Introduction: The term malolactic fermentation (MLF) indicates a range of metabolic reactions by strains of lactic acid bacteria, usually Oenococcus oeni. MLF influences the organoleptic traits of wine and is necessary for the aging of red wines and certain white wines (LONVAUD-FUNEL 1999). However, the activities of malolactic bacteria (MB) in wine are affected by numerous factors, among which...

The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vi...

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-p...

Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic Serbia and one predominant varieties vineyards southern Serbia. grapes are used to produce red wine with specific distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined alcoholic beverages. The aim this study was evaluate effect medicinal on aroma pro...

Lugana wines are produced in the winemaking regions of Veneto and Lombardia, employing Turbiana grapes grown proximity Garda Lake. Methyl salicylate (MeSA) has been reported as a potentially impactful compound wines. The aim this study was to evaluate occurrence MeSA commercial wines, elucidate its formation during aging, assess potential contribution aroma. quantified total 93 samples includin...

Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications methyl jasmonate (MeJ) and plus urea (MeJ+Ur) Tempranillo vineyard on phenolic, aromatic nitrogen over two vintages (2019 2020). A reduction in alcoholic degree was observed MeJ MeJ+Ur wines. The effect treatments season-dependent....

Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars lactic acid during alcoholic fermentation. This study compared the performance five L. strains in two inoculation modalities (sequential and co-inoculation) Saccharomyces cerevisiae un-inoculated treatments high sugar/lo...

Alcoholic strength is the term used to denote the measure of the amount of ethyl alcohol (ethanol) in solutions such as beer, cider, kombucha, malt-beverages, RTD cocktail mixes, wines and spirits/liqueurs. It may be reported as percent by mass of solution (% weight/weight – w/w or mass/mass m/m) or as percent by volume (% volume/volume – v/v). These values are expressed at either 60 °F (15.56 ...

Arbutus unedo L. (strawberry tree) has a circum-Mediterranean distribution, being found in western, central and southern Europe, north-eastern Africa (excluding Egypt and Libya) and the Canary Islands and western Asia. Fruits of the strawberry tree are generally used for preparing alcoholic drinks (wines, liqueurs and brandies), jams, jellies and marmalades, and less frequently eaten as fresh f...

The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and characterization of yeast species have been based on morphological and physiological characteristics. However, the application of molecular biology techniques represents an alternative to the traditional methods of yeast identification and are be...