Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid b...Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite （7 g/100kg） for resveratrol （150 mg/L and 300 mg/L） in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile To the best of the authors＇ knowledge this is the first time that this type of vinification procedure is reported.展开更多
The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vini...The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by <i><span style="font-family:Verdana;">Saccharomyces cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum </span></i><span style="font-family:Verdana;">and </span><i><span style="font-family:Verdana;">Starmerella bacillaris</span></i><span style="font-family:Verdana;"> (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of </span><i><span style="font-family:Verdana;">S. cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum</span></i><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">St. bacillaris</span></i><span style="font-family:Verdana;"> as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">0.05), similar to that observed in the laboratory under strictly controlled micro-vinification experiments. The maximum intensity of ethanol production (MIE) varied between 0.64</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">2.59 mM ethanol per hour. The coefficients of second-order polynomial equations describing the dynamics of alcohol production in both laboratory micro-scale and me</span><span style="font-family:Verdana;">dium-scale experiments in cellars revealed similar correlations regarding the in</span><span style="font-family:Verdana;">teraction of factor groups regulating the process: the constant (time-</span></span><span style="font-family:Verdana;">independent) and secondary (time-dependent) coefficients of these polynomes counteracted to the primary (time dependent) ones strictly in the strain-dependent manner, and the role of these three factors groups varied also in a strain dependent manner during the vinification process independently of the varying circumstances in three vintages.</span>展开更多
This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of ca...This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.展开更多
文摘Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite （7 g/100kg） for resveratrol （150 mg/L and 300 mg/L） in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile To the best of the authors＇ knowledge this is the first time that this type of vinification procedure is reported.
文摘The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by <i><span style="font-family:Verdana;">Saccharomyces cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum </span></i><span style="font-family:Verdana;">and </span><i><span style="font-family:Verdana;">Starmerella bacillaris</span></i><span style="font-family:Verdana;"> (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of </span><i><span style="font-family:Verdana;">S. cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum</span></i><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">St. bacillaris</span></i><span style="font-family:Verdana;"> as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">0.05), similar to that observed in the laboratory under strictly controlled micro-vinification experiments. The maximum intensity of ethanol production (MIE) varied between 0.64</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">2.59 mM ethanol per hour. The coefficients of second-order polynomial equations describing the dynamics of alcohol production in both laboratory micro-scale and me</span><span style="font-family:Verdana;">dium-scale experiments in cellars revealed similar correlations regarding the in</span><span style="font-family:Verdana;">teraction of factor groups regulating the process: the constant (time-</span></span><span style="font-family:Verdana;">independent) and secondary (time-dependent) coefficients of these polynomes counteracted to the primary (time dependent) ones strictly in the strain-dependent manner, and the role of these three factors groups varied also in a strain dependent manner during the vinification process independently of the varying circumstances in three vintages.</span>
文摘This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.
