Co-fermentation of Vitis Vinifera L. Syrah with Viognier and Its Impact on Co-pigmentation and Polymeric Pigmentation PDF Download
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Author: Rod Chittenden
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 308
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Book Description
Author: Rod Chittenden
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 308
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Book Description
Author: Gerard Anthony Logan
Publisher:
ISBN:
Category : Syrah (Wine)
Languages : en
Pages : 372
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Book Description
Rotundone was identified recently as the sesquiterpene responsible for the potent black pepper aroma in Vitis vinifera L. Syrah grapes and wine. Although the New Zealand wine industry is dominated at present by Sauvignon blanc and Pinot noir, many wineries have chosen to use Syrah as their flagship wine indicating the importance of the cultivar to the country. New Zealand Syrah has become known for producing desirable wines with elevated levels of black pepper aromas, more prominent than in wines from other regions or countries, and was anecdotally variable between vintages and blocks. Thus a need was identified to examine the black pepper aroma in Syrah and determine what vineyard and winery factors may contribute to the levels of rotundone in the final wines and if commercially viable management options were available. To that end, a three-season vineyard investigation took place researching selected viticultural management inputs; fruit exposure, timing of fruit exposure, crop load adjustment in addition to berry ripening stage, vine vegetative vigour level and clonal material. Fruit from the remaining blocks were monitored throughout fermentation in commercial size stainless steel and oak fermenters. In addition single cluster fermentations were conducted from the same fruit. A survey of commercially bottled Syrah wines was conducted from wines produced in New Zealand, France, Australia and The United States of America. Finally, the juice and wine matrix of Syrah was analysed for its functional food qualities and to investigate factors that may prove beneficial for inclusion in the diet. Rotundone was indeed present in New Zealand Syrah at some of the highest values recorded to date. Wines from France also had rotundone levels above the perception threshold, while lower values were seen in wines from The United States of America and Australia. Clonal material was the strongest determining factor of rotundone concentration in Syrah. Strong trends were found with timing of leaf removal, where changes made after veraison were more important than beforehand. Fermentation was shown to extract rotundone more rapidly in the early stages and varied with fruit source. Micro-fermentations were found to produce high levels of rotundone, but also showed a high degree of variability. The juice and wine of Syrah grapes were found to show positive antioxidant activities. Both juice and wine had mild to moderate inhibitory activities against COX-1 and -2 in addition to lipid peroxidation. Furthermore, human tumour cell lines showed moderate levels of inhibition from both Syrah juice and wine. There was no difference between the juice and wine on the basis of tumour type indicating that the biotransformation occurring during fermentation did not alter the functional food quality of Syrah. It has been demonstrated that selected vineyard environmental and management factors, along with fermentation factors, influence the concentration of rotundone in New Zealand Syrah. Syrah has also been identified as containing beneficial functional food components relevant to the human diet. These findings support enhancing the growth and production of Syrah in New Zealand, and the beneficial properties of its chemical profiles.
Author: Claire Elizabeth Burtch
Publisher:
ISBN:
Category :
Languages : en
Pages : 93
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Author: Carl O. Dimanno
Publisher:
ISBN:
Category :
Languages : en
Pages : 262
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Author: Nickolas John Palamidis
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 178
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Author: Eugenio Revilla
Publisher:
ISBN:
Category : Technology
Languages : en
Pages :
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Book Description
Phenolic compounds are a group of natural products that play an important role in the quality of wines. Most phenolic compounds present in wine are derived from those contained in grapes and extracted from skins, seeds, and pulp during the initial steps of winemaking. Among them, anthocyanins and flavonols are involved in the colour of red wines as pigments or copigments and also as precursors of polymeric pigments after reaction with other phenols. Biosynthesis of those phenolics in grapes is regulated by different genes; thus, each grape genotype presents a characteristic phenolic fingerprint, which is modulated by different environmental conditions. In this chapter, the anthocyanins and flavonols composition of different genotypes of wild grapes preserved at El Encin Germplasm Bank has been examined in detail. Wild grapevines are a remarkable genetic resource that may be used in breeding programs to improve the phenolic composition of cultivated grapes and, hence, the quality of red wines.
