Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose to fructose. During fermentation, glucose is consumed at a higher rate than fructose, and the proportion of fructose increases as fermentation progresses. This can lead to imbalances in the wines, and under the stressful conditions found at the end of fermentation, make it more difficult for wine yeast to utilize this nonprefer...

Inoculating grape musts with wine yeast and lactic acid bacteria (LAB) concurrently in order to induce simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) can be an efficient alternative to overcome potential inhibition of LAB in wines because of high ethanol concentrations and reduced nutrient content. In this study, the simultaneous inoculation of yeast and LAB into mus...

The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective work was to recreate and piquettes produced from dehydrated grapes, vinified according described in classical Roman agricultural manuals. Muscat Alexandria grapes were harvested subjected greenhouse drying under ambient tem...

The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely the use of sulphur dioxide (SO 2 ) which has been well-accepted on as a preservative agent. However, some drawbacks associated with SO wine application led to need reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions two Por...

Alcohol is fundamental to the character of wine, yet too much can put a wine off-balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine's positive fruit flavours with the optimal absolute and relative concentration of alcohol can be ...

Abstract The casks that have contained for a certain time Sherry wines are known as Casks ® and their use value increased in recent years, they confer unique organoleptic properties to the distillates beverages aged inside them. During seasoning, these yield compounds from wood into wines, at same time, retain some which, turn, transferred casks, so acts transfer vector between two alcoholic be...

The aim of this research is to characterize three distilled drinks commercially available on the market (Courvoisier cognac, Vinars Miorita and alcoholic drink Alexandrion). In this purpose it was determined the alcoholic concentration, the total acidity, the extract content and other specific parameters. The concentrations of esters, aldehydes and superior alcohols have been determined by simp...

Abstract Monastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant study new varieties from Monastrell, to adapt edaphoclimatic scenario in hot climates. Three have recently been registered (M) directed crosses with others such as Cabernet Sauvignon (C) and Syrah (S). These are MC80 known Calnegre, MC98 Gebas, MS10 Myrtia. In this work, cell wall c...

The development of new fermentative strategies exploiting the potential different wine-related species is great interest for winemaking conditions and consumer preferences. One most promising non-conventional approaches to wine fermentation combined use deacidifying acidifying yeasts. Lachancea thermotolerans shows several other properties besides lactic acid production; among them, high malic ...

Abstract Sauvignon Blanc represents an important grape variety. The wine made from this variety is known to have a wide range of aroma profiles nettles tropical fruits. Beside the raw material quality (grapes), wines can be fundamentally influenced by technological conditions applied in making process. Yeast and other microorganisms play key role formation metabolites during alcoholic fermentat...