Comparative studies on the dynamics of fermentation of selected wine yeasts

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.

The aim of this communication is the study of the Ronda and Arriate municipal territories environment in order to define and to establish the main physical factors in relation to vine-growing land use. The vine-growing zoning proposed is based on geopedological and climatic features.

Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others.

Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a post-veraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA).