Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Effects of Fruit Maturity and Processing Method on the Quality of Juices from French-American Hybrid Wine Grape Cultivars

This study was conducted to examine the effects of grape maturity and processing method on the quality of juices from four French-American hybrid wine grape cultivars (Seyval, Vidal, Aurore, and Chancellor). The flavor of juices from more mature grapes (soluble solids:acidity ratio of 20 30, pH 3.45 3.60) was rated higher than the flavor of less mature grapes (soluble solids:acidity ratio of 13...

Comparison Between Effect of Grape Fermentative Product (red wine) and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated from Rats in vitro

Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838), S. cerevisiae mutant with low H2S production phenotype (AWRI 1640), interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539) and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810) were exp...

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of ...

Phenolic Compound Profiles in Skins of White Wine and Table Grape Cultivars Grown in the National Grape Germplasm Resource Nursery of China

S. Afr. J. Enol. Vitic., Vol. 36, No. 1, 2015 *Corresponding author: Mingxia Zhang, E-mail address: [email protected] [Tel.: +86 373 3040337]; Zheng Li, E-mail address: [email protected] [Tel.: (352) 214 5315] Acknowledgements: This research was supported by the National Natural Science Foundation of China (grant No. 31201410 to M.–X. Z.), and the Special Funds of Modern Industrial Technolo...