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.

The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

scholarly journals SELECTION OF AUTOCHThONOUS sACCHAROMYCES AND NON-sACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

2020 ◽  
Vol 1 (1) ◽  
pp. 119-124
Author(s):  
Elena Brȋnduşe ◽  
Marian Ion ◽  
Cǎtǎlina Loredana Nedelcu ◽  
Lidia Fȋciu ◽  
Adrian Pantazi
Keyword(s):  
Protease Activity ◽  
Extracellular Enzymes ◽  
Secondary Compounds ◽  
Wine Production ◽  
Selective Media ◽  
Yeast Strains ◽  
Intense Activity ◽  
Saccharomyces Yeasts ◽  
Selection Of

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.

scholarly journals IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
O. Khodakov ◽  
L. Osypova ◽  
H. Sarkisyan ◽  
O. Radionova ◽  
T. Afanasyeva
Keyword(s):  
Sulphur Dioxide ◽  
Chemical Characteristics ◽  
Grape Variety ◽  
Terpene Alcohols ◽  
Sweet Wines ◽  
Free Sulphur ◽  
Phenolic Substances ◽  
Grape Varieties ◽  
Physical And Chemical ◽  
Mass Concentrations

The paper reviews the literature on the existing technologies of medium dry and semi-sweet table wines. The main problems of manufacturing this type of wines have been outlined, as well as how they are solved by domestic and foreign winemakers. The classical scheme of producing medium dry and semi-sweet wines allows retaining the aroma of a certain grape variety and obtaining quality wines, but it is not applied in Ukraine as it is technologically complicated and costly. The scheme that involves blending is far more economical, but does not allow retaining all the fine aromatic nuances of a variety. So, the article considers the ways of obtaining medium dry and semi-sweet wines using grape must that has been concentrated by freezing. It has been shown that this technology will allow retaining the valuable substances of the variety aroma and will be the basis for producing the highest-quality wines of this type. For the research, the following samples have been analysed: clarified must of the Rkatsiteli and Citronny Magaracha grape varieties, must concentrated by freezing, vacuum must, dry wine materials, and the medium dry white table wines made from them. In the musts and wines, the main physical and chemical characteristics have been studied (the mass concentrations of sugar, titrated acids, total and free sulphur dioxide), as well as some additional parameters (the pH, mass concentrations of phenolic substances, free and bound terpene alcohols, optical density with the wavelength 420 nm). The mass concentrations of volatile acids and the sensory characteristics of the wine materials and wines have been determined, too. The research has shown that in the medium dry wines obtained by cryotechnology, the concentrations of free terpene compounds increased from 1.01 mg/dm3 to 1.21 mg/dm3 in Rkatsiteli, and from 2.89 mg/dm3 to 3.24 mg/dm3 in Citronny Magaracha. The flavour and aroma improved substantially, too. So, the blending technology of producing medium dry and semi-sweet table wines using cryomust allows retaining, to the greatest possible degree, the bright and peculiar aroma of the grape variety, and obtaining the highest-quality wines of this type.

scholarly journals Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 321
Author(s):  
María Laura Raymond Eder ◽  
Alberto Luis Rosa
Keyword(s):  
Traditional Method ◽  
Pinot Noir ◽  
Sparkling Wine ◽  
Key Factors ◽  
Wine Production ◽  
Factors Affecting ◽  
Yeast Strains ◽  
Fundamental Research ◽  
Sensory Profiles ◽  
Grape Varieties

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.

scholarly journals Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

2018 ◽  
Vol 285 ◽  
pp. 7-17 ◽  
Author(s):  
Carmela Garofalo ◽  
Carmen Berbegal ◽  
Francesco Grieco ◽  
Maria Tufariello ◽  
Giuseppe Spano ◽  
...  
Keyword(s):  
Yeast Strains ◽  
Grape Varieties ◽  
Indigenous Yeast ◽  
Selection Of

scholarly journals Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

2017 ◽  
Vol 35 (No. 2) ◽  
pp. 131-142 ◽  
Author(s):  
Furdíková Katarína ◽  
Makyšová Katarína ◽  
Špánik Ivan
Keyword(s):  
Volatile Fatty Acids ◽  
Amyl Alcohol ◽  
Higher Alcohols ◽  
Wine Flavour ◽  
Yeast Strains ◽  
Close Relationship ◽  
Wine Volatiles ◽  
Alcohol Ethyl ◽  
Indigenous Yeast ◽  
Selection Of

Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method – comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way.

Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

2001 ◽  
Vol 18 (2) ◽  
pp. 183-191 ◽  
Author(s):  
Adolfo Martı́nez-Rodrı́guez ◽  
Alfonso V. Carrascosa ◽  
José M. Barcenilla ◽  
M. Angeles Pozo-Bayón ◽  
M. Carmen Polo
Keyword(s):  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Strains ◽  
Selection Of

scholarly journals Wine Saccharomyces Yeasts for Beer Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 290
Author(s):  
Vanesa Postigo ◽  
Margarita García ◽  
Juan Mariano Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Higher Alcohols ◽  
Beer Fermentation ◽  
Commercial Strain ◽  
Yeast Strains ◽  
Consumer Study ◽  
Apparent Attenuation ◽  
Melatonin Production ◽  
Craft Beers ◽  
Saccharomyces Yeasts ◽  
Selection Of

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market.

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.

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