scholarly journals The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2752
Author(s):  
Igor Deak ◽  
Kristina Habschied ◽  
Josip Mesić ◽  
Jurislav Babić ◽  
Dragan Kovačević ◽  
...  
Keyword(s):  
Chemical Properties ◽  
White Wine ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Future Research ◽  
Wine Quality ◽  
Yeast Saccharomyces Cerevisiae ◽  
Torulaspora Delbrueckii ◽  
Physical Chemical ◽  
Saccharomyces Yeast

Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.

scholarly journals Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making

2018 ◽  
Vol 10 ◽  
pp. 18-23
Author(s):  
Huma Bokkhim ◽  
Praksha Neupane ◽  
Smita Gurung ◽  
Rojeena Shrestha
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Chemical Properties ◽  
Wine Yeast ◽  
White Wine ◽  
Molar Concentration ◽  
Soluble Solids ◽  
Yeast Saccharomyces Cerevisiae ◽  
Alcohol Production ◽  
Wine Making

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

scholarly journals Evaluation and Analysis Model of Wine Quality Based on Mathematical Model

2018 ◽  
Vol 6 (1) ◽  
pp. 6
Author(s):  
Yunhui Zeng ◽  
Yingxia Liu ◽  
Lubin Wu ◽  
Hanjiang Dong ◽  
Yuanbiao Zhang ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Linear Regression Analysis ◽  
Chemical Properties ◽  
Principal Component ◽  
White Wine ◽  
Analysis Model ◽  
Wine Quality ◽  
Analysis And Evaluation ◽  
Chemical Indicators ◽  
Significant Difference

This paper takes wine quality evaluation as the research object, establishes the analysis and evaluation model of wine quality, and explores the influence of physical with chemical indicators of wine grapes and wine on the wine quality. Firstly, the Mann-Whitney U test is used to analyze the wine evaluation results of the two wine tasters, and it is found that the significant difference between the two is small. Then this paper uses the Cronbach Alpha coefficient method to analyze the credibility of the two groups of data. It is found that the credibility of the first group of wine scores is significantly greater than that of the second group and the white wine scores are more reliable than the red wine. Therefore, the first set of data and white wine can be applied for follow-up studies. Next, the principal component analysis is used to extract the main indicators and calculate the factor coefficients as the Ward method in cluster analysis is used to classify the wine into four grades according to the quality score of the wine. Then, based on the extracted principal components that is physical with chemical indicators, this paper does the multiple linear regression analysis of wine quality, and takes the influence of aromatic substances on the aroma of wine in physical with chemical indicators as an example. Regression analysis shows that there is a positive correlation linear relationship between the scores of the aroma of wine and C2H6O, C6H12O2, C3H8O, C11H24, C7H12O2, C5H10O2 and C10H16. It can be judged that the aromatic substances in the wine such as C2H6O have a regular influence on the odor of the wine, and it is inferred that other physical and chemical properties have a similar regular relationship with the wine quality. This provides an effective reference for the analysis and evaluation of wine quality by using physical with chemical indicators such as aromatic substances in wine in the future.

scholarly journals Production of Robusta Instant Coffee Powder with Variation of Fillers

AGROINTEK ◽  
2021 ◽  
Vol 15 (3) ◽  
pp. 932-942
Author(s):  
Miftahul Wahidatun Ni’mah ◽  
Umar Hafidz Asy'ari Hasbullah ◽  
Endang Is Retnowati
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Instant Coffee ◽  
Robusta Coffee ◽  
Physical Chemical ◽  
Significant Difference ◽  
Drying Techniques ◽  
Coffee Powder ◽  
The Difference

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

Chlorinated Organics in Nearshore Waters and Tributaries of the St. Clair River

1986 ◽  
Vol 21 (3) ◽  
pp. 344-350 ◽  
Author(s):  
Barry G. Oliver ◽  
Klaus L.E. Kaiser
Keyword(s):  
United States ◽  
Suspended Sediment ◽  
Waste Disposal ◽  
Large Volume ◽  
Water Samples ◽  
Chemical Properties ◽  
Low Level ◽  
Chemical Company ◽  
Physical Chemical ◽  
The Individual

Abstract The concent rat ions of hexachloroethane (HCE), hexachlorobutadiene (HCBD), pentachlorobenzene (QCB), hexachlorobenzene (HCB) and octachlorostyrene (OCS) in large volume water samples show that the major sources of these chemicals to the St. Clair River are Dow Chemical Company effluents and, to a lesser degree, Sarnia’s Township ditch which drains one of Dow’s waste disposal sites. Tributaries entering the river on both sides of the Canada/United States border contain measurable concentrations of these chemicals indicating low level contamination throughout the area. The degree of water/suspended sediment partitioning of the chemicals (Kp) was studied. Kp values for the individual chemicals changed in a manner consistent with changes in their physical-chemical properties.

