Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (...

Recently, several papers have investigated colorinduced olfactory biases in wine tasting. In particular, Morrot et al. (Brain and Language, 79, 309–320, 2001) reported that visual information mostly drove wine description and that odor information was relatively unimportant in wine tasting. The present paper aims to study the relationship between the color of wine and its odor through a differe...

While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p-coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p-coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids were mo...

Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for production naturally sweet wines. Addition octanoic acid, decanoic acid or combinations is able stop alcoholic fermentation, reducing at same time doses sulphur dioxide addition needed goal in classical technologies. Doses range 10–30 mg L−1 these were used, aroma profile wines obta...

10 11 Abstract Recently, several papers have investigated color12 induced olfactory biases in wine tasting. In particular, 13 Morrot et al. (Brain and Language, 79, 309–320, 2001) 14 reported that visual information mostly drove wine descrip15 tion and that odor information was relatively unimportant in 16 wine tasting. The present paper aims to study the 17 relationship between the color of wi...

The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination...

(1)H NMR spectroscopy was employed to investigate the molecular quality of Aglianico red wines from the Campania region of Italy. The wines were obtained from three different Aglianico vineyards characterized by different microclimatic and pedological properties. In order to reach an objective evaluation of "terroir" influence on wine quality, grapes were subjected to the same winemaking proced...

Wine is known as a source of bioactive compounds and one the alcoholic beverages with highest phenolic content. There has been growing interest in composition wine due to its beneficial properties for human health. This work focuses on biologically active sensory attributes white presents research chemical profiles relation their geographical origin, varieties storage. The aim this study was in...

The effect of two antifungals (boscalid+kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruit...

Quality characteristics of Korean commercial apple wine, Moru wine, red wine, white wine, and raspberry wine were compared in this study. The aim of this study is to improve the quality of fruit wines, based on physicochemical characteristics, fermentation quality, correlation between soluble solid and sugar content, and a relationship between electrical conductivity and other analyzed paramete...