DOCSLIB.ORG

Malolactic Fermentation in Wine La Fermentation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

MMALOLACTICALOLACTIC FFERMENTATIONERMENTATION IINN WWINEINE LLAA FFERMENTATIONERMENTATION MMALOLACTIQUEALOLACTIQUE DDUU VVININ LLAA FFERMENTACIÓNERMENTACIÓN MMALOLÁCTICAALOLÁCTICA DDELEL VVINOINO LLAA FFERMENTAZIONEERMENTAZIONE MMALOLATTICAALOLATTICA DELDEL VVINOINO BBIOLOGISCHERIOLOGISCHER SSÄUREABBAUÄUREABBAU ININ WEINWEIN AAPPEL-MELKSUURGISTINGPPEL-MELKSUURGISTING IINN WWYNYN A FFERMENTAÇÃOERMENTAÇÃO MMALOLÁCTICAALOLÁCTICA DDOO VINHOVINHO MMALOLAKTIALOLAKTICCNAˇ NA FFERMENTACIJAERMENTACIJA VINAVINA MALOLACTIC FERMENTATION IN WINE UNDERSTANDING THE SCIENCE AND THE PRACTICE Magali Bou (France) Piet Loubser (Republic of South Africa) Dr. Neil Brown (U.S.A.) Dr. Rich Morenzoni (U.S.A.) Dr. Peter Costello (Australia) Dr. Antonio Palacios (Spain) Dr. Richard Degré (Canada) Dr. Chris Powell (United Kingdom) Wilfried Dieterich (Germany) Katie Scully Specht (U.S.A.) Sigrid Gertsen-Briand (Canada) Gordon Specht (U.S.A.) Samantha Kollar (U.S.A.) Didier Theodore (France) Dr. Sibylle Krieger (Germany) Dr. Sylvie Van Zandycke (Belgium) Annamarie Kyne (U.S.A.) Scientifi c Editor: Dr. Rich Morenzoni Managing Editor: Katie Scully Specht Published by OCTOBER 2005 ii MALOLACTIC FERMENTATION IN WINE Production Coordinator: Claude Racine Copy editing: Judith Brown Designer: François Messier Printing: Les Impressions Au Point Certain research published or cited in this publication was funded in whole or in part by Lallemand Inc. DISCLAIMER Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals worldwide as a compendium of existing knowledge, both scientifi c and anecdotal, regarding lactic acid bacteria in wine, and malolactic fermentation as conducted in wine. It is the user’s sole responsibility to determine whether any of the information contained herein is of benefi t. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country. Lallemand Inc. Montréal, Canada. H1W 2N8 © 2005 Lallemand Inc. All rights reserved. No part of this book may be reproduced in any form or by any means whatsoever, whether electronic, mechanical, photocopying or recording, or otherwise, without the prior written permission of Lallemand Inc. ISBN 0-9739147-0-X Legal deposit, Library and Archives Canada 2005 Printed in Canada OCTOBER 2005 UNDERSTANDING THE SCIENCE AND THE PRACTICE iii CONTENTS About Lallemand .......................................................................................................................iv Section Contributing Authors ................................................................................................................ 1 Introduction ................................................................................................................................ 2 Part One Understanding the Science of Malolactic Fermentation in Wine The History of Malolactic Bacteria in Wine .......................................................................... 3 The Chemistry of Malolactic Fermentation ......................................................................... 4 The Microbiology of Malolactic Fermentation .................................................................... 5 Strain Selection Techniques .................................................................................................... 6 Organoleptic Defects Caused by Uncontrolled Malolactic Fermentation .................... 7 The Nutritional Requirements of Malolactic Bacteria ........................................................ 8 Environmental Factors Affecting Malolactic Fermentation ............................................... 9 Part Two Understanding the Practice of Malolactic Fermentation in Wine Overview – Understanding the Practice of Malolactic Fermentation .......................... 10 Guidelines for Using Commercial Strains .......................................................................... 11 Determining When to Add Malolactic Bacteria ................................................................ 12 Troubleshooting Guide – A Practical Application ............................................................. 13 Monitoring Malolactic Fermentation ................................................................................... 14 Looking into the Future ......................................................................................................... 15 Part Three Tools for Controlled Malolactic Fermentation Contact Information ................................................................................................................ 16 Lallemand Malolactic Bacteria and Malolactic Nutrients ................................................ 