Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv., 2003. / Härtill 4 uppsatser.

Thesis (MTech (Chemistry))--Cape Peninsula University of Technology, 2016. / Wines contain a number of phenolic compounds, belonging to non-flavonoid and flavonoid complexes. Phenolic compounds in wine are responsible for wine colour, astringency, and bitterness. Saccharomyces cerevisiae yeast is normally used in winemaking but it has been proved to decrease the phenolic content in wines. Current research on the use of non-Saccharomyces yeast in winemaking has produced better quality wines than S. cerevisiae yeast therefore improving the sensory profile of wine. This study evaluated effect of Torulaspora delbrueckii yeast on the phenolic content of experimental wines derived from Chenin blanc grapes. A reversed phase high-performance liquid chromatographic (RP-HPLC) method was used for the identification and quantitation of the phenolic compounds. The difference test method was used to determine the sensory attributes of wines. The data was subjected to analysis of variance to compare treatment differences between the wines and principal component analysis to establish possible correlation between the data sets. Furthermore, a gas chromatographic-flame ionization detection method (GC-FID) was used for the quantification of volatile compounds in the wines. In this work, wines made with T. delbrueckii strain M2/1 had high concentration of (+)-catechin, caffeic acid, ferulic acid and p-coumaric acid in all studied vintages. Wines made with VIN13 had higher concentrations of flavan-3-ols, compared to wines made with M2/1 and 654. In sensory evaluation, M2/1 wines were prominent in astringency and complexity. Yeast strain M2/1, also attributed to body and complexity of the wine. However, in this study no correlations were observed between the phenolic content and sensory attributes and vice versa. The quality of wine cannot be concluded by chemical or sensory analysis alone, but the data sets are complementary. Although the phenolic concentration of wines made with S. cerevisiae strain (VIN 13) and T. delbrueckii (M2/1) were similar in measured phenolic concentrations, they had different sensory attributes. Wines made during the 2013 vintage indicated the importance of the use of a strain with higher enzyme activity and high fermentation rate. There is minimal to no skin contact in white winemaking. Therefore, the use of a yeast strain with an increased enzyme activity can facilitate the extraction of phenolics from grape, resulting in wine with improved quality.

A transformação do mosto de uva em vinho envolve uma série de ações combinadas de diferentes gêneros e espécies de microrganismos. A espécie Saccharomyces cerevisiae domina a fase intermediária e a fase final da fermentação alcoólica. De modo geral, as leveduras enológicas podem ser caracterizadas pela capacidade fermentativa, produção de H2S (sulfeto de hidrogênio) e seu comportamento killer. A Embrapa uva e vinho possui em sua Coleção, diversas leveduras autóctones isoladas de bagas de uvas oriundas de diversas regiões do Brasil. Entretanto, a diversidade genética destes isolados não é conhecida. Neste estudo foram avaliados a capacidade fermentativa, formação de H2S, fator killer e sensibilidade ao fator killer de 150 leveduras provenientes das cultivares Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) e Moscato Tradicional (MBTF14) todas oriundas da região de Farroupilha- RS. A capacidade fermentativa foi avaliada juntamente com a formação de H2S, inoculando as leveduras em meio mosto sulfito. Os testes ao fator killer e sensibilidade ao fator killer foram avaliados através do meio Lorena/ELNC (80:20). As linhagens com perfil para elaboração de vinhos e produtoras da toxina killer foram identificadas por amplificação da região ITS1- 5.S- ITS2 por PCR e por PCR-RFLP. Foi avaliada também a diversidade genética de 23 linhagens da espécie de Saccharomyces cerevisiae da Coleção da Embrapa Uva e Vinho, usando a técnica de PCR-RAPD. Foram empregados para detectar a variabilidade genética das leveduras os oligonucleotídeos iniciadores: (GTG)5, (GAC)5, (GACA)4 e M13. Os resultados mostraram que a maioria das linhagens apresentaram baixa velocidade fermentativa aliada à diferentes níveis de produção de