Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking
By Renato L. Binati and Sandra Torriani
Winemaking involves the inoculation of Saccharomyces cerevisiae starter cultures in grape musts. Currently other yeast species are being investigated as co-starters with the aim of improving wine complexity. In this post the authors summarize the results of a study carried out to discover new strains that can be used to enhance wine quality. The results show that wine quality depend on both species and strains which indicate that mixed fermentation strategies using new generation of co-starters can improve the overall quality of regional wine. Find out more
Red grape pomace: a wine by-product with potential health benefits
By Letizia Bresciani
This post talks about the potential re-use of the industrial wine by-product grape pomace to formulate functional drinks rich in bioactive compounds, namely polyphenols, demonstrating a beneficial health effect. Two recent published scientific papers, originated from a fruitful collaboration among the University of Parma, the Federico II University of Naples, and the National Research Council labs of Naples, Padua and Avellino, represent a reliable example of a comprehensive scientific approach. This approach includes the characterization of the specific functional product, the human metabolism of its native polyphenols, the resulting effect on glucose metabolism and, finally, its association with specific circulating metabolites. Find out more
How to increase the tannin content of cold-hardy interspecific hybrid grape wines cultivated in cold climate?
By Pamela Nicolle and Karine Pedneault
This post describes the effect of must protein treatment on tannin retention in a wine made with Frontenac a cold-hardy variety developed at the University of Minnesota. Treatments tested were bentonite and heat; pomace: fermented with and without; tannin addition: 0–9 g/L; and time of maceration: 0–11 days. Protein removal from must prior to alcoholic fermentation, using bentonite addition or heat treatment did not improve tannin retention. On the contrary, conducting fermentation without pomace significantly increased tannin retention in wine, when exogenous tannins in a dose 5-15 times higher to the one the recommended dose were added. Find out more
ABOUT ME
My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area.
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