Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the market has led to need standardize winemaking process. This study focuses on identifying microbiota indigenous yeasts present during and then evaluates impact selected non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola,...

BACKGROUND: Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory has not been well established. In this study, genotypes from two intra-specific hybrid populations were categorized by according diameter weight: small ( 16 mm, >2 g). Chemical attributes wines produced in consecutive vintages (2017 2018) ea...

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...

BACKGROUND Taxing soft-drinks may reduce their purchase, but assessing the impact on health demands wider consideration on alternative beverage choices. Effects on alcoholic drinks are of particular concern, as many contain similar or greater amounts of sugar than soft-drinks and have additional health harms. Changes in consumption of alcoholic drinks may reinforce or negate the intended effect...

The wine market is a mature strongly affected by favorable or unfavorable developments in the eating habits and purchasing behavior of consumers. In order to establish promotion policies priority marketing strategies, it would be profile consumer from target group for which assortment placed on intended. study objectives focused main preference characteristics wines alcoholic beverages consumpt...

In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the re...

Thirty-seven China wines, produced from different geographical origins, were examined in this study. The antioxidant activity of wines was measured by different analytical methods: oxygen radical absorbance capacity (ORAC), reducing power, 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS), 2,2diphenyl-1-picrylhydrazyl (DPPH ), hydroxyl radical-scavenger activity, superoxide radical-sc...

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...

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose making alcoholic beverages such as wine, and also other non-alcoholic products. From strictly biochemical point view, fermentation central metabolism in which an organism converts carbohydrate, starch or sugar, into alcohol acid. The turns grape juice (must) wine. Thi...

The optimal ratio of L-malic and L-tartaric acid in relation to other wine components is one of the most important aspects that ultimately determine wine quality during winemaking. Winemakers routinely rely on the judicious use of malolactic fermentation (MLF) after alcoholic fermentation to deacidify and stabilise their wines. However, due to the unreliability of the process and unsuitable sen...