H2S. Somente 3 linhagens apresentaram capacidade fermentativa adequada quando comparadas com as linhagens de referencia 1vvt/97 e K1, quais sejam, 29MBF14, 39MBTF14 e 50MBF14. Apenas a linhagem 29MBTF4 formou pequenas quantidades de H2S. Verificou-se que 64% das linhagens isoladas mostraram-se metabolicamente capazes de biossintetizar H2S. Somente 9,33% apresentaram comportamento killer e apenas 6,66% mostraram sensibilidade à proteína killer. Os resultados apresentados sugerem ter relação com as cultivares utilizadas no isolamento. Verificou-se a existência de diferenças genéticas entre as linhagens de Saccharomyces cerevisiae estudadas com todos os iniciadores utilizados. Os iniciadores que mais discriminaram linhagens de Saccharomyces cerevisiae foram (GTG)5 e (GAC)5. / Grape must conversion into wine involve combined actions of different genus and species of microorganism. The species Saccharomyces cerevisiae dominates intermediate and final stages of alcoholic fermentation. Generally, the oenological yeasts are characterized by their fermentative capacity, production of H2S (hydrogen sulfide) and killer behavior. Embrapa Grape and Wine has a Yeast Collection that encompasses many autochthonous strains isolated of grape berries from different regions of Brazil. However, the genetic diversity of these yeasts are stilling known. This study has evaluated the fermentative capacity, production of H2S, killer factor and killer factor sensibility of 150 yeasts isolated from the cultivars Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) and Moscato Tradicional (MBTF14) all belonging from Farroupilha commune in Rio Grande do Sul State. The fermentative capacity has been tested along with the evaluation of H2S production by the inoculation of the yeasts in sulfite must medium. The production and detection of factor killer and the evaluation of sensitive characteristics have been measured in Lorena/ELNC (80:20) solid medium. Yeasts with optimal fermentative characteristics and the ones producing killer toxin have been identified by amplification of ITS1-5.8S-ITS2 region by PCR -RFPL. This study also has evaluated the genetic diversity of 23 yeasts strains of Saccharomyces cerevisiae, belonging to the Yeast Collection of Embrapa Grape and Wine, employing PCRRAPD technique. The primers (GTG)5, (GAC)5, (GACA)4 and M13 have been used to detect the yeasts genetic diversity. The results showed that the majority of the yeasts analyzed have demonstrated low fermentative velocity combined with different levels of H2S production. From the three cultivars analyzed, only Moscato Tradicional showed yeasts with a suitable fermentative capacity when compared to the reference yeasts EMBRAPA 1vvt97 e K1, and they were named as 29MBF14, 39MBTF14 and 50MBF14. It was verified that 84%, 76% and 36% of the isolated strains from Malvasia Bianca, Moscato Tradicional and Moscato Alexandria, respectively, were capable to biosynthesize H2S. Concerning to killer behavior, 14%, 12% and 2% of the isolated strains from Moscato Tradicional, Moscato Alexandria and Malvasia Bianca, respectively, were capable of producing killer factor. These outcomes suggest the influence of the cultivar into the microflora biodiversity. Genetic differences were also demonstrated between the strains of Saccharomyces cerevisiae for all the primers tested. Primers GTG5 and GAC5 were the most discriminative.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2006. / Härtill 4 uppsatser.

A transformação do mosto de uva em vinho envolve uma série de ações combinadas de diferentes gêneros e espécies de microrganismos. A espécie Saccharomyces cerevisiae domina a fase intermediária e a fase final da fermentação alcoólica. De modo geral, as leveduras enológicas podem ser caracterizadas pela capacidade fermentativa, produção de H2S (sulfeto de hidrogênio) e seu comportamento killer. A Embrapa uva e vinho possui em sua Coleção, diversas leveduras autóctones isoladas de bagas de uvas oriundas de diversas regiões do Brasil. Entretanto, a diversidade genética destes isolados não é conhecida. Neste estudo foram avaliados a capacidade fermentativa, formação de H2S, fator killer e sensibilidade ao fator killer de 150 leveduras provenientes das cultivares Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) e