1,363 research outputs found
Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii
No full textAIM To clone and characterize two related intracellular esterases from Oenococcus oeni and Lactobacillus hilgardii under wine-like conditions. METHODS AND RESULTS The published genome sequences for O. oeni and Lact. hilgardii were used to identify, clone and purify putative esterase genes from these species designated EstCOo8 and EstC34, respectively. Both esterases are members of family V of lipolytic enzymes. However, EstC34 contains an SGSLG nucleophilic elbow structural motif instead of the usual GGSLG motif which is conserved in other lactic acid bacteria. Both esterases exhibited greatest specificity for C2–C4 pNP-linked substrates and retained activity under wine-like conditions. EstCOo8 had an optimum temperature, pH, and ethanol concentration of 40°C, 5•5 and 6% (v/v), respectively. Whereas EstC34 had an optimum temperature, pH and ethanol concentration of 50°C, 5•0 and 10% (v/v), respectively. CONCLUSIONS Both esterases were stable and retained activity under conditions that would be encountered in wine. They have the potential to reduce short-chain ethyl esters such as ethyl acetate. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides information that might help improve the performance of LAB during malolactic fermentation in wine in the future, either by strain selection, optimization or direct enzyme addition.K.M. Sumby, P.R. Grbin and V. Jirane
Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
No full textBackground and Aims: The choice of yeast strain(s) to conduct the fermentation can greatly affect wine chemical and sensory profile. Even though the use of non-Saccharomyces co-inocula to build complexity and diversify styles is increasingly in vogue, a limited number of such products are available to date, and more research is required to guide their use in the wine industry. This study evaluates the potential of commercial yeast inocula to modulate the quality of Shiraz wines at two maturity levels. Methods and Results: Vinification outcomes of eight yeast treatments were compared in earlier (24°Brix) and later (29°Brix) harvested Shiraz fruit. Yeast treatments included five non-Saccharomyces products with sequentially inoculated Saccharomyces cerevisiae, a commercial blend of non-Saccharomyces and S. cerevisiae strains, and a S. cerevisiae inoculum. Fermentation monitoring, and comprehensive analytical profiling in terms of basic chemistry, volatile composition, phenolic measurements and descriptive sensory analysis, allowed for the comparison of the resulting wines. Both harvest date and yeast inoculation treatments had a significant impact on a range of compositional and, in turn, sensory parameters of the wines. Conclusions: Certain non-Saccharomyces sequential inoculation treatments led to increased appeal of earlier harvest wines compared to the S. cerevisiae Control. These treatments, however, were related to an increased risk of arrested fermentation in higher ripeness conditions. Significance of the Study: This study contributes to a better understanding of yeast inoculum-derived modulation of Shiraz wine quality parameters at different maturity levels.A. Hranilovic, S. Li, P.K. Boss, K. Bindon, R. Ristic, P.R. Grbin, T. Van Der Westhuizen and V. Jirane
Measures to improve wine malolactic fermentation
No full textThis review focuses on the considerable amount of research that has been directed towards the improvement of efficiency and reliability of malolactic fermentation (MLF), which is important in winemaking. From this large body of work, it is clear that reliable MLF is essential for process efficiency and prevention of spoilage in the final product. Impediments to successful MLF in wine, the impact of grape and wine ecology and how this may affect MLF outcome are discussed. Further focus is given to how MLF success may be enhanced, via alternative inoculation strategies, MLF progress sensing technologies and the use of different bacterial species. An update of how this information may be used to enhance and improve sensory outcomes through metabolite production during MLF and suggestions for future research priorities for the field are also provided.Krista M. Sumby, Louise Bartle, Paul R. Grbin, Vladimir Jirane
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing
No full textIn Latin, ‘pulcherrima’ is a superlative form of an adjective that translates as beautiful. Apart from being ‘the most beautiful’ yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing strain MP2 was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.Ana Hranilovic, Joanna M. Gambetta, David W. Jeffery, Paul R. Grbin, Vladimir Jirane
Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine
No full textLactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF). The 16S rRNA and species-specific PCR showed that 104 of these were Oenococcus oeni, three were Lactobacillus hilgardii, and one was Staphylococcus pasteuri. AFLP of HindIII and MseI digests of the genomic DNA of the O. oeni strains was developed for the first time to discriminate the strains. The results showed that the method was a suitable technique for discriminating the O. oeni strains. Based on the cluster analysis, nine O. oeni strains were chosen for inclusion in an ethanol tolerance assay involving monitoring of optical density (ABS(600nm)) and viable plating. Several O. oeni strains (G63, G46, G71, G39) survived and grew well in MRS-AJ with 17% (v/v) ethanol, while the commercial O. oeni reference strain did not. Strain G63 could also survive and grow for 168 h after inoculation in MRS-AJ medium with 19% (v/v) ethanol. These results suggest that O. oeni G63, G46, G71, and G39 could potentially be used as MLF starters for high-ethanol-content wines. All three L. hilgardii strains could survive and grow in MRS-AJ with 19% (v/v) ethanol, perhaps also indicating their suitability as next-generation MLF starter cultures
Genome Sequence of Australian Indigenous Wine Yeast Torulaspora delbrueckii COFT1 Using Nanopore Sequencing
No full textABSTRACT
Here, we report the first sequenced genome of an indigenous Australian wine isolate of
Torulaspora delbrueckii
using the Oxford Nanopore MinION and Illumina HiSeq sequencing platforms. The genome size is 9.4 Mb and contains 4,831 genes.
