The effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon (V. vinifera L.) glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oeni

Simple item page
dc.contributor.authorMansfield, Anna Katharineen
dc.contributor.committeechairZoecklein, Bruce W.en
dc.contributor.committeememberMarcy, Joseph E.en
dc.contributor.committeememberEigel, William N. IIIen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:41:59Zen
dc.date.adate2001-08-10en
dc.date.available2014-03-14T20:41:59Zen
dc.date.issued2001-06-19en
dc.date.rdate2002-08-10en
dc.date.sdate2001-07-26en
dc.description.abstractThermal processing has been used as a means of modifying the sensory aspects of wine. Cabernet Sauvignon wines were heated prior to dejuicing (3C per day from 25C to 42C) or after bottling (42C for 21 days) to determine the effects on total glycosides and glycosidic fractions. Total and phenol-free glycosidic concentrations in the wine and skins were quantified by analysis of glycosyl-glucose. Pre-dejuicing thermal vinification resulted in higher total glycosides (12%), phenol-free glycosides (18%), total hydroxycinnamates (16%), large polymeric pigments (LPP) (208%) small polymeric pigments (SPP) (41%), and lower monomeric pigments (42%) in wines. Skins had lower total glycosides (-16%), and no significant difference in phenol-free glycosides. Post-bottling heat treatment resulted in lower total (-15%) and phenol-free (-16%) glycosides, increased hue (25%), a 62% increase in LPP and a 29% decrease in monmeric pigments. A second study investigated the potential of enological spoilage microorganisms to affect wine aroma, flavor, and color. The activities of b-glucosidase were determined in model systems for fourteen strains of Brettanomyces bruxellensis yeast and nine strains of lactic acid bacteria (Oenococcus oeni). All Brettanomyces strains and seven Oenococcus strains exhibited enzymatic activity. B. bruxellensis b-glucosidase activity was primarily intracellular; O. oeni showed some extracellular activity. Yeasts and bacteria showing activity greater than 1000 nmole mL-1 g -1 for Brettanomyces, or 100 nmole mL-1 g -1 for Oenococcus, were evaluated for their effect on Viognier grape glycosides. Neither was active on native grape glycosides.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-07262001-172630en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07262001-172630/en
dc.identifier.urihttp://hdl.handle.net/10919/34176en
dc.publisherVirginia Techen
dc.relation.haspartMansfieldthesis.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectGlycosidesen
dc.subjecthydrolysisen
dc.subjectthermal vinificationen
dc.subjectglycosidasesen
dc.subjectBrettanomyces bruxellensisen
dc.subjectOenococcus oenien
dc.subjectCabernet Sauvignonen
dc.subjectaglyconeen
dc.subjectlactic acid bacteriaen
dc.titleThe effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon (V. vinifera L.) glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oenien
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Mansfieldthesis.pdf
Size:
801.42 KB
Format:
Adobe Portable Document Format
Download

Collections

Masters Theses