Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry-The recognition and classification of musts coming from different grape ripening times and from different grape varieties-Are reported in this paper. These applications are very interesting because a lot of varieties of grapes produce musts with low and similar aromatic intensities so the...

Abstract The effects of pre-fermentative freezing red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile anthocyans musts finished wine. Peonidin-3-glucoside is main anthocyanin in grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape increased extraction all anthocyanins musts. However, amount except peonidin-3-glucoside lowe...

Background. Amount of monoterpene alcohol and their glycoside precursors in grapes is determined by the type of grapes, and the availability of specific hydrolytic enzymes during the manufacturing process. Addition of these enzymes, hydrolysing β-glycosidic bond, to the grape can be used to increase the potential of aromatic raw material, releasing odoriferous aglycons from non-volatile glycosi...

The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produ...

Under a climate change scenario, vineyards will experience serious challenges in the future. In an attempt to overcome such difficulties, this experiment offers study on effect of regulated deficit irrigation as method for short-term adaptation cv. Touriga Francesa, grafted into rootstock 110R Douro region during three-year period. Water stress plant and its effects canopy, production, quality ...

High energy consumption is often required to increase the extraction of phenolic compounds from grapes during alcoholic fermentation. Processes such as thermovinification require significant temperature changes over a long period time ensure diffusion grape skin layer must. In this study, capability ohmic heating (OH) process (E = 55 V/cm, t 60–90 s, T 72 °C) improve extractability valuable int...

Traditionally, when making white wines, the musts are subjected to clarification and settling, even those from harvests in perfect phytosanitary condition. The increasingly perfected technical technological procedures, involved operation of clarifying deburring musts, lead total removal undesirable impurities, but also small fragments skins core, only carriers varietal aromas specific each vari...

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence determined quantities grape must. However, information on effects these additions composition final are still scarce. This work hence focused chromatic, volatile, pheno...