17 Wine Style Techniques for Achieving Malolactic Goals .................................................. 18 Restarting Stuck Malolactic Fermentations ........................................................................ 19 Calculations and Conversions ..............................................................................................20 OCTOBER 2005 iv MALOLACTIC FERMENTATION IN WINE THE LALLEMAND CORPORATION Lallemand – a privately owned Canadian corporation founded at the end of the 19th century with divisions operating around the world – is active in the fi elds of yeast, bacteria, enzymes and yeast derivatives for the baking, fermented beverages, human nutrition, animal nutrition and fuel alcohol industries. Since the 1970s, Lallemand has focused its fermentation knowledge on developing high-quality, dried wine yeast strains, wine bacteria strains and fermentation adjuncts for oenology. The Lallemand range of oenology products is widely known under the LALVIN®, UVAFERM® and ENOFERM® brands. Lallemand is the only major supplier of wine yeast, bacteria and yeast deriva- tives with its own production facilities. The Company owes its success to the steadfast pursuit of excellence and the ongoing investment in research and development. To offer customers the fi nest possible products, Lallemand places particular importance on Reaserch and Development. A team based in Toulouse, France, collaborates with oenological institutes worldwide and conducts research on all aspects of fermenta- tion. Teams at Lallemand headquarters and at the Institut de Recherche en Biotechnologies (IRB), both in Montréal, Canada, conduct fundamental research and develop new biological strains and production techniques. Research programs, scientifi c papers and ongoing contacts link Lallemand to microbiology laboratories in Europe, Australia, North America, South America and South Africa. Through annual technical meetings, special events and publications, Lallemand seeks to spread awareness and knowledge of modern oenology for the benefi t of winemaking professionals and consumers alike. Lallemand Fermented Beverages has regional offi ces in Australia, Eastern Europe, France, Germany, Italy, North America, the United Kingdom, South Africa, South America, China and Spain. The people in the Lallemand network are in close daily contact with researchers as well as the end-users of their products. Regional Lallemand team members serve their clients’ needs, pro- vide training and offer oenological advice. Their work is carried out in collaboration with a network of recognized distributors and specialists who operate at the heart of each wine region. OCTOBER 2005 1:1 CONTRIBUTING AUTHORS MAGALI BOU After graduating, in 1999, from the Institut National des Science Appliqués (INSA – the national institute for applied science in France), with a specialization in Microbiology and Food Industry, Magali Bou joined Lallemand’s Research and Development Department in Toulouse, France. She has also been involved in the European research program FAIR-CT98-9640, which selected new and interesting strains of malolactic bacteria. Currently the project leader for the optimization of production processes for malolactic bacteria starters, she also directs feasibility studies for the de- velopment of new MBR® products. NEIL BROWN Dr. Neil Brown earned his Ph.D. in Cellular and Molecular Biology in 1994 from The University of Texas at Austin and was the co-author of a laboratory manual for Introductory Cellular and Molecu- lar Biology for this university. Since 1998, he has been working with Vinquiry in Sonoma County, where he manages the microbiology laboratory. He authored the Vinquiry Microbiology Photo CD, a compendium of photomicrographs of wine microorganisms and photographs of their colony morphology. Dr. Brown conducts seminars on wine microbiology and microscopy, and is involved in the instructional seminars offered by Vinquiry. He is a professional member of the American Society of Enology and Viticulture (ASEV) and the California Enological Research Association (CERA). OCTOBER 2005 1:2 MALOLACTIC FERMENTATION IN WINE PETER COSTELLO Dr. Peter Costello joined Lallemand Australia in 2003 as National Technical Manager. He has more than 20 years of experience in the Australian wine industry and has been employed by the Aus- tralian Wine Research Institute, as well as by three different commercial wine producers. His forte lies in applied microbiological research, malolactic fermentation and industrial applications of wine lactic acid bacteria and wine yeast. Dr. Costello has B.Sc. and M.Sc. degrees in Food Technology
Recommended publications
  • Malolactic Fermentation in Red Wine

