Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.This work was supported by the "Programa Valoritxa i Transfereix" 2013 (Ref: UV-CPI13274-159983) of the Universitat de Valencia, Valencia, Spain. This institution has not intervened in the collection, analysis and interpretation of the data, nor in the report writing or the decision to publish the manuscript.Berbegal, C.; Polo, L.; García Esparza, MJ.; Lizama Abad, V.; Ferrer, S.; Pardo, I. (2019). Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiology. 78:25-37. https://doi.org/10.1016/j.fm.2018.09.016S25377

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

[EN] The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three different winemaking technologies (traditional vinification, prefermentative cold maceration at 6-8 A degrees C and cold soak at 0-2 A degrees C with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments was demonstrated by the increase of the concentration of the polyphenolic compounds.The experimental reporter here is a first part of a project financially supported by the Science and Technology Minister from Spanish Government ( AGL 2006-10723-C02-02) which the authors gratefully acknowledgeAlvarez Cano, MI.; Aleixandre Benavent, JL.; García Esparza, MJ.; Lizama Abad, V.; Aleixandre Tudo, J. (2009). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology. 228(4):501-510. https://doi.org/10.1007/s00217-008-0957-0S501510228

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour

[EN] This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC¿DAD and LC¿ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different aldehydes in white wine. This research focused particularly on the colour properties of the released products and their potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde, catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde, catechin-vanillin, and catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the solution was mainly due to soluble polymeric forms. In addition, the role of SO2 , generally used during vinification and ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited.Vivas, N.; Nonier, MFB.; Absalon, C.; Lizama Abad, V.; Jamet, F.; De Gaulejac, NV.; Vitry, C.... (2008). Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour. South African journal of enology and viticulture. 29(2):98-108. http://hdl.handle.net/10251/105310S9810829

Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin

Background and Aims: To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot 'Pago' wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous 'Pago' Merlot fermentation from the Utiel-Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they were isolated. Methods and Results: Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve S. cerevisiae strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth. Conclusions: Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications. Significance of the Study: Characterisation of S. cerevisiae made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot 'Pago' wines to be more accurately deduced

Plan estratégico del Hotel Sami en tiempos de recuperación después del COVID periodo 2023-2025

Durante los últimos años, a la par con el crecimiento sostenible de la demanda turística del Perú, hasta el primer trimestre del 2020, en el que la llegada de la pandemia del coronavirus impactó negativamente al sector turístico hotelero mundial, el hotel Sami se encontraba en una etapa de crecimiento y desarrollo. Tan es así que, en el año 2019, fortaleció su posicionamiento y crecimiento, posicionándose como uno de los más destacados en su categoría, haciendo del binomio calidad-precio una experiencia de servicio y atención personalizada difícil de igualar y altamente valorada por sus asiduos huéspedes. La crisis del sector turístico hotelero iniciada en marzo del 2020 puso en riesgo la sobrevivencia del hotel, obligándolo a replantear su estrategia de negocio a fin de enfrentar la crisis y asegurar la continuidad del negocio. Hoy, ya superada la crisis, y sobre la base de las proyecciones de recuperación y crecimiento del sector en los siguientes años, nos corresponde tomar acción para recuperar el crecimiento en el que nos encontrábamos encaminados antes de la pandemia. El análisis interno y externo de la situación nacional e internacional nos posiciona con una capacidad promedio del sector para aprovechar las oportunidades y minimizar las amenazas del entorno, por lo que, potenciando el binomio calidad-precio que nos caracteriza, plantearemos una estrategia de enfoque mejor valor incrementando nuestra presencia en los mercados emergentes como consecuencia de la pandemia, tales como millennials, centennials, workations, turismo ecológico, y adaptándonos a las tendencias como uso de energías limpias y renovables con responsabilidad social

Carotenoids from persimmon juice processing

[EN] The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp to optimize juice extraction was especially suitable for recovery of valuable bioactive carotenoids. The extraction solvents and solvent combinations used were: ethanol, acetone, ethanol/acetone (50:50 v/v) and ethanol/ acetone/hexane (25:25:50 v/v/v). HPLC-DAD analysis detected and identified a total of nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, ß-cryptoxanthin 5,6-epoxide, ß-cryptoxanthin, ¿-carotene, and ß-carotene. ß-cryptoxanthin and ß-carotene represented 49.2% and 13.2% of the total carotenoid content (TCC) in the acetone extract from by-product B. TCC contributed greatly to antioxidant activity of acetone extract derived from this by-product. Pectinase enzymatic treatment of persimmon peels and pulp followed by absolute acetone extraction of carotenoids could be an efficient method to obtain a rich extract in these compounds that could be used as nutraceutical ingredient.This study was supported by Ministerio de Ciencia, Innovacion y Universidades through the funded project 'Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomia' (CTM2017-88978-R). Sara Gea-Botella thanks the Agencia Estatal de Investigacion la Ayuda para la Formacion de Doctores en Empresas "Doctorados Industriales" (DI-16-08465) through the R+D+i project entitled 'Evaluacion in vitro e in vivo de un extracto procedente de subproductos de la industrializacion del caqui'. The authors wish to thank Mitra Sol Technologies S.L. the given technical assistance.Gea-Botella, S.; Agulló, L.; Martí, N.; Martínez-Madrid, M.; Lizama Abad, V.; Martín-Bermudo, F.; Berná, G.... (2021). Carotenoids from persimmon juice processing. Food Research International. 141:1-8. https://doi.org/10.1016/j.foodres.2020.109882S1814

Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion

Funding Information: This research was financed by Ministry of Science Innovation and Universities through the funded project ‘Industrial symbiosis in the integral use of persimmon (Diospyros kaki); Bioeconomy example '(CTM2017-88978-R). The authors gratefully acknowledge Miss Laura Agulló and Mitra Sol Technologies S.L. for the given technical assistance.Peer reviewedPublisher PD

Prediction of Phenolic Compositionof Monastrell and Tempranillo Wines:Correlation between Phenolic Contentand Traditional Variables of FruitMaturity

[EN] Color is one of the most important factors in the quality assessment of red wine. Polyphenolic compounds, located in the skin and seeds of grapes, are responsible for the color of both the fruit and the wine produced from that fruit. In the present research, the level of phenolic maturity of Monastrell and Tempranillo grapes at their time of arrival to the winery was investigated. To this end, parameters defining color and polyphenol content in wines produced from these grapes were contrasted with parameters typically associated with general and phenolic grape maturity. The main aim of this research was to uncover the nature of the relationship between these parameters, such that, by knowing the characteristics of the grapes, predictions could be made regarding the characteristics of the resulting wine. The capacity to objectively assess and predict the potential quality and enological fitness of a given lot of Monastrell and Tempranillo grapes would greatly facilitate selection of the style of vinification best suited to this fruit.Martí, N.; Lizama Abad, V.; Verdú, JA.; Muñoz, N.; Aleixandre Benavent, JL.; Saura, D. (2015). Prediction of Phenolic Compositionof Monastrell and Tempranillo Wines:Correlation between Phenolic Contentand Traditional Variables of FruitMaturity. International Journal of Food Properties. 18(3):465-479. doi:10.1080/10942912.2011.57046746547918

Suicidal Ideation and Death by Suicide as a Result of the COVID-19 Pandemic in Spanish-Speaking Countries: Systematic Review

Suicidal behaviors and constructs are putting at risk the accomplishment of Objective 3 of Agenda 2030 for sustainable development in Spanish-speaking countries. The current study’s principal objective is to explain the presence of suicidal ideation and deaths by suicide as a result of the COVID-19 pandemic in Spanish-speaking countries based on a review of the scientific literature. The PRISMA model was used as the main method while considering the criteria of periodicity, language, typology, and country in order to choose the 28 articles that were analyzed from the following three databases: SCOPUS, Web of Science, and ProQuest Coronavirus Research Database. Suicidal ideation and death by suicide exhibited a growth trend during the COVID-19 pandemic, including post-pandemic, especially in kids, adolescents, and young women of university age belonging to lower socioeconomic strata and presenting risk factors like living in rural areas, poor mental health, unemployment, and family death due to COVID-19

Peat as a Potential Biomass to Remove Azo Dyes in Packed Biofilters

Azo dyes represent a broad group of environmental pollutants that comprise between 60 and 70% of all the dyes and pigments used. The conventional processes are not efficient in treating effluents from the textile industry. Biofiltration emerges as an unconventional, easy-to-use, effective, and low-cost technology for the treatment of textile effluents. Biofiltration uses microbial consortia that form a biofilm on a filter medium. Peat is an organic matter with the ability to retain high moisture content and represents an attractive option to treat these effluents due to its high porosity, sorption capacity, availability, and low cost. The packing materials used were: peat as an organic biomass, perlite as an inorganic material, and a mixture of peat and perlite. Sorption processes in the biofilter peat-packed material and perlite are discussed dealing with its treatment capacity and as potential removers of azo dyes, their advantages and disadvantages compared with other traditional methods, and a review of operating parameters and design criteria that allow its large-scale application as a possible nonconventional treatment technology. The biofilter with the highest removal capacity was the peat-perlite mixture that achieved a 91% for the organic matter (measured as COD), and a 92% for the color removal (Direct blue 2 dye). with a retention time of 1.18 days