Spontaneous fermentation in wine production as a controllable technology

Holešinský, Radim; Průšová, Božena; Baroň, Mojmí­r; Fiala, Jaromír; Kubizniaková, Petra; Paulíček, Vít; Sochor, Jiří­

doi:10.5219/1280

Cited by 3 publications

(2 citation statements)

References 53 publications

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“…They also influence the content of macro-and micronutrients, modifying their amounts, bioavailability and digestibility [24]. The qualitative and quantitative composition of the microbial communities inhabiting grapes is affected by a range of factors, such as precipitation, ambient temperature, degree of ripeness of the fruit, presence of physical damage, use of agricultural practices in the vineyard [25], but also grape variety, geographical location or vineyard age [26]. At the end of fermentation, fruit vinegar contains organic acids, mainly acetic acid [17], colouring matter, mineral salts and other fermentation products, such as esters, ketones and aldehydes, which impart distinctive flavour and aroma to vinegar [27,28], as well as a range of compounds with antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

et al. 2021

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Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

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Section: Introductionmentioning

confidence: 99%

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

et al. 2021

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“…At the same time, some strains of Saccharomyces cerevisiae are able to dominate at the fermentation without adding alcohol and SO2 additives and completely ferment sugars, while maintaining grape polyphenols and high antioxidant activity [15]. But, what is very important for obtaining high-quality products, including for young sparkling wines, there are cold-resistant races of Saccharomyces cerevisiae, resistant to high concentrations of alcohol and CO2, which do not form hydrogen sulfide [16][17][18]. However, in some cases, an addition of ammonium phosphate and thiamine is used to better ferment the must with wild yeast [19].…”

Section: Introductionmentioning

confidence: 99%

Using the microflora of grapes for the production of young sparkling wines

Lutkov

2021

E3S Web Conf.

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In order to meet the growing demand for ecological products, it is necessary to conduct research on the impact of technological methods of organic winemaking on the quality of finished products. The possibility of preparing high-quality young sparkling wines using wild microflora of Cabernet Sauvignon grapes grown in the conditions of the southern coast of the Crimea without the use of pesticides was studied. The analysis of physical and chemical parameters of sparkling wines was carried out with the help of generally accepted in enochemistry and modified methods of analysis. The use of wild microflora contributes to a greater accumulation of glycerol (by 12-19%), amine nitrogen (by 18%), polyphenols (by 14-17%), the formation of combined forms of carbon dioxide (by 1.2%), better foaming (by 4-8%) and sparkling properties (by 2-3 times) in finished sparkling wines than in control samples. However, fermentation on wild microflora may do not go to the end, which leads to the appearance of undesirable sauerkraut tones. Control samples prepared using pure yeast culture “Odessa black SD13” had a pure varietal aroma and harmonious taste. To improve the bouquet and taste of young sparkling wines produced using wild microflora, it is necessary to select promising strains of wild yeast Saccharomyces cerevisiae, suitable for champagnization. The technology under study can be applied in small enterprises without the use of complex technological equipment. The introduction of this technology will help to increase the total output of sparkling wines.

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Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

Cehula

Kumšta

Sotolář

et al. 2020

Potr. S. J. F. Sci.

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The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Pálava (the Czech Republic, wine region Morava), which is a protected landscape with long-term tradition and culture. The aim of this study was the analysis of the aromatic profile of the cultivar Pálava, which was fermented by the original yeast strains from the Moravian wine region. Larger amounts of flavoring substances occur in grapes as bound flavoring substances, most often in the form of glycosides. One of the basic groups of aromatic substances is monoterpenes. The content of twelve free and bound terpenic substances was measured by the GC-MS method, namely linalool, ho-trineol, α-terpeniol, β-citronellol, nerol, geraniol, furan linalool oxide 1, furan linalool oxide 2, nerol oxide, epoxylinalol 1, epoxylinalol 2 and 2,6-dimethyl-3,7-octadiene-2,6-diol. The results were statistically compared by using a simple descriptive statistical method and ANOVA method. We noted a difference between the content of free and bound terpenes was very significant (p ≤0.05). We found that using uncommercial yeasts could have an effect on the content of the volatile and terpenic compounds in wines. An important finding was that in fresh berry extracts there was a higher proportion of bound terpenes than free terpenes. The results have shown that the production technology of wine and the fermentation process has a clear impact on the content of the substances.

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Spontaneous fermentation in wine production as a controllable technology

Cited by 3 publications

References 53 publications

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Using the microflora of grapes for the production of young sparkling wines

Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

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