IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Category: Impact of microbiological and enological techniques on wine macromolecules

Impact of microbiological and enological techniques on wine macromolecules

Impact of microbiological and enological techniques on wine macromolecules

Evolution of biogenic amines content in wine during sample conservation – method optimisation for analysis of biogenicamines

The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.

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Impact of microbiological and enological techniques on wine macromolecules

Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels

The C-glycosidic ellagitannins constitute a subclass of hydrolyzable tannins of remarkable structural diversity. In this work we first achieved the hemisynthesis of flavano-ellagitannins, then we used them to develop a new efficient detection and quantification procedure for the C-glycosidic ellagitannins as well as flavano-ellagitannins.

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Impact of microbiological and enological techniques on wine macromolecules

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

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Impact of microbiological and enological techniques on wine macromolecules

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

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Impact of microbiological and enological techniques on wine macromolecules

Protein stabilization of white wines by stabilizing filtration: pilot studies

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.

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