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 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 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.

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.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

The sugar and alcohol industry in the biofuels and cogeneration era: a paradigm change (part II)

2014 ◽  
pp. 97-104 ◽  
Author(s):  
Electo Eduardo Silv Lora ◽  
Mateus Henrique Rocha ◽  
José Carlos Escobar Palacio ◽  
Osvaldo José Venturini ◽  
Maria Luiza Grillo Renó ◽  
...  
Keyword(s):  
Large Scale ◽  
New Technologies ◽  
Process Integration ◽  
Animal Feed ◽  
Raw Materials ◽  
Biofuel Production ◽  
New Paradigm ◽  
Alcohol Industry ◽  
Feed Production ◽  
Steam Parameters

The aim of this paper is to discuss the major technological changes related to the implementation of large-scale cogeneration and biofuel production in the sugar and alcohol industry. The reduction of the process steam consumption, implementation of new alternatives in driving mills, the widespread practice of high steam parameters use in cogeneration facilities, the insertion of new technologies for biofuels production (hydrolysis and gasification), the energy conversion of sugarcane trash and vinasse, animal feed production, process integration and implementation of the biorefinery concept are considered. Another new paradigm consists in the wide spreading of sustainability studies of products and processes using the Life Cycle Assessment (LCA) and the implementation of sustainability indexes. Every approach to this issue has as an objective to increase the economic efficiency and the possibilities of the sugarcane as a main source of two basic raw materials: fibres and sugar. The paper briefly presents the concepts, indicators, state-of-the-art and perspectives of each of the referred issues.

scholarly journals Synthesis of Metal Organic Frameworks by Ball-Milling

Crystals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 15
Author(s):  
Cheng-An Tao ◽  
Jian-Fang Wang
Keyword(s):  
Ball Milling ◽  
Large Scale ◽  
Raw Materials ◽  
Metal Organic Frameworks ◽  
Research Topic ◽  
Mass Ratio ◽  
Time Consumption ◽  
Metal Organic ◽  
Short Time ◽  
Made In

Metal-organic frameworks (MOFs) have been used in adsorption, separation, catalysis, sensing, photo/electro/magnetics, and biomedical fields because of their unique periodic pore structure and excellent properties and have become a hot research topic in recent years. Ball milling is a method of small pollution, short time-consumption, and large-scale synthesis of MOFs. In recent years, many important advances have been made. In this paper, the influencing factors of MOFs synthesized by grinding were reviewed systematically from four aspects: auxiliary additives, metal sources, organic linkers, and reaction specific conditions (such as frequency, reaction time, and mass ratio of ball and raw materials). The prospect for the future development of the synthesis of MOFs by grinding was proposed.

Preparation of Low Chlorine Shellac from Seedlac by Dechlorination Process Using Pd/Fe Binary Metal as Catalyst

2009 ◽  
Vol 79-82 ◽  
pp. 1879-1882 ◽  
Author(s):  
Ya Long Liao ◽  
Fu Chang Xu ◽  
Dong Bo Li
Keyword(s):  
Reaction Temperature ◽  
Catalytic Hydrogenation ◽  
Large Scale ◽  
Raw Materials ◽  
Chemical Deposition ◽  
Structure Characterization ◽  
Binary Metal ◽  
Elementary Analysis ◽  
Chlorine Ions ◽  
Ultraviolet Spectrophotometer

Pd/Fe bimetallic catalysts were synthesized via chemical deposition and used to eliminate chlorine compacted in shellac while it was being bleached with sodium hypochlorite in alkaline solution for the preparation of low chlorine shellac, a natural and biological product used in large scale in food industry and pharmaceutical fields. Experiments demonstrated that the Pd/Fe bimetallic particles could catalyze dechlorination process effectively, which was affected by several factors such as reaction temperature, Pd/Fe ratio, and the induction of Pd/Fe. The dechlorination efficiency reached 81.9% under the conditions of Pd/Fe loading ratio of 0.10wt%, binary metal usage 10 g/L, H2 flowing rate 50 mL/min, and reaction temperature 90°C for 240 min. Moreover, the mechanism of catalytic hydrogenation was elucidated through structure characterization of the final products using elementary analysis, infrared spectroscopy, and ultraviolet spectrophotometer. It was shown from the result of ultraviolet spectrophotometer that the wavelength of the maximum absorption of seedlac, the raw materials for obtaining shellac, was 235 nm. However, it was blue shifted to the same value 222 nm when the shellac was dechlorinated by catalytic hydrogenation with Pd/Fe binary metal particle as the shellac without catalyzed. The results of elementary analysis showed that chlorine content in the final product was only 0.46%, just 1/5 comparing to that of non-declorination by catalytic hydrogenation under the optimum conditions. It was shown that the chlorine ions compacted in the shellac was substituted by hydrogen ions.

