A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico del Vulture must. A significant natural biodiversity of the strains was determined. In particular, within each species, the strains were differe...

Wine contains important amounts of antioxidants, which contribute to the protection body from oxidative stress and associated diseases. This study aims characterize bioactive characteristics individual polyphenolic composition different white red musts corresponding wines obtained at Stefanesti vineyard, Romania, observe evolution main phenolic compounds wines. General (total polyphenols, total...

Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed warm regions, the present study intends fulfill circular economy values. Antão Vaz white wines were produced using two different strategies correction: (i) addition of mixture organic acids (Mix*) commonly used winemaking; and (ii) previously unripe grape (UM*) from same variety. In additi...

Due to climate change, grapes are reaching continuously higher levels of technological maturity. However, this also leads lower acidity and pH values in musts wines. Higher would result risk potential regarding undesirable microorganisms, associated with wine faults. Since 2013, cation exchangers have been allowed for acidification. In addition, yeasts the genus Lachancea releasing lactic acid ...

Wine makers wanting to know about natural fermentations (i.e., those not intentionally inoculated with yeast starter cultures) are interested in the kinds of yeasts present naturally on wine grapes at harvest and which yeasts gain predominance during must fermentation. This information about Arkansas grapes and naturally-fermented musts is not available. Therefore, the objective of this study w...

A full understanding of the origin, formation and degradation of volatile compounds that contribute to wine aroma is required before wine style can be effectively managed. Fractionation of grapes represents a convenient and robust method to simplify the grape matrix to enhance our understanding of the grape contribution to volatile compound production during yeast fermentation. In this study, a...