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Oenology - Science topic

sensory analysis of wine
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Publications related to Oenology (2,094)
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Article
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Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymatic oxidation (blocking free radicals and oxidase enzymes such...
Book
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The topic addressed in this book is part of all research conducted nationally and internationally on the development of the wine sector by increasing the quality of wines obtained to meet current consumer requirements for wines typical of the Murfatlar wine area. The paper aims to demonstrate the qualitative and quantitative value of two newly crea...
Article
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Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn deriva...
Article
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Streszczenie Enologia, nauka zajmująca się kwestiami związanymi z produkcją wina łączy tradycję starożytną z teraźniejszością. Dopiero Louis Pasteur udowodnił, że winifikacja nie zachodzi samoistnie, a za proces odpowiadają drobnoustroje. Był to początek działu enologii zajmującego się mikrobiologią wina, który doprowadził do stopniowej ewolucji me...
Article
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This study aimed to achieve the immobilization of endoglucanase (EGII) from the cellulase family on the cell surface of Saccharomyces cerevisiae, and to evaluate the effect of its co-immobilized β-glucosidase (BGL) on volatiles in wine. Trichoderma reesei EGII (encoded by the EGL2 gene) displayed on S. cerevisiae cell surface was obtained by constr...
Article
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Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot w...
Article
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In this work, MP-rich extracts from Saccharomyces and non-Saccharomyces yeasts were obtained by cell sonication and were characterized. The extracts were added to a red wine and color and pigment composition modifications were evaluated by CIELAB parameters and HPLC-DAD-MS, respectively, after cold treatment (to provoke colloidal instability) and s...
Poster
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The archipelago of Azores is an autonomous region of Portugal located in Atlantic Ocean from about 1400 kilometers west of Portugal and about 1925 kilometers southeast of Canada. This archipelago is formed by nine islands and some of them have a tradition in wine production, especially in Pico island. Since 2004, the landscape of the Pico vineyards...
Article
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Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes. Identification was carried out at strain level for...
Article
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Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading to desirable effects such as an increase in total acidity and/or aroma improvement. The aim of this study...
Conference Paper
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Silver has antimicrobial properties that are very effective. At the moment, the nanoplate is on behalf of around a fifth of all nano-materials on the market that are the most generous nano-material. The aim of this paper is to investigate the possible use of novel SNPs in oenology as an alternative to the application of sulphites as an antibiotic a...
Article
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The main phenological stages (budburst, flowering, veraison, and ripeness) of 53 Spanish minority varieties were studied to determine their potential to help winegrowers adapt to climate change conditions. In total, 43 varieties were studied in the same location in Spain (Alcalá de Henares, in the Madrid region) and 10 varieties in 5 other regions...
Article
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Natural diversity represents an inexhaustible source of yeasts for the diversification of wines and the improvement of their properties. In this study, we analysed the genetic diversity of autochthonous Saccharomyces cerevisiae wine yeasts in the Aljarafe of Seville, one of the warmest winemaking regions of Spain. Through multiplex-PCR analysis of...
Article
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In oenology, statistical analyses are used for descriptive purposes, mostly with separate sensory and chemistry data sets. Cases that combine them are mostly supervised, usually seeking to optimize discrimination, classification, or prediction power. Unsupervised methods are used as preliminary steps to achieving success in supervised models. Howev...
Poster
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Land degradation is a serious problem, exacerbated or controlled by a variety of human activities, not in a purely isolated and cumulative way, but also systemic and synergistic. Triggers: - The mantra of food sovereignty o Production far superior to consumption o Crops inappropriate for the regional conditions of soil and climate, which require st...
Article
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In the context of climate change, where high temperatures are frequent in the first phases of ripening, protecting grapevine bunches from solar radiation is essential for preserving berry composition and wine colour. The effects of bunch-zone late defoliations (DEFs) and “semi-ballerina” shoot positioning (SB) on vine physiology and grape and wine...
