scholarly journals The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 77 ◽  
Author(s):  
Nedret Neslihan Ivit ◽  
Rocco Longo ◽  
Belinda Kemp
Keyword(s):  
Climate Change ◽  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Flow Rate ◽  
Consumer Preferences ◽  
Harvest Time ◽  
Glycerol Content ◽  
Sequential Inoculation ◽  
The Impact

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

The Impact of Climate Change on the Chemical Composition of Deep Vadose Zone Waters

10.2113/1.1.3 ◽  
2002 ◽  
Vol 1 (1) ◽  
pp. 3-13
Author(s):  
W. E. Glassley ◽  
J. J. Nitao ◽  
C. W. Grant
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Vadose Zone ◽  
Impact Of Climate Change ◽  
The Impact

The Impact of Climate Change on the Chemical Composition of Deep Vadose Zone Waters

2002 ◽  
Vol 1 (1) ◽  
pp. 3-13 ◽  
Author(s):  
William E. Glassley ◽  
John J. Nitao ◽  
Charles W. Grant
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Vadose Zone ◽  
Impact Of Climate Change ◽  
The Impact

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.

A glimpse of the Anthropocene captured by environmental tracers in the groundwater of a fractured aquifer

2020 ◽  
Author(s):  
Eliot Chatton ◽  
Thierry Labasque ◽  
Werner Aeschbach ◽  
Virginie Vergnaud ◽  
Aurélie Guillou ◽  
...  
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Residence Time ◽  
Anthropogenic Impacts ◽  
Environmental Tracers ◽  
Fractured Aquifer ◽  
Groundwater Abstraction ◽  
Global Impact ◽  
Excess Air ◽  
The Impact

<p>The Anthropocene is an epoch in Earth’s history that has been proposed to characterise the global impact of human activities on the Earth's atmosphere, biosphere, hydrosphere, geosphere, i.e. the Critical Zone.</p><p>Just as for past climates, the signature of these anthropogenic impacts are recorded by environmental tracers dissolved in groundwater that could provide a better understanding of groundwater flows, residence time and mixing thus providing information on this major water resource both in terms of quantity and quality.</p><p>In this study, we use dissolved gases (CFCs, SF<sub>6</sub>, <sup>4</sup>He, <sup>14</sup>C, noble gases and VOCs) and groundwater chemical composition as environmental tracers to unveil insights of the Anthropocene in a fractured aquifer in the northwest of France. We analyse the impact of groundwater abstraction on residence time and excess air composition. We evidence the influence of climate change through recharge temperature. We also quantify the appearance of anthropogenic compounds over the last decades.</p><p>These observations enable us to define precisely the anthropogenic limits and distribution within groundwater and thus to gain a better picture of the groundwater resource resilience potential in the future.</p>

scholarly journals Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 907
Author(s):  
Matteo Velenosi ◽  
Pasquale Crupi ◽  
Rocco Perniola ◽  
Antonio Domenico Marsico ◽  
Antonella Salerno ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Color Stability ◽  
Titratable Acidity ◽  
Composition Analysis ◽  
Red Wines ◽  
Color Intensity ◽  
Mixed Fermentation ◽  
Sequential Inoculation ◽  
Sequential Fermentation ◽  
The Impact

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.

The Impact of Climate Change on the Chemical Composition of Deep Vadose Zone Waters

2002 ◽  
Vol 1 (1) ◽  
pp. 3 ◽  
Author(s):  
William E. Glassley ◽  
John J. Nitao ◽  
Charles W. Grant
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Vadose Zone ◽  
Impact Of Climate Change ◽  
The Impact

scholarly journals Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 80 ◽  
Author(s):  
Piccardo ◽  
González-Neves ◽  
Favre ◽  
Pascual ◽  
Canals ◽  
...  
Keyword(s):  
Climate Change ◽  
Consumer Preferences ◽  
Grape Juice ◽  
Heat Inactivation ◽  
Phenolic Composition ◽  
Red Wines ◽  
Alcohol Content ◽  
Current Trends ◽  
The Impact ◽  
Color Composition

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.

Impact Of Transurethral Resection Of Prostate On International Prostate Symptom Score And Peak Urinary Flow Rate

2020 ◽  
Vol 16 (1) ◽  
pp. 11-15
Author(s):  
Md Waliul Islam ◽  
Md Abul Hossain ◽  
Md Nurul Hooda ◽  
Kazi Rafiqul Abedin ◽  
Husne Ara
Keyword(s):  
Flow Rate ◽  
Transurethral Resection ◽  
Urine Volume ◽  
T Test ◽  
Urinary Symptoms ◽  
Urinary Flow Rate ◽  
Transurethral Resection Of Prostate ◽  
Urinary Flow ◽  
Paired Student ◽  
The Impact

Objectives: To evaluate urinary symptoms and quality of life in patient with BPH before and after TURP. To determine the impact of TURP on the urinary symptoms (IPSS) and peak urinary flow rate. Methods: This study is prospective study carried out between 2010 and 2011 in the department of Urology, National Institute of Kidney Diseases & Urology. Total 102 cases were selected purposively according to selection criteria. Each patient was observed and followed up at 8 weeks (1st visit), 16 weeks (2nd visit) 24 weeks (3rd visit) after transurethral resection of prostate (TURP). IPSS score, QOL score also recorded and uroflowmetry was done to see the peak urinary flow rate (Qmax) of urine and voiding time. USG was done to see post voidal residual urine volume and DRE also done in selected cases. Data was complied and statistical analysis were done using computer based software, Statistical Package for Social Science (SPSS), using paired ‘t’ test. A P value <0.05 was taken as significance. Results: Before TURP, IPSS range 17-25 and mean 21.61+2.43, after TURP, range 0-7 and mean 4.27+1.71). Hence a significant improvement of IPSS was found from 2 months to 6 months follow up after TURP. The change was tested using “paired student ‘t’ test”. Before TURP Qmax range 7-12.2 and mean was 9.96+1.69, which became range 18-25 and mean was 22.61+2.28 after TURP and therefore change of mean Qmax was 12.64+2.69. The change was tested using “paired student ‘t’ test”. The change was found significant (P<0.001). Conclusion: Transurethral resection of prostate resolves obstructive symptoms, rapid improvement of urinary flow rate Bangladesh Journal of Urology, Vol. 16, No. 1, Jan 2013 p.11-15

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