Moscato Tradicional (MBTF14) todas oriundas da região de Farroupilha- RS. A capacidade fermentativa foi avaliada juntamente com a formação de H2S, inoculando as leveduras em meio mosto sulfito. Os testes ao fator killer e sensibilidade ao fator killer foram avaliados através do meio Lorena/ELNC (80:20). As linhagens com perfil para elaboração de vinhos e produtoras da toxina killer foram identificadas por amplificação da região ITS1- 5.S- ITS2 por PCR e por PCR-RFLP. Foi avaliada também a diversidade genética de 23 linhagens da espécie de Saccharomyces cerevisiae da Coleção da Embrapa Uva e Vinho, usando a técnica de PCR-RAPD. Foram empregados para detectar a variabilidade genética das leveduras os oligonucleotídeos iniciadores: (GTG)5, (GAC)5, (GACA)4 e M13. Os resultados mostraram que a maioria das linhagens apresentaram baixa velocidade fermentativa aliada à diferentes níveis de produção de H2S. Somente 3 linhagens apresentaram capacidade fermentativa adequada quando comparadas com as linhagens de referencia 1vvt/97 e K1, quais sejam, 29MBF14, 39MBTF14 e 50MBF14. Apenas a linhagem 29MBTF4 formou pequenas quantidades de H2S. Verificou-se que 64% das linhagens isoladas mostraram-se metabolicamente capazes de biossintetizar H2S. Somente 9,33% apresentaram comportamento killer e apenas 6,66% mostraram sensibilidade à proteína killer. Os resultados apresentados sugerem ter relação com as cultivares utilizadas no isolamento. Verificou-se a existência de diferenças genéticas entre as linhagens de Saccharomyces cerevisiae estudadas com todos os iniciadores utilizados. Os iniciadores que mais discriminaram linhagens de Saccharomyces cerevisiae foram (GTG)5 e (GAC)5. / Grape must conversion into wine involve combined actions of different genus and species of microorganism. The species Saccharomyces cerevisiae dominates intermediate and final stages of alcoholic fermentation. Generally, the oenological yeasts are characterized by their fermentative capacity, production of H2S (hydrogen sulfide) and killer behavior. Embrapa Grape and Wine has a Yeast Collection that encompasses many autochthonous strains isolated of grape berries from different regions of Brazil. However, the genetic diversity of these yeasts are stilling known. This study has evaluated the fermentative capacity, production of H2S, killer factor and killer factor sensibility of 150 yeasts isolated from the cultivars Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) and Moscato Tradicional (MBTF14) all belonging from Farroupilha commune in Rio Grande do Sul State. The fermentative capacity has been tested along with the evaluation of H2S production by the inoculation of the yeasts in sulfite must medium. The production and detection of factor killer and the evaluation of sensitive characteristics have been measured in Lorena/ELNC (80:20) solid medium. Yeasts with optimal fermentative characteristics and the ones producing killer toxin have been identified by amplification of ITS1-5.8S-ITS2 region by PCR -RFPL. This study also has evaluated the genetic diversity of 23 yeasts strains of Saccharomyces cerevisiae, belonging to the Yeast Collection of Embrapa Grape and Wine, employing PCRRAPD technique. The primers (GTG)5, (GAC)5, (GACA)4 and M13 have been used to detect the yeasts genetic diversity. The results showed that the majority of the yeasts analyzed have demonstrated low fermentative velocity combined with different levels of H2S production. From the three cultivars analyzed, only Moscato Tradicional showed yeasts with a suitable fermentative capacity when compared to the reference yeasts EMBRAPA 1vvt97 e K1, and they were named as 29MBF14, 39MBTF14 and 50MBF14. It was verified that 84%, 76% and 36% of the isolated strains from Malvasia Bianca, Moscato Tradicional and Moscato Alexandria, respectively, were capable to biosynthesize H2S. Concerning to killer behavior, 14%, 12% and 2% of the isolated strains from Moscato Tradicional, Moscato Alexandria and Malvasia Bianca, respectively, were capable of producing killer factor. These outcomes suggest the influence of the cultivar into the microflora biodiversity. Genetic differences were also demonstrated between the strains of Saccharomyces cerevisiae for all the primers tested. Primers GTG5 and GAC5 were the most discriminative.