Author: Daniel N. Kraft
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 125
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Book Description
One of the most common problems in wine production is the formation of hydrogen sulfide (H2S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body of work researching formation of H2S during wine fermentation, it remains a frequent issue. Furthermore, much less is known about the formation of these VSCs during post-fermentation aging and impact of factors such as wine lees composition. In particular, little is known about the role of lees composition on the VSC precursor compounds cysteine, methionine, and glutathione. In addition, while the impact of grape must nitrogen content on H2S formation has been documented, the effect of nitrogen composition on the formation of VSCs is relatively unknown. This study investigated the role of wine lees quantity and composition on formation of VSCs as well as the impact of nitrogen concentration and composition. The role of elemental sulfur in the formation of VSCs during and after fermentation was also investigated. The impact of wine lees was investigated by fermenting Pinot noir grapes with either a common Pinot noir yeast, Saccharomyces cerevisiae RC212, or a non-H2S producing yeast S. cerevisiae P1Y2. After fermentation was complete, wines were settled for 0, 24, or 96 hours, resulting in wines with high, medium, or low amounts of lees. Wines were sampled after 0, 14, 30, 60, 90, 180, and 270 days and assessed for VSCs by GC-PFPD and for free amino acids by HPLC-DAD. Glutathione was also assessed after 0 and 30 days by LC-MS/MS. Results showed an increase in methionine and cysteine between 14 and 30 days, which corresponded to an increase in H2S at the same time. Concentrations of methionine and cysteine increased during aging and were influenced by yeast strain and level of wine lees. Wines produced using P1Y2 contained higher concentrations of methionine and cysteine than wines produced by RC212 at each level of wine lees; higher lees levels also resulted in higher amounts of cysteine and methionine. Increasing levels of methionine and cysteine did not necessarily result in increased amounts of VSCs in the wines. In general, the concentrations of VSCs in the wines were below sensory thresholds. Hydrogen sulfide decreased after the first 30 days of aging, but other VSCs such as methanethiol and dimethyl sulfide persisted at low levels. The influence of concentration and composition of yeast assimilable nitrogen (YAN) was also investigated. Fermentations were performed by either a high H2S producing Saccharomyces cerevisiae strain (UCD522) or a non-H2S producing S. cerevisiae strain (P1Y2). YAN was adjusted to high (346 mg/L) and low (112 mg/L) treatments containing mostly primary amino acids; a third treatment was prepared where the majority of the 346 mg/L YAN was derived from diammonium phosphate (DAP). Lead acetate tubes were used to monitor H2S production during fermentation; wines were lead acetate tubes then assessed for additional VSCs by GC-PFPD. YAN concentration and composition affected H2S production during fermentation. Treatments fermented by UCD522 with high DAP had increased formation of H2S late in fermentation and significantly more methyl thioacetate in the wine post-fermentation. In addition to YAN, the presence of elemental sulfur is also known to impact VSCs. Pinot noir was fermented with an addition of 0, 5, or 15 mg/g elemental sulfur. Fermentations were conducted by UCD522 or P1Y2 at 27°C and H2S production was again measured using lead acetate tubes. Wines were assessed for additional VSC by GC-PFPD. Addition of elemental sulfur resulted in H2S formation during the alcoholic fermentation even with non-H2S yeast. Elemental sulfur increased production of H2S late in fermentation and resulted in wines that contained higher concentrations of methyl thioacetate post-fermentation. Wines were analyzed for elemental sulfur by HPLC-DAD; almost no elemental sulfur remained in the wines post-fermentation.
Author: Marcos Soto-Hernández
Publisher: BoD – Books on Demand
ISBN: 9535129570
Category : Science
Languages : en
Pages : 458
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Book Description
Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.
Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386
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Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Author: Pascal Ribéreau-Gayon
Publisher: John Wiley & Sons
ISBN: 0470010355
Category : Science
Languages : en
Pages : 512
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Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
