Isolation and molecular identification of wine yeasts from a Brazilian vineyard

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pesticides in the distilled spirits of wine and its byproducts

The fate of eight fungicides (benalaxyl, fenarimol, iprodione, metalaxyl, myclobutanil, procymidone, triadimefon, and vinclozolin) and five insecticides (dimethoate, fenthion, methidathion, parathion methyl, and quinalphos) in wine and its byproducts (cake and lees) during the production of distilled spirits was studied. Among the pesticides studied, only fenthion, quinalphos, and vinclozolin residues were present in the distilled spirits. During wine distillation, respectively 13% and 5% of the initial residues of fenthion and vinclozolin were transferred to the distilled spirit. Low percentages (2% for fenthion and 0.1% for vinclozolin) of these active ingredients (AI) also passed from the lees to the final-distilled spirit, when samples were fortified at 10.1 and 26.1 ppm for fenthion and vinclozolin, respectively. Quinalphos passed only from the lees to the final-distilled spirit in percentages lower than 1% when samples were fortified at the highest concentration (4.6 ppm).

Purification and Characterization of an Ethanol-Tolerant β-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors

An extracellular ethanol-tolerant β-glucosidase from Sporidiobolus pararoseus was purified to homogeneity and characterized, and its potential use for the enhancement of wine aroma was investigated. The crude enzymatic extract was purified in four steps (concentration, dialysis, ultrafiltration, and chromatography) with a yield of around 40 % for total activity. The purified enzyme (designated Sp-βgl-P) showed a specific activity of approximately 20.0 U/mg, an estimated molecular mass of 63 kDa after sodium dodecyl sulfate polyacrylamide gel electrophoresis, and isoelectric point of 5.0 by isoelectric focusing. Sp-βgl-P has optimal activity at pH 4.0 and at 55 °C. It was stable in a broad pH range at low temperatures and it was tolerant to ethanol and glucose, indicating suitable properties for winemaking. The hydrolysis of glycosidic terpenes was analyzed by adding Sp-βgl-P directly to the wines. The released terpene compounds were evaluated by gas chromatography/mass spectrometry. The enzymatic treatment significantly increased the amount of free terpenes, suggesting that this enzyme could potentially be applicable in wine aroma improvement. © 2013 Springer Science+Business Media New York.

The identity of two obscure names of Violaceae from the Flora Brasiliensis context: nomenclatural novelties within Hybanthus communis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Persistence and Metabolism of Folpet in Grapes and Wine

The fate of folpet from the treatment on vine to the production of wine was studied. Sunlight degraded folpet to unknown products. Phthalimide was a minor metabolite formed on grapes from folpet. Folpet degraded in must, giving 80% phthalimide; the results obtained with model solutions showed that in must folpet can also give small amounts of phthalic acid. During wine-making folpet degraded completely, and at the end of fermentation phthalimide was only present in wine. This compound was stable in wine after several months. The presence of folpet in grapes inhibited the alcoholic fermentation of Saccharomyces cerevisiae and Kloeckera apiculata completely. Phthalimide, on the contrary, had no negative effect on the fermentative action of the two yeasts. GC and HPLC methods were developed to determine folpet and its metabolites.

Fate of Some New Fungicides (Cyprodinil, Fludioxonil, Pyrimethanil, and Tebuconazole) from Vine to Wine

The fate of four new fungicides (cyprodinil, fludioxonil, pyrimethanil, and tebuconazole) from the treatment on vine to the production of wine was studied. The influence of clarifying agents (bentonite, charcoal, potassium caseinate, gelatin, and polyvinylpolypyrrolidone) on residue concentrations in wine was also studied. The fungicide residues on grapes showed different decay rates after treatment, with first-order kinetics and half-lives ranging from 8 to 57 days. Grape processing into wine caused considerable residue reduction with cyprodinil (ca. 80%), fludioxonil (ca. 70%), and tebuconazole (ca. 50%) and no reduction with pyrimethanil. The two wine-making techniques employed (with and without maceration) had the same influence on the residue concentrations in wine, except for fludioxonil which showed maximum residue reduction with vinification with maceration. Among the clarifying agents tested, only charcoal showed effective action on the elimination of residue content in wine, proving complete elimination, or almost, of fungicide residues.

