The Physical and Chemical Stability of Wine

Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

doi:10.1007/978-1-4615-1781-8_8

Cited by 7 publications

(13 citation statements)

References 44 publications

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“…Turning these winery wastes into valuable products is becoming an essential part of good wine-making practices, further reducing concerns of waste disposal (Boulton, Singleton, Bisson, & Kunkee, 1995). Furthermore, efficient, inexpensive and environmentally rational utilisation of industrial wastes is of undisputed importance for higher profitability and minimal environmental impact (Makris, Boskou, & Andrikopoulos, 2007;Mulero, Pardo, & Zafrilla, 2010;Saeed, Pasha, Anjum, & Sultan, 2011).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of wine vinasses as alternative nutrients in biotechnological processes Evaluación de vinazas vínicas como nutriente alternativo en procesos biotecnológicos

Salgado

Rodríguez

Max

et al. 2011

CyTA - Journal of Food

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Vinasses are acidic effluents with high organic content, including acids, carbohydrates, phenols and unsaturated compounds with high chemical and biological oxygen demand. Their discharge into public watercourses promotes a high and toxic contamination of the medium, resulting in significant environmental problems. However, the search for alternative, financially competitive nutrient sources to carry out biotechnological procedures is particularly interesting, considering that nutrients such as yeast extract or peptone can represent up to 30-40% of the final cost of the process. Vinasses were assayed to transform sequentially concentrated synthetic media containing glucose and xylose into lactic acid and xylitol by Lactobacillus rhamnosus and Debaryomyces hansenii, respectively. Using 30 g/L of vinasses without tartaric acid extraction, 24.2 g of lactic acid/L and 17.1 g of xylitol/L were produced, showing that these nutrients can represent an interesting alternative to minimise the final cost of the products achieved.Keywords: vinasses; lactic acid; xylitol; Lactobacillus rhamnosus; Debaryomyces hansenii Las vinazas son efluentes a´cidos con alto contenido orga´nico, incluyendo a´cidos, carbohidratos, fenoles y compuestos no saturados con elevados contenidos en demandas biolo´gica y quı´mica de oxı´geno. Su vertido en cursos de agua pu´blica promueve una elevada y to´xica contaminacio´n del medio, dando lugar a importantes problemas ambientales. Por otro lado, la bu´squeda de nutrientes alternativos, que representen una fuente econo´micamente competitiva para llevar a cabo los procesos biotecnolo´gicos es particularmente interesante, teniendo en cuenta que algunos nutrientes como extracto de levadura o peptona pueden representar hasta el 30-40% del coste final del proceso. En este trabajo se ensayaron vinazas para llevar a cabo la transformacio´n secuencial de medios sinte´ticos concentrados, que contienen glucosa y xilosa, en a´cido la´ctico y xilitol empleando cepas de Lactobacillus rhamnosus y Debaryomyces hansenii, respectivamente. Utilizando 30 g/L de vinazas sin extraccio´n de á cido tarta´rico, se alcanzaron 24,2 g/L de a´cido la´ctico y 17,1 g/de xilitol, mostrando que estos nutrientes pueden representar una alternativa interesante para minimizar el coste final de los productos obtenidos.

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Section: Resultsmentioning

confidence: 99%

Evaluation of wine vinasses as alternative nutrients in biotechnological processes Evaluación de vinazas vínicas como nutriente alternativo en procesos biotecnológicos

Salgado

Rodríguez

Max

et al. 2011

CyTA - Journal of Food

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show abstract

“…Ethanol precipitation tests are based on the fact that increasing amounts of ethanol decrease protein solubility, causing the proteins to precipitate out of solution as a haze. The least soluble protein fractions are expected to precipitate first (Boulton, 1998). In addition to protein, the solubility of pectin (Plashchina et al, 1986) and tartaric acid are also affected by the ethanol content.…”

Section: Prediction Of Colloidal Stability Of Winementioning

confidence: 98%

“…The total protein content of white wines has been found to vary widely (Boulton, 1998;Waters and Colby, 2009). Bayly and Berg (1967) reported values from fourteen California white wines that ranged up to 275 mg/L, whereas a study of Oregon wines found a narrower concentration range varying from 19 to 59 mg/L (Hsu and Heatherbell, 1987).…”

Section: Introductionmentioning

confidence: 98%

“…To mitigate the risk of turbidity and/or formation of organic deposits in white wines due to thermolabile protein or colloidal suspensions precipitating over time, wine producers may use several organic and inorganic fining agents (Boulton, 1998;Mercurio et al, 2010). Before such fining to avoid protein precipitation in wine subsequent to bottling, wineries typically perform ''stability'' tests to assess whether a wine may subsequently become proteinunstable (Boulton, 1980;Toland et al, 1996;Pocock and Waters, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The proteins, originating from both the grape and the yeast, are associated with the physical stability of white wines following exposure to elevated temperatures. The polysaccharides are correlated with fouling of membrane filters and also contribute to colloidal stability at room temperature (Boulton, 1998).…”

Section: Introductionmentioning

confidence: 99%

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