Scientific abstract

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  Fractionation of Sauvignon wine macromolecules by ultrafiltration and diafiltration: impact of protein composition on white wine haze stability.

  Bruijn, J. de; Martinez-Oyanedel, J.; Loyola, C.; Seiter, J.; Lobos, F.; Perez-Arias, R.; 2011 International Journal of Food Science & Technology 46

  After ultrafiltration (UF) thermally unstable compounds of Sauvignon blanc wines were concentrated in the retentate fractions of 10–30 kDa increasing heat-induced haze 8.9-fold, while concentrating...

  Published on: 11/26/2012

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  Indirect determination of sulfite using a polyphenol oxidase biosensor

  Sartori, E. R.; Vicentini, F. C.; Fatibello-Filho, O.; 2011, Talanta 87 235–242

  The modification of a glassy carbon electrode with multi-walled carbon nanotubes and gold nanoparticles within a poly(allylamine hydrochloride) film for the development of a biosensor is proposed. ...

  Published on: 11/26/2012

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  Effects of fining agents on antioxidant capacity of red wines.

  Yildirim, H. K. ; 2011 Journal of the Institute of Brewing 117 (1) 55–60

  This study was conducted to determine effects of fining agents, used at different concn., on the antioxidative status of fined red Cabernet Sauvignon wines. Results showed that the use of a combina...

  Published on: 11/26/2012

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  Use of dehydrated waste grape skins as a natural additive for producing rose wines: study of extraction conditions and evolution.

  Pedroza, M. A.; Carmona, M.; Salinas, M. R.; Zalacain, A.; Journal of Agricultural and Food Chemistry 2011, 59 (20) 10976–10986

  Dehydrated waste grape skins from the juice industry were used as an additive to produce rose wines. Maceration time, particle size, dosage, alcoholic content and maceration temp. were 1st studied in

  Published on: 11/26/2012

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  Using low frequency full bottle diamagnetic screening to study collectible wine

  Harley, S. J.; Lim, V.; Stucky, P. A.; Augustine, M. P.; Talanta 2011, 85 (5) 2437–2444

  A low frequency ν<30MHz spectrometer capable of noninvasively and nondestructively screening the diamagnetic properties of full intact bottles of wine is described, and along with principal co...

  Published on: 10/16/2012

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  Prediction of red wine colour and phenolic parameters from the analysis of its grape extract

  Fragoso, S.; Guasch, J.; Acena, L.; Mestres, M.; Busto, O.; International Journal of Food Science & Technology 2011, 46 (12) 2569–2575

  Herein, the phenolic composition and colour attributes of red grapes extracts (obtained with a fast methodology) were correlated with those of their corresponding wines to predict the final quality...

  Published on: 10/16/2012

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  Oxidative stress of wine yeasts under copper exposure

  Jun Du; Hai-Lan Li; Ji-Cheng Zhan; Wei-Dong Huang; Scientia Agricultura Sinica 2011; 44 (2)

  Effects of Cu on oxidative stress experienced by wine yeasts during winemaking were investigated. Wine yeast was cultivated in model synthetic medium containing 0–1.0 mmol l—1 Cu2+. Production rate...

  Published on: 10/16/2012

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  The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria

  Guzzo, F.; Cappello, M. S.; Azzolini, M.; Tosi, E.; Zapparoli, G. ; International Journal of Food Microbiology 2011, 148 (3) 184–190

  The lysozyme of hen's egg white is used in winemaking to control spontaneous lactic acid bacteria (LAB). A total of eight LAB strains, isolated from grape must and wine, were used to assess the inh...

  Published on: 10/16/2012

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  Impact of exogenous tannin additions on wine chemistry and wine sensory character

  Harbertson, J. F.; Parpinello, G. P.; Heymann, H.; Downey, M. O.; Food Chemistry 2012, 131 (3) 999–1008

  Tannins are an important part of wine quality and are frequently added during winemaking. Tannin additives and their impact on wine are poorly documented. This work sought to characterize a range o...

  Published on: 10/16/2012

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  Oxidation mechanisms occurring in wines.

  Oliveira, C. M.; Silva Ferreira, A. C.; Freitas, V. de; Silva, A. M. S. ; 2011 , Food Research International 44 (5) 1115–1126

  The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can

  Published on: 09/26/2012

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  Effect of commercial mannoproteins on wine colour and tannins stability.

  Rodrigues, A.; Ricardo da Silva, J. M.; Lucas, C.; Laureano, O.; 2012, Food Chemistry 131 (3) 907–914

  Commercial oenological products containing mannoproteins have the purpose of preventing tartrate salts precipitation or achieving wines with a better mouth-feeling. The evaluation of the influe

  Published on: 09/26/2012

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  Cross-flow microfiltration of wine: effect of colloids on critical fouling conditions.

  El Rayess, Y.; Albasi, C.; Bacchin, P.; Taillandier, P.; Mietton-Peuchot, M.; Devatine, A. ; 2011, Journal of Membrane Science 385--386 177–186

  Critical fouling conditions were studied during wine cross-flow microfiltration using a multichannel ceramic membrane (0.2 μm). The aim was to determine critical operating conditions in o

  Published on: 09/26/2012

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  Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios.

  Azzolini, M.; Tosi, E.; Veneri, G.; Zapparoli, G.; South African Journal of Enology and Viticulture 31 (2) 99–105

  This study evaluated the efficacy of lysozyme in winemaking to control lactic acid bacteria (LAB). In a winery vinification, indigenous LAB were partially and completely inhibited when lysozyme

  Published on: 09/26/2012

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  Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.

  Dong-Hyun Lee; Bo-Sik Kang; Hyun-Jin Park; Journal of Agricultural and Food Chemistry 59 (21) 11657–11666

  Oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to GC-quadrupole MS (GC-qMS) and sensory tests, with th

  Published on: 09/26/2012

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  New chitosan formulation prevents grapevine powdery mildew infection and improves polyphenol content and free radical scavenging activity of grape and wine

  M. IRITI, S. VITALINI, G. DI TOMMASO, S. D'AMICO, M. BORGO, F. FAORO; Australian Journal of Grape and Wine Research 2011, Volume 17, Issue 2, pages 26

  Chitosan, a chitin deacetylated derivative, is a biopolymer able to elicit the plant defence machinery against a variety of pathogens. In crop protection, it is successfully employed for its l

  Published on: 09/12/2012

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