Changes in the urea concentration during controlled wine aging by two ?flor? veil-forming yeasts

Mauricio, Juan Carlos; Millán, María C.; Moreno, Juan; Ortega, J.

doi:10.1007/bf00130797

Cited by 4 publications

(2 citation statements)

References 19 publications

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“…Urea and ethanol are known to be the main sources of ethyl carbamate,7, 33, 34 a carcinogenic compound 35. It is therefore important to control the formation of urea among the fermentation products of ethanol‐containing media 8, 36…”

Section: Resultsmentioning

confidence: 99%

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

et al. 2004

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The present work reports on the free amino acids and volatile compounds in vinegars obtained from different types of raw materials (cider, white wine and red wine). Based on the amino acid contents of three types of vinegar and of the substrates from which they were obtained, the profile of the nitrogensupplying compounds and their uptake for the acetic acid bacteria were very similar. The most important amino acid in terms of supply and uptake was found to be L-leucine. L-Proline proved also important in the wine vinegars, however it was not depleted as L-leucine. The different acetification reactions involved were found to yield acetoin, and plus 1,1-diethoxyethane in the wine vinegars.

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Section: Resultsmentioning

confidence: 99%

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

et al. 2004

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“…Two different controls were prepared: (i) wine supplemented with OTA but without yeasts/yeast cell walls and (ii) wine with yeasts/yeast cell walls but without OTA. All dispensed wines were incubated for 84 days [ 31 ] in darkness at 18 °C [ 45 ] with a weekly stirring (inversion and shaking for 15 s) to simulate enological batônnage [ 46 ]. Thus, a total of 216 aging experiments were performed (three independent experiments per each adsorbing tool, with or without OTA, for nine sampling points).…”

Section: Methodsmentioning

confidence: 99%

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Petruzzi

Baiano

Gianni

et al. 2015

Toxins

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The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.

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Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

et al. 2003

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Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance.

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Changes in the urea concentration during controlled wine aging by two ?flor? veil-forming yeasts

Cited by 4 publications

References 19 publications

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

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