Ecological resources represent vegetation factors, or even production factors, in quantitative expression. These, used by plants, transformed and organized according to their genetic program, become the material components of biomass. Subsequently, the ecological resources can be used as synthetic indicators of the ecological supply, necessary for the analysis of favorability for the understanding of ecosystems.
Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.
Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.
