9 documents found, page 1 of 1
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Wine...
Malfeito-Ferreira, Manuel; Granja-Soares, Joana; Chandra, Mahesh; Asryan, Arman Asryan; Oliveira, Joana; Freitas, Victor; Loira, Iris; Morata, AntonioThe earliest archaeological evidence of wine came from ceramic vessels of the Tran- scaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell- shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats...
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brett...
Chandra, Mahesh; Branco, Patricia; Prista, Catarina; Malfeito-Ferreira, ManuelSulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine,...
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Wi...
Camilo, Sofia; Chandra, Mahesh; Branco, Patricia; Malfeito-Ferreira, ManuelABSTRACT: Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unravel...
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Wi...
Camilo, Sofia; Chandra, Mahesh; Branco, Patrícia; Malfeito-Ferreira, ManuelWinemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unraveled. Theref...
Off-flavours and unpleasantness are cues for the recognition and valorization o...
Romano, Mylena; Chandra, Mahesh; Harutunyan, Mkrtich; Savian, Taciana; Villegas, Cristian; Minim, Valéria; Malfeito-Ferreira, ManuelThe drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this study was to shed further light on this issue by tasting blind wines of both types of production using a tasting pan...
Forest Oak Woodlands and Fruit Tree Soils Are Reservoirs of Wine-Related Yeast ...
Chandra, Mahesh; Mota, Mariana; Silva, Ana Carla; Malfeito-Ferreira, ManuelA large-scale sampling plan was performed over four years in three different vineyards to evaluate the occurrence of wine-related yeast species in the soils underneath both vines and forest oak and fruit trees close to the vineyards. Ascomycetous fermentative yeasts were present in 27% of 320 soil samples throughout the sampling years, with incidences that could not be related to sampling season. The greatest p...
Forest Oak Woodlands and Fruit Tree Soils Are Reservoirs of Wine-Related Yeast ...
Chandra, Mahesh; Mota, Mariana; Silva, Ana Carla; Malfeito-Ferreira, ManuelIn this study, a large-scale sampling plan was performed over a period of four years in three different vineyards to evaluate the occurrence of wine-related yeast species in the soils underneath vines and forest oak and fruit trees close to the vineyards. Ascomycetous fermentative yeasts were present in 27% of 320 soil samples throughout the sampling years with incidences that could not be related to sampling s...
Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumer...
Schumaker, Megan R.; Chandra, Mahesh; Malfeito-Ferreira, Manuel; Ross, Carolyn F.Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different ...
Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage te...
Chandra, Mahesh; Oro, Inês; Ferreira-Dias, Suzana; Malfeito-Ferreira, ManuelResponse surface methodology (RSM) was used to study the effect of three factors, sulfur dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed for each test yeast using realistic concentrations of the factors (v...