« Previous AbstractFlavor release and stability comparison between nano and conventional emulsion as influenced by saliva    Next AbstractCharacterization of a class of nonformylated Enterococcus faecalis-derived neutrophil chemotactic peptides: the sex pheromones »

J Biosci Bioeng

Title:		Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine
Author(s):		Sannino C; Francesca N; Corona O; Settanni L; Cruciata M; Moschetti G;
Address:		"Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy"
Journal Title:		J Biosci Bioeng
Year:		2013
Volume:		20130421
Issue:		3
Page Number:		347 - 356
DOI:		10.1016/j.jbiosc.2013.03.005
ISSN/ISBN:		1347-4421 (Electronic) 1347-4421 (Linking)
Abstract:		"The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process. LAB cultures were grouped and identified by a combined phenotypic and genotypic approach. Leuconostoc mesenteroides, Lactobacillus hilgardii and Lactobacillus plantarum species were identified; the last was the main LAB recognized during vinification. The winemaking process was also chemically monitored. The alcoholic content was approximately 12.67% (v v(-1)) at bottling; pH, volatile acidity and total acidity showed a moderate increase during vinification. Tartaric, citric and malic acids decreased until bottling, while lactic acid showed a rapid increase at the end of maceration and bottling. Trans-caffeil tartaric acid was the most abundant phenolic compound and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol, isobutanol, ethyl acetate and octanoic acid"
Keywords:		"Biodiversity Colony Count, Microbial Ethanol/analysis Fermentation *Food-Processing Industry Italy Lactobacillaceae/classification/cytology/genetics/isolation & purification Leuconostoc/isolation & purification Phenols/analysis/chemistry Vitis/microbiolog;"
Notes:		"MedlineSannino, Ciro Francesca, Nicola Corona, Onofrio Settanni, Luca Cruciata, Margherita Moschetti, Giancarlo eng Japan 2013/04/25 J Biosci Bioeng. 2013 Sep; 116(3):347-56. doi: 10.1016/j.jbiosc.2013.03.005. Epub 2013 Apr 21"