International Journal of Enology and Viticulture

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (1), pp. 001-007, January, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Genetic Analysis of Osmotolerant Fermentative Saccharomyces Yeasts from Tanzania for Industrial Very High Gravity Fermentation Applications

D. Sumari ^1,2*, K. M. M. Hosea¹ and F. S. S. Magingo¹

¹Department of Molecular Biology and Biotechnology, University of Dar es Salaam, Tanzania.
²Ifakara Health Institute, Morogoro, Tanzania.

Accepted 12 November, 2024

Abstract

Naturally occurring yeasts were sought from diverse Tanzanian environments and screened for industrial application. The yeasts were isolated from environments such as traditional brews and wines from various parts of Tanzania. In this regard, a total of thirty yeast isolates were screened for their suitability in Industrial Very High Gravity Fermentation (VHGF). Five of these isolates were able to grow and ferment medium with 40% initial sucrose concentration. Whereby, three were able to grow and ferment medium with 700 g/Litre (70% w/w) initial sucrose concentration. One of the three isolates coded LB2 isolated from a traditional Makonde sorghum brew was able to ferment a medium with initial sucrose concentration of 1000 g/Litre (100% w/w) at 30°C. On the basis of PCR-RFLP of the internal transcribed spacer (ITS) of the ribosomal DNA (rDNA), all the three most osmotolerant isolates were identified to belong to the Saccharomyces sensu stricto clade. Phylogenetic analysis of the 650 bp D1D2 domain of the large subunit 26S rDNA of the isolate LB2 clustered this isolate away from the so far known typical osmotolerant yeasts. The fermentation by LB2 isolate of 100% gravity substrate observed in this work is higher than any other encountered in the literatures reviewed.

Keywords: Osmotolerant, PCR-RFLP, Saccharomyces, traditional brews, very high gravity fermentation (VHGF).
 

International Journal of Enology and Viticulture ISSN 2756-3685 Vol. 11 (5), pp. 001-012, May, 2024. https://www.internationalscholarsjournals.org/ © International Scholars Journals

Full Length Research Paper
    
Outbreak of grapevine leaf roll disease in East Africa: A case study of Tanzania

Herieth Rhodes Mero

University of Dar es Salaam, Mkwawa University College of Education (MUCE), Faculty of Science, Department of Biological Sciences, P. O. BOX 2513, Iringa, Tanzania. Email addresses of the Corresponding author [email protected]; [email protected];[email protected] ORCID of the Corresponding author
0000-0001-6790-6390 Phone contact of the corresponding author Mobile phone number:  +255 759247662.

Receive April 3, 2024; Accepted May 21, 2024 and Published 6 June, 2024

Abstract

A case-control study was conducted in Dodoma, Tanzania to determine unknown genetic diversity of causal viruses of the most destructive Leaf Roll Disease of Grapevines (GLD) emerged in Chisichili (January 2024) and Mpunguzi (October 2023) villages. Sum of 600 leaf samples from apparently health (controls) and symptomatic GLD-cases of Koja variety combined, were collected from the two villages. By Reverse Transcription Polymerase Chain Reaction assay, type 3 and (3 and 1) of Grapevine Leaf Roll associated Virus (GLRaV) species were detected in the corresponding Chisichili and Mpunguzi villages, with prevalence of 54(54%) and (164(82%) and 12(6%)), respectively. Forty-six (46%) and 24(12%) of the suspected GLD-cases in the respective Chisichili and Mpunguzi villages, tested negative for the investigated 1, 2, 3, 4 and 7 types of the GLRaV species including all (300(100%)) control samples. Identification of the GLRaV-3 and 1 in Tanzania calls for immediate improvement of grapevine phytosanitation practices and implementation of strict quarantine policy to prevent spread of the viruses in East Africa. Metatranscriptomic and transcriptomic studies are needed in order to characterize the GLRaV-variants and determine level of virus-resistance in Tanzanian grapevines, correspondingly. Such knowledge is prerequisite to transgenesis and/or breeding of virus-resistant grapevines for effective disease control.

Keywords: Vitis vinifera; Grapevine leaf roll associated virus species; Grapevine Leafroll Disease; Genetic Diversity; Prevalence; Virulence; Pathogenicity; Variants; Host-pathogen interaction; RT-PCR assay.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 11 (3), pp. 001-011, March, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Exploring Non-Anthocyanin Phenolic Compounds in Wines from VITIS AMURENSIS and its Hybrids

Quan Zhao^1,2, Chang-Qing Duan¹ and Jun Wang¹*

¹Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University,
Beijing 100083, P. R. China.

²Traditional Chinese Medicine Department, Jilin Agriculturel Science and Technology College, Jilin 132101, P. R. China.

Accepted 7 November, 2023

Abstract

The non-anthocyanin phenolic compounds in wines from five grape cultivars (Zuo Shan Yi, Zuo Shan Er, Shuang Hong, Shuang You and Shuang Feng) of VITIS AMURENSIS and two hybrid cultivars (Zuo Hong Yi and Zuo You Hong) were examined by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) technique in this study. The non-anthocyanin phenolic compounds detected from 7 grape cultivars included 5 benzoic acids, 7 cinnamic acids, 5 flavan-3-ols, 9 flavonols and 4 stilbenes. The detected benzoic acids were gallic acid, protocatechuic acid, syringic acid, ethyl gallate, and ellagic acid. The cinnamic acids were TRANS-cinnamic acid, TRANS-caftaric acid, TRANS-cutaric acid, ferulic acid, TRANS-fertaric acid, caffeic acid and ethyl caffeic acid. The flavan-3-ols were procyanidin B1, catechin, procyanidin B2, epicatechin, and trimeric procyanidin C1. The flavonols were dihydroquercetin, myricetin-3-glucoside, quercetin-3-galactoside, quercetin-3-glucuronide, quercetin-3-glucoside, myricetin, quercetin, naringenin and leutolin. The stilbenes were TRANS-piceid, CIS-piceid, TRANS-resveratrol and CIS-resveratrol. Principal components analysis showed that the non-anthocyanin phenolic compounds in wines were mainly composed of cinnamic acids, flavan-3-ols and benzoic acids. In addition, systematic cluster analysis suggested that the non-anthocyanin phenolic compound profiles were helpful for the classification of these cultivars of V. AMURENSIS and the hybrids.

