scholarly journals Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 247
Author(s):  
Valeriu V. Cotea ◽  
Mihai Cristian Focea ◽  
Camelia Elena Luchian ◽  
Lucia Cintia Colibaba ◽  
Elena Cristina Scutarașu ◽  
...  
Keyword(s):  
International Organization ◽  
Volatile Fraction ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Mass Spectrometry Technique ◽  
Minor Influence ◽  
Spectrometry Technique ◽  
A Minor ◽  
Aging Stage

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

scholarly journals Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

2021 ◽  
Author(s):  
Valeriu V. Cotea ◽  
Camelia Elena Luchian ◽  
Mihai Cristian Focea ◽  
Cintia Colibaba ◽  
Elena Cristina Scutarașu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Fraction ◽  
Sparkling Wine ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Consumption Behavior ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
A Minor ◽  
Aging Stage

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers&rsquo; purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ&trade;, IOC DIVINE&trade;, LEVULIA CRISTAL&trade;, IOC 18-2007&trade;) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p &amp;lt; 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

scholarly journals MICROBIOLOGICAL CHARACTERIZATION, ANTIMICROBIAL EFFICACY AND DETERMINATION OF PHYSICAL-CHEMICAL PARAMETERS OF PEGA-PINTO TINCTURE (Boerhavia diffusa L.)

2019 ◽  
Vol 16 (32) ◽  
pp. 774-782
Author(s):  
B. T. M. LIMA ◽  
E. S. CARMO ◽  
F. D. de MEDEIROS ◽  
J. B. P. de SOUZA
Keyword(s):  
Quality Control ◽  
Relative Density ◽  
Antimicrobial Efficacy ◽  
Plate Count ◽  
Chemical Parameters ◽  
Herbal Products ◽  
E Coli ◽  
Physical Chemical ◽  
Organoleptic Characteristics

It is necessary to adopt a quality control system that guarantees reliability in relation to herbal products, especially in the consumer market, giving them security, efficiency and quality. Thus, the present study aimed to characterize parameters for quality control of pega-pinto root tincture produced at the Home Remedies Manufactory linked to the Center for Popular Education (CENEP), located in the city of Nova Palmeira-PB. For this, organoleptic characteristics (color and odor) were observed and the microbiological and physicochemical tests were carried out according to the specifications of the Brazilian Pharmacopoeia (2010). The determination of the total number of mesophilic microorganisms was performed by the plate count method in depth, the pathogen search aimed at the detection of Escherichia coli, Salmonella and Staphylococcus aureus using selectives culture mediums and the antimicrobial efficacy was given by the method of diffusion in agar versus E. coli. Characteristic constituents were determined by phytochemical tests, pH, relative density and solid residue were checked. Pega-pinto tincture showed yellowish coloration, characteristic soft odor, presence of particles in suspension and formation of precipitate. Count values of the total number of mesophilic microorganisms varied from 2.0 x 102 to 1.1 x 103 CFU/mL for bacteria, and 1.6 x 102 to 5.3 x 102 for fungi. None of the microorganisms surveyed was identified, indicating absence of E. coli, S. aureus and Salmonella. No inhibition of E. coli was observed in antimicrobial efficacy assays. The presence of phenolic compounds, alkaloids, and a slightly positive reaction to tannins was evidenced. The physical-chemical parameters were pH 5.69, relative density 0.93 mg/mL and dry residue 2.86%. Thus, compliance with the pharmacopoeia microbial limits was observed and, although it did not show efficacy against E. coli, the values of physic-chemical parameters are similar to those of other tinctures, being described for the first time for the tincture of pega-pinto.

Method to Determine the Authenticity of Aroma of Saffron (Crocus sativus L.)

