The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab par...

Background and Aims Terpenes are major varietal aroma compounds significantly contributing to wine quality style. Autochthonous microbial starters can promote the formation release of terpenes thus highlight terroir typicality wines. This study compared physicochemical parameters, changes in terpene concentration, β-D-glucosidase activity sensory attributes Chardonnay wines fermented individual...

Development of flow injection analysis (FIA) is reported for determination of total antioxidant capacity of alcoholic beverages (wines and spirits) by bienzymatically produced ABTS + and electrochemical detector using interdigitated gold electrode (IDE). The method is based on biamperometric measurements using ABTS jABTS redox couple. During the analysis, ABTS radical cation was bienzymatically...

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, only Oenococcus oeni was detected. A...

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven m...

Two different levels' information fusion of near infrared (NIR) spectra and mid infrared (MIR) spectra coming from red wines aged in different ways has been investigated. A total of 96 red wines, including 44 wines aged in oak barrel, 26 wines aged in stainless steel tank with oak chips and 26 wines aged in stainless steel tank, were analyzed. The NIR transmission spectra and MIR attenuated tot...

Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic com...

The present paper describes a flow-injection system coupled to a Micro-Guard cartridge and a miniaturized optical CCD detection system used to monitor the sugars (glucose/fructose) and ethanol content during alcoholic fermentation. The carrier stream (mobile phase) is composed of an aqueous sulfuric acid solution. The flow parameters were studied in order to obtain a good resolution and a wide ...

A total of 330 lactic acid bacteria isolated from South African red wines during alcoholic and malolactic fermentations and 9 commercial malolactic bacteria starter cultures were screened for antimicrobial activity. Of the entire screened isolates, 26 strains, belonging to the species Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus hilgardii and Oenococcus oeni, showed activity ...