The effect of ecological conditions on the germination of pollen, fecundation and yield of some grapevine cultivars in Skopje region, Republic of Macedonia

Phenolic acids are especially sensitive to oxidation, so they can greatly impact wine sensory characteristics and stability [1]. Furthermore, extracts derived from grape pomace have been previously postulated as possible oenological adjuvants for wine protection [2].

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.

A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar.

Consumers predominantly use visual, aromatic and texture cues as quality/preference indicators to describe olfactory sensations. In this study, the effect of micro-organism in wine production was investigated using analytical and sensory techniques to achieve relevant analytical characterisation. Selected anthocyanins, flavan-3-ols, flavonols and phenolic acids were quantified in Syrah wines using RP-HPLC-DAD. Standard oenological parameters were also measured. Syrah grape must was fermented with various combinations of Saccharomyces cerevisiae (S. cerevisiae) and non-Saccharomyces (Metschnikowia pulcherrima or Hanseniaspora uvarum) yeasts, which was followed by sequential inoculation of lactic acid bacteria (LAB) (Oenococcus oeni or Lactobacillus plantarum).