winemaking
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Vitis vinifera, neboli réva vinná, je ekonomicky významná plodina. Během pěstovaní révy vinné dochází k produkci bioodpadů, které mohou být zdrojem mnoha prospěšných látek. Největší potenciál představuje využití polyfenolových látek obsažených v stoncích, listech, slupkách a semenech hroznů. Biologická aktivita těchto látek spočívá především v jejich antioxidačních, antimikrobiálních a protizánětlivých vlastnostech, které mohou byt využity ve farmaceutickém, potravinářském a kosmetickém průmyslu.
Vitis vinifera, or grapevine, is economically significant crop. However, the winemaking industry is one of the major producers of bio-waste that can be a source of many valuable substances. The greatest potential is represented by polyphenolic substances which are contained in stems, leaves, peels and grape seeds. The biological activity of these substances is based on their antioxidant, antimicrobial and anti- -inflammatory properties, which can be used in the pharmaceutical, food and cosmetic industries.
BACKGROUND: The study was focused on Zn, Cu and Pb transfer in the system of soil-grape-must-juice-wine in a Chardonnay grape variety from Ukrainian vine growing regions. The analyses of soil, grape, must, pomace, juice and wine were done at the study plot in the south-west of Crimea. RESULTS: Commercial white wines of Chardonnay from different vine growing regions in Ukraine were analysed for trace metals content. Results revealed that trace elements transfer was related to diverse Zn, Cu and Pb sources, trace metals bioavailability, their speciation and complexes during the wine making processes. The analysed commercial wines had lower Cu, Zn and Pb concentrations than wine from the Inkerman study plot. CONCLUSION: Trace metals concentrations were comparable to those in European wines and lower than limits recommended by International Organization of Vine and Wine. The tentative relationship between wine and soil was found for Zn at the study plot. The method can be used to describe the relationship between the soil and wine in other study areas. © 2017 Society of Chemical Industry.
- MeSH
- látky znečišťující půdu analýza MeSH
- manipulace s potravinami MeSH
- měď analýza MeSH
- olovo analýza MeSH
- ovoce chemie růst a vývoj MeSH
- ovocné a zeleninové šťávy analýza MeSH
- půda chemie MeSH
- stopové prvky analýza MeSH
- víno analýza MeSH
- Vitis chemie růst a vývoj MeSH
- zinek analýza MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Ukrajina MeSH
Kultivar Aglianico je velmi stará odrůda červeného vína pocházející z regionu Campania v jižní Italii. Do nedávna bylo víno vyráběno fermentací pomocí kvasinek vyskytujících se na hroznech a ve sklepě. Mikroflora ulpívající na hroznech je složena především z kvasinek se slabými fermetačními a oxidačními schopnostmi, které nepatří do skupiny Saccharomyces. Naproti tomu většina kmenú kvasinek přítomných ve sklepě patří mezi sacharomycety. Úkolem této práce bylo vybrat nové kombinace kmenů kvasinek izolovaných z přirozeně se vyskytující mikroflory hroznů Aglianico a vinného sklepa lokalizovaného v irpinské oblasti a tyto kombinace kvasinek využít ke zlepšení organoleptických a sensorických vlastností takto připravených vín. Kvasinky izolované z hroznů i sklepa byly charakterizovány po stránce morfologické, biochemické a technické. Tyto kvasinky patří zejména mezi rody Saccharomyces, Hanseniaspora, Kloeckera, Rhodotorula, Metschnikowia and Candida. Mezi těmito kvasinkami měly nejlepší vlastnosti při přípravě vína dva kmeny (AGSW15 a FLOSW4), identifikované jako H. uvarum a S. cerevisiae na základě sekvenční analýzy úseku D1/D2 26S rDNA. Tyto kvasinky, použité při poloprovozní fermentaci, úspěšně dominovaly v průběhu alkoholické fermentace a ve zlepšení organoleptických vlastností potvrzených technikou SPME-GC/MS. Dosažené výsledky podporují použití vybraných kmenů kvasinek k zahájení fermentace umožňující zachovat zvláštnosti charakteristické pro toto typicky regionální víno.
Aglianico cultivar is an ancient red grape variety native of Campania region of the Southern of Italy. Until a few decades ago, wine was produced by natural fermentation carried out by autochthonous yeasts present on the grapes and in the cellar. The grapes epiphytic microflora is prevalently composed of apiculate yeasts with a poor fermentative power and by oxidative yeasts, belonging to nonSaccharomyces group. On the other hand, most of the yeast strains present in the cellar belong to Saccharomyces “sensu stricto”. The aim of this work was the selection of new combinations of yeast strains isolated from the autochthonous microflora of Aglianico grapes and wine cellar, located in the Irpinian area, and their use in winemaking process to improve the organoleptic and sensory peculiarities of the wine obtained. The yeasts isolated from grapes and cellar were characterized by morphological, biochemical, and technological analysis. They belonged mainly to the genus Saccharomyces, Hanseniaspora, Kloeckera, Rhodotorula, Metschnikowia and Candida. Among these yeasts the two strains (AGSW15 and FLOSW4) that showed the best winemaking performance were selected and identified as H. uvarum and S. cerevisiae by 26S rDNA D1/D2 region sequence analysis. These yeasts, when utilized in cellar for semi-industrial-scale fermentations, successfully dominate the alcoholic fermentation and contributed to the improvement of the wine organoleptic qualities as assessed by the flavor profile obtained through the SPME-GC/MS technique. These results clearly suggest the utilization of these selected strains in autochthonous fermentation starter to preserve the peculiarities of this typical regional wine.
