scholarly journals Impact of Using Organic Yeast in the Fermentation Process of Wine

Processes ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 155
Author(s):  
Balázs Nagy ◽  
Zsuzsanna Varga ◽  
Réka Matolcsi ◽  
Nikolett Kellner ◽  
Áron Szövényi ◽  
...  
Keyword(s):  
Raw Materials ◽  
Critical Limit ◽  
Wine Production ◽  
Resistant Varieties ◽  
Chemical Solutions ◽  
Alternative Cultivation ◽  
Cultivation Techniques ◽  
Grape Varieties ◽  
Selection Of

The aim of this study was to find out what kind of “Bianca” wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial production as well. Due to the stricter rules and regulations, as well as the limited amount and selection of the permitted chemicals, resistant, also known as interspecific or innovative grape varieties, can be the ideal basic materials of alternative cultivation technologies. Well-designed analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars and their environmentally friendly cultivation techniques could be the raw materials of the future. The role of the yeast in wine production is crucial. We fermented wines from the “Bianca” juice samples three times where model chemical solutions were applied. In our research, we aimed to find out how organic yeast influenced the biogenic amine formation of three important compounds: histamine, tyramine, and serotonin. The main results of this study showed that all the problematic values (e.g., histamine) were under the critical limit (1 g/L), although the organic samples resulted in a significantly higher level than the control wines. The glycerin content correlated with the literature values, since it is well known that the glycerin-pyruvic acid transformation results in a 6–10 g/L concentration.

Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation

2017 ◽  
Vol 866 ◽  
pp. 57-60 ◽  
Author(s):  
Duongruitai Nicomrat ◽  
Siriphatrc Chamutpong
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Agar Plate ◽  
Fungal Species ◽  
Wine Fermentation ◽  
Wine Production ◽  
Alcohol Production ◽  
Nutrient Sources ◽  
Fermented Broth ◽  
Grape Varieties

In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; mangoes and apples after processing without the pasteurization at 65°C for 30 min revealed dissimilar pH profiles and reducing sugar contents as well as alcohol production. Under microbiological examination as well as serial dilution agar plate technique, diverse dominant bacterial and fungal isolates were detected in the wine sample of the fruits pasteurized. The nutrients originated in apple sample caused more populations of microbes, including dominant bacilli, detected in the fermented broth since they were found in apples than in mangoes (104-1013 and 104-106 cells/ mL, respectively). From the results, it was shown that different nutrient sources played more important roles in stimulation of variations in microbial assort and possibly more complex in fermented juice qualification. The understanding in microflora consortium involving in wine fermentation for each fruit type should be helpful in monitoring and reflecting the concurrent microbial activity present in the large scale of wine production, reducing the risks of existing spoilage species.

scholarly journals Aquaporins in regulation of plant protective responses to drought

2021 ◽  
Vol 78 (3) ◽  
pp. 221-234
Author(s):  
I.I. Ovrutska ◽  
Keyword(s):  
Transmembrane Proteins ◽  
Main Function ◽  
Adverse Conditions ◽  
Resistant Varieties ◽  
Regulation Of Metabolism ◽  
History Of ◽  
And Function ◽  
Selection Of ◽  
Integral Indicator

Plasmolemma permeability is an integral indicator of the functional state of plant cells under stress. Aquaporins (AQPs), specialized transmembrane proteins that form water channels and play an important role in the adaptation of plants to adverse conditions and, in particular, to lack or excess of water, are involved in the formation of the response to drought. The main function of AQPs is to facilitate the movement of water across cell membranes and maintain aqueous cell homeostasis. Under stressful conditions, there is both an increase and decrease in the expression of individual aquaporin genes. Analysis of the data revealed differences in the expression of AQPs genes in stable and sensitive plant genotypes. It turned out that aquaporins in different stress-resistant varieties of the same species also respond differently to drought. The review provides brief information on the history of the discovery of aquaporins, the structure and function of these proteins, summarizes the latest information on the role of aquaporins in the regulation of metabolism and the response of plants to stressors, with particular emphasis on aquaporins in drought protection. The discovery and study of AQPs expands the possibilities of using genetic engineering methods for the selection of new plant species, in particular, more resistant to drought and salinization of the soil, as well as to increase their productivity. The use of aquaporins in biotechnology to improve drought resistance of various species has many prospects.

scholarly journals The improvement of raw materials of locally produced sparkling wines

2020 ◽  
pp. 355-361
Author(s):  
Александр Семёнович Макаров
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Sparkling Wine ◽  
High Quality ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Technological Potential ◽  
Literary Sources ◽  
Grape Varieties ◽  
Selection Of

Систематизированы современные литературные данные о совершенствовании сырьевых ресурсов для производства игристых вин. Даны рекомендации о перспективности использования различных сортов винограда в производстве игристых вин: интродуцированных (Мальбек, Сира и др.), селекционных (Рислинг Магарача, Рислинг мускатный, Рислинг красный, Алиготе мускатное, Цитронный Магарача и др.), аборигенных (Кокур белый, Кокур белый 46-10-3, Сых дане, Сары пандас, Кефесия и др.). Выделены факторы, влияющие на основные и дополнительные показатели в системе «виноград-виноматериал-игристое вино», среди которых важными являются степень зрелости винограда, его технологический потенциал, почвенно-климатические условия произрастания винограда. Сделан вывод, что всесторонний подход к подбору сырья с учетом факторов, влияющих на его основные и дополнительные показатели, позволит сформировать сырьевые зоны для производства игристых вин высокого качества. Modern literary sources on the improvement of raw materials for production of sparklings were systematized. Recommendations on the prospects of using various grape varieties in production of sparkling wines are given. They include introduced (‘Malbec’, ‘Syrah’, etc.), selection (‘Riesling Magaracha’, ‘Riesling Muscatny’, ‘Riesling Krasny’, ‘Aligote Muscatnoye’, ‘Tsitronnyi Magaracha’, etc.) and native (‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Sykh Dane’, ‘Sary Pandas’, ‘Kefesiya’, etc.) grape varieties. Factors influencing the main and additional indicators in the system "grapes - base wine - sparkling wine" are highlighted. The most important factors are the degree of grape ripeness, its technological potential, soil and climatic conditions of grape growing. It is concluded that a comprehensive approach to the selection of raw materials, taking into account the factors affecting its main and additional indicators, will allow the formation of zones of raw materials for the production of high quality sparkling wines.

scholarly journals The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

2021 ◽  
pp. 66-71
Author(s):  
Максим Юрьевич Шаламитский ◽  
Татьяна Николаевна Танащук ◽  
Виктор Афанасьевич Загоруйко ◽  
София Николаевна Червяк
Keyword(s):  
Yeast Species ◽  
Chemical Compounds ◽  
Higher Alcohols ◽  
Grape Variety ◽  
Organoleptic Evaluation ◽  
Wine Production ◽  
Terpene Alcohols ◽  
Yeast Strains ◽  
Grape Varieties ◽  
Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

scholarly journals DNA-marker based identification of the RPV3 gene determining downy mildew resistance in grapevines

2018 ◽  
Vol 22 (6) ◽  
pp. 703-707 ◽  
Author(s):  
E. T. Ilnitskaya ◽  
M. V. Makarkina ◽  
S. V. Tokmakov ◽  
L. G. Naumova
Keyword(s):  
Downy Mildew ◽  
Dna Marker ◽  
Genetic Resistance ◽  
Plasmopara Viticola ◽  
Resistant Varieties ◽  
Allelic Status ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
Genetic Analyzer ◽  
Selection Of

Downy mildew is one of the most common fungal diseases of the vine, caused by Plasmopara viticola. An effective way to control the spread of the pathogen is to cultivate resistant varieties. Cultivars of Vitis vinifera, being the basis of high-quality viticulture, practically do not possess genetic resistance to P. viticola, so screening for resistance donors is an important stage in breeding. One of the major resistance loci to downy mildew, the Rpv3 gene, was identified in the genotype of a complex interspecific hybrid of grapes Bianca. Later, it was found that this gene had seven haplotypes of resistance inherited from North American grape species, and that it was possible to identify the allelic status of the gene using DNA-markers UDV305, UDV737. However, only two haplotypes can be combined in one diploid form. To determine the Rpv3 gene in the grape gene pool we, using these markers, studied 35 different genotypes of grapevines, most of which are interspecies cultivars. Three varieties with known allelic status of the Rpv3 gene (Dunavski lazur, Noah, Seyve Villard 12-375) were included in the study as reference genotypes. The genotypes were studied through polymerase chain reaction with separation of amplification products by capillary electrophoresis in automatic genetic analyzer ABI Prism 3130. In the studied grape cultivars DNA marker analysis indentified the Rpv3 gene in sixteen genotypes of interspecific origin, including haplotype Rpv3299-279 found in twelve varieties, Rpv3321-312 – in three, and haplotype Rpv3null-271 – in one variety. Seyve Villard 12-375 turned out to be the donor of resistance gene in the most of the genotypes carrying Rpv3 in this study. The obtained data can be useful in selection of mildew resistant grape varieties and screening for hybridization pairs.