    Malolactic Fermentation in Red Wine

    Fact Sheet WINEMAKING Malolactic fermentation in red wine Introduction Malolactic fermentation (MLF) is a secondary bacterial fermentation carried out in most red wines. Oenococcus oeni, a member of the lactic acid bacteria (LAB) family, is the main bacterium responsible for conducting MLF, due to its ability to survive the harsh conditions of wine (high alcohol, low pH and low nutrients) and its production of desirable wine sensory attributes. One of the important roles of MLF is to confer microbiological stability towards further metabolism of L-malic acid. Specifically, MLF removes the L-malic acid in wine that can be a carbon source for yeast and bacterial growth, potentially leading to spoilage, spritz and unwanted flavours. MLF can also be conducted in some wines to influence wine style. MLF often occurs naturally after the completion of primary fermentation or can also be induced by inoculation with a selected bacterial strain. Since natural or ‘wild’ MLF can be unpredictable in both time of onset and impact on wine quality, malolactic starter cultures are commonly used. In Australia, almost all red wines undergo MLF and 74% are inoculated with bacterial starter cultures (Nordestgaard 2019). This fact sheet provides practical information for induction of MLF in red wine. A separate fact sheet provides equivalent information for white and sparkling base wine. These should also be read in conjunction with another fact sheet, Achieving successful malolactic fermentation, which gives further practical guidelines for MLF induction, monitoring and management. Updated September 2020 Fact Sheet WINEMAKING Key parameters for a successful MLF in red wine Composition of red wine/must The main wine compositional factors that determine the success of MLF are alcohol, pH, temperature and sulfur dioxide (SO2) concentration.
  • Conducting a Successful Malolactic Fermentation

    Conducting a Successful Malolactic Fermentation

    CONDUCTING A SUCCESSFUL MALOLACTIC FERMENTATION PARAMETERPA RECOMMENDATION ACTION Grapes pH Between 3.20 and 3.50 Acid addition after cold soak FruitFru condition Visible rot, off odors Sorting Crush/Destem SO2SO < 40 mg/L total for white Minimize SO2 by using sound grapes Maceration < 70 mg/L total for red PotentialPPot alcohol < 13.5 % Harvest parameters Alcoholic YeastYeY a strain Use yeast strain that is compatible with ML bacteria Check with yeast supplier Fermentation InoculationIno strategy Inoculate with starter culture Direct, Step 1, or Build up: follow manufacturer Timing Post-alcoholic fermentation recommendation Strain Consider strains recommended for certain Strains available with low pH tolerance, high SO2 tolerance difficult wine conditions and high alcohol tolerance Malolactic TemperatureTem 64-71°F (18-22°C) Inoculate while wine still warm from primary ferment Fermentation Temp-controlled cellar/tanks SO2SO < 5 mg/L free NO SO2 additions until MLF complete AlcoholAlc < 13.5% Consider higher alcohol tolerant ML strain Use acclimatization steps for culture prior to inoculation pH 3.20 to 3.50 Acid adjustment if necessary (not recommended during MLF) Be alert to microbial spoilage issues if you have a high pH NNutrientsu Consider ML nutrients if vineyard lots have been Follow manufacturer recommendation problematic in the past or you used high nutrient demand yeast strain Conduct MLF on yeast lees Keep wine on light lees during MLF MMLFL progress Regular monitoring Paper chromatography, enzymatic analysis, external lab analysis Microscopic examination for Lactobacillus, If presence of spoilage bacteria consider lysozyme and Pediococcus re-inoculation after 2-3 weeks Monitor VA as indicator of spoilage bacteria PCR analysis Post Fermentation MLFML completion Malic acid < 30-50 mg/L Confirm with enzymatic assay or external lab analysis before & Aging making SO2 addition.
  • Château Simone

    Château Simone

    Château Simone This historic estate, situated in the hills just south of Aix-en-Provence, has been in the hands of four generations of the Rougier family since 1830 and holds a virtual monopoly on the appellation of Palette. The property totals 120 hectares, with 28 under vine, of which 23 qualify for the Palette AOC. Its vineyards sit on limestone soils at elevations between 500 and 750 feet on the slopes of the Montaiguet, whose special microclimate is influenced by the encircling pine forests, the mass of the Mont Sainte-Victoire, and the Arc River. The vineyards were reconstituted after phylloxera and many vines are over a century old. In an industry that moves quicker than ever and presents ever-increasing novelty, an estate like Simone is an anchor of meaning and a lens into Provence's patrimony. Viticulture: • Farming: Ecocert Organic Certification Pending. Viticulture has always been practicing organic. • Treatments : No herbicides, chemical fertilizers, or synthetic treatments • Ploughing: Extensive ploughing and working of the soil by tractor. • Soils: Limestone Scree • Vines: Head-trained vines, many over 100-years old, that are replanted on a vine-by-vine basis to maintain a healthy vineyard • Yields: Old vines and extensive debudding lower yields and eliminate the need for a green harvest. • Harvest: Entirely manual harvest, grapes sorted in the vineyard and sorted again in the cellar • Purchasing: Always entirely estate fruit Vinification: Aging: • Fermentation: All wines are fermented spontaneously in large • Élevage: Palette wines are stored in foudres for 18 months; wooden foudres with temperature control for 2 weeks. red and white wines spend an additional year in neutral barrel.
  • Phenolic Compounds As Markers of Wine Quality and Authenticity