Key words: Wine, non-anthocyanin phenolic compounds, high-performance liquid chromatography/electrospray ionization tandem mass spectrometry.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 11 (3), pp. 001-011, March, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Exploring the Potential of Palm Wine Yeasts for Fruit Wine Production Efficiency

Chilaka C. A.¹, Uchechukwu N¹, Obidiegwu J. E.² and Akpor O. B.³*

¹Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
²National Root Crop Research Institute, Umudike, Abia State, Nigeria.
³Institute for Economic Research on Innovation, Tshwane University of Technology, Pretoria, South Africa.

Accepted 4 October, 2023

Abstract

This study was aimed at investigating the suitability of three local fruits as substrates for wine production and the efficiency of four indigenous yeasts strains isolated from palm wine in comparison with the commercial Saccharomyces cerevisiae for alcoholic fermentation of fruits. A total of five yeast strains (S. cerevisiae, Schizosaccharomyces octoporus, Pichia spp and Saccharomyces paradoxus) isolated from palm wine and commercial S. cerevisiae and three fruits (passion fruit, water melon and pineapple) were used for this investigation. Primary and secondary fermentation of the fruit must lasted for 12 and 8 days, respectively. During fermentation, aliquot samples were removed daily from the fermentation tank for analysis of alcohol content, specific gravity, total solids, titratable acidity, volatile acidity and fixed acidity, using standard procedures. Proximate analysis of the test fruits revealed them to be poor sources of protein but with high moisture content that ranged from 72 to 84%. Temperature and pH of the fruit must during the period of fermentation ranged from 28 to 32°C and from 3.0 to 4.8, respectively. During the fermentation period, consistent increases in alcohol content were observed with time. At the end of 20 days fermentation, the concentration of alcohol in the fruit wines was observed to range from 10.14 to 12.80%. Also, titratable, volatile and fixed acid concentrations were observed to show steady increase with time throughout the period of fermentation. The study has revealed that acceptable wine could be produced from these fruits with the test yeast strains.

Key words: Fruit wines, yeast, fermentation, alcohol, acidity.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 11 (2), pp. 001-007, February, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Genetic Profiling of Osmotolerant Saccharomyces Yeasts from Tanzania for High Gravity Fermentation in Industry

D. Sumari^1,2*, K. M. M. Hosea¹ and F. S. S. Magingo¹

¹Department of Molecular Biology and Biotechnology, University of Dar es Salaam, Tanzania.
²Ifakara Health Institute, Morogoro, Tanzania.

Accepted 12 January, 2024

Abstract

Naturally occurring yeasts were sought from diverse Tanzanian environments and screened for industrial application. The yeasts were isolated from environments such as traditional brews and wines from various parts of Tanzania. In this regard, a total of thirty yeast isolates were screened for their suitability in Industrial Very High Gravity Fermentation (VHGF). Five of these isolates were able to grow and ferment medium with 40% initial sucrose concentration. Whereby, three were able to grow and ferment medium with 700 g/Litre (70% w/w) initial sucrose concentration. One of the three isolates coded LB2 isolated from a traditional Makonde sorghum brew was able to ferment a medium with initial sucrose concentration of 1000 g/Litre (100% w/w) at 30°C. On the basis of PCR-RFLP of the internal transcribed spacer (ITS) of the ribosomal DNA (rDNA), all the three most osmotolerant isolates were identified to belong to the Saccharomyces sensu stricto clade. Phylogenetic analysis of the 650 bp D1D2 domain of the large subunit 26S rDNA of the isolate LB2 clustered this isolate away from the so far known typical osmotolerant yeasts. The fermentation by LB2 isolate of 100% gravity substrate observed in this work is higher than any other encountered in the literatures reviewed.

Key words: Osmotolerant, PCR-RFLP, Saccharomyces, traditional brews, very high gravity fermentation (VHGF).
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 11 (1), pp. 001-010, January, 2024. © International Scholars Journals

Full Length Research paper

Aroma profile and chemical components of mulberry (Morus alba Linn.) wines: impact of skin contact treatment

Supachai Samappito¹ and Luchai Butkhup^2*1

¹Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand.

²Laboratory Equipment Center, Mahasarakham University, Mahasarakham 44000, Thailand.

Accepted 14 December, 2023

Abstract

A study was conducted to determine the effect of extended skin contact time on the sensory properties of mulberry wine. Aroma components were analyzed by headspace–solid phase microextraction coupled with gas chromatography–mass spectrometry (HS–SPME/GC–MS). The contents in aroma compounds were related to the skin contact time. Compared with immediate pressing and 6 h skin contact, 12 h skin contact improved the sensory characteristics. Skin contact slightly increased some aroma attributes, including phenylethyl alcohol, 1- decanol, 3-ethoxy-1-propanol, ethyl acetate, isobutyl acetate, ethyl octanoate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl butyrate. Attributes such as fruity, solvent, floral and fatty had a significant increase in wines elaborated with skin contact. In the present work, the aromatic profile of mulberry wine was first characterized. With regard to the overall aromatic characteristics and quality, the skin contact wines gave better aroma than the control wine.

Key words: Mulberry, aromatic compound, skin contact.