A transformação do mosto de uva em vinho envolve uma série de ações combinadas de diferentes gêneros e espécies de microrganismos. A espécie Saccharomyces cerevisiae domina a fase intermediária e a fase final da fermentação alcoólica. De modo geral, as leveduras enológicas podem ser caracterizadas pela capacidade fermentativa, produção de H2S (sulfeto de hidrogênio) e seu comportamento killer. A Embrapa uva e vinho possui em sua Coleção, diversas leveduras autóctones isoladas de bagas de uvas oriundas de diversas regiões do Brasil. Entretanto, a diversidade genética destes isolados não é conhecida. Neste estudo foram avaliados a capacidade fermentativa, formação de H2S, fator killer e sensibilidade ao fator killer de 150 leveduras provenientes das cultivares Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) e Moscato Tradicional (MBTF14) todas oriundas da região de Farroupilha- RS. A capacidade fermentativa foi avaliada juntamente com a formação de H2S, inoculando as leveduras em meio mosto sulfito. Os testes ao fator killer e sensibilidade ao fator killer foram avaliados através do meio Lorena/ELNC (80:20). As linhagens com perfil para elaboração de vinhos e produtoras da toxina killer foram identificadas por amplificação da região ITS1- 5.S- ITS2 por PCR e por PCR-RFLP. Foi avaliada também a diversidade genética de 23 linhagens da espécie de Saccharomyces cerevisiae da Coleção da Embrapa Uva e Vinho, usando a técnica de PCR-RAPD. Foram empregados para detectar a variabilidade genética das leveduras os oligonucleotídeos iniciadores: (GTG)5, (GAC)5, (GACA)4 e M13. Os resultados mostraram que a maioria das linhagens apresentaram baixa velocidade fermentativa aliada à diferentes níveis de produção de H2S. Somente 3 linhagens apresentaram capacidade fermentativa adequada quando comparadas com as linhagens de referencia 1vvt/97 e K1, quais sejam, 29MBF14, 39MBTF14 e 50MBF14. Apenas a linhagem 29MBTF4 formou pequenas quantidades de H2S. Verificou-se que 64% das linhagens isoladas mostraram-se metabolicamente capazes de biossintetizar H2S. Somente 9,33% apresentaram comportamento killer e apenas 6,66% mostraram sensibilidade à proteína killer. Os resultados apresentados sugerem ter relação com as cultivares utilizadas no isolamento. Verificou-se a existência de diferenças genéticas entre as linhagens de Saccharomyces cerevisiae estudadas com todos os iniciadores utilizados. Os iniciadores que mais discriminaram linhagens de Saccharomyces cerevisiae foram (GTG)5 e (GAC)5. / Grape must conversion into wine involve combined actions of different genus and species of microorganism. The species Saccharomyces cerevisiae dominates intermediate and final stages of alcoholic fermentation. Generally, the oenological yeasts are characterized by their fermentative capacity, production of H2S (hydrogen sulfide) and killer behavior. Embrapa Grape and Wine has a Yeast Collection that encompasses many autochthonous strains isolated of grape berries from different regions of Brazil. However, the genetic diversity of these yeasts are stilling known. This study has evaluated the fermentative capacity, production of H2S, killer factor and killer factor sensibility of 150 yeasts isolated from the cultivars Malvasia Bianca (FMB14), Moscato Alexandria (FMA14) and Moscato Tradicional (MBTF14) all belonging from Farroupilha commune in Rio Grande do Sul State. The fermentative capacity has been tested along with the evaluation of H2S production by the inoculation of the yeasts in sulfite must medium. The production and detection of factor killer and the evaluation of sensitive characteristics have been measured in Lorena/ELNC (80:20) solid medium. Yeasts with optimal fermentative characteristics and the ones producing killer toxin have been identified by amplification of ITS1-5.8S-ITS2 region by PCR -RFPL. This study also has evaluated the genetic diversity of 23 yeasts strains of Saccharomyces cerevisiae, belonging to the Yeast Collection of Embrapa Grape and Wine, employing PCRRAPD technique. The primers (GTG)5, (GAC)5, (GACA)4 and M13 have been used to detect the yeasts genetic diversity. The results showed that the majority of the yeasts analyzed have demonstrated low fermentative velocity combined with different levels of H2S production. From the three cultivars analyzed, only Moscato Tradicional showed yeasts with a suitable fermentative capacity when compared to the reference yeasts EMBRAPA 1vvt97 e K1, and they were named as 29MBF14, 39MBTF14 and 50MBF14. It was verified that 84%, 76% and 36% of the isolated strains from Malvasia Bianca, Moscato Tradicional and Moscato Alexandria, respectively, were capable to biosynthesize H2S. Concerning to killer behavior, 14%, 12% and 2% of the isolated strains from Moscato Tradicional, Moscato Alexandria and Malvasia Bianca, respectively, were capable of producing killer factor. These outcomes suggest the influence of the cultivar into the microflora biodiversity. Genetic differences were also demonstrated between the strains of Saccharomyces cerevisiae for all the primers tested. Primers GTG5 and GAC5 were the most discriminative.