Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second lactic bacteria Oenococus oeni species once first is completely finished. However, classical process can suffer complications, which risks increase in grape juices with high contents sugar pH. Due to climate change, these situations becoming more common winemaki...

Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops. Among the agricultural products consequently contaminated by OTA is wine. In the present study, a sample of wines sourced from the United States was assessed for OTA. Wines were primarily analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FD) coupled to a liquid-liquid extract...

The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout...

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to sh...

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to th...

AIMS The objectives of this work were to develop a selective and/or differential medium able to efficiently recover Dekkera/Brettanomyces sp. from wine-related environments and to determine the relationship between these yeasts and the 4-ethylphenol content in a wide range of wines. METHODS AND RESULTS The selectivity of the developed medium was provided by the addition of ethanol, as single ...

In this work was evaluated the effect of sequential inoculum Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on physical–chemical organoleptic features Aglianico, traditional red wine Southern Italy. Four fermentation treatments pilot scale were performed. treatment A, alcoholic spontaneously conducted by indigenous yeasts present in grape must. B C inoculated r...

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke t...

The effect of using mixed cultures of non-Saccharomyces and Saccharomyces cerevisiae yeasts in the physicochemical and sensory qualities of the wines were analyzed in this study. Based on growth curves, sugar consumption and glycerol production in synthetic must, Candida membranifaciens L1805 was selected from a group of four Candidas spp. isolates from Chile and Argentina. This yeast was subse...

In recent years, the wine industry has become increasingly interested in the influence of the terroir characteristics on the features of a wine and, in particular, the mechanisms by which a soil influences wine quality. Among published papers on this topic, most merely describe the effect of the soil; few explain it. In this study were conducted a sensory evaluation and phenolic composition and...