Climate effect on ripening process in Vitis vinifera, L. cv. Cencibel

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.

The dynamic sequence of physiological events along the three-months of berry development from anthesis to ripe stage has been thoroughly investigated. Most studies were performed on average samples, taking care to crush enough fruits to fairly represent the overall trend of the future harvest. However, phenological stages like 30% caps off (EL25) highlights the asynchronous nature of this population. Consequently, softening, onset of sugar accumulation and coloration were melted by asynchrony in a developmental mumbo jumbo, until their respective timing could be clarified by single berries approaches.

The classical pharmacological model assumes that the effect of a drug is proportional to the fraction of receptors occupied by the drug. In the simplest circumstances, the relationship between dose of a drug and response, when plotted on a logarithmic scale for drug concentration, is described by a sigmoidal curve. It presumes the existence of a threshold dose, below which no biological effect appears, and a maximal response in the form of a plateau, when a further increase in the dose of drug has no effect.

This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.