Review
Biotechnology & Applied Microbiology
Daria Avdanina, Alexander Zghun
Summary: The manufacturing of sherry wines involves the use of specialized yeast strains for biological aging, resulting in unique chemical composition and sensory properties. Modern genetic and biotechnological methods contribute to breeding high-quality yeast strains.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Noelia Pastor-Vega, Juan Carbonero-Pacheco, Juan Carlos Mauricio, Juan Moreno, Teresa Garcia-Martinez, Nitin Nitin, Minami Ogawa, Rewa Rai, Jaime Moreno-Garcia
Summary: This passage describes the characteristics and production method of dry Sherry wine produced in Southern Spain, and proposes an alternative method without fortification to produce an economic and distinctive Sherry wine. Immobilizing yeast cells in fungal pellets can reduce ethanol consumption and improve the chemical composition and taste of the wine.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Ignacio Canas, Eduardo G. Navia-Osorio, Cesar Porras-Amores, Fernando R. Mazarron
Summary: This study analyzed the hygrothermal environment of prestigious warehouses producing sherry wine, focusing on temperature and relative humidity variations. The results showed significant temperature variations and relatively stable relative humidity, and proposed a reference psychrometric comfort diagram. The findings are valuable for controlling the sherry wine industry and designing new wineries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biotechnology & Applied Microbiology
Juan Carbonero-Pacheco, Maria-Dolores Rey, Jaime Moreno-Garcia, Juan Moreno, Teresa Garcia-Martinez, Juan Carlos Mauricio
Summary: This study analyzed the microbial diversity in mites and flor biofilms in Sherry wine wineries and discovered unexplored biofilms with potential biotechnological interest. Furthermore, the role of flies and mites as vectors for transporting microorganisms among different niches was discussed.
Article
Biotechnology & Applied Microbiology
Andrey V. Mardanov, Eugeny V. Gruzdev, Alexey V. Beletsky, Elena V. Ivanova, Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Nikolai V. Ravin
Summary: The genome sequencing of industrial flor yeast strain I-329 and its derivatives from the winery Magarach revealed genetic stability under biological wine aging. The analysis of 18S rRNA gene and metagenomes showed that the batch aging process had a higher proportion of bacteria in the flor velum compared to the continuous process.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Nawel Benbouguerra, Ruth Hornedo-Ortega, Francois Garcia, Toni El Khawand, Cedric Saucier, Tristan Richard
Summary: Stilbenes are natural phenolic compounds synthesized by plants in response to stress. They are found in grape berries and wine, with potential anti-obesity effects. Optimized analytical methods are essential for accurate detection and quantification of stilbenes.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Enrique Duran-Guerrero, Remedios Castro-Mejias, Maria de Valme Garcia-Moreno, Maria del Carmen Rodriguez-Dodero, Monica Schwarz, Dominico Guillen-Sanchez
Summary: The Jerez (Sherry) region in southern Spain produces well-known oenological products with unique aroma characteristics, influenced by factors such as climate, grape varieties, vinification, and aging techniques. These characteristics have been extensively researched due to their impact on the aromatic profile of wines, vinegars, and brandies from the area.
Article
Food Science & Technology
Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi
Summary: This review summarizes the prevalence of polysaccharides in wine and discusses how the transformation from grape to wine affects their profile. It highlights the chemical complexity of the wine matrix and the factors influencing the profile and abundance of polysaccharides, which can aid winemakers in decision-making.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agronomy
Stojan Mancic, Bojana Danilovic, Marko Malicanin, Sandra Starnenkovic Stojanovic, Nada Nikolic, Miodrag Lazic, Ivana Karabegovic
Summary: The study evaluated the fermentative potential of native Candida famata isolates from wild and cultivated blackberries for Prokupac grape must fermentation. These isolates showed the ability to grow at lower temperatures and good tolerance to ethanol and SO2, with one isolate chosen for its pleasant aroma, fermentative vigor and power, organic acid profile, and production of ethanol and glycerol. Good enological performance was confirmed in wine samples produced with the selected isolate.
Article
Food Science & Technology
Ana M. Roldan, Fini Sanchez-Garcia, Luis Perez-Rodriguez, Victor M. Palacios
Summary: The study aimed to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Results showed that pellicular maceration and supra-extraction techniques led to the greatest changes in aroma activity and sensory profile, with supra-extraction technique improving the intensity and aromatic quality of the wine.
