Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines

The yeast has important role in fermentation of wine grapes and wine quality. The fermentation of wine grapes affect by efficiency of particular yeast strain, sugar content, pH, available temperature, etc. To evaluate the efficiency of yeast strains (Premier Cuvee, RS-1, RS-2, RS-3 and natural), present study was conducted on two wine grape varieties viz.; Sauvignon Blanc (White) and Cabernet Sauvignon (Red). Efficiency of yeast strains was evaluated in terms of conversion rate of sugar into alcohol. As per recorded data, strain RS-3 (Pichia kudriavzevii) was found more efficient than other strains in fermentation of Cabernet Sauvignon with efficiency of 84.4 per cent but in case of Sauvignon Blanc, the commercial culture Premier Cuevee was found superior over RS-3. The quality parameters of young wines of both the varieties were also affected by the used strains. Considering the efficiency and impact on various parameters of wines, local strain, i.e., RS-3 was found at par with commercial culture (Premier Cuvee). The RS-3 strain has potential to produce quality wines. However, studies on effects of RS-3 strain on some specific quality parameters of wines like varietal aroma compounds, flavours etc. are needed.     

野生葡萄及葡萄酒抗氧化活性和抗菌性研究

选取广西、湖南等地野生葡萄,与经典酿酒葡萄比较,研究抗氧化活性和活性物质,同时监测葡萄酒发酵过程中各指标的动态变化,并对不同品种葡萄酒的抗菌性进行研究。结果表明:赤霞珠的酚类含量和抗氧化活性高于野生葡萄和玫瑰香葡萄,但野生葡萄酒的抗菌性能显著优于赤霞珠和玫瑰香葡萄酒。葡萄酒在发酵过程中其抗氧化活性和酚类物质含量均随发酵过程的进行而升高;总抗氧化活性与总酚含量、氧自由基清除能力与原花青素含量成显著正相关,相关系数均大于0.989;总花色苷含量在发酵初期上升,后期下降,葡萄酒颜色变浅。     

Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.)

Wine grapes are usually harvested in vineyards when they ripen. However, not all of the berries in a vineyard ripen homogeneously because of different microclimates around the clusters and berries. In this study, the influence of berry heterogeneity on the phenolic content and antioxidant capacity of grapes and wines under a continental monsoon climate was evaluated for a new wine grape cultivar Meili (Vitis vinifera L.). The total phenolic, flavonoid, flavanol, and monomeric anthocyanin contents in the skin and wine significantly increased with grape density; however, there was no significant difference in the seeds between the two lower densities. The highest values of DPPH free radical-scavenging activity, cupric-reducing antioxidant capacity, and hydroxyl radical-scavenging activity in the skin, seed and wine were detected for the densest berries. The sum of individual phenolic compounds in skin, seed and wine increased with berry density, though no significant difference for skin was observed between the two higher density classes. Hence, the chemical components of Meili grapes and wines were positively associated with the berry density at harvest under the continental monsoon climate.     

Spectroscopic analysis of polyphenols in white wines

Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compounds were detected and characterized by ultraviolet (UV) and infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Combined treatment with bentonite, egg albumin and Polyclar AT decreased the amounts of catechols, flavonols, anthocyanins and leucoanthocyanins. Polyphenols (32–17%), anthocyanogens (64–48%) and proteins (62–77%) were removed by this technological process. The best results were received when not only wines, but also musts were pretreated with bentonite. Comparisons of the polyphenol compositions of wines made from the same grape variety grown in different locations of the same vintage and between two vintages are reported.     