    Phenolic Compounds As Markers of Wine Quality and Authenticity

    foods Review Phenolic Compounds as Markers of Wine Quality and Authenticity Vakare˙ Merkyte˙ 1,2 , Edoardo Longo 1,2,* , Giulia Windisch 1,2 and Emanuele Boselli 1,2 1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; [email protected] (V.M.); [email protected] (G.W.); [email protected] (E.B.) 2 Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy * Correspondence: [email protected]; Tel.: +39-0471-017691 Received: 29 October 2020; Accepted: 28 November 2020; Published: 1 December 2020 Abstract: Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V.
  • 1 SUMMER 2017 TASTERS GUILD JOURNAL from the President

    1 SUMMER 2017 TASTERS GUILD JOURNAL from the President

    1 SUMMER 2017 TASTERS GUILD JOURNAL From the President By Joe Borrello As of June 1, 2017 Tasters Guild has officially become affiliated with the American Wine Society, a 6,000 member non-profit organization based in Scranton, PA. This affiliation will give you the opportunity for additional wine and food educational experiences. There is no cost to you through your current membership expiration date. AWS has similar educational objectives as Tasters Guild and it sponsors a large, three CONTENTS: day informative wine conference for its membership. This conference is moved to different locations around the country in November of each year. My wife, Barb, and I attended the 4 The Red Blend Trend conference last November in California and participated in a number of excellent wine by Michael Schafer tasting seminars. Over 600 AWS members were in attendance. AWS also publishes an AWS Journal quarterly magazine and a newsletter which will be distributed to Tasters Guild 5 Historical Old Vine members either electronically or in a printed copy. Zinfandel All Tasters Guild members in good standing as of July 1, 2017 will receive a by A. Brian Cain complimentary membership to AWS through at least December of 2017 or until their current Tasters Guild membership expires. You will be eligible for all the benefits of both 6-7 The Retailer's Shelf organizations. by Dick Scheer Village Corner You Remain a Tasters Guild Member Tasters Guild chapters will retain their individual 8 Browning of Food II identity as well as an affiliation with the American by David Theiste, PhD Wine Society and will continue to hold local events for their members as they have always 9 Ask Tasters Guild been doing.
  • Michigan's Bountiful Potential

    Michigan's Bountiful Potential

    ONE IN 50 MICHIGAN Wine Industry Michigan has 148 wineries AVAs Fennville Lake Michigan Shore Leelanau Peninsula Old Mission Peninsula Tip of the Mitt Wineries to Know Bel Lago Vineyards & Winery Black Star Farms The state’s lauded Riesling owes its start to Brys Estate Edward O’Keefe Jr., founding winemaker and Vineyard & Winery CEO of Chateau Grand Traverse. During the Chateau Grand Traverse MICHIGAN’S 1970s, he upended a century of sweet-wine production from Concord and French-American Left Foot Charley hybrid grapes with the first large-scale planting of Mari Vineyards Vitis vinifera varieties on Old Mission Peninsula. Shady Lane Cellars BOUNTIFUL “All Dad needed to hear was that it wouldn’t White Pine Winery work,” says Sean O’Keefe, Edward’s son and winemaker at Mari Vineyards in Traverse City. Wyncroft Wine/Marland POTENTIAL Sean is among the winemakers that continue to push the envelope via season-extending The Wolverine State is sailing toward About world-class wine production. techniques like hoop houses and novel plantings like Schioppettino and Teroldego, grapes with 3,050 acres ou might not guess that the second- gritty tannins and aging potential. of wine grapes planted most agriculturally diverse state is To the south, in Fennville, the rolling moraine Michigan, trailing California. Snow hills contain glacial soil. Winemakers like James Ypiles high from November to March Lester of Wyncroft Wine, whose elegant Pinot Vineyard area and winter temperatures can rival those of Noirs and Chardonnays grow at the 42nd parallel, doubled Antarctica, but the state’s history of apple, have established themselves as favorites of Chicago over the past decade strawberry, cherry and Concord grape growing fine-dining icons like Alinea and Parachute.
  • Anthocyanin and Phenolic Acids Contents Influence the Color

