Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
WINE SPOILAGE CAPACITY OF BRETTANOMYCES/DEKKERA SPP
Paulo Silva, Helena Cardoso, Hernàni Geròs (2004) American Journal of Enology and Viticolture, 55:1, 65-71
Yeasts of genus Brettanomyces and Dekkera have detrimental effects on the organoleptic characteristics of wine. In order to understand their capacity to survive to the stressful environment of wine, physiological studies with the yeasts Brettanomyces bruxellensis ISA 1792, Dekkera anomala IGC 5153 and Saccharomyces cerevisiae IGC 4072 were performed. Yeast ability to tolerate ethanol as sole carbon and energy source or glucose in alcoholic media was investigated. Yeast specific growth rate with ethanol as growth-limiting substrate was assessed in synthetic medium with ethanol as the sole carbon source at concentration ranging from 0.01 to 9% (v/v). Ethanol-enhance cell death and effect of ethanol on yeast growth on glucose were evaluated. In order to assess yeasts cells sugar transport, assays were performed as well. This latter trial was performed with cells previously grown in mineral medium with 2% glucose transferred at midexponential phase in synthetic medium containing different concentrations of alcohol. On average, with low ethanol concentrations S. cerevisiae exhibited higher specific growth than B. bruxellensis, while this latter as well as D. anomala displayed a higher growth capacity with high ethanol levels. B. bruxellensis showed lower sensitivity to ethanol toxic effects than Saccharomyces c. when glucose was used as the sole carbon and energy source. Data from transport assays showed that both yeasts seem to adapt glucose transport mechanism to sugar concentration in the culture. 12% alcohol reduced sugar transport only by 60% showing the ability of Brettanomyces/Dekkera spp to survive even in severe environmental conditions. (We advise you to read the entire article. Original Title: Wine spoilage capacity of Brettanomyces/Dekkera spp.)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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