Polymer-Graphene Nanoassemblies and their Applications in Cancer Theranostics

2020 ◽  
Vol 20 (11) ◽  
pp. 1340-1351 ◽  
Author(s):  
Ponnurengam M. Sivakumar ◽  
Matin Islami ◽  
Ali Zarrabi ◽  
Arezoo Khosravi ◽  
Shohreh Peimanfard
Keyword(s):  
Mechanical Stability ◽  
Chemical Properties ◽  
The Other ◽  
Hydrophilic Polymer ◽  
Two Dimensional ◽  
Normal Tissues ◽  
Physical Chemical ◽  
Anti Cancer ◽  
Good Biocompatibility ◽  
Cancer Theranostics

Background and objective: Graphene-based nanomaterials have received increasing attention due to their unique physical-chemical properties including two-dimensional planar structure, large surface area, chemical and mechanical stability, superconductivity and good biocompatibility. On the other hand, graphene-based nanomaterials have been explored as theranostics agents, the combination of therapeutics and diagnostics. In recent years, grafting hydrophilic polymer moieties have been introduced as an efficient approach to improve the properties of graphene-based nanomaterials and obtain new nanoassemblies for cancer therapy. Methods and results: This review would illustrate biodistribution, cellular uptake and toxicity of polymergraphene nanoassemblies and summarize part of successes achieved in cancer treatment using such nanoassemblies. Conclusion: The observations showed successful targeting functionality of the polymer-GO conjugations and demonstrated a reduction of the side effects of anti-cancer drugs for normal tissues.

scholarly journals Shellfish Chitosan Potential in Wine Clarification

2021 ◽  
Vol 11 (10) ◽  
pp. 4417
Author(s):  
Veronica Vendramin ◽  
Gaia Spinato ◽  
Simone Vincenzi
Keyword(s):  
Molecular Structure ◽  
Chemical Properties ◽  
Allergic Reactions ◽  
Chitin Content ◽  
Deacetylation Degree ◽  
Physical Chemical ◽  
Similar Chemical ◽  
Fungal Chitosan ◽  
Significant Difference ◽  
Fish Industry

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.

scholarly journals Electrospinning: A promising technique for drug delivery systems

2020 ◽  
Vol 59 (1) ◽  
pp. 441-454
Author(s):  
Carlos A. Martínez-Pérez
Keyword(s):  
Drug Delivery ◽  
Drug Delivery Systems ◽  
Chemical Properties ◽  
Delivery Systems ◽  
Extrinsic Factor ◽  
Promising Technique ◽  
Physical Chemical ◽  
Set Up ◽  
Final System ◽  
Intense Research

AbstractIn the last years, electrospinning has become a technique of intense research to design and fabricate drug delivery systems (DDS), during this time a vast variety of DDS with mainly electrospun polymers and many different active ingredient(s) have been developed, many intrinsic and extrinsic factor have influence in the final system, there are those that can be attributed to the equipment set up and that to the physical-chemical properties of the used materials in the fabrication of DDS. After all, this intense research has generated a great amount of DDS loaded with one or more drugs. In this manuscript a review with the highlights of different kind of systems for drug delivery systems is presented, it includes the basic concepts of electrospinning, types of equipment set up, polymer/drug systems, limitations and challenges that need to be overcome for clinical applications.

Variability in soil physical–chemical properties along the root-explored profile in deep Oxisols of commercial eucalypt plantations

2021 ◽  
Vol 494 ◽  
pp. 119334
Author(s):  
Vinicius Evangelista Silva ◽  
Thiago Assis Rodrigues Nogueira ◽  
Cassio Hamilton Abreu-Junior ◽  
Arun Dilipkumar Jani ◽  
Salatier Buzetti ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Physical Chemical ◽  
Eucalypt Plantations
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