The film-forming Pichia spp. in a winemaker’s toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of technologies in the field of robotics, mechatronics and new information and communication technologies

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.

To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these researches really measure enzymatic browning, since they have not taken into account what happens after the oxidation of o-diphenols in o-diquinones and their subsequent polymerization to form melanins1. For that reason, the aim of this research was to develop a new model to measure the kinetics of browning caused by Botrytis cinerea laccase under conditions much closer to those of grape juice and using the substrates naturally present in it.

Fast, accurate, and non-destructive analytical techniques based on hyperspectral imaging (hsi) represent effective tools for food quality evaluation. A visible change in the appearance of a fresh product often negatively impacts the perceived quality from a consumer’s point of view.