Indigenous wine colloids – a challenging analytical and functional chemistry for oenology

By Christian Coelho
Wine contains many types of colloidal substances, which must be considered by winemakers in their decisions related to wine production. Some of them, such as tannins and polysaccharides, are also known to contribute to the final sensorial perception of wines particularly regarding astringency, bitterness and smoothness. Indigenous colloids can be naturally extracted from grape and their concentration, after harvesting and pressing, are totally dependent of grape variety and maturity, and of pressing or the maceration pre-fermentative steps. Herein, I described the results of the impact of must clarification and the type of bottle closure during two consecutive vintages (2009 and 2010) on Chardonnay white wines organoleptic quality and chemical composition. Find out more

Climate change expandes the suitability for wine production to higher altitudes and to northern latitudes in Europe wine regions. Recent findings from the Life-ADVICLIM project

By Liviu Mihai Irimia, Hervé Quénol and Cristian Valeriu Patriche
Major shifts in climate suitability for the grapevine growing and wine production in all wine regions studied within the ADVICLIM project, regardless of their climate, and which predict shifts in the structure of winetype production in European viticulture. The potential for adaptation to climate change of some wine regions is larger while others is more limited, but the slow evolution of these shifts in time will enable the wine industry and consumers to become accustomed to a situation arising from a possible new climate context. Find out more

Lactic acid bacteria from Patagonian red wines

By Natalia S. Brizuela, E. Elizabeth Tymczyszyn and L. Semorile
Winemaking is a complex microbial process in which yeasts and lactic acid bacteria play a significant role. Yeasts consume sugars to produce ethanol and lead the alcoholic fermentation. The malolactic fermentation is responsible for the conversion of L-malic acid to L-lactic acid and CO2, causing a reduction of titrable acidity, and a small increase in the pH of wine. In order to avoid delay and spoilage during this process, the use of malolactic starter cultures is an option. However, the commercial cultures are formulated with strains from other wine-growing regions and their use could negatively affect the properties of wine terroir. The selection of autochthonous strains, best adapted to regional winemaking conditions, is desirable. Find out more

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My name is Paula Silva, I am an assistant professor in the Institute of Biomedical Sciences Abel Salazar (ICBAS) of University of Porto (UPorto) and I decided to have this blog to share my love by Science & Wine Find out more

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