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

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

Proper soil health assessments are crucial for sustainable cropland. Among the widely employed approaches, evaluating nematode community structure is particularly suitable. Traditionally, the taxonomic characterization of soil nematodes has relied on time-consuming morphology-based methods requiring experienced experts. However, molecular tools like high-throughput sequencing have emerged as efficient alternatives. In this study, we performed a metataxonomic analysis of soil samples collected from 57 vineyards in the DOCa Rioja region of Northern Spain, focusing on the impact of organic viticulture and cover cropping compared to integrated pest management (IPM) and tilling practices.

The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.