Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

Pulsed electric fields (pef) technology holds significant promise for the agrifood industry, considering the capacity of inducing cell electroporation, due to the disruption of cellular membranes. Pef-induced permeabilization is dependent of the chosen treatment protocol (i.e. Pulse shape, electrical field strength, specific energy) and of the matrix’s characteristics (i.e. Cell radii and size, ph, electrical conductivity).

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

One of the most concerning trends associated with increasing heat and water stress is advanced ripening of grapes, which leads to harvesting fruit at higher sugar concentrations but lacking optimal phenolic (i.e. color and mouthfeel) and aromatic maturity. Mitigation techniques for this phenomenon have been studied for many years and practices to delay sugar accumulation have been identified, including antitranspirants, delayed pruning and late-source-limitation techniques. Evaluation of the efficacy of these vineyard practices has occurred across a wide range of environments, vintages, varieties and growing conditions. To assess the broader efficacy of these three vineyard practices, which are easy-to-implement and cost-effective, a meta-analytic approach was adopted using data retrieved from 43 original studies.

During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.