Presentation
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[Contexte] Mühlhäusler (1996) invite à la prise de conscience écologique en linguistique pour interpréter la production discursive dans son cadre environnemental au sens large. Héritage d’une approche relativiste théorisée par Sapir et Whorf, mais dont les prolongements cognitivistes se trouvent par exemple dans la Cultural Cognitive Linguistics de...
Article
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Wine research has as its core components the disciplines of sensory analysis, viticulture, and oenology. Wine quality is an important concept for each of these disciplines, as well as for both wine producers and consumers. Any technique that could help producers to understand the nature of wine quality and how consumers perceive it, will help them...
Article
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The present work analyzed the hygrothermal environment of several prestigious warehouses where sherry wines of “Fino” and “Manzanilla” type are made. Through descriptive statistics, frequency histograms and psychrometric diagrams of temperature and relative humidity variations have been obtained. In addition, other factors such as the stability and...
Article
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O enoturismo é uma das principais áreas do segmento do vinho, fato que levou as autoras do presente trabalho a realizar, inicialmente, uma pesquisa sobre oassunto. Como desdobramento desse projeto surgiu a ideia de promover um evento com esse tema. Assim sendo, este trabalho teve como objetivo apresentar um relato de experiência sobre o Seminário d...
Article
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Biological ageing is an essential process for obtaining some distinctive Sherry wines, such as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the appearance of a biofilm on the surface of the wine called “veil of flor”. Yeasts belonging to the Saccharomyces cerevisiae species mainly comprise such biofilm. Although ot...
Article
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Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism and viability, as well as resistance to high sugar content and ethanol stress. Grape musts clarified in excess lead to the loss of solid p...
Article
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The study examined the use of aqueous extracts of rose, peach and lily flowers (AFEs) as a new oenological tool for compensating for the loss of aroma compounds in dealcoholized rose wine (DW). Three reconstituted dealcoholized wines (RDWs) were prepared using the AFEs denoted L-RDW (for lily), P-RDW (for peach), and R-RDW (for rose) and compared w...
Book
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Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects tha...
Article
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Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favourable characteristics of...
Article
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The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and co...
Article
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Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and se...
Article
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Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can generate logistical problems at the moment of maximum grape entry into the winery. Applying techniques...
Article
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Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non-Saccharomyces yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species a...
Article
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first_page settings Open AccessReview Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts by Daria Avdanina * and Alexander Zghun * [ORCID] Group of Fungal Genetic Engineering, Federal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, Leninsky Prosp. 33-2, 119071 Moscow...
Article
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The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process....
Article
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In oenology, there is a growing demand by consumers for wines produced with less inputs (such as sulphite, frequently used for microbial control). Emerging control methods for managing microorganisms in wine are widely studied. In this study, the efficiency of pulsed light (PL) treatment was investigated. A drop-platted system was used to evaluate...
Article
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Considerando o propósito de formação integral proposto no Projeto Pedagógico Institucional do Instituto Federal do Rio Grande do Sul e visando a construção de uma práxis docente coerente com esse documento e com o Projeto Pedagógico do Curso Técnico Integrado ao Ensino Médio em Viticultura e Enologia, no componente curricular Melhoramento, Variedad...
Article
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This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 regions across Italy. The wines were produced in their terroirs following the oenological practices an...
Article
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Biofilms are sessile microbial communities whose lifestyle confers specific properties. In recent years, they have attracted great interest in many research fields. Biofilms are indeed the cause of recurrent industrial problems, while microbial contaminations can finally impact the quality of a finished product or human health. However, these same...
Article
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Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological par...
Article
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Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO2, but at single vineyard scale in China, the impact of these factors on yeast population, particularly Saccharomyces cerevisiae, is not well studied. Here, we characterised yeast species and dynamics during spontaneous fermentations with/without SO2 using...
Article
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Issatchenkia terricola 0621 is a non-Saccharomyces yeast strain isolated from Tannat grapes from Uruguayan vineyards; it stands out for its ability to produce high levels of β-glucosidase activity, which contributes to the aromatic complexity of wines. To delve into the potential oenological applications of this strain, its high-quality genome was...