Improving ester hydrolytic stability using triblock polyalkylene glycols

2018 ◽  
Vol 70 (2) ◽  
pp. 418-422 ◽  
Author(s):  
Martin Robert Greaves ◽  
Evelyn Zaugg Hoozemans
Keyword(s):  
Raw Materials ◽  
Triblock Copolymers ◽  
Hydrolytic Stability ◽  
Test Method ◽  
Content Type ◽  
Polyalkylene Glycol ◽  
Practical Implications ◽  
Selection Of ◽  
Natural And Synthetic

Purpose This paper aims to examine the role of different polyalkylene glycol architectures in improving the hydrolytic stability of natural and synthetic esters. Design/methodology/approach Hydrolytic stability measurements were conducted using a modified ASTM D2619 test method in which several polyalkylene glycol chemistries were examined at concentrations of up to 10 per cent in a selection of esters. Findings The inclusion of triblock copolymers derived from ethylene oxide (EO) and 1,2-propylene oxide (PO) and with an EO content of about 30 per cent produced significant improvements in the hydrolytic stability of natural and synthetic esters. Stability improved with increased concentration of the triblock. Research limitations/implications The study did not evaluate the vast array of polyalkylene glycol structures that can be derived from other higher alkylene oxides. Practical implications Improving the hydrolytic stability of esters can offer the possibility of creating longer life environmentally acceptable lubricants (EALs). Social implications This discovery should allow longer life EALs to be designed thereby using less raw materials over a determined period. It may also allow more replacement of conventional hydrocarbon lubricants. Originality/value Triblock copolymers are rarely used in lubricants. Their use as components of ester-based EALs is new.

scholarly journals Yeast strain effect on the composition of organic acids of wines

2020 ◽  
pp. 174-178
Author(s):  
Ирина Валериевна Пескова ◽  
Елена Викторовна Остроухова ◽  
Наталия Юрьевна Луткова ◽  
Ольга Владимировна Зайцева ◽  
Елена Владимировна Иванова
Keyword(s):  
Organic Acids ◽  
Yeast Strain ◽  
Strain Effect ◽  
High Concentration ◽  
Wine Production ◽  
Yeast Strains ◽  
Organic Wine ◽  
Different Strains ◽  
Grape Varieties

Содержание и состав органических кислот, играющих важную роль в формировании вкуса и аромата вина, во многом зависит от штамма дрожжей. Это позволяет рассматривать микроорганизмы как средство биомодуляции кислотности вин. Целью настоящих исследований являлось изучение комплекса нелетучих органических кислот белых столовых сухих вин из винограда сортов Алиготе, Кокур белый и Мускат белый, полученных с использованием шести штаммов дрожжей рода Saccharomyces. Анализ комплекса органических кислот вин осуществляли с использованием ВЭЖХ. Показано, что, несмотря на превалирующую роль сорта винограда в формировании комплекса органических кислот, титруемой и активной кислотности вина, штамм дрожжей также влияет на его формирование. Выявлены особенности комплекса органических кислот вин, полученных на разных штаммах: высокая доля яблочной (33%) и молочной (16%) кислот в винах, полученных соответственно на штаммах Мускат венгерский и Судак; высокая концентрация янтарной кислоты в винах, полученных на штаммах Ленинградская и Мускат венгерский - 1,38 и 1,18 г/дм соответственно, и низкая 0,83 г/дм - на штамме Судак. Полученные результаты послужат базисом в исследованиях по биомодуляции состава органических кислот путем использования разных штаммов дрожжей, как одного из факторов снижения доз диоксида серы в аспекте производства винопродукции с органическим статусом. The content and composition of organic acids, playing an important role in the formation of wine taste and aroma, largely depend on the yeast strain. It allows us to consider microorganisms as a resource of biomodulation of wine acidity. The purpose of this research was to study the complex of nonvolatile organic acids of white table dry wines made of ‘Aligote’, ‘Kokur Belyi’ and ‘Muscat Blanc’ grape varieties obtained using six strains of the Saccharomyces yeast species. The analysis of the complex of organic acid of wines was carried out using HPLC. It was shown that, despite the predominating role of grape varieties in the formation of organic acids complex, titratable and active acidity of wine, the yeast strain was also effecting its formation. The features of the complex of organic acids of wines obtained with different strains were revealed: high proportion of malic (33%) and lactic (16%) acids in wines obtained respectively with strains ‘Muscat Vengerskiy’ and ‘Sudak’; high concentration of succinic acid in wines obtained with strains ‘Leningradskaya’ and ‘Muscat Vengerskiy” - 1.38 and 1.18 g/dm, respectively, and low 0.83 g/dm with the strain ‘Sudak’. The results obtained will serve as a basis for research of biomodulation of the composition of organic acids by using different yeast strains as one of the factors of reducing the dosage of sulfur dioxide in the aspect of organic wine production.

