Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.

The adaptation of rootstock to scion variety and soil determines largely the control of the vegetative growth for grapevine. Many experiments were performed in the vineyard to classify the rootstocks according to their soil adaptation and to their effect on vine vigour. So far there are no data describing the course of appearance of rootstock effects after plantation. Moreover the underlying mechanisms of conferred vigour remain largely unknown.

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.

Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins