The Path to Bottling
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The Wine Proteins: Origin, Characteristics and Functionality Andrea Curioni
The wine proteins: origin, characteristics and functionality Andrea Curioni Dipartimento di Biotecnologie Agrarie Centro interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE) Università di Padova 1 The CIRVE campus in Conegliano 2 Protein Structure / Functionality Aminoacid sequence Protein Protein structure • Size • Charge • Hydrophobicity Proprieties Functionality Environment Detectable • pH • Solvent effects • Ionic strength • Temperature • Etc. 3 Proteins in wine Implications in wine –Hazing of white wines (negative) –“Mouthfeel” and aroma –Foam volume and stability The wine proteins Tarragona 2011 4 Protein Haze in wine Serious quality defect Prevention: Protein removal by bentonite treatments Bottled wine Flocculation Coagulation Precipitation Bentonite Other methods? several drawbacks: • Loss of aroma Knowledge is • Cost needed • Waste • ….. The wine proteins Tarragona 2011 5 Wine Proteins: Origin Where do the wine proteins came from? The wine proteins Tarragona 2011 6 Wine Proteins: Origin • The wine proteins derive from Grape (mainly): involved in wine hazing Microorganisms The wine proteins Tarragona 2011 7 Grape Proteins • Accumulate after veraison – with sugars • Low quantity – ≈ hundreds mg/Kg • heterogeneous - > 300 components • Few main components Pocock et al. (2000) JAFC 48, 1637 The wine proteins Tarragona 2011 8 The Grape Proteins similar in all the varieties Sarry et al., 2004 Proteomics, 4, 201 pH The wine proteins Tarragona 2011 9 Grape Proteins: Identification by MS PR-proteins Sarry et al., 2004 Proteomics, 4, 201 10 The wine proteins Tarragona 2011 Grape Proteins: the main components Pathogenesis related (PR)-Proteins – THAUMATIN-LIKE PROTEINS (TLP, PR 5) • ≈ 24 kDa – CHITINASES (PR 3) • ≈ 30 kDa – Osmotins – Beta-(1,3)-glucanases The wine proteins Tarragona 201111 Thaumatin-like Proteins (TLP) • Antifungal activity • Expressed mainly in the berry • Several types – main: VvTL1 (constitutive) – minor : VvTL2 (less present in healthy grapes), . -
The Role and Use of Non-Saccharomyces Yeasts in Wine Production
The Role and Use of Non-Saccharomyces Yeasts in Wine Production N.P. Jolly1*, O.P.H. Augustyn1 and I.S. Pretorius2** (1) ARC Infruitec-Nietvoorbij***, Private Bag X5026, 7599 Stellenbosch, South Africa. (2) Institute for Wine Biotechnology, Department of Viticulture & Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland (Stellenbosch), South Africa. Submitted for publication: September 2005 Accepted for publication: April 2006 Key words: Non-Saccharomyces, yeasts, vineyards, cellars, fermentation, wine. The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed. INTRODUCTION roles of the numerous non-Saccharomyces yeasts normally asso- ciated with grape must and wine. These yeasts, naturally present Wine is the product of a complex biological and biochemical in all wine fermentations to a greater or lesser extent, are meta- interaction between grapes (grape juice) and different microor- bolically active and their metabolites can impact on wine quality. -
The Path to Bottling
TANKS The Path to Bottling www.laffort.com YOUR ACCESS TO 120 YEARS OF WINEMAKING INNOVATION Save it in your favourites now for 24/7 access to ! PRODUCT INFORMATION SHEETS QUALITY DOCUMENTS ( HACCP & ISO ) PRODUCT SAFETY SHEETS RESEARCH PAPERS DECISION MAKING TOOLS CATALOGUE DOWNLOADS PERSONALISED NUTRITION PUBLISHED ARTICLES CALCULATOR CERTIFICATES OF ANALYSIS ORGANIC CERTIFICATIONS TRAINING VIDEOS LAFFORT® PLANT BASED INNOVATIONS LAFFORT® unrivalled technical resources is delivering the most scientifically advanced oenological solutions from plant derived products. VEGAN FRIENDLY & ORGANIC THEY’RE NOT JUST OPTIONS THEY’RE SUPERIOR SOLUTIONS These symbols are a guide to your LAFFORT® products properties. GANI TAL OR LERGE OR C E IG L N G I A E N V A L E L E S E R UIT ABLE