The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. on Oenococcus oeni, primary bacterium used in malolactic (MLF). This study explored sequential cultures Saccharomyces cerevisiae MLF performance white red wines. Four strains were tested Sauvignon blanc...

This review article is based on scientific and popular science publications as well articles from branch magazines that refer to the production of alcohol in Poland traditional grain raw materials. New trends broadly understood alcoholic beverages point a return materials methods, preferably carried out small, distillery – crafted beers, local wines or spirits. Consumers desire tradition, howev...

BACKGROUND Many epidemiological, clinical and laboratory studies suggest that chronic and moderate consumption of red wine benefits cardiovascular health, because of the alcoholic content or the polyphenols/flavonoids. AIMS The antioxidant and cardioprotective properties of a French red wine (cabernet sauvignon, 12% alcohol by volume) were compared with those of the same wine subjected to rev...

Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand libraries (CPLL) is reported here. Most of the alcoholic beverages tested (all of Italian origin) were found to contain only traces of casein (on average from 20 to 60 mg/L, with a detectability of as low as 1 mg/L) and not any grape protein any longer, as they had been fined with bovine casein (surpris...

Low temperature alcoholic fermentations are becoming more frequent due to the wish to produce wines with more pronounced aromatic profiles. However, their biggest drawback is the high risk of stuck and sluggish fermentations. Changes in the plasma membrane composition may be an adaptive response to low temperature fermentations. The production of volatile compounds and the changes in the membra...

PURPOSE OF REVIEW Wine contains chemical and biological contaminants. Symptoms such as facial flushing, asthma and oral allergic swelling and burning (oral syndrome) have been attributed to these contaminants and food additives. Their clinical implications should be known. RECENT FINDINGS Recent studies have reported a high prevalence of hypersensitivity symptoms after intake of alcoholic dri...

BACKGROUND Since early 90', growing body of evidence indicates that the Mediterranean diet with mild to moderate consumption of wine, mostly red wine, has a protective effect on cardiovascular diseases. Several mechanisms have been discussed to participate in the beneficial effect of red wine, such as antioxidant or vasodilating activity. However, later it has been shown that also other alcohol...

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol) is an important aroma compound in fruits, such as pineapple and strawberry, and is reported to contribute to the strawberry-like note in some wines. Several grapevine species are used in winemaking, and furaneol is one of the characteristic aroma compounds in wines made from American grape (Vitis labrusca) and its hybrid grape. Furaneol glucoside...

A number of lines of evidence suggest that red wine may be more effective than other alcoholic beverages in decreasing the risk of coronary heart disease (CHD) mortality. This protection over and above that due to ethanol itself may be explained by phenolic components with which red wines are richly endowed. We have studied the effects of the trihydroxy stilbene trans-resveratrol on human plate...

A method for simultaneous determination of eight mycotoxins in wines, including aflatoxins B1, B2, G1, and G2, patulin, deoxynivalenol, ochratoxin A, and zearalanone was developed. The samples were initially extracted using acetonitrile in the presence of sodium chloride and magnesium sulfate. The resultant extracts were then subjected to concentration by rotary evaporation and redissolution fo...