Different techniques for reducing alcohol levels in wine: A review

Öztürk, Burcu; Anlı, R. Ertan

doi:10.1051/bioconf/20140302012

Cited by 31 publications

(31 citation statements)

References 34 publications

(35 reference statements)

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“…The expressive presence of T. delbrueckii at the end of muscat fermentations initiated with 25% EC1118/75% TPI‐4 and 50% EC1118/50% TPI‐4 demonstrated the efficiency and competitiveness of the TPI‐4 strain. Moreover, fermentations with mix cultures, particularly 25% EC1118/75% TPI‐4, resulted in wines with a lower alcohol concentration, compared with that of axenic cultures and can be an alternative for lowering ethanol concentration of wines, a feature desired by wine market (Ozturk and Anli ).…”

Section: Discussionmentioning

confidence: 99%

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

Marcon

Schwarz

Dutra

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims Moscato Branco is the most important cultivar used in the production of Brazilian muscat sparkling wines and is responsible for their sensory characteristics. The aim of this work was to evaluate the effect of monoculture and co‐fermentations by Torulaspora delbrueckii (TPI‐4) and Saccharomyces cerevisiae (EC1118) on the physicochemical, aromatic composition and sensory characteristics of Moscato Branco wines. Methods and Results Wines inoculated with axenic and co‐inoculated with S. cerevisiae and T. delbrueckii were elaborated and subjected to physicochemical, chromatographic and sensory analysis. The monoculture fermentation with T. delbrueckii, and co‐fermentation with 25%EC1118/75%TPI‐4 showed the lowest concentration of volatile fatty acids, considered as undesirable compounds and the highest concentration of 2‐phenylethanol, acetates and ethyl esters, with fruity and flowery descriptors. Based on odour activity values, the main positive contribution of T. delbrueckii was on the concentration of isoamyl acetate, 2‐phenylethanol, 2‐phenylethyl acetate, ethyl hexanoate and linalyl acetate. Conclusions Wines produced by co‐fermentation with 25%EC1118/75%TPI‐4 obtained the highest general quality, aroma quality and flavour intensity scores in the sensory evaluation, reflecting the positive contribution of T. delbrueckii on the sensory attributes of Moscato Branco wines. Significance of the Study This work showed that co‐inoculation with T. delbrueckii and S. cerevisiae improves the quality of muscat wines.

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Section: Discussionmentioning

confidence: 99%

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

Marcon

Schwarz

Dutra

et al. 2018

Australian Journal of Grape and Wine Research

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“…Following this trend, winemakers search alternative methodologies to reduce the final content of ethanol in wine, especially in vineyards from warm climates where the grape over-ripening can occur giving an increase of sugar levels [ 140 ]. Inoculation of different non-saccharomyces yeast strains have been proposed for lowering alcohol levels in wine (<2%, depending on the yeast species and fermentation conditions) [ 55 , 141 ]. Different yeast species like Hanseniaspora/Kloeckera spp., Pichia spp.…”

Section: Future Perspectives and New Approachesmentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

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“…Conversions up to 40% have been obtained with this procedure (Ozturk & Anli, ). However, hydrogen peroxide is obtained as by‐product that may oxidize other wine components, such as phenolic substrates (Pickering, Heatherbell, & Barnes, ).…”

Section: Enzymes Used In Wine Processingmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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Different techniques for reducing alcohol levels in wine: A review

Cited by 31 publications

References 34 publications

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

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