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Query: UMLS:C0851184 (thinning)
 11,252 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Among the viticultural techniques developed to obtain wine with reduced alcohol content, the use of unripe grapes with low sugar and high malic acid concentration, harvested at cluster thinning, was recently explored. So far, no studies have evaluated the fermentation performances of Saccharomyces in unripe grape musts, in terms of fermentation ability and reducing malic acid contents, to improve the quality of this low-alcohol beverage. In this work, we evaluated 24 S. cerevisiae strains isolated from Italian and Croatian vineyards with different fermentation aptitudes. Moreover, four S. paradoxus were considered, as previous works demonstrated that strains belonging to this species were able to degrade high malic acid amounts in standard musts. The industrial strain S. cerevisiae 71B was added as reference. Sugar and malic acid contents were modified in synthetic musts in order to understand the effect of their concentrations on alcoholic fermentation and malic acid degradation. S. cerevisiae fermentation performances improved when glucose concentration decreased and malic acid level increased. The conditions that simulate unripe grape must, i.e. low glucose and high malic acid content were found to enhance S. cerevisiae ability to degrade malic acid. On the contrary, S. paradoxus strains were able to degrade high amounts of malic acid only in conditions that resemble ripe grape must, i.e. high glucose and low malic acid concentration. In fermentation trials when low glucose concentrations were used, at high malic acid levels S. cerevisiae strains produced higher glycerol than at low malic acid condition. Malic acid degradation ability, tested on the best performing S. cerevisiae strains, was enhanced in fermentation trials when unripe grape must was used.
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PMID:Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine. 2744 26

Polylactic acid (PLA) and starch are compounds used in the manufacture of packaging to replace petroleum products as biodegradable and environmentally friendly materials. This study evaluated the structure and surface of a film manufactured by extrusion from cassava starch and PLA, which underwent a biodegradation process under compost conditions following the guidelines of ISO 4855-2:2007. Samples were taken every week for one month to perform Fourier Transform Infrared Spectroscopy (FT-IR) tests to identify functional groups on film, and High-Resolution Optical Microscopy (HROM) and Scanning Electron Microscopy (SEM) tests, from these techniques Structural changes in the film were evidenced. The addition of PLA increases the carbonyl index. The introduction of anhydrous malic acid (MA) in PLA/TPS mixtures may lead to an increase in the carbonyl index, The TPS/PLA composite film was framed in the three phases of biodegradation: disintegration, fragmentation, and mineralization. In week 4 a reduction in film size was observed with a thinning of the film with fractures that produced fragmentation and disintegration.
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PMID:Structural changes of cassava starch and polylactic acid films submitted to biodegradation process. 3070 97