Cargando…

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima

Although bioprotection is now recognised as an alternative to SO(2) for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present antioxidant properties, which could represent an in...

Descripción completa

Detalles Bibliográficos
Autores principales:	Puyo, Maëlys, Simonin, Scott, Klein, Géraldine, David-Vaizant, Vanessa, Quijada-Morín, Natalia, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955556/ https://www.ncbi.nlm.nih.gov/pubmed/36832809 http://dx.doi.org/10.3390/foods12040735

Ejemplares similares

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry
por: Puyo, Maëlys, et al.
Publicado: (2023)

Bioprotection Efficiency of Metschnikowia Strains in Synthetic Must: Comparative Study and Metabolomic Investigation of the Mechanisms Involved
por: Puyo, Maëlys, et al.
Publicado: (2023)

Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae
por: Sadoudi, Mohand, et al.
Publicado: (2017)

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
por: Escott, Carlos, et al.
Publicado: (2022)

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
por: Canonico, Laura, et al.
Publicado: (2019)

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
por: Naselli, Vincenzo, et al.
Publicado: (2023)

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine
por: Jeremic, Jelena, et al.
Publicado: (2020)

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines
por: Zhang, Wenxia, et al.
Publicado: (2020)

Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
por: Zhu, Wanying, et al.
Publicado: (2022)

Biocontrol Activity of the Local Strain of Metschnikowia pulcherrima on Different Postharvest Pathogens
por: Türkel, Sezai, et al.
Publicado: (2014)

Variation among Metschnikowia pulcherrima Isolates for Genetic Modification and Homologous Recombination
por: Moreno-Beltrán, Mauro, et al.
Publicado: (2021)

Rose Wine Market: Anything but Colour?
por: Peres, Stephanie, et al.
Publicado: (2020)

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
por: Scalzini, Giulia, et al.
Publicado: (2020)

Semi-continuous pilot-scale microbial oil production with Metschnikowia pulcherrima on starch hydrolysate
por: Abeln, Felix, et al.
Publicado: (2020)

Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism
por: Sipiczki, Matthias
Publicado: (2020)

Snf2 controls pulcherriminic acid biosynthesis and antifungal activity of the biocontrol yeast Metschnikowia pulcherrima
por: Gore‐Lloyd, Deborah, et al.
Publicado: (2019)

The Oleaginous Yeast Metschnikowia pulcherrima Displays Killer Activity against Avian-Derived Pathogenic Bacteria
por: Hicks, Robert H., et al.
Publicado: (2021)

Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field
por: Jones, R., et al.
Publicado: (2021)

New Isolated Metschnikowia pulcherrima Strains from Apples for Postharvest Biocontrol of Penicillium expansum and Patulin Accumulation
por: Settier-Ramírez, Laura, et al.
Publicado: (2021)

Physico-Chemical Characterization of an Exocellular Sugars Tolerant Β-Glucosidase from Grape Metschnikowia pulcherrima Isolates
por: Mateo, José Juan
Publicado: (2023)

Saccharomyces cerevisiae responds similarly to co‐culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles
por: Mejias‐Ortiz, Miguel, et al.
Publicado: (2023)

The Metschnikowia pulcherrima Clade as a Model for Assessing Inhibition of Candida spp. and the Toxicity of Its Metabolite, Pulcherrimin
por: Kregiel, Dorota, et al.
Publicado: (2023)

Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
por: Maioli, Francesco, et al.
Publicado: (2023)

Draft Genome Sequence of a Highly Heterozygous Yeast Strain from the Metschnikowia pulcherrima Subclade, UCD127
por: Venkatesh, Anjan, et al.
Publicado: (2018)

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content
por: Vignault, Adeline, et al.
Publicado: (2019)

Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
por: Simonin, Scott, et al.
Publicado: (2020)

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction
por: Rinaldi, Alessandra, et al.
Publicado: (2021)

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
por: Zhang, Bo-Qin, et al.
Publicado: (2018)

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products
por: Fia, Giovanna, et al.
Publicado: (2021)

Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective
por: Vigentini, Ileana, et al.
Publicado: (2016)

Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins
por: Ricci, Arianna, et al.
Publicado: (2019)

Rose-Coloured Ringworm Cultures
Publicado: (1909)

Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma
por: Fernández-Pacheco, Pilar, et al.
Publicado: (2021)

Elevated production of the aromatic fragrance molecule, 2‐phenylethanol, using Metschnikowia pulcherrima through both de novo and ex novo conversion in batch and continuous modes
por: Chantasuban, Tanakorn, et al.
Publicado: (2018)

Travels with Metschnikowia
por: Lachance, Marc-André
Publicado: (2023)

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
por: Rousserie, Pauline, et al.
Publicado: (2020)

Flor Yeast Diversity and Dynamics in Biologically Aged Wines
por: David-Vaizant, Vanessa, et al.
Publicado: (2018)

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
por: Bindon, Keren A., et al.
Publicado: (2019)

Bioprotective Role of Yeasts
por: Muccilli, Serena, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_r6aru2p9ke6b2ltdfvvgaa3t3u