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Scientific abstract

Top scientific programme at the MACROWINE 2021 congress
Virtual Conference - from 23 to 30 June 2021
It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
Published on: 06/01/2021
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Effects of alternative spray programs and various combinations of green pruning on powdery mildew
Yildirim, I; Dardeniz, A. 2010. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY 34 (3): 213-223..
The effects of alternative spray programs, NaHCO3/K2SiO3 + sulphur, KH2PO4/di - 1 - p - menthone, and a conventional spray program, penconazole/sulphur, as well as various levels of shoot toppings ...
Published on: 12/07/2010
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Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis.
Saez, JS; Lopes, CA; Kirs, VC; Sangorrin, MP. 2010. LETTERS IN APPLIED MICROBIOLOGY 51 (2): 170-176
To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae. Four...
Published on: 12/07/2010
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Investigation on possible relationships between the content of sulfate and selected metals in Chianti wines.
Tamasi, G; Pagni, D; Carapelli, C; Justice, NB; Cini, R. 2010. JOURNAL OF FOOD COMPOSITION AND ANALYSIS 23 (4): 333-339
The content of sulfate in water was measured through a back-titration involving addition excess barium chloride, centrifugation and barium quantification in the supernatant via atomic absorption sp...
Published on: 12/07/2010
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Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration.
Mencarelli, F; Bellincontro, A; Nicoletti, I; Cirilli, M; Muleo, R; Corradini, D. 2010. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58 (13): 7557-7564
Clusters of Aleatico winegrape were picked at 18 degrees Brix and placed at 10, 20, or 30 degrees C, 45% relative humidity (RH) and 1.5 m/s of air flow to dehydrate the berries up to 40% of loss of...
Published on: 12/07/2010
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Microbiological approaches to lowering ethanol concentration in wine.
Kutyna, DR; Varela, C; Henschke, PA; Chambers, PJ; Stanley, GA. 2010 TRENDS IN FOOD SCIENCE & TECHNOLOGY 21 (6): 293-302
There is increasing demand by the wine industry for technologies to reduce the alcohol content of wine without compromising product quality. This review describes biological-based approaches that i...
Published on: 12/07/2010
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Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid
Arnous, A; Meyer, AS. 2009.. BIOTECHNOLOGY LETTERS 31 (12): 1953-1960.
The ability of grape skins to catalyze in vitro conversion of p-coumaric acid to the more potent antioxidant caffeic acid was studied. Addition of different concentrations of p-coumaric to red grape
Published on: 11/16/2010
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The encapsulation technology in fruit plants-A review.
Rai, MK; Asthana, P; Singh, SK; Jaiswal, VS; Jaiswal, U. 2009. BIOTECHNOLOGY ADVANCES 27 (6): 671-679
Encapsulation technology is an exciting and rapidly growing area of biotechnological research This has drawn tremendous attention in recent years because of its wide use in conservation and deliver...
Published on: 11/16/2010
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Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages.
Ruiz, P; Izquierdo, PM; Sesena, S; Palop, ML. 2010. FOOD CONTROL 21 (1): 70-75..
The ecology and the population dynamics of lactic acid bacteria during malolactic fermentation of Tempranillo wine made at five wineries in Castilla-La Mancha were analysed for two consecutive vint...
Published on: 11/16/2010
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The effect of fungicides on yeast communities associated with grape berries
Cadez, N; Zupan, J; Raspor, P. 2010. FEMS YEAST RESEARCH 10 (5): 619-630..
The influence of three commonly used fungicides (iprodione, pyrimethanil and fludioxonil plus cyprodinil) on the density and diversity of yeast populations present on grape berries was evaluated. At
Published on: 11/16/2010
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Is alcohol beneficial or harmful for cardioprotection?.
Lakshman, R; Garige, M; Gong, M; Leckey, L; Varatharajalu, R; Zakhari, S. 2010. GENES AND NUTRITION 5 (2): 111-120, Sp. Iss. SI
While the effects of chronic ethanol consumption on liver have been well studied and documented, its effect on the cardiovascular system is bimodal. Thus, moderate drinking in many population studies
Published on: 11/16/2010
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Effect of Yeast Mannoproteins and Grape Polysaccharides on the Growth of Wine Lactic Acid and Acetic Acid Bacteria.
Diez, L; Guadalupe, Z; Ayestaran, B; Ruiz-Larrea, F. 2010. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58 (13): 7731-7739
Polysaccharides constitute one of the main groups of wine macromolecules, and the difficulty in separating and purifying them has resulted in them being less studied than other wine macromolecules.
Published on: 11/16/2010
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Determination of Ochratoxin A in colored food products: Sample preparation and an immunoassay test method
Goryacheva, IY; Rusanova, TY; Beloglazova, NV; Voronov, II; De Saeger, S. 2010. JOURNAL OF ANALYTICAL CHEMISTRY 65 (7): 760-766
A method is proposed for the purification of highly colored food products (red wine, red pepper) for the immunochemical test determination of Ochratoxin A (OTA) with visual detection. The method is
Published on: 11/16/2010
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Quality evaluation of grape juice concentrated by reverse osmosis
Gurak, PD; Cabral, LMC; Rocha-Leao, MHM; Matta, VM; Freitas, SP. 2010. JOURNAL OF FOOD ENGINEERING 96 (3): 421-426
The objective of this work was to evaluate the concentration of grape juice by reverse osmosis (RO). Preliminarily, a factorial design was carried out in which the independent variables were transm...
Published on: 10/31/2010
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Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, FM; Couto, JA; Figueiredo, AR; Toth, IV; Rangel, AOSS; Hogg, TA. 2009. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 135 (2): 144-151..
The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cel...
Published on: 10/31/2010
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Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life
Fu, Y; Lim, LT; McNicholas, PD. 2009.. JOURNAL OF FOOD SCIENCE 74 (8): C608-C618
This study investigated the effects of temperature (22, 35, and 45 degrees C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the second...
Published on: 10/31/2010
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