scholarly journals Identification of Yeasts with Mass Spectrometry during Wine Production

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 5 ◽  
Author(s):  
Miroslava Kačániová ◽  
Simona Kunová ◽  
Jozef Sabo ◽  
Eva Ivanišová ◽  
Jana Žiarovská ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Cabernet Sauvignon ◽  
Malt Extract ◽  
Wine Production ◽  
Wort Agar ◽  
Yeast Extract Peptone Dextrose ◽  
Hanseniaspora Uvarum ◽  
Microbiological Testing ◽  
Bruker Daltonics ◽  
Isolated Species

The aim of the present study was to identify yeasts in grape, new wine “federweisser” and unfiltered wine samples. A total amount of 30 grapes, 30 new wine samples and 30 wine samples (15 white and 15 red) were collected from August until September, 2018, from a local Slovak winemaker, including Green Veltliner (3), Mūller Thurgau (3), Palava (3), Rhein Riesling (3), Sauvignon Blanc (3), Alibernet (3), André (3), Blue Frankish (3), Cabernet Sauvignon (3), and Dornfelder (3) grapes; federweisser and unfiltered wine samples were also used in our study. Wort agar (WA), yeast extract peptone dextrose agar (YPDA), malt extract agar (MEA) and Sabouraud dextrose agar (SDA) were used for microbiological testing of yeasts. MALDI-TOF Mass Spectrometry (Microflex LT/SH) (Bruker Daltonics, Germany) was used for the identification of yeasts. A total of 1668 isolates were identified with mass spectrometry. The most isolated species from the grapes was Hanseniaspora uvarum, and from federweisser and the wine—Saccharomyces cerevisiae.

Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees

2012 ◽  
Vol 58 (12) ◽  
pp. 1344-1352 ◽  
Author(s):  
Renáta Vadkertiová ◽  
Jana Molnárová ◽  
Dana Vránová ◽  
Elena Sláviková
Keyword(s):  
Aureobasidium Pullulans ◽  
Fruit Trees ◽  
Individual Species ◽  
Pichia Kudriavzevii ◽  
Hanseniaspora Uvarum ◽  
Yeast Community ◽  
Fruit Samples ◽  
Pear Trees ◽  
Pichia Kluyveri ◽  
Isolated Species

Yeasts are common inhabitants of the phyllosphere, but our knowledge of their diversity in various plant organs is still limited. This study focused on the diversity of yeasts and yeast-like organisms associated with matured fruits and fully open blossoms of apple, plum, and pear trees, during 2 consecutive years at 3 localities in southwest Slovakia. The occurrence of yeasts and yeast-like organisms in fruit samples was 2½ times higher and the yeast community more diverse than that in blossom samples. Only 2 species (Aureobasidium pullulans and Metschnikowia pulcherrima) occurred regularly in the blossom samples, whereas Galactomyces candidus, Hanseniaspora guilliermondii, Hanseniaspora uvarum, M. pulcherrima, Pichia kluyveri, Pichia kudriavzevii, and Saccharomyces cerevisiae were the most frequently isolated species from the fruit samples. The ratio of the number of samples where only individual species were present to the number of samples where 2 or more species were found (consortium) was counted. The occurrence of individual species in comparison with consortia was much higher in blossom samples than in fruit samples. In the latter, consortia predominated. Aureobasidium pullulans, M. pulcherrima, and S. cerevisiae, isolated from both the fruits and blossoms, can be considered as resident yeast species of various fruit tree species cultivated in southwest Slovakia localities.

scholarly journals Characterization of the vine varieties by isotopic analyses

OENO One ◽  
1995 ◽  
Vol 29 (2) ◽  
pp. 89
Author(s):  
Yunianta   ◽  
Ben Li Zhang ◽  
Gérard J. Martin ◽  
Christian Asselin ◽  
M. Schaeffer
Keyword(s):  
Mass Spectrometry ◽  
Nmr Spectroscopy ◽  
Isotope Composition ◽  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
2H Nmr ◽  
Stable Isotope Composition ◽  
2H Nmr Spectroscopy ◽  
Isotopic Analyses

