Microwaves, an auxiliary tool to improve red wine quality in warm climates
AIM Current winery efforts in Spanish warm climate regions, as Andalusia, are aimed at red wine production in spite of sub-optimal climatological conditions
Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.
Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.
AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.
Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion
In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.
Effects of yeast product addition and fermentation temperature on lipid composition and sensory of pinot noir wines
AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine.