Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains

Nitrogen fertilisation of grapevines is known to influence not only plant development and production yield, but also yeast assimilable nitrogen (YAN). This parameter is related to the growth of yeast

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.