scholarly journals Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 326
Author(s):  
Bruno Testa ◽  
Francesca Coppola ◽  
Silvia Jane Lombardi ◽  
Massimo Iorizzo ◽  
Francesco Letizia ◽  
...  
Keyword(s):  
Red Wine ◽  
Pilot Scale ◽  
Wine Production ◽  
Hanseniaspora Uvarum ◽  
Physical Chemical ◽  
Wine Composition ◽  
Sequential Inoculation ◽  
Aglianico Wine ◽  
Indigenous Yeasts ◽  
Sensory Profiles

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.

scholarly journals Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 176
Author(s):  
Filomena L. Duarte ◽  
M. Margarida Baleiras-Couto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Community Dynamics ◽  
Red Wine ◽  
Pilot Scale ◽  
Wine Production ◽  
Yeast Community ◽  
Sequential Inoculation ◽  
Wine Fermentations

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Wood powders of different botanical origin as an alternative to barrel aging for red wine

2021 ◽  
Author(s):  
Maria Tiziana Lisanti ◽  
Rosa Capuano ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Accelerated Aging ◽  
Botanical Origin ◽  
Botanical Species ◽  
Odor Character ◽  
Total Anthocyanins ◽  
Oak Barrels ◽  
The One ◽  
Sensory Profiles ◽  
Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

scholarly journals Silver-Derived Antimicrobial Coatings for the Prevention of Microbial Biofilms in Metal Pipes

2021 ◽  
Vol 232 (8) ◽  
Author(s):  
M. Vela-Cano ◽  
C. Garcia-Fontana ◽  
F. Osorio ◽  
A. González-Martinez ◽  
J. González-López
Keyword(s):  
Biofilm Formation ◽  
Antimicrobial Properties ◽  
Pilot Scale ◽  
Biological Factors ◽  
Antimicrobial Coatings ◽  
Microbial Biofilms ◽  
Physical Chemical ◽  
Silver Zeolite ◽  
Metal Pipes ◽  
Pipeline Corrosion

AbstractBiodeterioration is one of the most important processes in metal pipeline corrosion, and it can be due to physical, chemical, and biological factors. Coatings rich in silver have been used to inhibit this undesirable phenomenon. In this study, the antimicrobial properties of several silver-containing products used as a coating in pipelines were determined on a pilot scale in order to evaluate the ability of silver to inhibit biofilm formation. The results showed that the coating with silver zeolite at a concentration of 2000 mg L–1 inhibited the formation of a microbial biofilm and prevented the biodeterioration process. Therefore, from our study, it can be concluded that silver zeolite shows greater protection capacity than other silver preparations and presents advantages in relation to other silver coatings that are currently available

Physical, chemical and biological evaluation of nanoparticles containing phenolic compounds from wine production residues

2021 ◽  
Author(s):  
Roberto Davila‐Trujillo ◽  
Sibele Santos Fernandes ◽  
Cristiana Lima Dora ◽  
José Maria Monserrat ◽  
Carlos Prentice ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biological Evaluation ◽  
Wine Production ◽  
Physical Chemical

Experimental reedbed systems for the treatment of airport runoff

1997 ◽  
Vol 36 (8-9) ◽  
pp. 385-390 ◽  
Author(s):  
D. M. Revitt ◽  
R. B. E. Shutes ◽  
N. R. Llewellyn ◽  
P. Worrall
Keyword(s):  
Pilot Scale ◽  
Surface Flow ◽  
Pollutant Removal ◽  
Biological Processes ◽  
Metal Concentrations ◽  
Physical Chemical ◽  
Flow Systems ◽  
Total Ammonia ◽  
Removal Efficiencies

The relative efficiencies of pollutant removal from airport runoff by three different designs of pilot scale reedbed treatment systems located at Heathrow airport are described. The sub-surface flow and surface flow systems generally performed more effectively than the rafted systems for reduction of BOD, COD, total ammonia, nitrate, phosphate and metal concentrations. The variable removal efficiencies are explained in terms of the physical, chemical and biological processes which are relevant to each reedbed system.

scholarly journals Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 43
Author(s):  
Nadine Feghali ◽  
Angela Bianco ◽  
Giacomo Zara ◽  
Edouard Tabet ◽  
Chantal Ghanem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Pilot Scale ◽  
Molecular Monitoring ◽  
Technological Parameters ◽  
Sensorial Analysis ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Wild Yeasts ◽  
Selection Of

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

Treatment of winery wastewaters in a membrane submerged bioreactor

2007 ◽  
Vol 56 (2) ◽  
pp. 63-69 ◽  
Author(s):  
P. Artiga ◽  
M. Carballa ◽  
J.M. Garrido ◽  
R. Méndez
Keyword(s):  
Tap Water ◽  
Oxygen Demand ◽  
Biomass Concentration ◽  
Pilot Scale ◽  
White Wine ◽  
Hollow Fibre ◽  
Organic Loading Rate ◽  
Wine Production ◽  
Solids Concentration ◽  
Start Up

Wine production is seasonal, and thus the wastewater flow and its chemical oxygen demand (COD) concentrations greatly vary during the vintage and non-vintage periods, as well as being dependant on the winemaking technologies used, e.g. red, white or special wines production. Due to this seasonal high variability in terms of organic matter load, the use of membrane biological reactors (MBR) could be suitable for the treatment of such wastewaters. MBR offers several benefits, such as rapid start up, good effluent quality, low footprint area, absence of voluminous secondary settler and its operation is not affected by the settling properties of the sludge. A pilot scale hollow fibre MBR system of 220 L was fed by adequately diluting white wine with tap water, simulating wastewaters generated in wineries. The COD in the influent ranged between 1,000 and 4,000 mg/L. In less than 10 days after the start up, the system showed a good COD removal efficiency. The COD elimination percentage was always higher than 97% regardless of the organic loading rate (OLR) applied (0.5–2.2 kg COD/m3 d), with COD concentrations in the effluent ranging between 20 and 100 mg/L. Although the biomass concentration in the reactor increased from 0.5 to 8.6 g VSS/L, the suspended solids concentration in the effluent was negligible. Apparent biomass yield was estimated in 0.14 g VSS/g COD.

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