Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

In white wines, Verdejo wine stands out because of its high content in total amino acids. The total content in biogenic amines was low in all wines analyzed and putrescine was the predominant biogenic amine.

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.