荒漠草原两种类型土壤的水分动态对比

基于2017—2018年的定位监测数据,分析了宁夏东部的盐池荒漠草原2种不同类型土壤(灰钙土和风沙土)的水分时空动态特征。结果表明: 2017和2018年生长季(5—10月),研究区降雨量分别为208.2和274.8 mm,降雨在各月份的分配差异较大。2018年除5月存在极端降雨事件(129.6 mm)外,其余各月降雨量均低于2017年。土壤水分变化的季节动态规律大致可以分为两个阶段:土壤水分补偿期(5月初至6月初)和土壤水分波动期(6月中旬至9月底)。0～20 cm土层土壤含水量在降雨后呈骤增骤减的脉冲式特点,深层土壤含水量较稳定。灰钙土土壤含水量随土层加深表现为“升-降-升”的变化,风沙土土壤含水量在0～60 cm土层出现井喷式增加,而后增加缓慢,但随着土层深度的增加土壤含水量逐渐增大。2017年,灰钙土全剖面(0～100 cm)土壤水分表现为积累型,风沙土表现为消耗型;2018年,两种类型的土壤水分在全剖面均表现为消耗型。两种土壤类型土壤水分的时间稳定性随土壤深度的增加而增强,灰钙土和风沙土全剖面的平均土壤含水量代表性土层分别为80～100和40～60 cm。2种类型土壤的土壤水分时空分布不同,风沙土受降水的影响高于灰钙土。降水会降低土壤水分的变异性,改变土壤水分的时间稳定性。     

荒漠草原区土壤粒径组成对柠条根际土壤微生物数量及酶活性的影响

柠条(Caragana korshinskii)是荒漠草原区主要的造林绿化树种,研究其根际土壤微生物和酶活性与不同土壤类型土壤粒径组成的关系有重要意义,然而土壤粒径对荒漠草原柠条根际土壤微生物数量和酶活性的影响知之甚少,探讨土壤颗粒组分与微生物数量、土壤酶活性之间的关系,以及土壤颗粒组成对荒漠草原区固沙灌木植物柠条根际土壤微生物数量及酶活性的影响,可为揭示荒漠草原土壤退化及生态修复提供参考。以宁夏荒漠草原区土壤粒径组成差异显著的灰钙土、红黏土、风沙土环境下栽植的柠条为研究对象,研究不同土壤颗粒组成对根际土壤微生物数量及酶活性的相互关系与影响。结果表明:土壤微生物的数量表现为细菌放线菌真菌。根际土壤中的细菌、真菌数量显著高于非根际,且在3种不同类型的土壤中随着细砂粒的增多,真菌和放线菌数量逐渐降低,而细菌数量呈先增大后减小的趋势;根际与非根际土壤的蔗糖酶、碱性磷酸酶及过氧化氢酶活性均呈现出灰钙土红黏土风沙土的趋势,红黏土根际土壤中的脲酶活性显著高于灰钙土与风沙土;除过氧化氢酶外,土壤酶活性表现为根际高于非根际,在3种不同类型的土壤中随着细砂含量的增加,土壤酶活性均呈递减趋势。土壤颗粒组成与微生物数量之间没有明显的相关性,而与土壤酶活性之间显著相关,土壤酶活性与黏粒、粉粒呈正相关,与细砂、中砂呈负相关关系,根际土壤中酶活性更高,能够为植物及微生物提供更多的营养。     

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.     

荒漠草原植物多样性恢复与土壤生境的关系

为揭示荒漠草原围栏封育后植物多样性的恢复对土壤生境的响应机制,以围栏封育和适度放牧草地的灰钙土和风沙土生境植物群落为研究对象,采用方差分析和冗余分析（redundancy analysis RDA）方法,研究了围栏封育后植物多样性的变化及其与土壤生境物理和化学因子的关系。结果表明：（1）相对于适度放牧利用,围栏封育显著降低了灰钙土和风沙土生境植物多样性;随着封育年限的增加,植物多样性呈现显著,且封育的负效应随着封育年限的增加而增加;（2）两种土壤生境下植物多样性与生物量均表现为负相关。植物群落对灰钙土和风沙土两种土壤生境下表现出的不同点有：（1）灰钙土生境下,植物多样性与砂粒正相关,生物量与有机碳,全氮正相关;（2）风沙土生境下,植物多样性与有机碳,全氮正相关,生物量与电导率正相关。未来荒漠草原退化草地植物多样性恢复需要充分考虑不同土壤生境类型的影响,草地管理需要采取适度利用和封育保护相结合道路。     

Wine fermentations using membrane processed hydrolyzed whey

A process for the utilization of modified whey syrups in wine alcohol fermentations is described. Palatable wines containing 10–12.5% alcohol were produced when various strains of S. cerevisiae var. ellipsoideus were fermented with hydrolyzed whey permeate syrups and grape juice concentrates. Experimental control of final alcohol and residual sugar levels in the wines by various chaptalization techniques is discussed. The possibility of utilizing this process in areas where both whey and grapes are abundant is mentioned.     

