Most cultures throughout the world have traditionally consumed some form of alcoholic beverages for thousands of years, and local specialty alcoholic beverages still account for the majority of all those that exist. Only a small number have evolved into commodities that are produced commercially on a large scale. In world trade, beer from barley, wine from grapes and certain distilled beverages...

The production of white wines with the presence grape skins is a historical technique used in different regions winemaking tradition. However, current trend to maintain during wine making only pre-fermentation phase order enrich and give greater complexity sensory profile wines. Given these precedents, this study first consider effect doses throughout alcoholic fermentation process. To end, 5 (...

The role of yeast in wine quality is very important. use selected autochthonous yeasts becoming more and frequent enology, not only to obtain a diversification wines, but also as link between the its territory origin. objectives this work were test two indigenous cellar on pilot scale. strain Saccharomyces cerevisiae paradoxus previously isolated vineyard Piedmont (Italy). Studying oenological ...

Maceration techniques which promote the extraction of color pigments and tannin from grapes are often sought in Pinot noir winemaking to optimise stability; alternatively, exogenous grape tannins may be included during fermentation. To examine effect seed-derived use pectolytic enzymes on development wines, conventional must preparations Vitis vinifera L. cv were compared with wines made using ...

The aim of the work was to study vinification by carbonic maceration carried out in small volume tanks, because use these deposits is necessary scientific studies where repetitions are mandatory. For this, vinifications were 300-kg tanks with grapes Tempranillo variety. We studied development alcoholic and malolactic fermentations microorganisms responsible for them. results showed an alteratio...

Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It and consumed globally, especially in Asian countries. With growth global market, development high-quality wines gaining increasing interest. This paper reviews discusses comprehensive research details different regions, including selection starch substrates, comparison cultures’...

In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental fa...

The present review deals with analysis of the proteome of animal and plant-derived food stuff, as well as of non-alcoholic and alcoholic beverages. The survey is limited to those systems investigated with the help of combinatorial peptide ligand libraries, a most powerful technique allowing access to low- to very-low-abundance proteins, i.e., to those proteins that might characterize univocally...

The content of 2,3-butanediol ((R,R) and meso isomers) 1,2-propanediol in grape berries “liquid samples” (all non-berry extracts) from the Tokaj wine region Hungary was investigated. Our aim to find out how activity Botrytis cinerea influences concentrations these compounds compared with healthy grapes. Based on measured concentrations, we can make a distinction between noble, rotted, so-called...

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in diffusion from grape during the fermentative alcoholic maceration three Vitis sp. varieties: cold-hardy hybrid varieties Frontenac blanc, V. vinifera Cabernet-Sauvignon. Polysaccharides must were precipitated by ethanol quantified using phenol-sulfur...