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Tıraş ZŞE, Okur HH, Günay Z, Yıldırım HK. Different approaches to enhance resveratrol content in wine. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2022. [DOI: 10.1051/ctv/ctv20223701013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.
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Cai X, Luo J, Fu H, Bu Y, Chen N. Temperature measurement using a multi-wavelength fiber ring laser based on a hybrid gain medium and Sagnac interferometer. OPTICS EXPRESS 2020; 28:39933-39943. [PMID: 33379531 DOI: 10.1364/oe.414830] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 12/09/2020] [Indexed: 06/12/2023]
Abstract
In this paper, a multi-wavelength fiber ring laser (MWFRL) based on a hybrid gain medium and Sagnac interferometer (SI) used for temperature measurement has been proposed and experimentally demonstrated. Experiments have been carried out with polarization maintaining fibers (PMF) of different lengths, which are incorporated in the SI as sensing elements. Stable multi-wavelength oscillation at 1560 nm band is successfully achieved with the wavelength instability of ±0.08 nm and the signal-to-noise of 42 dB. The experimental results show that the wavelength change of the MWFRL with temperature variation has a good linear response and the temperature sensitivity of 1.8063 ± 0.00933 nm/°C is obtained when the length of the PMF is 1.7 m. As the length of PMF increases, the sensitivity can be improved.
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Zhang Q, Chen T, Wang X, Zhao P, Lei X, Liu P, Yuan H, Guo Y. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109514] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Petrović A, Lisov N, Čakar U, Marković N, Matijašević S, Cvejić J, Atanacković M, Gojković-Bukarica L. The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1902189p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Rollero S, Zietsman AJJ, Buffetto F, Schückel J, Ortiz-Julien A, Divol B. Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11739-11747. [PMID: 30350960 DOI: 10.1021/acs.jafc.8b03977] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Since Saccharomyces cerevisiae strains display no to weak pectinase activity, the utilization of external pectinase is a common practice in winemaking to enhance the extraction of compounds located in the grape berry skins during maceration. In this study, the activity of the native endopolygalacturonase of a Kluyveromyces marxianus strain, isolated from grape juice, was characterized in Shiraz grape must during alcoholic fermentation with or without prefermentative cold maceration. The wines made with K. marxianus had a higher methanol concentration, more free-run wine, an altered volatile compound profile, and displayed pectinase activity in cell-free wine samples. Moreover, the results strongly suggest that K. marxianus' pectinase released polygalacturonic acid soluble fragments, unlike fungal pectinases, which mostly release monomers. Overall, this study shows that K. marxianus is an effective pectinase producer in wine with potential benefits for wine properties.
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Affiliation(s)
- Stéphanie Rollero
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Fanny Buffetto
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science , University of Copenhagen , Thorvaldsensvej 40 , 1871 Frederiksberg C , Denmark
| | | | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology , Stellenbosch University , Matieland 7602 , South Africa
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Pérez-Navarro J, García Romero E, Gómez-Alonso S, Izquierdo Cañas PM. Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479856] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- J. Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - E. García Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
| | - S. Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - P. M. Izquierdo Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
- Parque Científico y Tecnológico de Albacete, Albacete, Spain
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Alonso-Del-Real J, Lairón-Peris M, Barrio E, Querol A. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition. Front Microbiol 2017; 8:150. [PMID: 28223968 PMCID: PMC5293751 DOI: 10.3389/fmicb.2017.00150] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 01/20/2017] [Indexed: 12/20/2022] Open
Abstract
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species.
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Affiliation(s)
- Javier Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC Valencia, Spain
| | - María Lairón-Peris
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSICValencia, Spain; Departament de Genètica, Universitat de ValènciaValència, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSICValencia, Spain; Departament de Genètica, Universitat de ValènciaValència, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC Valencia, Spain
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Zhang S, Petersen MA, Liu J, Toldam-Andersen TB. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. Molecules 2015; 20:21609-25. [PMID: 26633351 PMCID: PMC6332453 DOI: 10.3390/molecules201219791] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 11/22/2015] [Accepted: 11/27/2015] [Indexed: 11/18/2022] Open
Abstract
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes’ potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced “apricot” and “apple” flavor while skin fermentation gave rise to increased “rose” and “elderflower” flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the “rose” and “elderflower” flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles.
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Affiliation(s)
- Shujuan Zhang
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark.
| | - Mikael Agerlin Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark.
| | - Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark.
| | - Torben Bo Toldam-Andersen
- Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup DK-2630, Denmark.
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Casassa LF, Sari SE. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12572] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis F. Casassa
- Centro de Estudios de Enología; Estación Experimental Agropecuaria Mendoza; Instituto Nacional de Tecnología Agropecuaria (INTA); San Martín 3853 (5507) - Luján de Cuyo Mendoza Argentina
| | - Santiago E. Sari
- Centro de Estudios de Enología; Estación Experimental Agropecuaria Mendoza; Instituto Nacional de Tecnología Agropecuaria (INTA); San Martín 3853 (5507) - Luján de Cuyo Mendoza Argentina
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