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2.9–3.1). Treatments with simultaneous inoculation showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content.     

异质生境对荒漠草原植物群落组成和种群生态位的影响

为揭示荒漠草原不同植物种群生态位特征以及对有限资源的利用状况,以围栏内外不同土壤类型下植物群落为研究对象,运用经典生态位理论,探讨其群落组成和种群生态位特征。结果表明：在调查样方中共记录到15科36属42种植物,以豆科、禾本科、菊科和藜科的草本植物为主。风沙土生境中的植被生物量和密度最高,一年生植物生态位宽度值往往较高,以猪毛蒿的重要值最大。灰钙土生境中植被盖度较高,多年生植物生态位宽度值相对较高,以牛枝子和针茅的重要值最大。放牧会减少多年生草本的种类和数量,而一年生草本有所增加,对半灌木数量则影响不大。在不同生境下猪毛蒿生态位宽度和总宽度值均居首,是该区域主要优势种和典型的泛化种。在放牧和短期围栏内猪毛蒿与其他物种的生态位重叠指数均较高,但在长期围封样地中,特别是灰钙土生境下,重叠指数比重有所降低。基岩风化沉积土中物种间的重叠程度最大,而风沙土中则最小。猪毛蒿分布在生态位重叠指数DCA排序图的中心,说明其在群落中占有重要地位,对有限资源的竞争能力和对环境的适应能力较强。综上,生境的异质性是导致群落组成及生态位不同的关键因子,因此在荒漠草原进行植被恢复建设和保护措施时,应考虑不同土壤类型条件下各物种生态适应性,避免生态位功能冲突。     

荒漠草原异质生境下猪毛蒿种群动态

以荒漠草原猪毛蒿种群为对象,设置风沙土、灰钙土和基岩风化沉积土3个生境下增水30%、减水30%和对照3个处理,编制猪毛蒿种群的动态生命表,绘制种群存活和死亡曲线,分析异质生境下猪毛蒿种群动态规律,研究猪毛蒿年内年际间种群动态特征.结果表明: 猪毛蒿种群存活曲线趋于Deevey-Ⅰ型,即生长前期存活率较高,趋于稳定状态,死亡率基本维持在较低的水平,生育期末种群死亡率则上升较快.各生境下猪毛蒿个体的存活数均呈前期波动后期下降的趋势,风沙土和灰钙土生境下死亡率的波动变幅较大,增减水处理对猪毛蒿种群死亡率的影响无显著差异.土壤类型对猪毛蒿株高、冠幅、密度、盖度和生物量均有显著影响,降水处理对猪毛蒿株高、冠幅和盖度影响显著,对密度和生物量无显著影响,而土壤类型和降水处理的交互作用仅对株高和冠幅有显著影响.基岩风化沉积土生境下猪毛蒿生物量的可塑性指数显著高于风沙土和灰钙土,灰钙土和基岩风化沉积土生境下盖度可塑性显著高于风沙土.增水处理的密度可塑性指数显著高于对照和减水处理.株高和冠幅的可塑性指数较高,说明在不同的生境压力下,猪毛蒿可以通过优先调节这两个参数来应对生境的变化.     