The aim of this study was a reliable intra-species discrimination and strain biodiversity in Oenococcus oeni populations of two different Aglianico wineries by molecular, biochemical, and physiological characterization. Pulsed field gel electrophoresis (PFGE) analysis revealed a high polymorphism related to the origin (winery) of strains, while differential display PCR (DD-PCR) allowed a further discrimination of strains from the same winery. Moreover, the heterogeneity of these natural populations was investigated by capillary electrophoresis and enzymatic assays. A variability related to a different surface charge distribution was observed among strains, linked to their origin. Malolactic activity study evidenced strain-specific differences in malic acid degradation, and then, only the presence of L(-)-malic acid in the medium induced the mle gene. This study provided evidences on the importance of intra-species biodiversity of malolactic bacterial populations in wine ecosystems, as each wine possess peculiar winemaking conditions and physical-chemical properties which make specific the bacterial survival and growth. This study highlighted a great biodiversity among O. oeni strains that can be also winery specific. Such biodiversity within a certain winery and winemaking area is important for selecting malolactic starters, and strain-specific trait identification is especially important to match individual strains to specific industrial process.
Many studies have already proven the positive effects of flavonoids on organisms. There are many plants which content important amounts of these secondary metabolites in their bodies, one of those being certainly vine (Vitis vinifera). The consumption of wine products is very popular all over the world and it is also connected with the health beneficial effects that it provides. Red wines content more flavonoids then other white or rosé varieties. It is mainly the consequence of the winemaking process during which the grape skin is either removed of left to release its secondary metabolite content, in case of the red and partially the rosé varieties
- MeSH
- antioxidancia MeSH
- flavonoidy * metabolismus terapeutické užití MeSH
- lidé MeSH
- víno * MeSH
- Vitis MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- práce podpořená grantem MeSH
- přehledy MeSH
This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), resveratrol (MICs=256-512 μg/mL) and luteolin (MICs=256-512 μg/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs=256-512 μg/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking.
- MeSH
- Bacteria účinky léků růst a vývoj MeSH
- fenoly farmakologie MeSH
- flavonoidy farmakologie MeSH
- kontaminace potravin prevence a kontrola MeSH
- kvasinky účinky léků růst a vývoj MeSH
- kyselina octová metabolismus MeSH
- mikrobiální testy citlivosti MeSH
- potravinářská mikrobiologie MeSH
- prospektivní studie MeSH
- siřičitany farmakologie MeSH
- stilbeny farmakologie MeSH
- víno mikrobiologie MeSH
- Vitis chemie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- srovnávací studie MeSH
The main by-product of wine-making is grape marc. With proper treatment, grape marc may return to the vineyard as a fertiliser. This study deals with the vermicomposting of grape marc in a continuous feeding system in outdoor conditions for more than 12 months. The N-NH4+, dissolved organic carbon (DOC), and N-NH4+/N-NO3- contents were greater in the top layers. The pH value was about 8 in all the layers. The electrical conductivity was the greatest in the bottom layer. The ion-exchange capacity did not modify significantly during vermicomposting. The microbial biomass was the greatest in the upper layer, as well as the number and the biomass of the earthworms. The process of vermicomposting seems to be an ideal way of processing residues from the winemaking industry. This vermicompost has very good properties for use as a fertiliser, and for returning the nutrients and organic matter to the soil, for example, in a vineyard.
Solid by-products generated in the winemaking process, can comprise valuable bioactive substances such as resveratrol and viniferin, which can be used in whole range of sectors including medicine, pharmacy, cosmetic industry etc. The changes in content of those stilbenes in extracts obtained by maceration and Soxhlet extraction were monitored using newly modified and validated high-performance liquid chromatography-mass spectrometry method which was proved to be accurate, reproducible, and efficient for their determination. The yields of individual bioactive compounds isolated from winery by-products are crucially dependent on the conditions of used extraction techniques. From this point of view, stability testing including light exposure, elevated temperature, and storage for longer time periods in the solution, represents the basis for optimizing conditions of extraction methods of resveratrol and trans-ε-viniferin. High temperature is beneficial for better release of thermally more stable stilbenes such as trans-resveratrol and trans-ε-viniferin but its application for prolonged time periods can be destructive. Light stress conditions cause the formation of otherwise unavailable cis-ε-viniferin by dimerization and photoisomerization of trans- stilbenes.
Undesirable effects of the pathogen Botrytis cinerea include reduced quality and quantity of wine grapes. Winemaking is also complicated by the formation of a protein haze in white wines and oxidative browning of red wines. We analyzed proteins in experimental Moravian white wines characterized by their instability and haze formation in bottles during storage despite prior bentonite treatment. To study the relationship of wine proteins and haze, we carried out proteomics on hazy and clear white wines produced with partly or largely botrytized grapes and standard reference wines. Wine proteins were identified after their extraction, electrophoresis, and tryptic digestion by reversed-phase liquid chromatography of peptides, coupled with tandem mass spectrometry. Plant defense proteins, yeast glycoproteins, and various enzymes from Botrytis, particularly hydrolases, were found. As the content of the known haze-active thaumatin-like proteins and chitinases was visually low on stained gels (missing bands) compared to previous studies with unfined wines, other proteins are discussed in terms of the haze formation. As the main novelty, this work reveals the role of high proline-containing proteins in the propensity of white wines to turbidity following prior Botrytis damage of grapes.
