• We know that aromatic compounds from the grapes themselves are important for quality and regional character. But whereas some varieties (like the Muscats) produce musts with similar aromas to those of the resulting wines, the musts of the majority of varieties are practically odorless. This is true for Merlot, Cabernet Sauvignon, Syrah, Sauvignon blanc, Semillon, Pinot noir, Gamay, Chardonnay...

The enology industry in North Dakota is extremely young, with less than twenty years of existence. At times throughout the development viticulture and industries, commercial wine producers have elected to purchase or store fresh harvested grapes as frozen musts. To investigate fermentation outcomes related skin contact for red grapevine musts, a postfreeze experiment was conducted fruit from ‘F...

The impact of nitrogen (N) fertilization in the vineyard on vine productivity, fermentation, and wine sensory properties was compared to that winery N addition enological characters Chardonnay between 2016 2018. Five treatments, including no or (No N), diammonium phosphate (+DAP), organic (+Org soil (Soil foliage (Foliar N) were evaluated. Foliar treatment evaluated 2017 2018 only, while other ...

In this study, ochratoxin A (OTA) occurrence in Argentinean musts, wines and dried vine fruits was evaluated, alongside with the performance of OchraStar(TM) columns for OTA extraction. In all the three matrices analyzed, the OchraStar(TM) columns showed good performance. The analysis of natural occurrence of OTA in the red must and the red wine samples showed low incidence with low levels of m...

Two native wine Saccharomyces cerevisiae strains (Sc 00/30 and Sc 00/35), previously selected at brewing laboratory scale, for their fermentative capacity, ß-glycosidase activity, good sensory characteristics in musts, were applied characterized industrial brewing. Belgian Specialty Ale style beers brewed a craft brewery. Inoculations carried out on malted barley musts 225-litre oak barrels. Th...

Climate change is modifying the composition of grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity poor aromatic notes. In this study, glucose oxidase (GOX) catalase (CAT) were applied in white must content (>3.8) to simultaneously decrease concentration pH. The effect enzyme treatment on volatile wine was investigated. A 0.17 mkat/L for...