The molecular basis for wine grape quality--a volatile subject.

Terpenes in the Aroma of Grapes and Wines: A Review

Wine quality is determined by a complex balance of all the wine aroma components as perceived by sensory evaluation. Although several sensory parameters may playa role in the acceptance and enjoyment of wine, the flavour of wine is possibly the most important factor. F1avour is the result of the interaction between certain chemical compounds in wine and the senses of smell and taste of the cons...

Wine Traceability and Authenticity – a Literature Review

In the actual economic context, the agro-food economy is focused on the consumer demands regarding quality, safety and security of food and foodstuffs. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of each batch of wines, its conditions of storage, and all the products that were in contact with the...

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

Influences of pre- and post-veraison cluster thinning treatments on grape composition variables and monoterpene levels of Vitis vinifera L. cv. Sauvignon Blanc

Grape composition plays important role for wine grapes in terms of wine grape quality. Besides, monoterpenes are a chemical class of compounds present in many highly aromatic Vitis vinifera L. cultivars belonging to Muscat family and some other special cultivars. One of these special grape cultivars is Sauvignon Blanc, and in this study, cluster thinning and its treatment times were used for a ...

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infectio...