Enhancing wine fermentation through concurrent utilization of and lactic acid bacteria ( and ) or .

Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine.

The Influence of Chitosan on the Chemical Composition of Wines Fermented with .

Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of . The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains.

A comparative study of fermentative performance under standardized wine production conditions.

The study explores diverse strains of in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed.

The Influence of Addition on the Aroma Profile of a Kombucha Tea Fermentation.

Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids-mostly acetic acid. In this study, the effect of including a starter culture in a kombucha fermentation was investigated.

Engineering a fermenting yeast able to produce the fragrant β-ionone apocarotenoid for enhanced aroma properties in wine.

Wine is composed of multitudinous flavour components and volatile organic compounds that provide this beverage with its attractive properties of taste and aroma. The perceived quality of a wine can be attributed to the absolute and relative concentrations of favourable aroma compounds; hence, increasing the detectable levels of an attractive aroma, such as β-ionone with its violet and berry notes, can improve the organoleptic qualities of given wine styles. We here describe the generation of a new grape-must fermenting strain of Saccharomyces cerevisiae that is capable of releasing β-ionone through the heterologous expression of both the enzyme carotenoid cleavage dioxygenase 1 (CCD1) and its substrate, β-carotene.

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Wine Yeasts.

Non- yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to , the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those that are derived from amino acid metabolism, remains largely unexplored. Within a synthetic must environment, we investigated the amino acid utilization of four species (, , , ) and .

Biological management of acidity in wine industry: A review.

Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard management, the microbiological option is reliable and deeply studied.

The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must.

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P.

Puree and Juice of Thai Mango and Pineapple Analyzed by High-Performance Thin-Layer Chromatography Hyphenated with Effect-Directed Assays.

The requirements for analytical tools are changing due to the global production chain, the increasing cases of adulteration, and the growing trend towards consumption of plant-based food products worldwide. The assessment of bioactivity of natural foods is currently not a quality criterion, and a paradigm shift is postulated. A non-targeted effect-directed profiling by high-performance thin-layer chromatography hyphenated with five different effect-directed assays was developed exemplarily for the puree and juice products of mango L.

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.

Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO level and dissolved O in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO level in wine has been a hot topic in recent years.

Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol.

Polyfunctional thiols like 3-sulfanylhexan-1-ol (3SH) and its ester 3-sulfanylhexyl acetate (3SHA) are important aroma determinants in wine with exceptionally low odor thresholds. 3SH is largely found in grape must bound to glutathione and cysteine and requires enzymatic action to be perceived sensorially. The wine yeast is ineffective in releasing volatile thiols from their precursor configuration.

Development of Genetic Modification Tools for .

Apiculate yeasts belonging to the genus are commonly isolated from viticultural settings and often dominate the initial stages of grape must fermentations. Although considered spoilage yeasts, they are now increasingly becoming the focus of research, with several whole-genome sequencing studies published in recent years. However, tools for their molecular genetic manipulation are still lacking.

Responses on Must and Wine Composition of L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO Enrichment (FACE).

Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO (eCO)-as one of the relevant greenhouse gases jointly responsible for a changing climate-was investigated concerning the composition of must and wine made of two grapevine cultivars L. cvs.

Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii.

Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production.

The Impact of Chitosan on the Chemical Composition of Wines Fermented with and .

This study investigates the influence of the antimicrobial agent chitosan on a selected strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: (about 4 µg/L), (10-12 µg/L), and (71-82 µg/L). It was demonstrated that an elevated content of free SO in wine may have a certain masking effect on the TDN aroma perception.

An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN), an aroma compound present in wine, is used for sensory and physicochemical analyses. Therefore, synthesis of TDN of high purity is required for these purposes. Optimization of TDN synthesis in order to facilitate its subsequent purification was described.

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines.

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus (.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: (SC × SP), (SC × SK) and var.

Plant architecture and phytochemical composition of basil (Ocimum basilicum L.) under the influence of light from microwave plasma and high-pressure sodium lamps.

Potted herbs such as basil are in high year-round demand in Central Europe. To ensure good quality in winter, artificial light is required. Many horticulturists, who want to replace their high-pressure‑sodium (HPS) lamps with light-emitting diodes (LEDs) to save electricity energy, struggle with high investment costs.

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.

Understanding Yeast Impact on 1,1,6-Trimethyl-1,2-dihydronaphthalene Formation in Riesling Wine through a Formation-Pathway-Informed Hydrolytic Assay.

The occurrence in Riesling wine of the potent odorant 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) is dependent upon vineyard and winemaking conditions, and TDN can have a prominent impact on the attributes of a wine after years in a bottle. As such, immediately assessing the impact of vineyard or winery treatments on future TDN formation requires forced creation of the aroma compound under non-wine-like conditions from other precursors. Here, we use a Box-Behnken approach and known TDN end points in commercial wines to optimize the conditions (pH, temperature, and time) of a "total TDN" hydrolytic assay for Riesling wine, which was intended to not interfere with yeast-derived formation pathways.

Bottle capsules as a barrier against airborne 2,4,6-trichloroanisole.

The possibility of 2,4,6-trichloroanisole (TCA) migration through synthetic stoppers and into wine from highly contaminated air was shown by several authors. However, those experiments were usually conducted without bottle capsules, which are a common part of wine packaging. In the current study, we demonstrated that the presence of capsules (without open holes) above synthetic stoppers can reduce wine contamination by airborne d-TCA by about 10 times or more.

"Cork taint" responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review.

Analytical methods of haloanisoles and halophenols quantification in cork matrix are summarized in the current review. Sample-preparation and sample-treatment techniques have been compared and discussed from the perspective of their efficiency, time- and extractant-optimization, easiness of performance. Primary interest of these analyses usually addresses to 2,4,6-trichloroanisole (TCA), which is a major wine contaminant among haloanisoles.