scholarly journals Prospects of using less common autochthonous grape varieties for production of wines in Armenia

2021 ◽  
pp. 72-75
Author(s):  
Гаруш Александрович Самвелян ◽  
Агнесса Гарушевна Самвелян ◽  
Арман Эмилевич Манукян ◽  
Нуне Рубеновна Симонян ◽  
Гор Маркосович Аветисян ◽  
...  
Keyword(s):  
Financial Support ◽  
Raw Materials ◽  
Ministry Of Education ◽  
High Quality ◽  
Wine Production ◽  
Science Committee ◽  
Experimental Base ◽  
Scientific Project ◽  
The Republic ◽  
Grape Varieties

Возросший интерес к винам из стран, считающихся родиной виноделия (Армения, Грузия, Греция, Румыния), связан со своеобразием ароматов и вкусов, обусловленных местными традиционными сортами винограда. Однако сортовой состав автохтонного винограда, используемый в производстве вин в Армении, весьма ограничен. Нами поставлена цель выявить и изучить перспективность малораспространенных, забытых аборигенных армянских сортов винограда для производства высококачественных вин. Актуальность работы связана с увеличением сырьевых ресурсов виноградовинодельческой отрасли республики. Для исследования были выбраны аборигенные красные сорта Тозот, Кохбени, Арени (контроль) из двух регионов Армении. Опытные виноматериалы были приготовлены в условиях микровиноделия. Двухлетние изучения технохимических показателей и органолептическая оценка опытных образцов выявили перспективность использования красных (Тозот и Кохбени) сортов автохтонного винограда в качестве сырья для производства вин высокого качества в разных регионах Армении. Recent years the increased interest in wines from countries considered to be the birthplace of winemaking (Armenia, Georgia, Greece, Romania) is associated with the uniqueness of aroma and flavor of the local traditional grape varieties. However, the variety assortment of autochthonous grapes used in wine production in Armenia is very limited. Our goal is to find out and study the prospects of less common autochthonous Armenian grape varieties for the high quality wine production. The relevance of this work is associated with the increase in the amount of raw materials of the viticultural and winemaking industry of the Republic. Red autochthonous grape varieties 'Tozot', 'Koghbeni', 'Areni' (as the control) from two regions of Armenia were selected for the research. Experimental base wines were produced in the conditions of microvinification. A two-year research of technochemical indicators and organoleptic assessment of experimental samples revealed the potential of using local red varieties ('Tozot' and 'Koghbeni') as raw materials for the high quality wine production in different regions of Armenia. The research was carried out with the financial support of State Science Committee of the Ministry of Education and Science of the Republic of Armenia within the framework of scientific project No. 18T-2K024.

scholarly journals Sportswear: Acumen of Raw Materials, Designing, Innovative and Sustainable Concepts

2021 ◽  
Author(s):  
Yamini Jhanji
Keyword(s):  
Raw Materials ◽  
Physical Activities ◽  
Raw Material ◽  
Light Weight ◽  
Functional Requirements ◽  
Technical Textiles ◽  
Optimum Selection ◽  
Material Procurement ◽  
Selection Of

Sportswear constitutes an integral part of technical textiles and encases great potential as far as technological and design innovations are concerned. The sports textiles have witnessed tremendous evolution and that too at a much faster pace compared to ready to wear segment. The sports clothing is no longer restricted to sportsperson involved in performance sports or strenuous physical activities. However, there has been a surge for sports apparels and accessories among health conscious, fitness freak and gym enthusiasts. Accordingly, the sportswear industry has witnessed revolutionary advancements in development of different sportswear categories like active wear, leisurewear and athleisure to fulfill the requirements of sportsperson as well as health conscious millennials. The basic and functional requirements of comfort, breathability, light weight, anti-static and anti-odor properties can be engineered into sportswear by optimum selection of fibers, yarns, fabrics and garments’ designing aspects. The chapter will provide an insight on the classification, requirements, design aspects, raw material procurement, innovative and sustainable concepts employed in sportswear to enhance the functionality and comfort characteristics of sportswear. Furthermore, the role of technology and fashion in sportswear transformation is also covered in the last sections of the chapter.

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