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Scientific abstract

ENOFORUM USA 2021
MAY 4-5, 2021 | Online Event
ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
Published on: 03/01/2021
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Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions
Dias, D. A.; Smith, T. A.; Ghiggino, K. P.; Scollary, G. R.; 2012, Food Chemistry 138 (4) 2451–2459
Exposure of a Chardonnay wine to light from a mercury vapour lamp under controlled temperature conditions showed that colour enhancement was dependent on bottle colour. T
Published on: 10/22/2013
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How blending affects the sensory and chemical properties of red wine.
Hopfer, H.; Ebeler, S. E.; Heymann, H.; 2012, American Journal of Enology and Viticulture 63 (3) 313–324
Three monovarietal wines (Cabernet Sauvignon, Merlot, and Cabernet Franc) were used to produce 11 two-wine blends and 4 three-wine blends to study the changes in the sensory perception of the ble
Published on: 10/22/2013
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Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts.
Divol, B.; Toit, M. du; Duckitt, E. ; 2012, Applied Microbiology and Biotechnology 95 (3) 601–613
Sulphur dioxide has been used as a common preservative in wine since at least the nineteenth century. Its use has even become essential to the making of quality wines because of its antioxidant,
Published on: 10/22/2013
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The pH influence on micro-oxygenation.
Kontoudakis, N.; Gonzalez, E.; Gil, M.; Estruelas, M.; Fort, F.; Canals, J. M.; Zamora, F.; Australian & New Zealand Grapegrower & Winemaker No. 578 5
Studies on effects of pH on changes in wines during ageing of wines, especially when micro-oxygenation (MOX) is applied, are discussed. Trials on Cabernet Sauvignon
Published on: 10/22/2013
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis
R. Noguerol-Pato, A. Torrado-Agrasar, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara; Food Chemistry, Available online 19 September 2013
The influence of ten new fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) on the
Published on: 10/22/2013
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Comparison of different methods for the determination of assimilable nitrogen in grape musts
Erick Casalta, Jean-Marie Sablayrolles, Jean-Michel Salmon ; LWT - Food Science and Technology, Volume 54, Issue 1, November 2013, Pages 271–277
Different available methods for the determination of assimilable nitrogen in grape musts were studied. This study was carried out on 10 musts which were fermented at laboratory scale. We first va
Published on: 10/22/2013
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Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.
Farina, L.; Medina, K.; Urruty, M.; Boido, E.; Dellacassa, E.; Carrau, F.; 2012, Food Chemistry 134 (2) 933–939
Although redox state is a well-known key process parameter in microbial activity, its impact on wine volatile aroma compounds produced during fermentation has not been studied in detail. In thi
Published on: 10/02/2013
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Evaluating the influence of maceration practices on biogenic amine formation in wine
Anita Y. Smit, Wessel J. du Toit, Marietjie Stander, Maret du Toit ; LWT - Food Science and Technology, Volume 53, Issue 1, September 2013, Pages 297–
Biogenic amines are formed during winemaking from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation (MLF). Various factors can influence the amino acid content of...
Published on: 10/02/2013
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Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source
Ruben Martínez-Moreno, Pilar Morales, Ramon Gonzalez, Albert Mas, Gemma Beltran; FEMS Yeast Research, Volume 12, Issue 4, pages 477–485, June 2012
Nitrogen limitation is one of the most common causes for stuck or sluggish fermentation. A broad range of values have been reported as the minimum nitrogen concentration necessary for the completio...
Published on: 10/02/2013
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Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine
Josh L. Hixson, Nicola R. Sleep, Dimitra L. Capone , Gordon M. Elsey , Christopher D. Curtin , Mark A. Sefton, and Dennis K. Taylor; J. Agric. Food Ch
A method for determining ethyl coumarate and ethyl ferulate in wine using GC-MS with deuterium-labeled analogues has been developed and used to measure the evolution of these two esters during the ...
Published on: 10/02/2013
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Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry
Cristian Varela, James Kennedy, Helen Holt, Markus Herderich; Food Chemistry, Volume 141, Issue 1, 1 November 2013, Page 147
The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at
Published on: 10/02/2013
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Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine
Juan Francisco García Martín, Lucien Guillemet, Chaohui Feng, Da-Wen Sun; Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 934–939
Light lees that spent more than one year in barrels were used for ultrasound-assisted yeast lysis (22 W/L, 18 °C) in a model wine. For comparison, a classical yeast autolysis at mild temperature (2...
Published on: 10/02/2013
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Thinning intensity and water regime affect the impact cluster thinning has on grape quality
L. G. SANTESTEBAN, C. MIRANDA and J. B. ROYO; Vitis 50 (4), 159–165 (2011)
Late cluster thinning is a practice frequently used in the vineyards of semiarid regions, as it is claimed to increase total soluble solids and anthocyanin concentration. However, when perfor
Published on: 07/23/2013
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Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption
Anh T.T. Tran, Darrell A. Patterson, Bryony J. James; Journal of Food EngineeringVolume 112, Issues 1–2, September 2012, Pages 38–49
The feasibility of immobilisation of montmorillonite (MMT) in polysulfone (PSf) to form mixed matrix membrane (PSf/MMT) to serve as the adsorbent for BSA proteins from a model wine solution w
Published on: 07/23/2013
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Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, , , Miriam Ortega-Heras, Zenaida Guadalupe, Belén Ayestarán; LWT - Food Science and Technology, Volume
The aim was to characterize several commercial dry yeast derivative preparations and to study their effect on different quality parameters of white and red wines. The monosaccharide and polys
Published on: 07/23/2013
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