Alcoho1ic beverages are produced from raw materials by fermentation. The predominant types of commercially produced alcoholIc beverages are beer, wine and spirits. The main components of all alcoholic beverages are ethanol and water; beers also contain substantial amounts of carbohydrates. Many compounds that have been identified as common to alI alcoholic beverages are present in different qua...

The present work proposes a control parameter adjustment technique using Kalman filter applied to an adaptive control strategy. The control algorithm is based on neural networks with on-line learning to compute the next action of the manipulated process variables. The penalization parameters of the control actions are on-line optimised by the Kalman filter. The control strategy was tested on an...

The production of white wines with the presence grape skins is a historical technique used in different regions winemaking tradition. However, current trend to maintain during wine making only pre-fermentation phase order enrich and give greater complexity sensory profile wines. Given these precedents, this study first consider effect doses throughout alcoholic fermentation process. To end, 5 (...

In this study, alcoholic fermentation was explored to reduce the pesticides—2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone—and mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of process. Fermentation (at 20 °C for 168 h) conducted in synthetic must (YPD 10 g hL−1 yeast Saccharomyces cerevisiae) which following were added: 2,4-D (6.73 mg L−1) procymid...

This study evaluated the effects of caffeic acid and chlorogenic on chemical constituents lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L 300 before fermentation. Results showed that addition had no effect ability alcoholic fermentation S. cerevisiae. The both acids decreased utilization amino nitrogen sources produced less α-ketoglutaric, succinic, acetic acid. ...

The alcoholic fermentation of grape musts to wines is a rather complex process that involves the sequential development of microorganisms, mainly yeasts, but also filamentous fungi, lactic acid bacteria, etc. In the early stages of wine fermentation, several yeast species may be present but, as the alcohol concentration increases, Saccharomyces species progressively take over. The winemaking pr...

Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway involved in pyruvate dehydrogenase (PDH) bypass and glycerol production in S. cerevisiae has never been investigated. In this work, we compare...

Many factors, such as must composition, juice clarification, fermentation temperature, or inoculated yeast strain, strongly affect the alcoholic fermentation and aromatic profile of wine. As fermentation temperature is effectively controlled by the wine industry, low-temperature fermentation (10-15°C) is becoming more prevalent in order to produce white and "rosé" wines with more pronounced aro...

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chos...

The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined ...