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Reduction of wine volatile acidity by immobilized S. cerevisiae cells in algina...

One major issue for wine quality is volatile acidity. Above certain limits and depending on the wine, acetic acid may confer an undesirable sour taste and unpleasant vinegar aroma, which makes the wines unfit for consumption and translates into economic losses for the producer. In this context the removal of acetic acid from wine is an important issue for the wine industry. Biological removal of acetic acid fro...

Evaluating potential alternatives to potassium caseinate for white wine fining:...

Redução da acidez volátil de vinhos por células de Saccharomyces cerevisiae imo...

A ocorrência de vinhos com teores de acidez volátil excessiva é um problema grave e atual e as soluções enológicas disponíveis não são satisfatórias. A utilização de leveduras imobilizadas é uma alternativa promissora e eficiente para a correção da acidez volátil de vinhos e, consequentemente, para a melhoria da sua qualidade.

Effect of different fining agents and additives in white wine protein stability.

One of the most common physical instability is the development of protein hazes in white wines. Bentonite (B) is widely used for the treatment of protein instability however in excess it adversely affects its sensorial properties. Thus, the main objective of this study was to compare the efficiency of different B and mannoproteins (MP) on removal protein hazes, and then developing new strategies for protein sta...

Effect of different fining agents and additives in white wine protein stability

Proteins in white wine could become insoluble and precipitate causing the appearance of a haze in bottled wine. Protein instability may be due to intrinsically or extrinsically factor such as protein molecular weight, isoelectric point, ionic strength, alcohol degree and wine pH or storage temperature. These modifications may occur during aging, storage or when diverse wines are blended. The type and concentrat...

Potential of mannoproteins for white wine stabilization: effect on physicochemi...

Wine haze formation is mainly due to protein insolubilization and precipitation. This problem affects considerably its commercial acceptance. Wine protein instability may be due to intrinsic or extrinsic factors, such as proteins molecular weight, isoelectric point, ionic strength, alcohol degree and wine pH or due to inadequate storage temperature.

Use of immobilized Saccharomyces cerevisiae cells to reduce volatile acidity of...

Volatile acidity (VA) is one of the major issues of wine quality. Its legal limit is 1.2 g L-1 and at concentrations above 0.8 g L-1 (1) confers to wine an undesirable acidic taste and unpleasant vinegar aroma. Excessive acetic acid, frequently associated with Botrytis-cinerea-infected grapes, is formed by yeasts during fermentation but can also be formed by lactic acid bacteria during malolactic fermentation o...

The impact of nitrogen on yeast fermentation and wine quality. A review

Desacidificação zimológica de ácido acético de mostos e vinhos

Acidez volátil (AV) é o conjunto de ácidos gordos da série acética que se encontram no vinho, quer no estado livre quer no estado salificado, cujo limite legal é de 1,2 g/L, expressa em ácido acético (3). O ácido acético pode aparecer nos vinhos por actividade das leveduras durante a fermentação alcoólica e por actividade metabólica das bactérias do ácido láctico e bactérias do ácido acético. A presença de ácid...

Reduction of volatile acidity of wines by selected yeast strains

Herein, we isolate and characterize wine yeasts with the ability to reduce volatile acidity of acidic wines. From a set of 135 yeast isolates, four strains revealed the ability to use glucose and acetic acid simultaneously. Three of them were identified as Saccharomyces cerevisiae and one as Lachancea thermotolerans. Among nine commercial S. cerevisiae strains, strains S26, S29, and S30 displayed similar glucos...