Determination of the geographical origin of Brazilian wines by isotope and mineral analysis

In the present research, we studied wines from three different south Brazilian winemaking regions with the purpose of differentiating them by geographical origin of the grapes. Brazil's wide territory and climate diversity allow grape cultivation and winemaking in many regions of different and unique characteristics. The wine grape cultivation for winemaking concentrates in the South Region, mainly in the Serra GaA(0)cha, the mountain area of the state of Rio Grande do Sul, which is responsible for 90% of the domestic wine production. However, in recent years, two new production regions have developed: the Campanha, the plains to the south and the Serra do Sudeste, the hills to the southeast of the state. Analysis of isotopic ratios of (18)O/(16)O of wine water, (13)C/(12)C of ethanol, and of minerals were used to characterize wines from different regions. The isotope analysis of delta(18)O of wine water and minerals Mg and Rb were the most efficient to differentiate the regions. By using isotope and mineral analysis, and discrimination analysis, it was possible to classify the wines from south Brazil.

Experimental investigation of soil and groundwater impacts caused by vinasse disposal

The problems caused by the residual effluents of wine distilleries for alcohol production are well known. The effluent effects in soil and groundwater are being researched in an area with sugar cane culture which receives, yearly, vinasse by dispersion. Samples are being collected from the soil, the groundwater and the existing creeks in the area. Four sub-areas are being monitored separately with a vinasse application of 300 m 3/ha year. Experimentation periods in each area have been 0, 5, 10 and 15 years. In the unsaturated zone, samples are being collected at depths of 25, 75 and 150 cm. The chemical analyses include macro and micro nutrients, organic matter and pH. Physical analyses give the soil water retention, hydraulic conductivity and soil particle distribution. These measurements permit the evaluation of nitrogen absorption and fertility changes of the soil. A tendency for the maintenance of soil fertility can be observed but with an elevation of nitrate concentration in groundwater.

Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans

Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans strain (Ap-β-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-β-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines. © 2012 Springer Science+Business Media New York.

Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeitos de parâmetros de fermentação na produção de etanol a partir de resíduo líquido da industrialização da mandioca (manipueira)

Effect of fermentation parameters on ethanol production from cassava liquid residue (manipueira). "Manipueira", a liquid residue from the processing of cassava starch and flour, has recognized high pollution potential. Aiming at a possible use of "manipueira" as raw material for ethanol production, this study aimed to evaluate the effect of the percentage of inoculated yeast and fermentation temperature on the chromatographic profile of the components of wine of "manipueira". The residue was characterized for starch and sugar content, as well as pH and total acidity. The residue was hydrolyzed by the action of enzymes Termamyl 120 L and AMG 300 L. The hydrolysate obtained was fermented under different experimental conditions. A factorial central composite design (2(2)) with two independent variables and the response surface methodology were used to evaluate the results. The results showed a significant effect of variable parameters on the components of wine. The conditions of low fermentation temperature and lower percentages of inoculated yeast were the most appropriate to obtain ethanol from "manipueira".

O registro escrito da nasalidade em crianças de educação infantil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Uso de nomes populares para as espécies de Araceae e Dioscoreaceae no Brasil

A origem dos nomes vulgares das espécies muitas vezes é obscura ou mesmo impossível de ser identificada. Face à semelhança que apresentam alguns tipos de sistema subterrâneo de Dioscorea com aqueles das espécies de Colocasia, observa-se em muitos trabalhos publicados na literatura brasileira uma certa confusão na terminologia usada para definir estruturas principalmente em algumas espécies de inhame e cará. A padronização no Brasil da nomenclatura das estruturas subterrâneas destas hortaliças, à luz dos Códigos Internacionais de Nomenclatura Botânica e das Plantas Cultivadas, permitirá melhor entendimento para pesquisadores, extensionistas, sociedades civis organizadas, importadores, produtores, comerciantes e consumidores, na identificação das espécies cultivadas de cada família botânica e na interpretação das informações.

Resveratrol toxicity: Effects on risk factors for atherosclerosis and hepatic oxidative stress in standard and high-fat diets

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Organização prosódica e interpretação de canções: a frase entonacional em quatro diferentes interpretações de Na batucada da vida

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)