Conference Paper
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Petite Arvine is an emblematic white grape variety of the Valais vineyards (Switzerland). This autochthonous variety presents a high intravarietal diversity. Works has been done to characterise this clonal biodiversity. As results, the agronomic and partly oenological potential of around one hundred clones were analysed. Polyclonal selection consis...
Article
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El futuro del estudiantado depende de la medida en que este desarrolle las llamadas Habilidades para la Vida, especialmente aquellas relacionadas con el currículo académico. De ahí la importancia de evaluarlas. Este estudio explora el grado de coincidencia entre la percepción de profesores, monitores y estudiantes acerca de las habilidades para la...
Conference Paper
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Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characterist...
Article
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Resumen El vino orgánico está en auge impulsado porque la población reconoce que distintas prácticas agrícolas influyen en el medio ambiente; y la pandemia actual que generó en los consumidores preocupación por mejorar su salud, eligiendo alimentos saludables sin sustancias nocivas para la salud. Es extensamente conocida la influencia de la microbi...
Article
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To date, frame-semantic theory has been applied to various domain-specific discourses, such as legal, economic, and even oenological discourses. Yet, epidemiological crisis communications form a domain-specific discourse tradition which has been left untouched by frame-semanticists. As such, we will conduct a descriptive pilot study which will cons...
Article
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In this article, experimental tests on two different kinds of pneumatic presses have been carried out in two Apulian wineries to evaluate energy consumption related to yield performance. The presses are employed to process Bombino Nero variety grapes, crushed and transformed in rosé wine though a pomace less process. The pneumatic pressured press r...
Article
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Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast...
Article
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The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their inter...
Article
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This study arose from the need to relate specific terroir aspects with experienced sensory properties of Gewürztraminer wines from Tramin (northern Italy). A multidisciplinary approach was used to investigate seven vineyards’ ecological characteristics, including geology and geographical features. A geopedological method using Vineyard Geological I...
Article
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Prospection of yeasts from oenological environments can provide knowledge of new native strains that are capable of fermenting must and positively influence the composition and sensory characteristics of the wine. This work addressed the biotechnological characterization of indigenous yeasts of Tannat must, an emblematic and widespread vineyard of...
Article
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The complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality v...
Article
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Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requeste...
Article
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Introduction: The biochemical diversity of flavonoids is based on glycosylation, methylation, acylation, and many other modifications of the flavonoid backbone. Liquid chromatography coupled to high-resolution mass spectrometry demonstrated to be a powerful approach to gain new insights into the flavonoid composition of many plant species, includi...
Article
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The study of wildly growing grapevines has an important place in the history of viticulture in Europe, as well as in Georgia. This interest is due to the attempt to explain the domestication processes of the European vineVitis vinifera L. and to clarify the origins of cultivated varieties in the context of centuries-old development of viticulture....
Article
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The present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing different level of oxygen permeation. To monitor how the composition of a red wine was influenced by the...
Article
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One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides, which could have a great potential as oenologica...
Article
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Climate-smart agriculture involves practices and crop modelling techniques aiming to provide practical answers to meet growers’ demands. For viticulturists, early prediction of harvest dates is critical for the success of cultural practices, which should be based on accurate planning of the annual growing cycle. We developed a modelling tool to ass...
Conference Paper
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Práticas enológicas compreendem todo o processo físico, químico ou biológico empregado em qualquer fase de elaboração, podendo ter efeito na qualidade final do produto elaborado. Nesse contexto, teve-se como objetivo deste trabalho compreender quais as práticas enológicas são utilizadas pelos vitivinicultores do Planalto Norte Catarinense. O presen...
Article
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The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the v...
Presentation
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Conferencia desarrollada en la Jornada de Avances en Técnicas Enológicas edición XIII desarrollada en la Universidad de Palencia. Link donde puede verse la conferencia: https://www.youtube.com/watch?v=wgRvK2EOdps
Article
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Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard m...