<p style="text-align: justify;">Several series of wines were prepared in standard conditions from well defined varieties (Cabernet-Sauvignon, Carignan, Chasselas, Chardonay, Grenache Noir, Riesling, Sauvignon, Syrah et Ugni Blanc) harvested in 1991 in three different regions of production in France (Alsace, Bordeaux and Languedoc). In order to study the influence of the year of production as well, the same varieties grown in Anjou were considered for three different periods of time : 1983, 1984 and 1988. The stable isotope composition of these wines was determined by 2H-NMR spectroscopy ((D/H)<sub>I</sub> and (D/H)<sub>II</sub> isotope ratios of ethanol) and by Mass Spectrometry for water (<sup>2</sup>H and <sup>18</sup>O) and ethanol (<sup>13</sup>C). The variations observed for the wines of the different varieties are explained in terms of the climatic conditions (temperature, precipitation and insolation) which governed the regions of production during the vine vegetation cycles considered. It is shown that similar behaviour is observed for the <sup>2</sup>H and <sup>18</sup>O contents of the water of musts and wines but they differ from the Craig relationship existing in meteorological waters. The early vine varieties cultivated in the different regions considered give wines with a higher concentration in the heavy isotopes than the later varieties as far as the ethanol (D/H)<sub>I</sub> parameter is concerned.</p>

scholarly journals Microbiota of different wine grape berries

10.5219/1047 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 174-181 ◽  
Author(s):  
Miroslava Kačániová ◽  
Simona Kunova ◽  
Soňa Felsöciová ◽  
Eva Ivanišová ◽  
Attila Kántor ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Leuconostoc Mesenteroides ◽  
Fungal Species ◽  
Malt Extract ◽  
Wine Grape ◽  
Wine Production ◽  
Grape Berries ◽  
Issatchenkia Orientalis ◽  
Tryptone Soya Agar ◽  
Alternaria Sp

The wine grape berries share a complex microbial ecology including filamentous fungi, yeasts and bacteria. The microbiota reveals different physiological characteristics and depends on the grape ripening stage and the availability of nutrients with different effect on wine production. The microbiota of grape berries (n = 12) was isolated and identified in the present study. The samples were collected in September 2018. Grape berries were obtained from Vrbovo vineyard located in Slovakia. The grape berries investigated belonged to Blue Frankish, Cabernet Sauvignon, Chardonnay, Dornfelder, Feteasca regala, Green Veltliner, Irsai Oliver, Mūller Thurgau, Pálava, Pinot Blanc, Rhinriesling and Welschriesling varieties. The microorganisms were cultivated on Malt extract agar (MEA) at 25 °C for five days in aerobically for microscopic filamentous fungi and Tryptone Soya agar (TSA) at 37 °C for 24 – 48 h aerobically for bacteria and yeasts. Total bacterial counts on different wine grape berries ranged from 2.57 ±0.09 in Chardonnay to 4.39 ±0.21 log CFU.g-1 in Pálava. Microscopic filamentous fungi count ranged from 1.18 ±0.03 in Blue Frankish to 2.60 ±0.17 log CFU.g-1 in Welschriesling. MALDI-TOF MS Biotyper mass spectrometry was used for identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. The most identified microscopic fungal species was Alternaria sp., for yeasts Issatchenkia orientalis and Leuconostoc mesenteroides subsp. mesenteroides for bacteria.

scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 337-347
Author(s):  
Paméla Nicolle ◽  
Kyle A. Williams ◽  
Paul Angers ◽  
Karine Pedneault
Keyword(s):  
Condensed Tannins ◽  
Cold Climate ◽  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Wine Production ◽  
Wine Composition ◽  
Polysaccharide Composition ◽  
Vitis Sp ◽  
Cold Hardy ◽  
Significant Attention

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

Comparison of Cabernet sauvignon responses to different Italian pedo-climatic environment of southern Italy

2021 ◽  
Author(s):  
Eugenia Monaco ◽  
Maurizio Buonanno ◽  
Arturo Erbaggio ◽  
Angela Roberta Lo Piero ◽  
Filippo Ferlito ◽  
...  
Keyword(s):  
Water Stress ◽  
Soil Water ◽  
Southern Italy ◽  
Sugar Content ◽  
Climatic Variability ◽  
Stress Index ◽  
Cabernet Sauvignon ◽  
Crop Water Stress Index ◽  
Wine Production ◽  
Climatic Environment

