19 research outputs found
Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
In this work, the effects of kaolin silver complex
(KAgC) have been evaluated to replace the use of SO2 for
the control of spoilage microorganisms in the winemaking
process. The results showed that KAgC at a dose of 1 g/L
provided effective control against the development of B.
bruxellensis and acetic acid bacteria. In wines artificially
contaminated with an initial population of B. bruxellensis
at 104 CFU/mL, a concentration proven to produce off
flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the
additive. Populations of acetic bacteria inoculated into
wine at concentrations of 102 and 104 CFU/mL were
reduced to negligible levels after 72 h of treatment with
KAgC. The antimicrobial effect of KAgC against B.
bruxellensis and acetic bacteria was also demonstrated in a
wine naturally contaminated by these microorganisms,
decreasing their population in a similar way to a chitosan
treatment. Related to this effect, wines with KAgC showed
lower concentrations of acetic acid and 4-ethyl phenol than
wines without KAgC. The silver concentration from KAgC
that remained in the finished wines was below the legal
limits. These results demonstrated the effectiveness of
KAgC to reduce spoilage microorganisms in winemaking.info:eu-repo/semantics/acceptedVersio
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols
Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region
The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile
Searching for resistance to grapevine trunk disease pathogens among Spanish Germplasm Collections
Trabajo presentado en el 10th International Symposium on Viticulture and Enology, celebrado en Wuzhong (China), el 20 de abril de 2017Peer reviewe
PCR methods for the detection of biogenic amine-producing bacteria on wine
Biogenic amines are low molecular weight
organic bases frequently found in wine. Several toxicological
problems resulting from the ingestion of wine containing
biogenic amines have been described. In wine,
histamine, tyramine, and putrescine are mainly produced
by the decarboxylation of the amino acid histidine, tyrosine,
and ornithine, respectively, by lactic acid bacteria action.
The bacterial ability to decarboxylate amino acids is highly
variable, and therefore the detection of bacteria possessing
amino acid decarboxylase activity is important to prevent
biogenic amine accumulation in wine. Molecular methods
for the early and rapid detection of these producer bacteria
are becoming an alternative to traditional culture methods.
Moreover, quantitative PCR methods are useful to enumerate
biogenic amine-producer bacteria on wine. Molecular
methods detect potential biogenic amine risk formation in
wine before the amine is produced. This review will cover the
molecular methods proposed in the literature for the detection
of biogenic amine-producing bacteria in wine. These methods
could improve winemaking control in order to avoid biogenic
amine productionThis work was supported by grants RM2008-
00002 (Instituto Nacional de Investigación Agraria y Alimentaría),
AGL2008-01052, Consolider INGENIO 2010 CSD2007-00063 FUNC-
FOOD (Comisión Interministerial de Ciencia y Tecnología), and
S-0505/AGR/000153 and S2009/AGR-1469 (ALIBIRD) (Comunidad
de Madrid).Peer reviewe
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae
Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from satisfactory. This work analyzes the contribution of starter cultures of Torulaspora delbrueckii, inoculated sequentially with Saccharomyces cerevisiae (multi-starter fermentation), on the fermentation and aromas of two different white style wines, i.e., dry and sweet wines. Chemical analysis of Soave and Chardonnay wines (dry wines) showed that multi-starter fermentation greatly affected the content of several important volatile compounds, including 2-phenylethanol, isoamyl acetate, fatty acid esters, C4\u2013C10 fatty acids and vinylphenols. Moreover, strain-specific contributions have been shown by testing two different T. delbrueckii strains. Evidence of the positive impact of T. delbrueckii activity on wine quality was also demonstrated in Vino Santo, a sweet wine. Due to its low production of acetic acid, this non-Saccharomyces yeast is recommended for the fermentation of high sugar grapes. T. delbrueckii also influenced the content of different variety of chemical groups, including lactones. From a sensory perspective, all wines produced by multi-starter fermentation have greater aromatic intensity and complexity than wines resulting from a monoculture fermentation. These results emphasize the potential of employing T. delbrueckii, in association with S. cerevisiae, for the production of white wines of different styles with improved and enhanced flavour