RGEN F F R E E Organic certification bodies have different criteria for certification and products may differ from one certification body to another. Please contact your certifying agent to confirm a products organic certification. PROTECTING YOUR WHITE WINE MANAGEMENT WHITE WINE PROTECTING YOUR WHITE WINE - A TRADITIONAL APPROACH White wines are vulnerable to oxidation and microbial changes post alcoholic fermentation. Microbial and anti-oxidative control of white wines is a first step to getting wines ready for bottling and/or storage. Threats of oxygen on finished white wines; • Proliferation of acetic acid bacteria. • Proliferation of Brettanomyces bruxellensis. • Browning caused by the oxidation of hydroxycinnamic acids and key phenolic acids. • Oxidation of aroma producing thiols rendering them non volatile. To prevent the oxidation of these phenolic compounds, an anti-oxidative mechanism needs to be put in place. -
Estudio Químico-Sensorial De La Composición No Volátil De Los Vinos
TESIS DOCTORAL Título Estudio químico-sensorial de la composición no volátil de los vinos. Influencia de técnicas de aclareo en el perfil fenólico y organoléptico de los vinos Autor/es Ana Gonzalo Diago Director/es Purificación Fernández Zurbano y Marta María Inés Dizy Soto Facultad Facultad de Ciencias, Estudios Agroalimentarios e Informática Titulación Departamento Química Curso Académico 2013-2014 Estudio químico-sensorial de la composición no volátil de los vinos. Influencia de técnicas de aclareo en el perfil fenólico y organoléptico de los vinos, tesis doctoral de Ana Gonzalo Diago, dirigida por Purificación Fernández Zurbano y Marta María Inés Dizy Soto (publicada por la Universidad de La Rioja), se difunde bajo una Licencia Creative Commons Reconocimiento-NoComercial-SinObraDerivada 3.0 Unported. Permisos que vayan más allá de lo cubierto por esta licencia pueden solicitarse a los titulares del copyright. © El autor © Universidad de La Rioja, Servicio de Publicaciones, 2014 publicaciones.unirioja.es E-mail: [email protected] DEPARTAMENTO DE QUÍMICA UNIVERSIDAD DE LA RIOJA ÁREA DE QUÍMICA ANALÍTICA Estudio químico-sensorial de la composición no volátil de los vinos. Influencia de técnicas de aclareo en el perfil fenólico y organoléptico de los vinos. Memoria presentada por ANA GONZALO DIAGO para optar al grado de Doctor con Mención de Doctor Internacional Mayo 2014 Dirigida por los profesores Dra. Purificación FERNÁNDEZ ZURBANO Dra. Marta DIZY SOTO INFORME DIRECTORES PRESENTACIÓN TESIS DOCTORAL Dña. Purificación FERNÁNDEZ ZURBANO, Profesora Titular del Departamento de Química, Área Química Analítica, de la Universidad de La Rioja y Dña. Marta DIZY SOTO, Profesora Titular del Departamento de Agricultura y Alimentación, de la Universidad de La Rioja CERTIFICAN Que la presente memoria, titulada “Estudio químico-sensorial de la composición no volátil de los vinos. -
Science Sixtyfourth64 National Conference a Platform for Progress
science sixtyfourth64 national conference a platform for progress 64th ASEV National Conference June 24–28, 2013 Portola Hotel and Monterey Conference Center Monterey, California USA TECHNICAL ABSTRACTS american society for enology and viticulture 2013 National Conference Technical Abstracts Oral Presentation Abstracts Wednesday, June 26 Enology — Flavor/Analysis ....................................................................59–62 Viticulture — Rootstocks .......................................................................63–66 Enology — Micro/Molecular Biology ....................................................67–70 Viticulture — Pests & Diseases ..............................................................71–74 Enology — Sensory/Sensory Impacts .....................................................75–78 Viticulture — Environmental Impacts ..................................................79–82 Enology — Flavor: Impact of Yeast and Bacteria ....................................83–86 Viticulture — General ...........................................................................87–90 Thursday, June 27 Enology — Wine Stability and Oxidation ..............................................91–93 Viticulture — Cultural Practices ............................................................94–96 Enology — Tannins (Part I) .................................................................97–100 Viticulture — Water Relations ...........................................................101–105 Enology — Tannins (Part II) ..............................................................106–108 -