Pots on mats: mat-impressed salt-extraction pottery at Chalcolithic Provadia-Solnitsata, Bulgaria

Antiquity ◽  
2021 ◽  
pp. 1-16
Author(s):  
Mila Andonova ◽  
Vassil Nikolov
Keyword(s):  
Material Culture ◽  
Large Scale ◽  
Raw Materials ◽  
Salt Production ◽  
Production And Consumption ◽  
Late Chalcolithic ◽  
South Eastern Europe ◽  
Materials Used ◽  
The Relationship

Evidence for both basket weaving and salt production is often elusive in the prehistoric archaeological record. An assemblage of Middle–Late Chalcolithic pottery from Provadia-Solnitsata in Bulgaria provides insight into these two different technologies and the relationship between them. The authors analyse sherds from vessels used in large-scale salt production, the bases of which bear the impression of woven mats. This analysis reveals the possible raw materials used in mat weaving at Provadia-Solnitsata and allows interpretation of the role of these mats in salt production at the site. The results illustrate how it is possible to see the ‘invisible’ material culture of prehistoric south-eastern Europe and its importance for production and consumption.

Green light (550 nm) driven tunable syngas synthesis from CO2 photoreduction using heterostructured layered double hydroxide/TiC photocatalysts

2021 ◽  
Author(s):  
Huijuan Wang ◽  
Sha Bai ◽  
Pu Zhao ◽  
Tian Li ◽  
Chenjun Ning ◽  
...  
Keyword(s):  
Layered Double Hydroxide ◽  
Large Scale ◽  
Raw Materials ◽  
Green Light ◽  
Photocatalytic Reduction ◽  
Co2 Utilization ◽  
Co2 Photoreduction ◽  
Reduction Of Co2 ◽  
Double Hydroxide

Synthesis of syngas (CO, H2) by photocatalytic reduction of CO2 and H2O represents an eco-friendly pathway for large-scale CO2 utilization for the production of chemical raw materials with high added...

scholarly journals Separation and Purification of Two Flavone Glucuronides fromErigeron multiradiatus(Lindl.) Benth with Macroporous Resins

2009 ◽  
Vol 2009 ◽  
pp. 1-8 ◽  
Author(s):  
Zhi-feng Zhang ◽  
Yuan Liu ◽  
Pei Luo ◽  
Hao Zhang
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Sorption Isotherms ◽  
Preparative Separation ◽  
Separation And Purification ◽  
Bioactive Constituents ◽  
Simple Method ◽  
Scale Separation ◽  
Adsorption And Desorption ◽  
Macroporous Resins

Scutellarein-7-O-β-D-glucuronide (SG) and apigenin-7-O-β-D-glucuronide (AG) are two major bioactive constituents with known pharmacological effects inErigeron multiradiatus. In this study, a simple method for preparative separation of the two flavone glucuronides was established with macroporous resins. The performance and adsorption characteristics of eight macroporous resins including AB-8, HPD100, HPD450, HPD600, D100, D101, D141, and D160 have been evaluated. The results confirmed that D141 resin offered the best adsorption and desorption capacities and the highest desorption ratio for the two glucuronides among the tested resins. Sorption isotherms were constructed for D141 resin under optimal ethanol conditions and fitted well to the Freundlich and Langmuir models (R2>0.95). Dynamic adsorption and desorption tests was performed on column packed with D141 resin. After one-run treatment with D141 resin, the two-constituent content in the final product was increased from 2.14% and 1.34 % in the crude extract ofErigeron multiradiatusto 24.63% and 18.42% in the final products with the recoveries of 82.5% and 85.4%, respectively. The preparative separation of SG and AG can be easily and effectively achieved via adsorption and desorption on D141 resin, and the method developed can be referenced for large-scale separation and purification of flavone glucuronides from herbal raw materials.

Sign in / Sign up

Export Citation Format

Share Document