    Anthocyanin and Phenolic Acids Contents Influence the Color

    ORIGINAL RESEARCH published: 18 June 2021 doi: 10.3389/fnut.2021.691784 Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein Xiao-feng Yue 1†, Si-si Jing 1†, Xiao-fan Ni 1†, Ke-kun Zhang 1, Yu-lin Fang 1,2,3, Zhen-wen Zhang 1,2,3* and Yan-lun Ju 1* 1 College of Enology, Northwest A&F University, Xianyang, China, 2 Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China, 3 Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the Edited by: Daniel Cozzolino, total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), University of Queensland, Australia total flavonoid content, and total flavanol content in wine, whereas the addition Reviewed by: of MP during storage had the opposite effect. The addition of MP before alcohol Uroš M. Gašic,´ University of Belgrade, Serbia fermentation significantly increased the amount of individual anthocyanins and individual Kin Weng Kong, phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In University of Malaya, Malaysia addition, the addition of 0.3 g/L MP during storage increased the content of individual *Correspondence: phenolic acids and TPC of wine.
  • Influence of the Ph of Chardonnay Must on Malolactic Fermentation In

    Influence of the Ph of Chardonnay Must on Malolactic Fermentation In

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by JKI Open Journal Systems (Julius Kühn-Institut) Vitis 45 (4), 197–198 (2006) Research Note plicate using a volume of 100 l for each trial. Commer- cial strains of Saccharomyces cerevisiae Lalvin Rhône Influence of the pH of Chardonnay 4600 and of Oenococcus oeni, Lalvin 31, were prepared according to the manufacture instructions. Bacteria were must on malolactic fermentation in- inoculated 16 h after the yeast inoculation when total and free SO were 28.0 and 6.4 mg·l-1, respectively. The fer- duced by bacteria co-inoculated with 2 mentations were monitored by analysis of ethanol produc- yeasts tion, L-malic acid consumption, yeast and bacteria cell concentrations. After AF, commercial MLF nutrient (Opti G. ZAPPAROLI1), E. TOSI2) and S. KRIEGER3) Malo Plus, Lallemand) was added according to the manu- facture instructions. Total acidity, sugars, ethanol, sulfite 1) Dipartimento Scientifico e Tecnologico, Università degli Studi and pH were determined using standard methods, organic di Verona, Verona, Italy acids were quantified using enzyme kits (Roche). Eight 2) Centro per la Sperimentazione in Vitivinicoltura, Provincia di biogenic amine (BA) (histamine, cadaverine, putrescine, Verona, Servizio Agricoltura, San Floriano, Verona, Italy phenylethylalanine, amylamine, isobutylamine, methyl- 3) Lallemand, office Korntal-Münchingen, Germany amine and isopropylamine) were determined as previously described (TORREA and ANCIN 2001). Data are average of K e y w o r d s : malolactic fermentation, yeast-bacteria two determinations. Cell counts were carried out plating co-inoculation, Chardonnay wine. on WL agar (Oxoid) medium for yeasts and MRS (Fluka) added 10 % tomato juice and 0.01 % actidione (Fluka) for Introduction: In wine, the success of the malolactic bacteria.
  • Analytical Methods in Wineries: Is It Time to Change?

    Analytical Methods in Wineries: Is It Time to Change?

    CORE Metadata, citation and similar papers at core.ac.uk Provided by University of Lincoln Institutional Repository Publisher: TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, PA 19106 USA Subject Category: Food Science & Technology; Nutrition & Dietetics Website: http://www.informaworld.com/smpp/content~db=all?content=10.1081/FRI-200051897 ISSN: 8755-9129 Analytical Methods in Wineries: Is It Time to Change? M. D. LUQUE DE CASTRO,1 J. GONZÁLEZ-RODRÍGUEZ,2 AND P. PÉREZ-JUAN3 1Department of Analytical Chemistry, Campus of Rabanales, Córdoba, Spain 2Southampton Oceanography Centre, George Deacon Division, Waterfront Campus, European Way, Southampton, United Kingdom 3LIEC, Polígono Industrial, Manzaranes Ciudad Real, Spain A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methods Wine is a product with a very complex composition.
  • Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices T by HPLC: Method Validation and Characterization of Products from Northeast Brazil

    Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices T by HPLC: Method Validation and Characterization of Products from Northeast Brazil

