scholarly journals Optimization of the fermentation conditions of musts from Pedro Ximenez grapes grown in Southern Spain. Production of higher alcohols and esters

2017 ◽  
Vol 9 (2) ◽  
Author(s):  
J. Moreno ◽  
M. Medina
Keyword(s):  
Southern Spain ◽  
Higher Alcohols ◽  
Fermentation Conditions ◽  
Pedro Ximénez

scholarly journals Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

2021 ◽  
Vol 14(63) (2) ◽  
pp. 173-186
Author(s):  
Tatyana YONCHEVA ◽  
◽  
Hristo SPASOV ◽  
Georgi KOSTOV ◽  
◽  
...  
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
High Accuracy ◽  
Higher Alcohols ◽  
Yeast Culture ◽  
Fermentation Conditions ◽  
Influence Of Temperature ◽  
Lower Temperature

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

2012 ◽  
Vol 550-553 ◽  
pp. 1080-1084
Author(s):  
Hui Bo Luo ◽  
Chun Hui Wei ◽  
Xian Ling Yuan
Keyword(s):  
Acetic Acid ◽  
Identification System ◽  
Higher Alcohols ◽  
Automated Identification ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Geobacillus Thermoglucosidasius ◽  
Fermentation Temperature ◽  
Initial Ph

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

scholarly journals Aroma of Sherry Products: A Review

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 753
Author(s):  
Enrique Durán-Guerrero ◽  
Remedios Castro ◽  
María de Valme García-Moreno ◽  
María del Carmen Rodríguez-Dodero ◽  
Mónica Schwarz ◽  
...  
Keyword(s):  
Dynamic System ◽  
Raw Material ◽  
Southern Spain ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Sweet Wines ◽  
Fortified Wines ◽  
Grape Varieties ◽  
Pedro Ximénez

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

Occurrence of grapevine trunk diseases affecting the native cultivar Pedro Ximénez in southern Spain

2018 ◽  
Vol 153 (2) ◽  
pp. 599-625 ◽  
Author(s):  
Carlos Agustí-Brisach ◽  
Ana López-Moral ◽  
Mª Carmen Raya-Ortega ◽  
Rosa Franco ◽  
Luis F. Roca-Castillo ◽  
...  
Keyword(s):  
Southern Spain ◽  
Grapevine Trunk Diseases ◽  
Trunk Diseases ◽  
Pedro Ximénez

Optimization of fermentation conditions for the production of recombinant hpdgf-bb in Pichia pastoris

2015 ◽  
Vol 37 (1se) ◽  
Author(s):  
Duong Long Duy ◽  
Pham Minh Vu ◽  
Nguyen Tri Nhan ◽  
Tran Linh Thuoc ◽  
Dang Thi Phuong Thao
Keyword(s):  
Pichia Pastoris ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation

Current Status Of the Iberian Lynx (Lynx pardinus) in Eastern Sierra Morena, Southern Spain

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
José María Gil-Sánchez ◽  
Miguel Angel Simón ◽  
Rafael Cadenas ◽  
José Bueno ◽  
Manuel Moral ◽  
...  
Keyword(s):  
Southern Spain ◽  
Current Status ◽  
Lynx Lynx ◽  
Iberian Lynx ◽  
Lynx Pardinus ◽  
Sierra Morena

Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity

2014 ◽  
Vol 43 (12) ◽  
pp. 1835-1842
Author(s):  
Young Kyoung Rhee ◽  
So-Hyun Nam ◽  
Hye-Ryun Kim ◽  
Chang-Won Cho ◽  
Young-Chul Lee ◽  
...  
Keyword(s):  
Fermentation Conditions ◽  
Crude Polysaccharide
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