Mechanisms of anthocyanin degradation in grape must-like model solutions

1995 ◽  
Vol 69 (3) ◽  
pp. 385-391 ◽  
Author(s):  
Pascale Sarni ◽  
Hélène Fulcrand ◽  
Véronique Souillol ◽  
Jean-Marc Souquet ◽  
Véronique Cheynier
Keyword(s):  
Grape Must ◽  
Model Solutions ◽  
Anthocyanin Degradation

scholarly journals Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must

2021 ◽  
Author(s):  
Runze Li ◽  
Rebecca C Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Time Duration ◽  
Phase Duration ◽  
Grape Must ◽  
The Impact ◽  
Reciprocal Hemizygosity Analysis

Abstract It is standard practice to ferment white wines at low temperatures (10-18 °C). However, low temperatures increase fermentation duration and risk of problem ferments, leading to significant costs. The lag duration at fermentation initiation is heavily impacted by temperature; therefore, identification of Saccharomyces cerevisiae genes influencing fermentation kinetics is of interest for winemaking. We selected 28 S. cerevisiae BY4743 single deletants, from a prior list of open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII, influencing the duration of fermentative lag time. Five BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag duration compared to BY4743 in synthetic grape must (SGM) at 15 °C, over 72 h. Fermentation at 12.5 °C for 528 h confirmed the longer lag times of BY4743 Δcgi121, Δrps17a, and Δvma21. These three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 °C in SGM and lag time measurements confirmed that the S288C allele of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, increased fermentative lag phase duration. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide, suggesting that intron splicing, codon bias, or positional effects might be responsible for the impact on lag phase duration. This research demonstrates a new role of CGI121 and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast.

scholarly journals Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 626
Author(s):  
Alexander Rudolph ◽  
Amna El-Mohamad ◽  
Christopher McHardy ◽  
Cornelia Rauh
Keyword(s):  
Vitamin C ◽  
Food Production ◽  
Bubble Column ◽  
Hydrate Formation ◽  
Fruit Juices ◽  
Bubble Column Reactor ◽  
High Concentration ◽  
Model Solutions ◽  
Concentration Potential ◽  
Concentration Methods

Fruits have an important economic impact in the context of plant-based food production. The consumption of fruit juices, mostly produced from concentrates, is particularly noteworthy. Conventional concentration methods do not always enable a sustainable and gentle concentration. The innovative gas hydrate technology addresses this point with its energy-saving, gentle character, and high concentration potential. In this study, the concentration of fruit juices and model solutions using CO2 hydrate technology was investigated. To find a suitable operating point for hydrate formation in the used bubble column, the hydrate formation in a water–sucrose model solution was evaluated at different pressure and temperature combinations (1, 3, 5 °C and 32.5, 37.5, 40 bar). The degrees of concentration indicate that the bubble column reactor operates best at 37.5 bar and 3 °C. To investigate the gentle processing character of the hydrate technology, its quantitative effects on vitamin C, betanin, polyphenols, and carotenoids were analyzed in the produced concentrates and hydrates via HPLC and UV/VIS spectrophotometry. The results for fruit juices and model solutions imply that all examined substances are accumulated in the concentrate, while only small amounts remain in the hydrate. These amounts can be related to an inefficient separation process.

The effect of ?-irradiation on the non-enzymatic browning reaction in the aqueous model solutions

2005 ◽  
Vol 92 (2) ◽  
pp. 357-363 ◽  
Author(s):  
S OH ◽  
Y LEE ◽  
J LEE ◽  
M KIM ◽  
H YOOK ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Browning Reaction ◽  
Model Solutions
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