scholarly journals Dynamics of fermentation models for the production of dry and sweet wine

2020 ◽  
Vol 19 (4) ◽  
pp. 2015-2034
Author(s):  
Renato Colucci ◽  
◽  
Javier López-de-la-Cruz ◽  
Keyword(s):  
Sweet Wine

Chasing Angels: The Sweet Wine Angelica

2008 ◽  
Vol 8 (3) ◽  
pp. 74-78
Author(s):  
hank shaw
Keyword(s):  
The State ◽  
The Real ◽  
Mission Period ◽  
History Of ◽  
Uncertain Future ◽  
Sweet Wine ◽  
Made In

Portugal has port, Spain has sherry, Sicily has Marsala –– and California has angelica. Angelica is California's original wine: The intensely sweet, fortified dessert cordial has been made in the state for more than two centuries –– primarily made from Mission grapes, first brought to California by the Spanish friars. Angelica was once drunk in vast quantities, but now fewer than a dozen vintners make angelica today. These holdouts from an earlier age are each following a personal quest for the real. For unlike port and sherry, which have strict rules about their production, angelica never gelled into something so distinct that connoisseurs can say, ““This is angelica. This is not.”” This piece looks at the history of the drink, its foggy origins in the Mission period and on through angelica's heyday and down to its degeneration into a staple of the back-alley wino set. Several current vintners are profiled, and they suggest an uncertain future for this cordial.

Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 503-509 ◽  
Author(s):  
Teresa García-Martínez ◽  
Juan Moreno ◽  
Juan Carlos Mauricio ◽  
Rafael Peinado
Keyword(s):  
Penicillium Chrysogenum ◽  
Yeast Cells ◽  
Wine Production ◽  
Repeated Use ◽  
Sweet Wine

Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

2009 ◽  
Vol 90 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Sandra Cortés ◽  
José M Salgado ◽  
Beatriz Rivas ◽  
Ana M Torrado ◽  
José M Domínguez
Keyword(s):  
Nw Spain ◽  
Fermentation Kinetics ◽  
Sweet Wine

The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

2014 ◽  
Vol 152 ◽  
pp. 522-530 ◽  
Author(s):  
M. Figueiredo-González ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara ◽  
N. Teixeira ◽  
N. Mateus ◽  
...  
Keyword(s):  
Wine Making ◽  
Sweet Wine

scholarly journals Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

2008 ◽  
Vol 8 (7) ◽  
pp. 1053-1062 ◽  
Author(s):  
Rosalinda Urso ◽  
Kalliopi Rantsiou ◽  
Paola Dolci ◽  
Luca Rolle ◽  
Giuseppe Comi ◽  
...  
Keyword(s):  
Molecular Methods ◽  
Wine Production ◽  
Sweet Wine

Sweet Wine Production by Two OsmotolerantSaccharomyces cerevisiaeStrains

2013 ◽  
Vol 78 (6) ◽  
pp. M874-M879 ◽  
Author(s):  
Teresa García-Martínez ◽  
Nieves López de Lerma ◽  
Juan Moreno ◽  
Rafael A. Peinado ◽  
M. Carmen Millán ◽  
...  
Keyword(s):  
Wine Production ◽  
Sweet Wine

scholarly journals Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanqin Ma ◽  
Tian Li ◽  
Xiaoyu Xu ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
...  
Keyword(s):  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Microbial Population ◽  
Solid Phase ◽  
Multivariate Data ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Sweet Wine

Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.

scholarly journals Stabilization of sweet wine with diethyl ester of pyrocarbonic acid.

1966 ◽  
Vol 12 (10) ◽  
pp. 226-228
Author(s):  
E. MINÁRIK
Keyword(s):  
Diethyl Ester ◽  
Sweet Wine

scholarly journals Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp

2021 ◽  
Vol 60 (2) ◽  
Author(s):  
Bárbara Teodora Andrade Koelher ◽  
Soraya Maria Moreira de Souza ◽  
Andréa Miura da Costa ◽  
Elizama Aguiar-Oliveira
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Approach ◽  
Inoculum Size ◽  
Added Value ◽  
Fruit Pulp ◽  
Fermentation Performance ◽  
Scientific Contribution ◽  
Commercial Strain ◽  
Sweet Wine ◽  
Selection Of

Research background. Cocoa honey (CH) and cocoa pulp (CP) are both fruit pulps highly appreciated but, until now, CH is less processed than CP. In this work, it was investigated the applicability of strains of S. cerevisiae to ferment CH complemented with CP, to obtain fruit wines and improve CH commercialization. Experimental approach. The selection of a strain, previously isolated from cachaçaria distilleries in Brazil, took place based on its fermentation performance. The conditions for fermentation with S. cerevisiae L63 were then studied in relation to: volumetric proportion (φCH) of CH (complemented with CP), sucrose addition (γsuc), temperature (T) and inoculum size (No). The best conditions were applied in order to obtain fermentation profiles. Results and conclusions. S. cerevisiae L63 (No=107–108 cell/mL) is capable to ferment φCH of 90 and 80 % (V/V) for 24 or 48 h with γsuc of 50 and 100 g/L at T=28–30 °C resulting in wines with ethanol contents from 8 to 14 % (V/V). Additionally, the φCH=90 % (V/V) wine resulted in the lowest residual sugar concentration (<35 g/L) than the φCH=80 % (V/V) wine (~79 g/L) which could be classified as a sweet wine. In general, S. cerevisiae L63 resulted in a similar fermentation performance than a commercial strain tested, indicating its potential for fruit pulp fermentation. Novelty and scientific contribution. Therefore, S. cerevisiae L63 is capable to ferment CH complemented with CP to produce fruit wines with good commercial potentials that may also benefit small cocoa producers by presenting a product with greater added value.

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