Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

In recent years red wines are being produced in Andalusia from indigenous and foreign grape varieties, one of which is the Spanish variety Tempranillo.

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to a diminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P.

The traditional methods of grape extraction of enochemical compounds use very often mechanical energy by pistons such as the pigeage or mechanical energy produced by must (delestage, pumping over). Recent trend by winemaker is trying to introduce in the fermentation tank, whole berry grape to avoid even minimal oxidation. Unfortunately, the use of the traditional mechanical techniques aforementioned, very often do not guarantee the optimal extraction with residual sugars in the marc. Use of resonance waves (airmixingtm) and a slight overpressure by CO2 (adcftm) permit to work on whole berry guaranteeing the perfect extraction.

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.

Aim: To quantify the extent to which national mixes of wine grape varieties (in terms of vineyard bearing area) have become more or less diversified, and ‘internationalized’, since wine globalization accelerated from the 1990s.