Institute Catala Of La Vinya I El Vi Incavi

Reus, Spain

Institute Catala Of La Vinya I El Vi Incavi

Reus, Spain
SEARCH FILTERS
Time filter
Source Type

Amer M.A.,Escola Universitaria Salesiana de Sarria | Novoa-Diaz D.,Polytechnic University of Catalonia | Puig-Pujol A.,Institute Catala Of La Vinya I El Vi Incavi | Capdevila J.,Institute Catala Of La Vinya I El Vi Incavi | And 4 more authors.
Journal of Food Engineering | Year: 2015

During malolactic fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water-ethanol-malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the malolactic fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the malolactic fermentation process. © 2014 Elsevier Ltd. All rights reserved.


Masque M.C.,Institute Catala Of La Vinya I El Vi Incavi | Soler M.,Institute Catala Of La Vinya I El Vi Incavi | Zaplana B.,Institute Catala Of La Vinya I El Vi Incavi | Franquet R.,Institute Catala Of La Vinya I El Vi Incavi | And 9 more authors.
Annals of Microbiology | Year: 2011

Ethyl carbamate (EC) is a carcinogenic compound found in fermented food and beverages such as wine. Although its carcinogenic potential in animals is known, information regarding its effects in humans remains insufficient, thus there is increasing interest in its research. EC content is higher in products with high alcohol content and in aged products. The main precursor involved in EC production in wine is urea, which is produced by metabolism of arginine by yeast, but there is also evidence that EC levels can increase after malolactic fermentation (MLF). Some lactic acid bacteria (LAB) can degrade the arginine present in must and wine via the arginine deiminase pathway, producing citrulline and carbamyl phosphate. Both compounds can react with ethanol in acidic conditions and produce EC. Our research group is studying the influence of MLF induced at different points of wine-making on the quality of the resulting wine. Among other parameters, the content of toxic compounds such as EC was evaluated. Results so far indicate that EC levels at the end of MLF were quite low (less than 3 μg/l) in all cases, i.e. below the existing legal limit (e.g. 30 μg/l in Canada). In almost all wines, EC concentrations increased after 8 months of storage as has been described by other authors. In some of the wines in which MLF was carried out by selected LAB, the increase in EC concentration was lower. © 2010 Springer-Verlag and the University of Milan.


Bartra E.,Institute Catala Of La Vinya I El Vi Incavi | Casado M.,CSIC - Institute of Environmental Assessment And Water Research | Carro D.,CSIC - Institute of Environmental Assessment And Water Research | Campama C.,Institute Catala Of La Vinya I El Vi Incavi | Pina B.,CSIC - Institute of Environmental Assessment And Water Research
Journal of Applied Microbiology | Year: 2010

Aims: Release of hydrogen sulfide by fermenting yeast is a potential problem in wine production, because of its strong organoleptic impact. To identify the genetic determinants of sulfide production, we compared the transcriptomes of two wine yeast strains with similar oenological properties, but with very different levels of sulfide production, UDC522 (high sulfide producer) and P29 (low producer). Methods and Results: Oenological microfermentations were sampled at the peak production of sulfide. Transcription profiles of the two strains were analysed by three methods, a cDNA-based array, an oligonucleotide-based array and qRT-PCR analysis of selected transcripts. Less than 10% of yeast genes showed significant differences between the two strains. High sulfide production correlated with a general overexpression of thiamine biosynthesis genes, whereas genes linked to the catabolism of sulfur-containing compounds (like amino acids) showed no significant expression differences between both strains. Conclusions: Our data suggest a relationship between the thiamine biosynthetic pathway and sulfide production during wine fermentation. Significance and Impact of the Study: This study provides a first hint which indicates that for some yeast strains, biosynthesis of thiamine (and perhaps of other sulfur-containing compounds) may be more relevant than the general nitrogen metabolism in explaining sulfide production by some yeast strains during vinification, defining new targets for genetic improvement of wine yeast strains. © 2010 The Authors.


Gutierrez M.,Institute Microelectronica Of Barcelona Imb Cnm | Llobera A.,Institute Microelectronica Of Barcelona Imb Cnm | Vila-Planas J.,Institute Microelectronica Of Barcelona Imb Cnm | Capdevila F.,Institute Catala Of La Vinya I El Vi Incavi | And 4 more authors.
Analyst | Year: 2010

A multiparametric system able to classify red and white wines according to the grape varieties and for analysing some specific parameters is presented. The system, known as hybrid electronic tongue, consists of an array of electrochemical microsensors and a colorimetric optofluidic system. The array of electrochemical sensors is composed of six ISFETs based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, an Au microelectrode and a microelectrode for sensing electrochemical oxygen demand. The optofluidic system is entirely fabricated in polymer technology and comprises a hollow structure, air mirrors, microlenses and self-alignment structures. The data obtained from these sensors has been treated with multivariate advanced tools; Principal Component Analysis (PCA), for the patterning recognition and classification of wine samples, and Partial-Least Squares (PLS) regression, for quantification of several chemical and optical parameters of interest in wine quality. The results have demonstrated the utility of this system for distinguishing the samples according to the grape variety and year vintage and for quantifying several sample parameters of interest in wine quality control. © 2010 The Royal Society of Chemistry.


Gutierrez M.,Institute Microelectronica Of Barcelona Imb Cnm | Llobera A.,Institute Microelectronica Of Barcelona Imb Cnm | Ipatov A.,Institute Microelectronica Of Barcelona Imb Cnm | Vila-Planas J.,Institute Microelectronica Of Barcelona Imb Cnm | And 6 more authors.
Sensors | Year: 2011

This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors-six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand-and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis), classify (i.e., Soft Independent Modeling Class Analogy) and quantify (i.e., Partial-Least Squares) some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine. © 2011 by the authors; licensee MDPI, Basel, Switzerland.

Loading Institute Catala Of La Vinya I El Vi Incavi collaborators
Loading Institute Catala Of La Vinya I El Vi Incavi collaborators