1. Effect of pulsed electric field on grape polyphenols extractionCristèle Delsart, C. Cholet, Rémy Ghidossi, Christian Poupot, Nabil Grimi, Eugène Vorobiev, V. Milisic, Martine Mietton-Peuchot, 2010, published scientific conference contribution abstract Found in: ključnih besedah
Summary of found: ...pulsed electric field, red wine, extraction, polyphenols, ...
Keywords: pulsed electric field, red wine, extraction, polyphenols
Published: 22.01.2015; Views: 2677; Downloads: 17
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2. Amélioration de l´extraction des composés phénoliques du Merlot par champ électrique pulséCristèle Delsart, C. Cholet, Rémy Ghidossi, Christian Poupot, Nabil Grimi, Eugène Vorobiev, V. Milisic, Martine Mietton-Peuchot, 2012, short scientific article Found in: ključnih besedah
Summary of found: ...polyphenols, pulsed electric fields, wine, extraction, distribution, ...
Keywords: polyphenols, pulsed electric fields, wine, extraction, distribution
Published: 22.01.2015; Views: 2597; Downloads: 18
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3. Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentationsJure Piškur, Justin C. Fay, Lorena Butinar, Sofia Dashko, Helena Volk, Ping Liu, 2016, original scientific article Abstract: Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S. cerevisiae is abundant in vineyards. However, ecological differences may be confounded with geographic differences in species abundance. To compare the distribution and abundance of these two species we isolated Saccharomyces strains from over 1,200 samples taken from vineyard and forest habitats in Slovenia. We isolated numerous strains of S. cerevisiae and S. paradoxus as well as small number of S. kudriavzevii strains from both vineyard and forest environments. We find S. cerevisiae less abundant than S. paradoxus on oak trees both within and outside the vineyard, but more abundant on grapevines and associated substrates. Analysis of the uncultured microbiome shows that both S. cerevisiae and S. paradoxus are rare species in soil and bark samples, but can be much more common in grape must. In contrast to S. paradoxus, European strains of S. cerevisiae have acquired multiple traits thought to be important for life in the vineyard and dominance of wine fermentations. We conclude that S. cerevisiae and S. paradoxus currently share both vineyard and non-vineyard habitats in Slovenia and we discuss factors relevant to their global distribution and relative abundance.
Found in: ključnih besedah
Keywords: Wine, microbiome, yeast, Ecology, Fermentation
Published: 12.02.2016; Views: 2526; Downloads: 128
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4. Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wineWessel Johannes Du Toit, Antonio C. Silva Ferreira, katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, original scientific article Found in: ključnih besedah
Keywords: Sauvignon blanc, oxygen, wine aroma, sensory
Published: 06.12.2016; Views: 2383; Downloads: 0
Fulltext (2,02 MB) |
5. Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processingCristèle Delsart, Urška Vrhovšek, Melita Sternad Lemut, Cesare Lotti, 2016, unpublished conference contribution Found in: ključnih besedah
Keywords: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Published: 18.04.2017; Views: 1989; Downloads: 0
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6. Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approachUrška Vrhovšek, Cesare Lotti, Melita Sternad Lemut, 2016, unpublished conference contribution Found in: ključnih besedah
Summary of found: ...Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic...
Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Published: 18.04.2017; Views: 2020; Downloads: 0
Fulltext (846,88 KB) |
7. Isolation and selection wild yeasts for winemakingNatalia Mikhaylina, 2017, undergraduate thesis Abstract: The aim of this study was to explore the diversity of fermentative yeast species in a non-vineyard and vineyard environment, and exploit their oenological potential. For this purpose we collected plant and soil material in the vineyard (located in Črniče in Vipava Valley) planted with Vitis vinifera L. and in the forest (forest in Vipava Old Castle), and by using a selective medium with high ethanol and sugar content we managed to obtain 35 isolates. By sequencing the D1/D2 domain of the 26S rDNA we identified nine different yeast species. The oenological potential of identified yeasts was further investigated by employing a series of tests, such as growth at low pH values, tolerance to ethanol and sulfur, and H2S production ability. Based on the results of these tests we selected four different yeast species for the microvinification of Vitis vinifera L. cv. ‘Pinot Noir’ grape juice. A commercial strain Saccharomyces cerevisiae Lalvin D47 was also included as a control in the fermentation experiment. Fermentation monitoring was done by measuring daily weight loss and microbiological analysis in the middle of fermentation. For the final wines, sugars were determined and sensorial evaluation performed. Among four tested yeasts, S. paradoxus IVV 32 and Torulaspora delbrueckii IVV 36 appeared to be the most promising for winemaking, but further studies should be carried out.
Found in: ključnih besedah
Summary of found: ... wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity,...
Keywords: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Published: 10.07.2017; Views: 2304; Downloads: 144
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10. NOVEL APPROACHES FOR THE DETERMINATION OF BIOGENIC AMINES IN FOOD SAMPLESSara Budal, Mitja Martelanc, Mojca Žorž, Mladen Franko, 2017, original scientific article Abstract: In this work, new analytical approaches for determination of biogenic amines in wines were developed.
For the first time, we studied the derivatization of BAs in wines with naphthalene- 2,3-dicarboxaldehyde (NDA) and with dabsyl chloride (DBS) and analysis of derivatized BAs by HPLC coupled to fluorescence (HPLC-NDA-FL) and thermal lens spectrometry (HPLC-DBS-TLS) detectors. The sensitivity of the two methods (LODs HPLC-NDA-FL in the range 27-73 μg/L; LODs HPLC-DBS-TLS in the range 3.4-11 μg/L) was higher than that of the official method for biogenic amines in wines, OIV-MA-AS315-18 (60-77 μg/L). For its best performances, the HPLC-DBS-TLS technique was applied to the analysis of putrescine, cadaverine, histamine and tyramine in two white wine samples. Additionally, exploiting the Berthelot reaction, the TLS fast screening of biogenic amines in wines, following the release of ammonia by transglutaminase, was also proposed. This approach allowed us to determine total biogenic amount content in concentrations below 0.1 mg/L, expressed as equivalents of histamine.
Found in: ključnih besedah
Summary of found: ...approaches for determination of biogenic amines in wines were developed.
For the first time, we studied...
Keywords: biogenic amines, NDA, liquid chromatography, TLS, fluorescence, wine
Published: 02.11.2017; Views: 1812; Downloads: 106
Fulltext (441,06 KB) |