Effect of Oxygen Managment on White Wine Composition
Effect of oxygen management on white wine composition by James Russell Walls Thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Science at Stellenbosch University Department of Viticulture and Oenology, Faculty of AgriSciences Supervisor: Associate Professor Dr. Wessel J. du Toit Co-supervisor: Dr. Carien Coetzee March 2020 Stellenbosch University https://scholar.sun.ac.za Declaration By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: March 2020 Copyright © 2020 Stellenbosch University All rights reserved Stellenbosch University https://scholar.sun.ac.za Summary Premature oxidation in white wine is a constant problem for winemakers. A number of studies have shown that dissolved oxygen and elevated temperatures have a negative effect on wine composition, but these were often done using extreme conditions such as very high temperatures and excessive oxygen additions. During wine oxidation, compounds associated with positive aromas decrease and those linked to aged and oxidized wines increase in concentration. There are numerous ways to combat oxidation using antioxidants and reductive winemaking techniques. However, a recent study has found wines in South Africa to be bottled at a total packaged oxygen level of between 1.5 and 7.5 mg/L. As these levels could reduce antioxidant capacity, understanding how these levels affect wine ageing is paramount. -
Documentation Austrian Wine 2006
DOCUMENTATION AUSTRIAN W INE 2006 Table of contents 1 Austria œ the wine country 1.1 Austria‘s wine-gr wing regi ns and wine-gr wing areas 1 1.2 Grape varieties in Austria 5 1.2.1 Breakd wn by share of area in percent 5 1.2.2 Grape varieties - Brief descripti n .1 1.2.. Devel pment f the area under cultivati n until 1111 .5 1.. Devel pment of the climate 1161-2002 .6 1.2 W ine-gr wers in Austria - A current overall view .1 1.5 The 2006 harvest 22 1.6 The 2005 vintage 25 1.3 Brief characterisati n of the vintages 2002 back t 1160 23 1.8 Assessment of the 2005-111. vintages 55 2 The Austrian wine industry 2.1 Ec n mic imp rtance of the wine industry in Austria 56 2.2 The harvest 2006 (Status Oct ber 20066 51 2.. 7arvests 1160-2005 61 2.2 8ualit9tswein (8uality wine6 in Austria 2005 65 2.5 Austria‘s wine supply 2005 68 2.6 Devel pment f grape and wine prices 31 2.3 General regulati ns f r wine pr ducti n 32 2.8 EU-Measures f r the Restructuring and C nversi n of Vineyards 32 2.1 The Austrian W ine B ards 80 2.10 The :alue f Origin 8. 2.11 DAC: the l gical key t Austrian wine 82 2.12 8uesti ns and Answers - a Guide 86 3 The Austrian market ..1 C nsumpti n of D mestic Wine and Sparkling W ine 81 ..1.1 C nsumpti n of D mestic Wine 81 ..1.2 D mestic C nsumpti n f Sparkling Wine 1110-2005 10 ..1. -
Contribution À L'étude Des Protéines Des Moûts Et Des Vins De
UNIVERSITE DE REIMS CHAMPAGNE-ARDENNE U.F.R. DES SCIENCES EXACTES & NATURELLES Laboratoire d'Oenologie et de Chimie Appliquée THESE Présentée par Thierry DAMBROUCK En vue de l'obtention du grade de Docteur d'Université Spécialité : Biologie et Biochimie Appliquée Option : Oenologie Contribution à l'étude des protéines des moûts et des vins de Champagne Détermination de leur origine Etude d'une glycoprotéine majeure, l'invertase de raisin Soutenue publiquement le 18 octobre 2004 devant la commission d'examen Rapporteurs : M. B. DONÈCHE Professeur- Faculté d'Snologie de Bordeaux II M. M. MOUTOUNET Dir. Recherches - INRA de Montpellier Examinateurs : M. C. FLAHAUT Maître de Conférences, Lens M. P. JEANDET Professeur, Reims, Directeur de thèse M. R. MARCHAL Maître de Conférences, Reims, Co-Directeur de thèse M. B. ROBILLARD Docteur, Chef de Projet Moët et Chandon, Epernay M. J.-P. ZANETTA Dir. Recherches, CNRS Lille-1, Co-Directeur de thèse UNIVERSITE DE REIMS CHAMPAGNE-ARDENNE U.F.R. DES SCIENCES EXACTES & NATURELLES Laboratoire d'Oenologie et de Chimie Appliquée THESE présentée par Thierry DAMBROUCK En vue de l'obtention du grade de Docteur d'Université Spécialité : Biologie et Biochimie Appliquée Option : Oenologie Contribution à l'étude des protéines des moûts et des vins de Champagne Détermination de leur origine Etude d'une glycoprotéine majeure, l'invertase de raisin Soutenue publiquement le 18 octobre 2004 devant la commission d'examen Rapporteurs : M. B. DONECHE Professeur - Faculté d'oenologie de Bordeaux II M. M. MOUTOUNET Dir. Recherches - INRA de Montpellier Examinateurs : M. C. FLARAUT Maître de Conférences, Lens M. P. JEANDET Professeur, Reims, Directeur de thèse M. -
Powerlees® Life
LOW S O POWERLEES® LIFE Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve YEAST PRODUCT and refresh wines during ageing. Qualified for the elaboration of products for direct human consumption in the field of the regulated use in oenology. In accordance with the current EU regulation n° 2019/934. SPECIFICATIONS AND OENOLOGICAL APPLICATIONS POWERLEES® LIFE is a formulation based 100% on inactivated yeasts rich in reducing compounds. An R&D programme to study alternatives to SO2 for the protection of wines during ageing allowed validation of a specific formulation for the preservation of wines from premature oxidation phenomena. With its unique composition, POWERLEES® LIFE®: • Protects wines from oxidation during ageing, with or without added sulphites. • Slows down oxygen consumption. • Refreshes the aromatic potential of already oxidised wines. • Prevents premature aging of wines. With its effective action against oxidation, POWERLEES® LIFE contributes to a wine’s ageing potential. EXPERIMENTAL RESULTS • Oxygen consumption kinetics in a white wine without • Sensory profile of a Cabernet Sauvignon wine with and added sulphites exposed to an O2 addition of 8 mg/L without POWERLEES® LIFE® at 10 g/hL after 1 year’s ageing. OLFACTORY PERCEPTION OXYGEN CONSUMPTION KINETICS Oxidation 5 8 4 7 3 6 2 5 1 4 POWERLEES® LIFE + SO Fresh 2 Freshness 0 3 fruit style 2 1 Oxygen consumed (mg/L) 0 246810 12 14 16 18 20 -1 Time (days) POWERLEES® LIFE (30 g/hL - 300 ppm) Ripe fruit style Control (without added SO2) SO (total SO = 35 mg/L) + SO2 (total SO2 = 35 mg/L) 2 2 Control Oxygen consumption kinetics in a white wine without added sulphites exposed to an O2 addi- POWERLEES® LIFE (10 g/hL) tion of 8 mg/L. -
The Allergic Potential Arising from Proteinous Wine Fining Agents of Milk and Chicken Egg Albumen
JUSTUS-LIEBIG UNIVERSITY GIESSEN AND HOCHSCHULE GEISENHEIM UNIVERSITY THE ALLERGIC POTENTIAL ARISING FROM PROTEINOUS WINE FINING AGENTS OF MILK AND CHICKEN EGG ALBUMEN by MANUELLA WEBBER WITT M.Sc. Montpellier SupAgro, 2009 Submitted in partial fulfilment of the requirements for the degree of Dr. agr. 2014 THE ALLERGIC POTENTIAL ARISING FROM PROTEINOUS WINE FINING AGENTS OF MILK AND CHICKEN EGG ALBUMEN Submitted in partial fulfilment of the requirements for the degree of Dr. agr. 2014 First reviewer Prof Dr. Christmann Hochschule Geisenheim University (Professor for Œnology) Second reviewer Prof. Dr. Schnell Justus Liebig University of Giessen (Professor for General and Soil Microbiology) Declaration “I declare that the dissertation here submitted is entirely my own work, written without any illegitimate help by any third party and solely with materials as indicated in the dissertation. I have indicated in the text where I have used texts from already published sources, either word for word or in substance, and where I have made statements based on oral information given to me. At all times during the investigations carried out by me and described in the dissertation, I have followed the principles of good scientific practice as defined in the “Statutes of the Justus Liebig University Gießen for the Safeguarding of Good Scientific Practice” The 20th of March, 2014 Manuella Webber-Witt Note of thanks I met Prof. Dr. Monika Christmann in 2005 in Brazil. We had a friendly talk and it was the beginning of a long friendship and journey in my life. For all these years and for her patience I would like to thank Frau Christmann. -
Vinous - Stephen Tanzer – September 2016
Vinous - Stephen Tanzer – September 2016 2014 Domaine/Maison Joseph Drouhin Chassagne-Montrachet (M) - 89 Points - Bright yellow. Fresh, subtle perfume of pear and white flowers. In a restrained style but with lovely mineral lift to its fruit (Frédéric Drouhin described this characteristic as "confined energy"). Very pure and sharp on the back end. A nicely balanced village wine.Drink - 2017 - 2023 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Puligny-Montrachet (M) - 89+ Points - Bright pale yellow. Ripe peach and a bouquet of flowers on the nose. Boasts a silky mouthfeel, but the flavors of modestly ripe orchard fruits and pungent rocky minerality are still quite young. Firm acidity enhances the wine's minerality but this village wine will be better for a year or two of patience. The tactile finish shows sneaky length. Drink - 2018 - 2024 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Meursault (M) - 88 Points - Riper but less floral in its peach and nectarine fruit aromas than the village Puligny. Broader and more tactile but without the flavor depth of Drouhin's other two village wines. Shows a touch of sweetness in the middle palate, then turns quite dry on the finish, hinting at some alcoholic warmth. Plenty of body here but I wanted more fruit and precision. This also should benefit from a year or two of cellaring.Drink - 2017 - 2022 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Chassagne-Montrachet Embrazées 1er Cru (M) - 89 Points - (made from purchased grapes; 2013 was the first vintage for this bottling): Pale yellow. Bright, subtle perfume of pear and white flowers. -
DOMAINE LEFLAIVE 2017 VINTAGE, EN PRIMEUR “My Recommendation Is to Open a Bottle at Dinner and Drink It for Breakfast
DOMAINE LEFLAIVE 2017 VINTAGE, EN PRIMEUR “My recommendation is to open a bottle at dinner and drink it for breakfast... if I am really nice to my friends, I open a bottle in the morning.” Brice de La Morandière On when to drink the Domaine’s wines INTRODUCTION We arrived at Domaine Leflaive’s new barrel cellar in the evening, as dusk was falling on the quiet streets of Puligny- Montrachet. Brice de La Morandière was waiting for us, sitting on a bench in the cellar’s small courtyard, which was a picture of tranquillity. It is rather magical tasting in a deserted, dimly lit cellar. We assembled in a loose semi-circle at the end of a row of barrels: Brice, Régisseur Pierre Vincent, Adam, Will Monroe and I. 4 5 This is Pierre Vincent’s first full vintage at the helm of the Domaine’s winemaking. He is rightly mindful of the weight of history here, but seems refreshingly open to innovation. The Domaine has made some not-insignificant changes over the past few years, including moving to Diam technical corks, as of the 2014 vintage. The challenge here was to put to bed definitively the spectre of so-called premature oxidation that, as Brice quite openly acknowledges, has for a couple of decades now hung over many producers, most visibly, although not exclusively, of white Burgundy. In 2015, a new press and new decanting tanks were purchased. Recent cellar innovations include separate handling of the press juice and totally revised racking and bottling processes. As of the 2014 vintage, all shipments have used e-Provenance® technology to record temperature and humidity during transport.