with 1- octen-3-ol, 2-octen-1-ol, 2-heptanol and 2-octenal, the volatiles reminiscent of mushroom-, geranium-, and earthy-like odours, being detected in oidiuminfected grapes only. After overnight clarification, 1-octen-3-ol and 2- heptanol but also methyl-2-furoate were the only mushroom reminiscent volatiles detected in the musts. The infection also caused higher amounts of acetic acid, furfural and some of its derivates (2,5-furandicarboxaldehyde, 5-hydroxymethyl furfural, furaneol), most ethyl esters (except ethyl caprylate), 1-hexanol, maltol and 1-decanol in musts. After alcoholic fermentation the number of esters in young wines increased, whereas that of aldehydes decreased, especially in the wines produced from severely infected grapes. Though it was not detected by sensory analysis, we assume that the intensification of the odours reminiscent of pineapple, banana and coconut in the aged wines produced from infected grapes was likely a consequence of the increased amount of esters.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Powdery mildew infection statistically decreased the freshness but enhanced the malty, sweet mouthfeel of Chardonnay wine, and neither the mushroom odour nor taste were perceived, which contradict some previously published findings.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study gives an answer to the significant problem of wine production from oidium-infected grapes. It reports for the first time the traceability of volatiles highly related to mushroom, earthy and geranium odours from the Chardonnay grapes to the wines. The overnight must clarification decreased the impacts of unpleasant volatiles on must and wine odour. This suggested that the oidium infection of the grapes does not necessarily hinder the production of wine, as no unpleasant odour could be sensory evaluated, not even in the wines made from highly infected grapes.</p>

scholarly journals Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 962
Author(s):  
Florence M. Mashitoa ◽  
Stephen A. Akinola ◽  
Vimbainashe E. Manhevi ◽  
Cyrielle Garcia ◽  
Fabienne Remize ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Colour Change ◽  
In Vitro Digestion ◽  
Inhibitory Effect ◽  
Quality Parameters ◽  
Bacterial Strains ◽  
The Impact ◽  
Leuconostoc Pseudomesenteroides

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.

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