Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Brettanomyces bruxellensis, commonly referred to as “Brett,” is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they

Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking

Considering that the transfer of research results to the professional level is one of the keys to progress, GiESCO proposes to publish a technical guide supported by scientific references and in the form of standard sheets.