STUDY ON SENSORY AND COMPOSITION CHANGES IN ITALIAN AMARONE VALPOLICELLA RED WINE DURING AGING

Amarone is a red wine produced with a technique already known to the ancient Romans, based on withered grapes and a slow fermentation. Amarone is now considered to be one of the great Italian wines and it is exported all over the world. Sensory and compositional analyses were carried out to describe the profile of the Amarone over four vintages (1998–2001) at different stages of aging. All wines were analyzed for titratable and volatile acidity, pH, alcohol content, residual sugars, t‐resveratrol, antioxidant power, color, tonality, total polyphenols and anthocyans. Twelve trained people evaluated aroma and flavor attributes of all the wines in triplicate in a sensory session. Principal component analysis (PCA) of chemical, physical and sensory data for Amarone wine allowed us to highlight the differences between the wines. In general, the 1998 and 1999 vintages had higher aroma and flavor of Wood and Alcohol than the 2000 vintage, which, on the other hand, had higher aroma and flavor of Liquor and Cherry in alcohol. In contrast, the younger wine (2001 vintage) was the more Astringent and had many polyphenols and anthocyans, distinctive features for a red wine that has been in the cask for a short time.     

Sugar and Alcohol Stabilization of Yeast in Sweet Wine

Secondary fermentation of sweet wine was prevented by the Delle stabilization procedure. For this procedure, advantage is taken of the inhibitory effects of high concentrations of sugar as well as of alcohol. Thus, relatively small amounts of wine spirits were added to fermenting musts to obtain stability, as compared to the conventional procedure in which larger amounts of alcohol are added and the inhibitory effect of alcohol only is considered. The Delle value is a function of the concentrations in the wine, after spirits addition, of alcohol and sugar. Delle values which gave stable wine were dependent on time of alcohol addition, on strain of wine yeast, and on composition of wine spirits. Fractional addition of spirits, concentration of SO(2), and clarity of must had little effect on the Delle value. Sensory comparison of wines especially prepared for tasting by the Delle procedure and by the conventional procedure showed the wines made by the Delle procedure to be superior in quality. Under proper storage conditions, the Delle wines were shown to be microbiologically stable and resistant to wine spoilage organisms.     

How Subtle Is the “Terroir” Effect? Chemistry-Related Signatures of Two “Climats de Bourgogne”

The chemical composition of grape berries is influenced by various environmental conditions often considered to be representative of a “terroir”. If grapes from a given terroir are assumed to reflect this origin in their chemical compositions, the corresponding wine should also reflect it. The aim of this work was therefore to reveal the “terroir” expression within the chemodiversity of grapes and related wines, using ultrahigh-resolution mass spectrometry. Grapes and corresponding wines, from two distinct – though very proximate – terroirs of Burgundy were analyzed over three vintages (2010, 2011 and 2012). Ultrahigh-resolution mass spectrometry and ultra-high performance liquid chromatography were used as untargeted and targeted approaches to discriminate complex chemical fingerprints for vintages, classes (wines, skins or musts), and terroirs. Statistical analyses revealed that even if vintages have the most significant impact on fingerprints, the most significant terroir differences are seen in the grapes of a given vintage.     

Distinguishing sources of base cations in irrigated and natural soils: evidence from strontium isotopes

Strontium isotope ratios (⁸⁷Sr/⁸⁶Sr) of soil solids, soil cation extracts, irrigation water and plant material are used to determine strontium and therefore cation sources and fluxes in irrigated and natural soil–plant systems. Strontium isotopes of soil solids from four soil profiles (two irrigated vineyard soils and two 'natural' profiles from nearby reserves) show large differences between soil horizons with depth. These differences are not reflected in ⁸⁷Sr/⁸⁶Sr ratios of soil labile cations, which show both little variation down-profile and much lower ratios than soil solids. In the undisturbed, natural soil profiles, labile cation ⁸⁷Sr/⁸⁶Sr ratios are close to the ratio of modern seawater, indicating that solutes of marine origin from precipitation are the primary input of strontium (and calcium) to the labile cation pool. In the irrigated soil profiles, ⁸⁷Sr/⁸⁶Sr ratios of labile cations are consistently shifted towards that of the irrigation water. Mass-balance calculations using ⁸⁷Sr/⁸⁶Sr ratios of the different inputs to the labile cation pool indicate more than 90% of labile strontium is derived from precipitation solutes in unirrigated soils, and up to 44% from irrigation water solutes as an additional source in irrigated soils. The ⁸⁷Sr/⁸⁶Sr ratios of grapes grown in irrigated soils match precisely with those of the labile soil cations, demonstrating that cation nutrients are drawn wholly from the labile cation pool and have the same mix of precipitation, irrigation, and soil solid sources. The ⁸⁷Sr/⁸⁶Sr ratios of grapes grown in the irrigated soils may therefore vary over time depending on (1) the changing mix of irrigation water and local precipitation and (2) potential change to irrigation water. These findings suggest limitations to the use of strontium isotopes in the tracing of grapes and wines to their soil of origin.     

