Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.

Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines.

Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition.

This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly.

Schizosaccharomyces pombe Isolation Protocol.

This chapter describes a methodology to isolate yeast strains from Schizosaccharomyces pombe species. The method is based on a selective-differential medium that notably facilitates the isolation of S. pombe.

Schizosaccharomyces pombe Biotechnological Applications in Winemaking.

The traditional way of producing wine is through the use of Saccharomyces cerevisiae in order to convert glucose and fructose into alcohol. In the case of red wines, after this alcoholic fermentation lactic bacteria Oenococus oeni is used to stabilize wine from a microbiological point of view by converting malic acid into lactic acid that it is not a microbiological substract. The yeast species Schizosaccharomyces pombe was traditionally considered spoilage yeast.

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.

The most popular methodology to make red wine is through the combined use of yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of and is used as an alternative to the classic malolactic fermentation.

Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.

The most common way to produce red wine is through the use of strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria.

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of and .

This study evaluates the influence of on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with and were compared to a single fermentation by . Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters.

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.

At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems.

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.

Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled setups. However this process is not free from possible collateral effects that on some occasions produce off-flavors, wine quality loss and human health problems.

Controlled release of vitamin B2 using mesoporous materials functionalized with amine-bearing gate-like scaffoldings.

A study on the controlled release of vitamin B(2) in pure water from mesoporous silica-based materials containing a pH- and anion-controlled nano-supramolecular gate-like ensembles built up by anchoring suitable polyamines on the external surface is reported (solid S1). This solid contains the vitamin (the delivered molecule) onto the pores, whereas the amine-based gate-like ensemble is anchored on the pore outlets. To obtain solid S1 the mesoporous MCM-41 support was first synthesized using tetraethyl orthosilicate (TEOS) as hydrolytic inorganic precursor and the surfactant hexadecyltrimethylammonium bromide (CTAB) as porogen species.

A new ion-selective electrode for anionic surfactants.

The new ligand 7-methyl-7,13-di-octyl-1,4,10-trioxa-13-aza-7-azonia-cyclopentadecane (L(1)) has been designed, synthesised and used as ionophore in the development ion-selective electrodes for anionic surfactants. Different PVC-membrane anionic-surfactants-selective electrodes were prepared by using L(1) as ionophore and bis(2-ethylhexyl)sebacate (BEHS), dibutyl phthalate (DBP) and nitrophenyl octyl ether (NPOE) as plasticizers. The PVC-membrane electrode containing L(1) and NPOE (electrode E1) showed a Nernstian response to lauryl sulfate with a slope of -59.