</jats:p
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios
No full textAnthocyanins are polyphenolic compounds present in grapes that are responsible for the initial colour of red wine and their incorporation into derived pigments leads to long term colour stability. The ability to predict the effect of process variables, either controlled by winemakers or that naturally change throughout fermentation, on the extraction of anthocyanins is vital to producing red wine of high quality. A 23 factorial experiment with additional points located at central factor conditions was used to determine the impact of temperature, sugar and ethanol concentrations on the mass transfer properties of anthocyanins from fresh Pinot noir grape solids. Factor conditions were chosen to replicate ethanol and sugar concentrations that would be found in a 14% red wine and its respective unfermented juice. A previously described mathematical model was applied to anthocyanin extraction curves to determine mass transfer coefficients and distribution constants for the generation of response surface models able to predict these mass transfer variables for dynamic fermentation scenarios. The coefficient of determination for the model solution exceeded 0.94 in all cases, demonstrating a good agreement between experimental and mathematically-derived anthocyanin concentrations. Following this, simulations of anthocyanin extraction under fermentation conditions were conducted using a previously developed wine fermentation model allowing for the prediction of extraction rates and anthocyanin concentrations under various winemaking scenarios. The extraction simulations predicted a previously observed but so far undescribed anthocyanin extraction pattern during fermentation.Patrick C. Setford, David W. Jeffery, Paul R. Grbin, Richard A. Muhlac
Direct numerical simulation of turbulent Couette-Poiseuille flow with zero skin friction
No full textThe near-wall scaling of mean velocity U(y) is addressed for the case of zero skin friction on one wall of a fully turbulent channel flow. The present DNS results can be added to the evidence in support of the conjecture that U is proportional to √yw in the region just above the wall at which the mean shear dU/dy = 0
Scaling and intermittency in ocean turbulence: analysis of coastal water optical properties and sea surface temperature (SST)
No full textWe consider here some scaling and intermittency properties of oceanic turbulence, with a general aim of considering the impact of turbulence on the bio-optical dynamics. For that purpose, we tried two different approaches, using in situ and satellite data. For the in situ study we adopted one dimensional and for the satellite two dimensional approaches. Different techniques such as Fourier power spectrum, Empirical mode of decomposition (EMD), Hilbert spectral analysis (HSA) have been used for analyzing the intermittency characteristics of the in situ data. For analyzing the multi-scale properties of the satellite images, we have considered Structure functions (SF) and Fourier power spectrum (1D and 2D). The general objective is to understand the multi-scale oceanic variability using scaling tools developed in the field of intermittent turbulence studies
The organization of industry in the P.R. China: A new start or resort to old concepts?
No full textThe Chinese have let it be known since the death of Mao Zedong and the purge of the “Gang of Four” that they would in future draw on credits from foreign governments as well as other sources to finance imports of technology. According to western conjectures China’s capital requirements may be between US $ 25 and 50 bn or even a good deal higher. Many observers have taken the view that the Chinese have thereby put all their former development principles behind them. The author of the following article was in the P.R. China about the middle of this year at the invitation of the National Planning Commission. His assessment is that the P.R. China is far from embarking on an entirely new course in its development policy
- …
