Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.

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.