Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method

Gump, Barry H.; Zoecklein, Bruce W.; Fugelsang, Kenneth C.

doi:10.1385/1-59259-029-2:283

Cited by 24 publications

(26 citation statements)

References 8 publications

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“…Yeast assimilable nitrogen was measured according to the formol method (Gump et al, 2000). Sugars (glucose and fructose), acetic acid and glycerol were quantified using the Miura one enzymatic autoanalyzer (BioGamma I.S.E.…”

Section: Methodsmentioning

confidence: 99%

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

et al. 2017

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The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and three different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S. cerevisiae (three native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated S. cerevisiae strains were found at the end of the vinifications, and when non-Saccharomyces yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists’ appreciation.

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Section: Methodsmentioning

confidence: 99%

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

et al. 2017

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“…Organic acids, glycerol, acetaldehyde and ammonium were quantified using enzyme kits according to the manufacture'rs instructions (La Roche, Basel, Switzerland). YAN was determined by formol titration (Gump et al 2000). Total polysaccharides and mannoproteins (quantified as fraction of total polysaccharides) were determined according to Dubois et al (1956) and expressed as milligrams of d-glucose per litre and milligrams of d-mannose per litre through a calibration curve, respectively.…”

Section: Wine Analysismentioning

confidence: 99%

Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine

Tosi¹,

Azzolini²,

Guzzo

et al. 2009

Journal of Applied Microbiology

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Aims: To explain the role of Saccharomyces cerevisiae and Saccharomyces uvarum strains (formerly Saccharomyces bayanus var. uvarum) in wine fermentation. Methods and Results: Indigenous Saccharomyces spp. yeasts were isolated from Amarone wine (Italy) and analysed. Genotypes were correlated to phenotypes: Melibiose− and Melibiose+ strains displayed a karyotype characterized by three and two bands between 225 and 365 kb, respectively. Two strains were identified by karyotype analysis (one as S. cerevisiae and the other as S. uvarum). The technological characterization of these two strains was conducted by microvinifications of Amarone wine. Wines differed by the contents of ethanol, residual sugars, acetic acid, glycerol, total polysaccharides, ethyl acetate, 2‐phenylethanol and anthocyanins. Esterase and β‐glucosidase activities were assayed on whole cells during fermentation at 13° and 20°C. Saccharomyces uvarum displayed higher esterase activity at 13°C, while S. cerevisiae displayed higher β‐glucosidase activity at both temperatures. Conclusions: The strains differed by important technological and qualitative traits affecting the fermentation kinetics and important aroma components of the wine. Significance and Impact of the Study: The contribution of indigenous strains of S. cerevisiae and S. uvarum to wine fermentation was ascertained under specific winemaking conditions. The use of these strains as starters in a winemaking process could differently modulate the wine sensory characteristics.

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“…TAN was determined by formol titration (Grump et al 2000). Total polyphenols, total antocyanins and colour parameters were determined by Glories method (Glories 1979).…”

Section: Analytical Determinationsmentioning

confidence: 99%

The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress

Malacrinò¹,

Tosi²,

Caramia

et al. 2005

Lett Appl Microbiol

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P . M A L A C R I N Ò , E . T O S I , G . C A R A M I A , R . P R I S C O A N D G . Z A P P A R O L I . 2005.Aims: The study of the fermentation performance of Saccharomyces cerevisiae strains under high sugar stress during the vinification of partially dried grapes. Methods and Results: Microvinification of partially dried grape must with sugar concentration of 35°Brix was performed using four commercial strains to carry out alcoholic fermentation. A traditional red vinification without nutrients addition was applied. Yeasts displayed different efficiency to convert sugar in ethanol and varied in glycerol yield. Sugar consumption and ethanol level were attested at 80-87% and 143AE5-158AE0 g l )1 respectively.High correlation between sugar and assimilable nitrogen consumption rate was observed. Statistical treatment of data by principal component analysis highlighted the different behaviours that strains exhibited in regard to the production of higher alcohols and other compounds important to wine quality. Conclusions: Saccharomyces cerevisiae strains displayed appreciable capability to overcome osmotic stress and to yield ethanol fermenting high sugar concentration grape must in winemaking condition. Significance and Impact of the Study: The results provided insights on the strain contribution to wine quality subordinate to stress condition. This investigation is of applicative interest for winemaking and processing industry that use high sugar concentration musts.

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Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method

Cited by 24 publications

References 8 publications

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine

The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress

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