To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2 masculine Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-3-ols were assayed during the fermentation of wines by means of reverse phase-high perfo...

Nanofiltration and reverse osmosis are used in the concentration of grape musts winemaking. Both technologies offer an effective way to concentrate musts, reducing volume solids content achieve desired characteristics final wine. The choice between nanofiltration depends on specific needs winemaker characteristics. It is important carefully consider properties performance selected membranes opt...

Wine fermentation is a specific and complex research subject its control essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with very high sugar content, low pH, some limiting nutrients, as well great variability must composition according the year, grape variety, so on; (ii) atypical conditions non-isothermal te...

Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the wine...

This paper reports on a quick and simple method for reliably quantifying aroma precursors in grape extract, musts and wines of different grape varieties. The method, which is intended mainly for use by wineries and analytical laboratories, is based on isolation of terpenyl-b-D-glycosides through selective retention on a C18 reversed-phase column, followed by hydrolysis to liberate terpenes, yie...

Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends winemaking process. To optimize application, this study analyzed evolution chemical composition bioprotected musts wines, according different settling routes. Their impacts organoleptic characteristics wines were also studied. Methods Res...