Phenolic characterization of four different red varieties with “Caíño” denomination cultivated in Northwestern Spain

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

The objective of this study is to assess the potential for integrating sustainability guidelines into Geographical Indications of wine, especially in the case of the Denomination of Origin Campos de Cima da Serra (CCS), Brazil.

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].