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation

The multi-yeast strain composition of wine fermentations has been well established. However, the effect of multiple strains of Saccharomyces spp. on wine flavour is unknown. Here, we demonstrate that multiple strains of Saccharomyces grown together in grape juice can affect the profile of aroma compounds that accumulate during fermentation. A metabolic footprint of each yeast in monoculture, mixed cultures or blended wines was derived by gas chromatography - mass spectrometry measurement of volatiles accumulated during fermentation. The resultant ion spectrograms were transformed and compared by principal-component analysis. The principal-component analysis showed that the profiles of compounds present in wines made by mixed-culture fermentation were different from those where yeasts were grown in monoculture fermentation, and these differences could not be produced by blending wines. Blending of monoculture wines to mimic the population composition of mixed-culture wines showed that yeast metabolic interactions could account for these differences. Additionally, the yeast strain contribution of volatiles to a mixed fermentation cannot be predicted by the population of that yeast. This study provides a novel way to measure the population status of wine fermentations by metabolic footprinting.     

Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking

Aims: To evaluate the ability of grapevine ecosystem fungi to degrade histamine, tyramine and putrescine in synthetic medium and in wines. Methods and Results: Grapevine and vineyard soil fungi were isolated from four locations of Spain and were subsequently identified by PCR. A total of 44 fungi were evaluated for in vitro amine degradation in a microfermentation system. Amine degradation by fungi was assayed by reversed‐phase (RP)‐HPLC. All fungi were able to degrade at least two different primary amines. Species of Pencillium citrinum, Alternaria sp., Phoma sp., Ulocladium chartarum and Epicoccum nigrum were found to exhibit the highest capacity for amine degradation. In a second experiment, cell‐free supernatants of P. citrinum CIAL‐274,760 (CECT 20782) grown in yeast carbon base with histamine, tyramine or putrescine, were tested for their ability to degrade amines in three different wines (red, white and synthetic). The highest levels of biogenic amine degradation were obtained with histamine‐induced enzymatic extract. Conclusion: The study highlighted the ability of grapevine ecosystem fungi to degrade biogenic amines and their potential application for biogenic amines removal in wine. Significance and Impact of Study: The fungi extracts described in this study may be useful in winemaking to reduce the biogenic amines content of wines, thereby preventing the possible adverse effects on health in sensitive individuals and the trade and export of wine.     

Contents of Resveratrol,Piceid, and Their Isomers in Commercially Available Wines Made from Grapes Cultivated in Japan

The presence of resveratrol (3,5,4′-trihydroxystilbene) and its β-glucoside, piceid (resveratrol-3-β-D-glucopyranoside), together with their isomers in wine appears to be one of the beneficial factors conferring a protective effect against cardiovascular disease through red wine ingestion. A total of 42 red and white wines was collected in arears from Hokkaido to Kyushu in Japan. The wines were fractionated with a C₁₈ Sep-pak cartridge, and the active principles were eluted with ethyl acetate. Crude trans- and cis-piceid were extracted from a Chinese medicine, ‘Kojohkon’ (Polygonum cuspidatum), and their retention times and UV absorption were confirmed by HPLC. trans- and cis-Resveratrol, and trans- and cis-piceid were analyzed in a short C₁₈ HPLC column, and cis-resveratrol was quantified from the amount of cis-isomer converted from authentic trans-resveratrol that had been treated by UV irradiation. The content of piceid is shown as the resveratrol equivalent. The average content of total stilbene compounds was 4.37mg/liter in red wines, while only 0.68 mg/liter in white wines. Red wines made from Pinot noir, Merlot, and Zweigeltrebe grapes all had a high resveratrol content.