    Journal of Food Composition and Analysis 66 (2018) 160–167 Contents lists available at ScienceDirect Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca Original research article Simultaneous analysis of sugars and organic acids in wine and grape juices T by HPLC: Method validation and characterization of products from northeast Brazil Emanuela Monteiro Coelhoa, Carla Valéria da Silva Padilhaa, Gabriela Aquino Miskinisa, Antônio Gomes Barroso de Sáa, Giuliano Elias Pereirab, Luciana Cavalcanti de Azevêdoa, ⁎ Marcos dos Santos Limaa, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520, Petrolina, PE, Brazil b Empresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil ARTICLE INFO ABSTRACT Keywords: Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong Food analysis influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a Food composition method for the simultaneous determination of sugars and organic acids in wines and grape juices by high- Vitis labrusca L performance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection Beverage analysis (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity Wine − (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L 1) and Grape juice fi – −1 Sparkling wine quanti cation (0.008 0.199 g L ) which are considered acceptable for application in the characterization of Sugars these types of matrices.
  • 1 Winter/Holiday 2017 Tasters Guild Journal Rare, Expensive, Handmade

    1 Winter/Holiday 2017 Tasters Guild Journal Rare, Expensive, Handmade

    1 WINTER/HOLIDAY 2017 TASTERS GUILD JOURNAL RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS. THAT’S THE GLENGOYNE WAY. glengoyne.com Take your time, enjoy your drink responsibly. Imported by Shaw-Ross International. SHAW-ROSS.com IAN28167 Glengoyne 15 YO 10.75x8in Chilled Mag.indd 1 05/10/2015 17:46 From the President By Joe Borrello Many of you will be receiving a membership renewal notice from the American Wine Society this month. This renewal will include both your Tasters Guild membership and AWS for the calendar year of 2018. As we informed you a few months ago, as of June, 2017 your Tasters Guild membership is CONTENTS: now part of the American Wine Society as well. AWS will be handling the renewal process for both organizations but your current status with your local Tasters Guild chapter will not 4 Amazing Alsace change. It will be food and wine enjoyment as usual with the addition of AWS events and activities plus the AWS Journal quarterly magazine. If you do not renew your membership by Michael Schafer through AWS, your affiliation with Tasters Guild will expire….and we don’t want to lose 5-6 Argentina: Gold Medal you. If there is an AWS chapter near you and you wish to be added to their mailing list as well, Wines are No Fluke just contact the AWS national office at [email protected] and by A. Brian Cain make the request so you will be notified of additional wine and food activities in neighboring areas. This is particularly handy for “Snowbirds” with seasonal residencies.
  • Commercial.Rtf

    Commercial.Rtf

    2006 Indy International Wine Competition Award Winning Commercial Wines Class AWARD Brand, Fruit, Designator, Vintage,Origin Apple/Pear, Varietal or Blends GOLD Domaine Pinnacle, Apple Ice Wine, , NV, CANADA Earle Estates Meadery, Apple, Apple Enchantment, NV, NY St. Kathryn Cellars, Pear, , NV, CO Uncle Johns Fruit House Winery, Apple, , NV, MI SILVER Magnotta, Apple Ice Wine, Iced Apple, 2001, CANADA Maple River Winery, Apple Mint, , NV, ND Nissley, Apple, , 2005, PA Von Jakob Vineyard, Apple, Jonathan Apple, NV, IL BRONZE Alba Vineyard, Apple, , NV, NJ Antler Ridge, Apple, Apple Infusion, 2005, PA Apple Barn Winery, Apple, Applewood White, NV, TN Apple Barn Winery, Apple, Cranberry, , NV, TN Carlson Vineyards, Pear, Apple, Pearadactyle, NV, CO Davenport Winery, Apple, Granny Smith, 2005, KS Eagle City Winery, Apple, , 2005, IA Maize Valley Winery, Apple, , NV, OH Orchard Country Winery, Apple, , 2006, WI Pomona Winery, Apple, Orchard Harvest, 2005, IL Pomona Winery, Golden Delicious Apple, , 2005, IL Prairie Berry Winery, Pear, Gold Digger, 2005, SD Sainte Genevieve Winery, Pear, , 2005, MO Stoney Ridge Winery, Pear, Simply Pear, 2005, OH Weggy Winery, Apple Cherry, , 2005, WI Berry (Strawberry, Raspberry, Blends) CONCORDANCE GOLD Brown County Winery, Blackberry, , 2005, IN Florida Orange Groves, Inc, Blueberry, Blueberry Blue, NV, FL Pheasant Hollow Winery, Strawberry, Midnight Medley, 2005, IL St. Kathryn Cellars, Cranberry, Cranberry Kiss, NV, CO GOLD Alba Vineyard, Red Raspberry, , NV, NJ Breitenbach, Blueberry, , NV, OH Brown