Article
Biotechnology & Applied Microbiology
Michail A. Eldarov, Daria A. Avdanina, Elena Ivanova, Maksim Y. Shalamitskiy, Tatiana N. Tanashchuk, Tatiana Vybornaya, Nikolai Ravin, Svetlana A. Kishkovskaya, Andrey Mardanov
Summary: The study found that commercial wine yeast strains generally did not show high resistance to stress agents like ethanol, while some environmental isolates exhibited high resistance. Saccharomyces cerevisiae strains were found to have higher hydrophobicity and adhesive properties. Therefore, simple tests for cell hydrophobicity can be used for the rapid screening of new candidate strains.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Cintia Rompkovksi, Bruna Carla Agustini, Flavia Deffert, Maria Goreti Amboni Stadtlober, Debora Brand, Gildo Almeida da Silva, Tania Maria Bordin Bonfim
Summary: The use of non-Saccharomyces yeast strains in winemaking is gaining popularity as consumers demand new and healthier wine styles. However, scaling up these strains for industrial fermentation poses challenges. Current research focuses on expanding laboratory inoculations within winery environments to confirm viability and analyze resveratrol content in the final wines.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biotechnology & Applied Microbiology
Marina Ruiz-Munoz, Maria Hernandez-Fernandez, Gustavo Cordero-Bueso, Sergio Martinez-Verdugo, Fernando Perez, Jesus Manuel Cantoral
Summary: Biological ageing is an essential process for producing distinctive Sherry wines. This study characterized four different non-Saccharomyces yeasts isolated from barrels in the Jerez area and found that they exhibited surprising ethanol tolerance and extracellular enzyme production. These findings have important implications for the oenological field.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Alan Gasinski, Joanna Kawa-Rygielska, Dawid Mikulski, Grzegorz Klosowski, Adam Glowacki
Summary: The study found that adding white grape pomace to beer can significantly increase the concentration of phenolic compounds and antioxidant activity. Additionally, the composition of volatiles in beer changed as WGP was added, leading to significantly lower acetaldehyde content in beers with WGP.
Article
Food Science & Technology
Armachius James, Ting Yao, Hengming Ke, Yousheng Wang
Summary: Microbial communities in winemaking have a diverse impact on the fermentation process, flavor, aroma, and functional components of wine. The management of microbiota can enhance wine production and contribute to the health benefits associated with moderate wine consumption. This review focuses on the contributions of wine microbiota to functional components and highlights the role of different yeasts and bacteria in winemaking.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Agriculture, Multidisciplinary
Fini Sanchez-Garcia, Aytan Mirzayeva, Ana Roldan, Remedios Castro, Victor Palacios, Carmelo Barroso, Enrique Duran-Guerrero
Summary: Different cooking methods significantly altered the volatile compound content and sensory properties of sea lettuce seaweed. Cooked samples generally had lower concentrations of several volatile compounds than control samples, mainly aldehydes. Sensory analysis showed that cooked samples had lower values for various aroma descriptors like seaside and seaweed, while scores for cooked fish, salty dry fish, and crustacean descriptors increased.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Multidisciplinary
Cristina Marzo, Ana Belen Diaz, Ildefonso Caro, Ana Blandino
Summary: Exhausted sugar beet pulp pellets were utilized for lactic acid fermentation. Lactobacillus plantarum showed higher lactic acid production compared to Lactobacillus casei, with the highest concentration achieved with the addition of yeast extract and pH control with CaCO3. A kinetic model was developed to predict substrate and product evolution based on pH variation in the hydrolysate with CaCO3 addition.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Fini Sanchez-Garcia, Ignacio Hernandez, Victor M. Palacios, Ana M. Roldan
Summary: This study evaluated the freshness quality and shelf life of the green seaweed Ulva rigida (UR) over a 12-day period stored at 4 and 16 degrees C. The most useful parameters for evaluating freshness were TVB, TMA, microbiological, and sensory analyses.
Article
Agronomy
Pau Sancho-Galan, Antonio Amores-Arrocha, Ana Jimenez-Cantizano, Victor Palacios
Summary: This study examined the impact of grape skin presence throughout the alcoholic fermentation process on white wine, studying the effects of different doses of grape skins on fermentation and final wine composition. While the presence of grape skins increased yeast biomass and fermentation speed, there were no differences observed in terms of nitrogen source consumption. Sensory analysis revealed that the wine produced with 20% grape skins was highly evaluated by the panel.
Article
Food Science & Technology
Ana M. Roldan, Fini Sanchez-Garcia, Luis Perez-Rodriguez, Victor M. Palacios
Summary: The study aimed to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Results showed that pellicular maceration and supra-extraction techniques led to the greatest changes in aroma activity and sensory profile, with supra-extraction technique improving the intensity and aromatic quality of the wine.
Article
Food Science & Technology
Pau Sancho-Galan, Antonio Amores-Arrocha, Victor Palacios, Ana Jimenez-Cantizano
Summary: This study presents the sensory characterization and analysis of major and minor volatile compounds in dry white wines made from overripe grapes for the first time. The study examined two over-ripening techniques and the presence of grape skins during alcoholic fermentation. The results showed that grape over-ripening significantly affects the composition of volatile compounds in the wines.
