A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

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

Evaluation of new red winemaking technologies through consumer liking

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Innovative winemaking: Consumer acceptance of red table wines

Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: All wines were produced by a standard procedure of vinification. Pre-drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance. Findings: Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre-drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples. Research limitations/implications: Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines. Practical implications: The wide acceptance of static pomace and pre-drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries. Social implications: The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines. Originality/value: The pre-drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries. © Emerald Group Publishing Limited.

Isolation and molecular identification of wine yeasts from a Brazilian vineyard

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

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

Influência de Manejos de irrigação sobre aspectos de Ecofisiologia e de produção da videira cv. Syrah / Paulsen 1103

O manejo de irrigação pode influenciar o comportamento ecofisiológico e a produção da videira. O objetivo desse trabalho, conduzido em 2010 em Petrolina – PE, no Submédio do Vale do São Francisco, foi avaliar a influência de diferentes estratégias de manejo de irrigação no potencial de água na folha e em aspectos qualitativos e quantitativos das uvas do primeiro ciclo de produção da videira cv. Syrah/Paulsen 1103. O sistema de irrigação utilizado foi gotejamento e a lâmina de água foi estimada com base na evapotranspiração da cultura. O delineamento experimental utilizado foi o de blocos casualizados, em 4 repetições e com 3 tratamentos: irrigação plena, realizada durante todo o ciclo de produção; a irrigação com déficit, onde a aplicação de água foi interrompida na fase fenológica de cacho fechado; e a irrigação com déficit controlado, onde a irrigação, também interrompida na fase de cacho fechado, foi eventualmente realizada após a interrupção, de acordo com o monitoramento da água no solo. A imposição de déficit hídrico às plantas favoreceu uma maior concentração de açúcares e a redução da acidez nos frutos, contribuindo para a melhoria da qualidade das uvas para vinificação.

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.

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.

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.

Rastreamento de leveduras autóctonas para a produção de pectinase, tanase e invertase

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influences of the harvest season on analytical characteristics of syrah grapes and wines produced in the northeast region of Brazil

The present study evaluated the main physical and chemical characteristics of Syrah grapes, coming from the tropical region of São Francisco river valley, harvested at different times and their relationship with analytical characteristics of resulting wines. Grapes came from the first half of 2009 harvest, collected at Casa Nova - Bahia, a semi-arid and hot region, comprising an interval from 84 days after pruning (84 dap) to the beginning of grape over-ripening, 133 days after pruning (133 dap). Harvests at 84, 91, 98, 105, 112, 119, 126 and 133 dap, were analyzed for pH, soluble solids and acidity in grapes, which were then processed for wine production. Maximum sugar/acidity ratio (s/a = 56) were observed in grapes harvested between 126 and 133 dap, coincided with the highest concentration of anthocyanins (851 mg L-1 ) and total tannins (2.6 g L-1 ) in the resulting wines, indicating that grapes collected between 126 and 133 dap showed the best potential for winemaking in the tropical climate of São Francisco river valley. This result was confirmed by the analytical characterization of wines, that, between 126 and 133 dap, showed 12.8% alcohol, 31 g L-1 dry extract, 5.6 g L-1 ashes and a TPI of 58, using only one pumping per day, for 5 days maceration. Syrah grapes considered in the present work presented a good evolution of maturation, and grapes harvested between 126 and 133 days after pruning, showed the best oenological potential for the development of red wine. The use of pH and soluble solids appeared useful parameters in the estimation of maturation degree and quality potential of grapes for winemaking.