Evolución de los compuestos fenólicos durante el envero y la maduración en la DO Tarragona

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.

The experimental studies conducted in the eastern Georgia in Sagarejo administrative district on the foothills of the southern slope of Tsiv-Gombori range reveal the possibility of enlarging Manavi traditional specific zone to the north-west (from Giorgitsminda to Khashmi), at 500-750 m above sea level.

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool.

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.