1998 ◽  
Vol 61 (11) ◽  
pp. 1525-1528 ◽  
Author(s):  
G. L. ALONSO ◽  
M. R. SALINAS ◽  
J. GARIJO
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Crocus Sativus ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
La Mancha ◽  
Mass Spectrometry Technique ◽  
Spectrometry Technique ◽  
Chromatographic Peaks ◽  
Crocus Sativus L

A thermal desorption-gas chromatography-mass spectrometry technique was applied to 252 different Spanish saffron samples (from La Mancha and Teruel). The average safranal content made up of 60% of the volatile fraction of the saffron. All the chromatograms obtained showed an interval between 8 and 18 min (retention time of safranal ± 5 min) in which the silhouette of the chromatographic peaks was similar in all the samples. Therefore this interval can be used as a “fingerprint.” Two examples are given which demonstrate the ability to use this “fingerprint” to detect adulteration.

Submikroninių aerozolio dalelių kilmės ir fizikinių-cheminių parametrų įtaka atmosferos šiluminei pusiausvyrai

2020 ◽  
Author(s):  
◽  
Julija Pauraitė-Dudek
Keyword(s):  
Chemical Parameters ◽  
Radiative Balance ◽  
Submicron Aerosol ◽  
Physical Chemical ◽  
The Impact ◽  
Aerosol Source

The impact of submicron aerosol source and physical-chemical parameters on atmospheric radiative balance

Dry and storm weather transport of coliforms and faecal streptococci in combined sewage

1995 ◽  
Vol 31 (7) ◽  
pp. 311-320 ◽  
Author(s):  
R. M. Ashley ◽  
W. Dabrowski
Keyword(s):  
Data Collection ◽  
Coliform Bacteria ◽  
Pathogenic Microorganisms ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Sediment Bacteria ◽  
Wet Weather ◽  
Faecal Streptococci

Combined sewage coliform bacteria are important as indicators of pathogenic microorganisms and of their possible discharge into the environment. Whilst specifying limits for viruses, most legislation recognises the difficulty of enumerating such organisms and also prescribes limits for coliforms. Despite the importance of these organisms, little is known about their numbers and behaviour in sewerage systems. A data collection programme is described which has monitored dry and wet weather sewage coliform bacteria and also sediment bacteria. These data are used to review recent UK recommendations for assessing bacteria numbers in storm discharges. It is concluded that relationships between bacteria numbers and other physical/chemical parameters may be developed during DWF, but are seasonally and catchment dependent. Extension of DWF measurements to predict storm bacteria may be possible with more data.

Management of Dairy Waste in the Sonoran Desert Using Constructed Wetland Technology

1999 ◽  
Vol 40 (3) ◽  
pp. 57-65 ◽  
Author(s):  
Martin M. Karpiscak ◽  
Robert J. Freitas ◽  
Charles P. Gerba ◽  
Luis R. Sanchez ◽  
Eylon Shamir
Keyword(s):  
Sonoran Desert ◽  
Suspended Solids ◽  
Waste Treatment ◽  
Oxygen Demand ◽  
Dairy Wastewater ◽  
Chemical Parameters ◽  
Treatment Facility ◽  
Physical Chemical ◽  
Scirpus Validus ◽  
Surface Wetland

An integrated wastewater treatment facility, consisting of upper (solids separators, anaerobic lagoons, and aerobic ponds) and lower (wetland cells) subsystems, has been built to replace the lagoon at a dairy in Arizona, USA. The collection sump of the new waste treatment facility collects all dairy wastewater outflow. Wastewater is then pumped to solids separators, and flows by gravity to anaerobic ponds and aerobic ponds. The upper subsystem is expected to treat the water sufficiently so that the wetland cells may achieve further pollutant reductions. The lower subsystem, comprised of 8 surface wetland cells with an approximate surface area of 5,000 m2, receives outflow from the ponds. The cells are planted with cattail (Typha domingensis), soft-stem bulrush (Scirpus validus), and reed (Phragmites australis). After treatment is completed via the lagoons and ponds followed by the wetland cells, the wastewater can be reused to flush barns or to irrigate crops. Performance of the overall system is evaluated by measuring physical, chemical and biological parameters in water samples taken from selected locations along the treatment system. Chemical parameters studied include biochemical oxygen demand, pH, total suspended solids, nitrogen species. Biological monitoring included coliforms (total and fecal) and Listeria monocytogenes.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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