Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

The components and methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al. (2003), Sotés et al. (2003), taking into account the full range of environmental factors (i.e: climate, vegetation, topography, soils, altitude, etc.),

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.

Conserving and exploring the intra-varietal diversity of ancient varieties is essential to foster their use in the future, preserving the traditions and history of ancient growing regions and their wines. The conservation of representative samples of ancient varieties and the utilization of intra-varietal variability through polyclonal selection are advisable strategies to save and promote the cultivation of each variety, respectively.

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.