Article
Food Science & Technology
Cristina Marzo, Ana Belen Diaz, Ildefonso Caro, Ana Blandino
Summary: The study found that thermochemical pretreatment had a positive impact on the production of lactic acid (LA) from exhausted sugar beet pulp (ESBP), increasing the concentration of LA. On the other hand, biological and AHP pretreatments reduced the LA production. The results showed that the cellulose content generally increased with different pretreatment methods.
Article
Engineering, Chemical
Cristina Lasanta, Cristina Cejudo, Juan Gomez, Ildefonso Caro
Summary: Red wines produced in warm climates have a lower content of phenolic compounds and color structure compared to those produced in colder climates. Cold maceration at 4 degrees Celsius for ten days improves these properties, increasing phenolic content, color intensity, and aromatic profile. Sensory analysis shows that this technique provides better scores for appearance, aroma intensity, and aroma quality. It also preserves the compositional and sensory characteristics throughout 12 months of bottle aging.
Article
Education & Educational Research
Manuel J. Diaz, Carlos J. Alvarez-Gallego, Ildefonso Caro, Juan R. Portela
Summary: Chemical engineering courses are typically divided into lecture and experimental lessons. In the experimental sessions, students gain practical knowledge by visiting a pilot plant equipped with various instruments. Augmented Reality (AR) is emerging as a valuable tool to enhance learning and motivation, providing a modified physical environment with multimedia content. This study aimed to implement AR-based tools in the experimental sessions of a Chemical Engineering pilot plant, resulting in positive feedback from students and teachers, particularly in terms of concept understanding and equipment operation.
EDUCATION SCIENCES
(2023)
Article
Agronomy
Saray Gutierrez-Gordillo, Juan Manuel Perez-Gonzalez, Pau Sancho-Galan, Antonio Amores-Arrocha, Victor Palacios, Ana Jimenez-Cantizano
Summary: One of the challenges facing European agriculture is adapting conventional practices to the new European agricultural policies. Organic farming will play a more significant role in the future. This research focuses on characterizing Pedro Ximenez grapes physiologically, agronomically, and oenologically to determine the viability of organic cultivation in a warm climate zone. Two experimental plots with organic and conventional management were compared, and various parameters such as photosynthetic capacity, stomatal conductance, and grape must composition were analyzed. The preliminary results suggest that organic management is viable for Pedro Ximenez grapes in a warm climate zone.
Article
Agronomy
Pablo Andreu-Garcia, Ana Jimenez-Cantizano, Pau Sancho-Galan, Victor Palacios, Remedios Castro-Mejias, Antonio Amores-Arrocha
Summary: Due to global warming, the wine industry is facing challenges in producing high-quality wines. This study demonstrates that the presence or absence of grape skins during alcoholic fermentation can be a viable choice in the production of sweet wines.
Article
Education & Educational Research
Manuel J. Diaz, Ildefonso Caro, Ricardo Martin
Summary: Due to the COVID-19 lockdown, teachers had to transform conventional lessons into online mode. This study presents the different methodologies developed and implemented during three academic years in the experimental component of two courses. The implemented methods, including explanatory videos, online seminars, solved exercises, and online tests, received positive feedback from students and showed similar academic outcomes.
EDUCATION SCIENCES
(2023)
Article
Horticulture
Cristina Lasanta, Antonio Amores-Arrocha, Ildefonso Caro, Pau Sancho-Galan
Summary: The study shows that the somatic variant Tintilla de Rota is a grapevine cultivar with strong adaptability, achieving suitable pH and acidity values in its traditional growing area and having moderate sugar content compared to other varieties. It also has high anthocyanin content and rich aromatic composition, which can lead to wines with interesting and unique aromas. Therefore, the use of this cultivar is of great importance, as well as the recovery and enhancement of autochthonous cultivars.
Article
Education & Educational Research
Manuel J. Diaz, Casimiro Mantell, Ildefonso Caro, Ignacio de Ory, Jezabel Sanchez, Juan R. Portela
Summary: Chemical Engineering is a complex discipline that is challenging to demonstrate real equipment and systems in the classroom. However, Information and Communication Technologies (ICTs) can enhance learning experiences and understanding, leading to increased engagement. This article presents two immersive resources based on Virtual Reality (VR), which received positive feedback from students and professors.
EDUCATION SCIENCES
(2022)
Article
Horticulture
Ana Jimenez-Cantizano, Pau Sancho-Galan, Gerardo F. Barbero, Victor Palacios, Antonio Amores-Arrocha
Summary: Variability in grapevine somatic variants can be identified through the analysis of compounds with oenological interest, such as sugars, acids, and polyphenols. This research analyzed the differences in glucose, fructose, tartaric acid, malic acid, and 22 phenolic compounds, including 13 anthocyanins, in the grape berries of two somatic variants. The results showed significant differences in organic acid and phenolic compound content between the two variants, with specific compounds responsible for the reported differences. Principal component analysis revealed distinct behaviors of polyphenolic compounds and similar tendencies between the two variants during ripening.