Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

2015 ◽  
Vol 63 (23) ◽  
pp. 5670-5681 ◽  
Author(s):  
Silvia Pérez-Magariño ◽  
Leticia Martínez-Lapuente ◽  
Marta Bueno-Herrera ◽  
Miriam Ortega-Heras ◽  
Zenaida Guadalupe ◽  
...  
Keyword(s):  
Sparkling Wine

scholarly journals Analysis and Forecasts of the Demand for Imported Wine in China

2021 ◽  
pp. 193896552098107
Author(s):  
Anyu Liu ◽  
Haiyan Song
Keyword(s):  
Single Equation ◽  
Specific Model ◽  
Specific Method ◽  
Sparkling Wine ◽  
Econometric Methods ◽  
Distributed Lag ◽  
Distributed Lag Models ◽  
Wine Market ◽  
Wine Demand

The aim of this study is to investigate the long-term determinants of China’s imported wine demand and to forecast wine imports from 2019 to 2023 using econometric methods. Auto-regressive distributed lag models are developed based on neoclassical economic demand theory to investigate the long-term determinants of China’s demand for imported bottled, bulk, and sparkling wine from the top five countries of origin. The empirical results demonstrate that income is the most important determinant of China’s imported wine demand, and that price only plays a significant role in a few markets. Substitute and complement effects are identified between wines from different countries of origin and between imported wines and other liquids. China’s imported wine demand is expected to maintain its rapid growth over the forecast period. Bottled wine will continue to dominate China’s imported wine market. France will have the largest market share in the bottled wine market, Spain will be the largest provider of bulk wine, and Italy will hold the same position for sparkling wine. This is the first study to use a single equation with the general to specific method rather than a system of equations to estimate and forecast China’s demand for imported bottled, bulk, and sparkling wines from different countries of origin. The more specific model setting for each country of origin improves forecasting accuracy.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

Assessing the Sensory Profiles of Sparkling Wine over Time

2015 ◽  
Vol 66 (2) ◽  
pp. 156-163 ◽  
Author(s):  
Maya R. Hood White ◽  
Hildegarde Heymann
Keyword(s):  
Sparkling Wine ◽  
Sensory Profiles ◽  
Over Time

Biodiversity of autolytic ability in flocculentSaccharomyces cerevisiaestrains suitable for traditional sparkling wine fermentation

Yeast ◽  
2016 ◽  
Vol 33 (7) ◽  
pp. 303-312 ◽  
Author(s):  
Giorgia Perpetuini ◽  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Maria Schirone ◽  
Aldo Corsetti ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Sparkling Wine

scholarly journals The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 761-777
Author(s):  
Isabella Ghiglieno ◽  
Fulvio Mattivi ◽  
Gabriele Cola ◽  
Davide Trionfini ◽  
Daniele Perenzoni ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Sparkling Wine ◽  
Leaf Removal ◽  
Early Ripening ◽  
Potential Improvement ◽  
Artificial Shading ◽  
Positive Effect

Aims: The aim of this study was to assess the effects of leaf removal and bunch shading on the analytical composition of Pinot noir and Chardonnay (Vitis vinifera L.) grapes suitable for making premium sparkling wine.Method and results: Total bunch defoliation (TD) and different treatments using shading nets (TD1L, TD2L and ND1L) were evaluated in comparison with a test with no defoliation and shading (ND) over three seasons in the southern part of Franciacorta, one of the most famous Italian sparkling wine regions. Micrometeorological variables, yield components, musts and grapes chemical composition were evaluated. Shading practices lead to a delay in ripening and they improve the acidic content of must, thus resulting in a potential improvement in the quality of juice suitable for producing sparkling wines. Furthermore, this particular type of vine canopy management leads to changes in the phenolic content of grapes.Conclusions: From the results obtained it was possible to underline the positive effect - delaying ripening, preserving acid concentration and reducing flavonol content - of shading on the composition of Pinot noir and Chardonnay grapes suitable for making premium sparkling wine.Significance of the study: This study shows the importance of shading, because it delays grape ripening and thereby preserves the acidic content of musts and, specifically, deals with the problem of early ripening related to the climate change now underway.

scholarly journals Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
N. Jolly ◽  
P. Minnaar ◽  
M. Booyse ◽  
P. Gerber
Keyword(s):  
Infrared Spectroscopy ◽  
Spectral Data ◽  
South African ◽  
Phenolic Acids ◽  
Sparkling Wine ◽  
Anecdotal Evidence ◽  
Legal Requirements ◽  
Infrared Spectral ◽  
Marker Compounds ◽  
Polyphenol Profile

Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine.

scholarly journals Quantitative data independent acquisition glycoproteomics of sparkling wine

2020 ◽  
Author(s):  
Cassandra L. Pegg ◽  
Toan K. Phung ◽  
Christopher H. Caboche ◽  
Suchada Niamsuphap ◽  
Marshall Bern ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Alcoholic Beverage ◽  
Mass Spectrometry Data ◽  
Sparkling Wine ◽  
Data Independent Acquisition ◽  
Theoretical Mass ◽  
Depth Study ◽  
Effects Of Aging ◽  
Grape Varieties ◽  
Secondary Fermentation

ABSTRACTSparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

scholarly journals Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine

Beverages ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 27
Author(s):  
Mark Crumpton ◽  
Andrew Atkinson ◽  
Matteo Marangon
Keyword(s):  
Carboxymethyl Cellulose ◽  
Sparkling Wine
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