Comparative studies on the dynamics of fermentation of selected wine yeasts

Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines

OTA occurrence in wine is well-documented, with higher levels typically found in red (< 0.01-7.63 μg/l), followed by rose (0.01-2.40 μg/l) and white wine (<0.01-1.72 μg/l). Incidence rates are nOTAble, with studies showing OTA present in 53% of 521 red wines, 69% of 98 rose, and 61% of 301 white wines analysed. In europe, wine is estimated to be the second source of OTA intake after cereals. Since 2006, the maximum allowable limit for OTA in wine is 2 μg/l, according to regulation (ec) no. 1881/2006.

Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.