scholarly journals Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

2016 ◽  
Vol 120 (6) ◽  
pp. 1574-1584 ◽  
Author(s):  
R. Tofalo ◽  
G. Perpetuini ◽  
P. Di Gianvito ◽  
G. Arfelli ◽  
M. Schirone ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Sparkling Wine

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

Application of immobilized yeast cells to sparkling wine fermentation

1991 ◽  
Vol 7 (5) ◽  
pp. 468-470 ◽  
Author(s):  
Francesc Godia ◽  
Carles Casas ◽  
Carles Sola
Keyword(s):  
Wine Fermentation ◽  
Yeast Cells ◽  
Sparkling Wine ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells

scholarly journals Characterization of Musts, Wines, and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS

Beverages ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 3
Author(s):  
Biel Granell ◽  
Anaïs Izquierdo-Llopart ◽  
Àngels Sahuquillo ◽  
José F. López-Sánchez ◽  
Javier Saurina
Keyword(s):  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Pinot Noir ◽  
Sparkling Wine ◽  
Chemical Markers ◽  
Inductively Coupled ◽  
Icp Ms ◽  
Components Analysis ◽  
Grape Varieties

Samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine, and sparkling wine—of Pinot Noir and Xarel·lo grape varieties from different vineyard qualities (A, B, C, D) have been analyzed by inductively coupled plasma (ICP) techniques to determine their elemental composition. The resulting data has been used to characterize these products according to oenological features and product qualities. For this purpose, box plot diagrams, bar charts, and principal components analysis (PCA) have been used. The study of the behavior of each given species has pointed out the relevance of some elements as markers or descriptors of winemaking processes. Among others, Cu and K are abundant in musts and their concentrations progressively decrease through the cava production process. S levels suddenly increase at the base wine step (and further decay) due to the addition of sulfites as preserving agents. Finally, concentrations of Na, Ca, Fe, and Mg increase from the first fermentation due to the addition of clarifying agents such as bentonite. PCA has been applied to try to extract solid and global conclusions on trends and chemical markers within the groups of samples more easily and efficiently than more conventional approaches.

Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

2003 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
J. M. Barcenilla ◽  
P. J. Martín-Álvarez ◽  
A. Vian ◽  
R. Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Indirect Selection ◽  
Sparkling Wine ◽  
Single Group ◽  
Limited Effect ◽  
Yeast Strains ◽  
Autolytic Activity ◽  
Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

scholarly journals Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure

2020 ◽  
Vol 8 (9) ◽  
pp. 1372
Author(s):  
Rocío Velázquez ◽  
Alberto Martínez ◽  
Emiliano Zamora ◽  
María L. Álvarez ◽  
Joaquín Bautista-Gallego ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Improvement ◽  
Wine Fermentation ◽  
Sparkling Wine ◽  
Lower Efficiency ◽  
Torulaspora Delbrueckii ◽  
High Co2 ◽  
Enhanced Resistance ◽  
Industrial Level ◽  
Level Production

The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO2, ethanol, and CO2 pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with T. delbrueckii. To solve this problem, new strains of T. delbrueckii with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine T. delbrueckii strains was carried out. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO2, then those resistant to ethanol, and finally those resistant to high CO2 pressure. Most of these mutants showed better capability for base wine fermentation than the parental strain, and some of them approached the fermentation capability of S. cerevisiae. The genetic stability of the new mutants was good enough to be used in industrial-level production in commercial wineries. Moreover, their ability to ferment sparkling wine could be further improved by the continuous addition of oxygen in the culture adaptation stage prior to base wine inoculation.

Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)

2017 ◽  
Vol 68 (4) ◽  
pp. 485-495 ◽  
Author(s):  
Laura Medina-Trujillo ◽  
Pau Matias-Guiu ◽  
Francisco López-Bonillo ◽  
Joan Miquel Canals ◽  
Fernando Zamora
Keyword(s):  
Physicochemical Characterization ◽  
Sparkling Wine ◽  
Wine Production

Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve ) Preparation for Sparkling Wine Production

2016 ◽  
Vol 81 (8) ◽  
pp. M2015-M2020 ◽  
Author(s):  
Ilaria Benucci ◽  
Katia Liburdi ◽  
Martina Cerreti ◽  
Marco Esti
Keyword(s):  
Starter Culture ◽  
Wine Yeast ◽  
Sparkling Wine ◽  
Wine Production

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Zhong‐Sheng Tang ◽  
Xin‐An Zeng ◽  
Margaret A. Brennan ◽  
Zhong Han ◽  
Debao Niu ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Aroma Profile
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