&lt;p&gt;Water deficit is one of the most important effects of climate change able to affect agricultural sectors. In general, it determines a reduction in biomass production, and for some plants, as in the case of grapevine, it can promote fruit quality. However, high water stress should be avoided for any crop. Then, the monitoring and management of plant water stress in the vineyard is critical as well as the knowledge of how each specific cultivars react to it.&lt;/p&gt;&lt;p&gt;In this sense, a multidisciplinary study was carried out to compare the Cabernet sauvignon grapevine responses to different pedoclimatic conditions of southern Italy, in three areas devoted to high-quality wine production of Campania, Molise, and Sicilia regions. This study reports the preliminary results of the Italian National project &amp;#8220;Influence of agro-climatic conditions on the microbiome and genetic expression of grapevines for the production of red wines: a multidisciplinary approach (ADAPT)&amp;#8221;&lt;/p&gt;&lt;p&gt;In each site, the environmental characteristics were characterized and the soils described through a pedological survey.&amp;#160; During 2020, soil water content and the principal weather variables (e.g., temperature, rainfall, solar radiation, etc.) have been monitored by means of in situ stations, while plant responses collected by means of field campaigns (LAI, LWP, grapes acidity, sugar content). Moreover, due to COVID-19 pandemic, vegetational indexes (NDVI, NDVII, RENDVI) derived from Sentinel 2A images have been used to support the plant status monitoring.&lt;/p&gt;&lt;p&gt;The agro-hydrological model SWAP was used to solve the soil water balance in each site and to derive the Crop Water Stress Index (CWSI) during the growing season (April- October).&lt;/p&gt;&lt;p&gt;The CWSI index has been compared with data collected on plant status (e.g., leaf water potential, vegetational indexes from remote sensing) and correlated to grapes quality (e.g., sugar content, acidity).&lt;/p&gt;&lt;p&gt;The first results have demonstrated how local pedoclimatic conditions strongly affect grapes quality production on Cabernet sauvignon in southern Italy, furnishing important information regarding how this cultivar adapts and reacts to pedo-climatic variability. This last information is useful for planning future actions to support the vine growing resilience in southern Italy. In this way, at the end of ADAPT project, the collected information for the next two years will be used to realize a robust model calibration in order to analyze the plant response under future climate scenarios RCP (4.5 and 8.5).&lt;/p&gt;&lt;p&gt;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;Keywords: cabernet sauvignon, CWSI, terroir, SWAP, quality&lt;/p&gt;

Effects of Substrate, Water Activity, and Temperature on Growth and Verrucosidin Production by Penicillium polonicum Isolated from Dry-Cured Ham

2000 ◽  
Vol 63 (2) ◽  
pp. 231-236 ◽  
Author(s):  
FÉLIX NÚÑEZ ◽  
M. CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
EMILIO ARANDA ◽  
ALBERTO MARTÍN ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Mycelial Growth ◽  
Meat Products ◽  
Complex Interaction ◽  
Malt Extract ◽  
Mold Growth ◽  
Medium Temperature ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Cured Meat

Penicillium polonicum, a common mold on dry-cured meat products, is able to produce verrucosidin, a potent neurotoxin. The ability of P. polonicum isolated from dry-cured ham to grow and produce verrucosidin from 4 to 40°C at water activities (aw) of 0.99, 0.97, and 0.95 on malt extract agar (MEA) and a medium made up with meat extract, peptone, and agar (MPA) was evaluated. Verrucosidin was quantified by high-pressure liquid chromatography and mass spectrometry. P. polonicum was able to grow on MEA and MPA at all the aw values tested from 4 to 37°C but not at 40°C. The optimal environmental conditions for growth were 20°C, 0.99 aw on MEA and 20 to 25°C, 0.97 aw on MPA, but the highest amount of verrucosidin was obtained at 25°C, 0.99 aw in both media. No direct correlation between extension of mold growth and verrucosidin production was found. Temperature appears to be the most important factor ruling mycelial growth, whereas verrucosidin accumulation is mostly influenced by aw. However, analysis of variance of the data showed that there was a complex interaction among all the environmental factors (medium, temperature, and aw) that significantly (P &lt; 0.0001) affected growth and verrucosidin production. The reduction of aw to intermediates values of 0.95 has a stronger effect on growth on MEA than on MPA. Given that the meat-based medium proved to be an appropriate substrate for the biosynthesis of verrucosidin by P. polonicum, the ability of this mold to produce the toxin on meat products should be established.

Wine Production, Skin Pigments of Cabernet Sauvignon Grape and Related Progeny

1955 ◽  
Vol 3 (8) ◽  
pp. 695-699 ◽  
Author(s):  
A. H. Bockian ◽  
R. E. Kepner ◽  
A. D. Webb
Keyword(s):  
Cabernet Sauvignon ◽  
Wine Production
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