An Electronic Tongue system (ET) composed of "all-solid-state" potentiometricsensors was developed and applied for the identification of white wines. The sensingproperties were due to the PVC based membranes doped with several metallo-porphyrinsdeposited on the surface of glassy carbon working electrodes; potentiometric responsetowards several ions in a concentration range from 10-5 M to 10-1 M...

In vitro experiments have demonstrated that polyphenols exhibit antioxidant and anti-inflammatory activities. The present study was designed to test whether dealcoholized red (DRW) and white (DWW) wines can decrease the oxidative stress associated with inflammation in vivo. Rats were fed for 15 d either a control diet or one supplemented with DRW or DWW. Finally, a granuloma was induced by subc...

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a chiral furanone, an aroma compound known to be responsible for premature-aging flavor in dry white wines. Sotolon generally results from mild oxygenation during bottle aging, and until now, its formation pathways had not been elucidated. The ability of the main precursors described in the literature under very different experimental condition...

Authenticity and traceability are two issues of great importance to quality food safety in the industry. For wine producers authorities, it is essential know how detect adulterations because one alcoholic beverages most prone adulteration, as indicated by European Commission. Fondillón important naturally sweet Spanish wines certainly core Alicante PDO. a that be adulteration due its limited pr...

Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect the resilience of GTD grapevines. No experiments, however, have been conducted its effects wine quality, particularly white wines.Methods and results: Grapevines from expressed Esca-foliar symptoms were used for study, with some them having curetted 2014. Subsequently, bunches Control (asymptomatic), Cur...

The effect of supplementation of Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) on tryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation with four commercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 and Anchor exotic SPH) were examined. AS addition reduced Trp uptake by yeasts from 1% to 15%. Wines produced by Anchor VIN...

Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines tr...

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...

In the German beverage market, a shift in consumption has become apparent recent decades: away from alcoholic beverages and towards non-alcoholic alternatives. This indicates tradeoff between two important nutritionally relevant substances: alcohol sugar. review, therefore, addresses question of significance these developments to wine industry, where wines sparkling are becoming increasingly im...

Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of "fino" sherry wine making. The four races of "flor" Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 2 (IT...