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

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

Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño

Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chem...

Red wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model.

The antimicrobial effects of red wine and its inherent components on oral microbiota were studied by using a 5-species biofilm model of the supragingival plaque that includes Actinomyces oris, Fusobacterium nucleatum, Streptococcus oralis, Streptococcus mutans and Veillonella dispar. Microbiological analysis (CFU counting and confocal laser scanning microscopy) of the biofilms after the applica...

Using Enological Tannin Additions to Enhance Red Wine Structure and Mouthfeel

Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex wine aging reactions and thus are important to the aging potential of red wines. The source of tannins in wine is numerous, as they can come from the grapes themselves (skin, seeds, and stems) and/or the barrels the wines ar...

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two differ...