The production of alcoholic and non-alcoholic rosé wines using Saccharomyces cerevisiae var. boulardii probiotic yeast is described in this study for the first time. The outcomes revealed that the rosé wine made with S. cerevisiae var. boulardii had the same values and preliminary sensory characteristics as other commercial wines made with S. cerevisiae EC-1118. The S. cerevisiae var. boulardii yeast successfully survived the high alcohol level produced during fermentation and vacuum distillation. The study also revealed that this unique rosé wine retains its probiotic viability for at least 6 months when stored at room temperature or in the refrigerator, making it a suitable candidate for large-scale production where long storage intervals are required by both producers and consumers.
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
In this work, MP-rich extracts from Saccharomyces and non-Saccharomyces yeasts were obtained by cell sonication and were characterized. The extracts were added to a red wine and color and pigment composition modifications were evaluated by CIELAB parameters and HPLC-DAD-MS, respectively, after cold treatment (to provoke colloidal instability) and storage at room temperature (to accelerate wine aging). Results indicate that the MP-rich extracts showed differences in their composition and in the structure of the MPs depending on the yeast species. They also had different effects on the stability of wine pigments, being the extract obtained from Torulaspora delbrueckii the one that provided the best results, by contributing to the colloidal and chemical stability of the coloring matter. Wines added with this extract showed concentrations of p-coumaroylated and caffeoylated anthocyanins 33.40% higher than the control wine after 4 days of storage at 4 °C.
Hydrophobic Eutectic Solvent-Based Dispersive Liquid-Liquid Microextraction Applied to the Analysis of Pesticides in Wine
A green solvent-based DLLME/HPLC-MS method for the determination of 19 pesticides in wine samples has been developed. From the analysis of 11 commercial wines it was found that just in a bio sample the target compounds were not detectable or lower than quantification limit; as for the other samples, the most widespread and abundant pesticides were methoxyfenozide and boscalid, but their levels were much lower than the relative maximum residue levels.
Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines
This post summarizes the results of a study in which soluble polysaccharides from white and red grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel, and it seemed to be related to the changes in the polyphenolic profile.
Improved sustainability in wine industry byproducts: a scale-up and economical feasibility study for high-value compounds extraction using modified SC-CO2
This post summarizes a study carried out with the aim of optimizing the operating conditions and to study the scale-up and the feasibility of the supercritical fluid extraction process for polyphenols from grape pomace, the main solid byproduct of the wine industry. An economic evaluation of the process indicated the feasibility of an industrial SFE plant with a capacity of 500 L for producing in 60 min an extract with an expected phenolics’ concentration of approximately 133 gGAE/kg extract at an estimated 67€ /kgextract cost of manufacturing. Notably, all values are better than those currently reported in the literature
3rd World Science & Wine: Sustainability of wine production and food systems in the Mediterranean region
As promised, we will maintain the organization of the World Congress every two years. The 3rd World Science & Wine Congress will be from 14 to 16 June 2023 in Vila Nova De Gaia and the Douro region. The topic for this scientific meeting here will be “Sustainability of wine production and food systems in the Mediterranean region”.
Cold plasma – a promising method of wine preservation
This study summarizes the results of a study that may promote interest in cold plasma as a potential alternative method for the preservation of wine and other alcoholic beverages.
5th Edition of the Wine Active Compounds (WAC) Congress, Dijon 2022
After two successive postponements, the fifth edition of Wine Active Compounds (WAC) 2021 happened in the Palace of the Dukes of Burgundy in Dijon, France, from Wednesday June 29 to Friday July 1, 2022, under the auspices of the UNESCO Chair “Culture & Traditions of Wines” and the Institut Jules Guyot at University of Burgund.
Sustainable green processing of grape pomace using micellar extraction for the production of value-added hygiene cosmetics
This study sought to evaluate the possibility of using grape pomace, a waste material from wine production, for the preparation of cosmetic components. Following the existing clear research trend related to improving the safety of cleansing cosmetics, an attempt was made to determine the possibility of preparing model shower gels based on grape pomace extract. The results obtained showed that the extracts based on waste grape pomace contained a number of valuable cosmetic compounds (e.g., organic acids, phenolic compounds, amino acids and sugars), and the model products basis on them provided colorful and safe natural cosmetics.
Characterization on the impact of different clarifiers on the white wine colloids using AF4-UV-MALS-dRI
Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation