The Role and Use of Non-Saccharomyces Yeasts in Wine Production
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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 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. -
The Path to Bottling
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. -
Perfect Moments Snacks
SNACKS Angel(ed) Eggs 1.5 per piece Lighter than air Raw Oyster & Citrus 3 per piece From British Columbia with fresh buttermilk Cheese “Whiz” & Biscuit Crackers 7 With saffron & apple Crispy Potato 6 Spicy cod roe hollandaise Okonomiyaki Spring Roll 8 Exactly like it sounds Smoked Onion Dip 9 And chips Coconut Poached Squid 8 Lemongrass & cilantro Anchovy Toast aka “The Don” 7 Also available gluten-free Smoked Eel in Aspic 11 Japanese flavor meets French technique Please let us know if you have allergies or restrictions, as all ingredients are not listed on the menu. PERFECT MOMENTS Fresh as daisies or old as dirt, these wines are at an exceptional moment in their lives right now. Glass 2005 Domaine de Beudon / Müller-Thurgau 25 VALAIS, SWITZERLAND We can’t say we’ve tried a lot of 13 year old Swiss wines for comparison, but we think this one is exceptional. Drinking more like a Riseling than Sylvaner, the Swiss list it as a hybrid of the two: aka Müller-Thurgau. 2009 Domaine Larue La Garenne / Chardonnay 32 PULIGNY-MONTRACHET 1ER CRU, BURGUNDY, FRANCE Classic as classic gets. At nine years old, it is just beginning to show its character of youthful exuberance. 2011 Domaine du Tunnel / Syrah 26 CORNAS, RHÔNE VALLEY, FRANCE Meaning “Scorched Earth” in Gaelic, the twisted and gnarled Syrah vines of Cornas usually take at least ten years in bottle to be approachable. However, this is an extraordinary contradiction. 2014 Thibault Liger-Belair La Roche Vielles Vignes / Gamay 32 MOULIN-À-VENT, BEAUJOLAIS, FRANCE Produced in the style of Grand Cru Burgundy, this Moulin-À-Vent is the definition of elegance. -
Blancos·White Wines·Weissweine A.O.C
BLANCOS·WHITE WINES·WEISSWEINE ROSADOS·ROSEWINES·ROSEWEINES *ESPAÑA 0,75 l. *ESPAÑA 3 l. 1,5 l. 0,75 l. PECES DE CIUDAD ECO “UN BRINDIS POR LA VIDA” 28€ IZADI LAROSSA 34€ Verdejo, RUEDA Garnacha, RIOJA (100% de los beneficios van destinada a lucha contra cancer y ayuda familiares y afectados) NARANJAS AZULES 36€ Garnacha, CASTILLA-LEÓN EL PULPO 29€ CAN XANET ROSÉ Chardonnay, T.CASTILLA 46€ Merlot, Gorgollassa, Syrah, Callet, MARTIVILLI 32€ Mantonegro, MALLORCA Sauvignon Blanc, RUEDA *FRANCIA BARBUNTIN 36€ Albariño, D.O. RIAS BAIXAS CUVÉE CHATEAU VAUCLAIRE 42€ Syrah, Cinsault, Cabernet, SA SIVINA · ECO 39€ CÔTES D’AIX EN PROVENCE Giró Ros, Prensal Blanc, MALLORCA AIX ROSÉ 205€ 95€ 46€ 15 MIL GOTES 38€ Garnacha, Syrah, Cinsault, Prensal Blanc, MALLORCA CÔTES DE PROVENCE CASTEL MIGUEL STAIRWAY TO HEAVEN 42€ ROSÉ D’UNE NUIT DE CHÂTEAU LA COSTE 49€ Sauvignon Blanc, V.T. MALLORCA Garnacha, Syrah, LA MARIMORENA 46€ COTEAUX D’AIX EN PROVENCE Albariño, RIAS BAIXAS DOMAINES OTT ROSÉ 2017 520€ 190€ 79€ Cinsault, Grenache, Mourvedre, *FRANCIA CÔTES DE PROVENCE LE BLANC DE CHÂTEAU LA COSTE 48€ Chardonnay, Viognier, Garnacha BL, COTEAUX D’AIX EN PROVENCE *ITALIA CHABLIS DÓMAINE WILLIAM FÈVRE 56€ ROSÉ SPECIAL CUVÉE BIO 35€ Chardonnay,Borgoña, A.O.C.CHABLIS Glera, Raboso, VENETO SANCERRE COMTE LA FOND 75€ Sauvignon Blanc, A.O.C. SANCERE TINTOS·REDWINES·ROTWEINE GRAND RÉGNARD 79€ Chardonnay, BORGOÑA, A.O.C.CHABLIS *ESPAÑA LOUIS LATOUR PULIGNY MONTRACHET 2014 125€ THE MAN EATER 32€ Chardonnay, CÔTE DE BEAUNE Syrah, TIERRA DE CASTILLA PIC 1ER CHABLIS CRU 2005 139€ IZADI CRIANZA 36€ Chadornnay, BORGOÑA, A.O.C. -
Carta De Vinos
Carta de Vinos Wine List — Weinkarte Vinos Blancos WHITE WINES — WEISSWEINE Mallorca Pere Seda Novell 13,45€ Prensal blanca, macabeo, chardonnay, parellada Mas de Canet Blanc 14,20€ Prensal blanc, chardonnay, savignon blanc, muscat José Luis Ferrer Blanc de Blancs 17,35€ Moll, chardonnay, moscatel, parellada, macabeo Mosaic 15,50€ Prensal, sauvignon blanc, muscat Son Puig Blanc Estiu 20,40€ Chardonnay, prensal blanc, sauvignon blanc Hereus de Ribas 22,05€ Prensal blanca, viogner Pedra Blanc Binissalem Ecológico 18,45€ Moll Butibalausi Ecológico 19,95€ Prensal, parellada, chardonnay Cataluña / Penedés René Barbier Kraliner Seco 13,35€ Xarel·lo, macabeo, parellada René Barbier Viña Augusta Medium 13,35€ Xarel·lo, macabeo, parellada, moscatel Viña Sol 15,50€ Parellada Ánima de Raimat 16,50€ Chardonnay, xarel·lo, albariño Atrium Chardonnay 21,30€ Chardonnay, parellada Blanc Pescador — Vino de aguja 15,75€ Macabeo, xarel·lo, parellada Vinos Blancos WHITE WINES — WEISSWEINE Rioja Rioja Añada 12,00€ Viura Barón de Ley Semi-Dulce 16,00€ Viura, sauvignon blanc Marqués de Cáceres 17,65€ Verdejo Hacienda Lopez de Haro F.B. 16,50€ Viura Diamante 14,60€ Viura Viña Pomal 16,25€ Viura, malvasía Rueda Etcétera 15,30€ Verdejo, viura Verdeo 13,95€ Verdejo Bicicletas y Peces 16,55€ Sauvignon blanc Legaris 15,75€ Verdejo Monólogo 15,75€ Verdejo, viura Aragón Nuviana 13,45€ Chardonnay Galicia Bouza do Rei 16,50€ Albariño Vinos Rosados ROSE WINES — ROSEWEINE Mallorca Pere Seda 13,45€ Callet, tempranillo, merlot Margalida Ecológico 16,05€ Cabernet sauvignon, -
Ce Course Schedule Harper College Continuing
CE COURSE SCHEDULE JANUARY–MAY 2019 CE COURSE SCHEDULE NEW YEAR HARPER COLLEGE CONTINUING EDUCATION CAREER DEVELOPMENT PERSONAL ENRICHMENT LIFELONG LEARNING Crunch the number ONLINE REGISTRATION ALWAYS OPEN @ CE.HARPERCOLLEGE.EDU THE REAL ESTATE MARKET IS BOOMING Ready to start your career as a broker? Earn your license at Harper CE. Register for these courses: • Broker Pre-License (also available online) • Applied Real Estate Principles For details about these and our Real Estate Staging class, visit ce.harpercollege.edu. DATA SCIENCE Companies are harnessing the power of data and predictive analytics to make good decisions about prod- ucts, services, and employees. Data provides insights in remaining competitive and guides the development of business strategy. Continuing Education Computer Training offers the opportunity for you to learn more about Big Data and other data analysis and visualization tools. Course Start Date Introduction to Python Programming, LIX0001-003 Jan. 28 Big Data Analytics, LCT0050-004 Feb. 9 R Programming, LCT0051-003 Feb. 9 Tableau Desktop I, LDT0001-001 Apr. 3 TURN YOUR LOVE OF ANIMALS INTO A REWARDING CAREER The U.S. pet industry reached $86 Billion this year and keeps growing. Veterinary assistants are in high demand, with employment expected to grow 19% through 2026. Our Veterinary Assistant Digital Badge courses can help you enter the field or advance your career in this high-growth industry. For details, see page 6 or visit ce.harpercollege.edu. visit Crunch the number ce.harpercollege.edu CONTINUING EDUCATION COURSE SCHEDULE TABLE OF CONTENTS REGISTRATION SYSTEM 2 LIFELONG LEARNING (50+) 24 ONLINE COURSES 51 ART & ARCHTECTURE . -
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 -
Grape Pomace Valorization: a Systematic Review and Meta-Analysis
foods Review Grape Pomace Valorization: A Systematic Review and Meta-Analysis Bojan Antoni´c 1 , Simona Janˇcíková 1 , Dani Dordevi´c 1,2,* and Bohuslava Tremlová 1 1 Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; [email protected] (B.A.); [email protected] (S.J.); [email protected] (B.T.) 2 Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia * Correspondence: [email protected] Received: 2 October 2020; Accepted: 5 November 2020; Published: 7 November 2020 Abstract: This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. -
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. -
GRAS Notice for Pichia Kudriavzevii ASCUSDY21 for Use As a Direct Fed Microbial in Dairy Cattle
GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle Prepared for: Division of Animal Feeds, (HFV-220) Center for Veterinary Medicine 7519 Standish Place Rockville, Maryland 20855 Submitted by: ASCUS Biosciences, Inc. 6450 Lusk Blvd Suite 209 San Diego, California 92121 GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle TABLE OF CONTENTS PART 1 – SIGNED STATEMENTS AND CERTIFICATION ................................................................................... 9 1.1 Name and Address of Organization .............................................................................................. 9 1.2 Name of the Notified Substance ................................................................................................... 9 1.3 Intended Conditions of Use .......................................................................................................... 9 1.4 Statutory Basis for the Conclusion of GRAS Status ....................................................................... 9 1.5 Premarket Exception Status .......................................................................................................... 9 1.6 Availability of Information .......................................................................................................... 10 1.7 Freedom of Information Act, 5 U.S.C. 552 .................................................................................. 10 1.8 Certification ................................................................................................................................