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

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

– Several practices can be applied to vineyards in order to ensure good healthy for grapevines, adequate yield and fruit quality. Among them, the use of cover crops is a relevant option for soil management. It increases the organic matter, improves water infiltration, reduces risks of soil erosion and greenhouse gas emissions, in addition improving biodiversity in the vineyard.

Viticulture has spread to unexpected locations, such as high-altitude terrain. Among these, high-altitude viticulture has captured considerable attention, not only for the uniqueness of its products and landscapes but also because it offers an effective response to climate changes
The aim of this study is to analyse and compare wineries that used Piwi varieties (acronym for the German Pilzwiderstandfähig, i.e., cryptogame-resistant) at high altitudes (between 500 and 920 m a.s.l.) with the traditional non-mountainous viticulture model.

A novel and efficient Dispersive Liquid-Liquid Microextraction (DLLME) method coupled with gas chromatography–mass spectrometry (GC–MS) was developed to determine 33 key aroma compounds (esters, alcohols, aldehydes, terpenes, norisoprenoids, fatty acids and phenols) present in Pinot noir (PN) wine. Four critical parameters including extraction solvent type, disperse solvent type, extraction solvent volume and disperse solvent volume were optimised with the aid of D-optimal design.

Natural Terroir Units (NTU) are being delimited in vine growing area DOCa Rioja, in collaboration with Uruñuela Cooperative, to characterized specific and singular Tempranillo (Vitis vinifera