Vineyard management influences grape-borne fungal community and the aroma profile of wines: the case study of Montepulciano d’Abruzzo

This post summarizes the results of a study aimed to investigate the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity. The obtained results revealed that farming practices shape the fungal community influencing wine traits linking the wine with the viti-vinicultural area of origin.

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry

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Festa do Tomate Coração de Boi do Douro

O Tomate Coração de Boi, que embeleza as hortas durienses e transmontanas durante o mês de agosto, é um fruto carnudo e sumarento muito apreciado por todos. Dada a sua importância para a região, desde 2016 que se organiza um evento festivo que visa promover este fruto, que encontra no Douro e em Trás-os Montes, ótimas condições para o seu amadurecimento.
The Tomate Coração de Boi, which beautifies the Douro and Trás-os-Montes vegetable gardens during August, is a fleshy and juicy fruit much appreciated by everyone. Given its importance to the region, since 2016 a festive event has been organized to promote this fruit, which is found in the Douro region and Trás-os Montes, with excellent conditions for its ripening.

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False positive effect of sulfur sources used in growing and processing of vine (Vitis Vinifera L.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement

Vine leaves, which are produced fresh, brined or fermented from the leaves of Vitis Vinifera in Türkiye are an important food. Sulfur is used as a pesticide and sulfur compounds can be used as additives during the growing and processing of the vine leaves. These sulfur sources cause positive results on carbon disulfide (CS2) measurements by GC-MS. Therefore, the main objective of the present study was to investigate the effects of residues of sulfur or sulfur compounds on dithiocarbamate analysis methods based on CS2 measurement.

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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Grape pomace, a wine-making by-product rich in dietary fiber and total phenolic compounds, is a potential functional ingredient in the fortification of baked goods. Grape pomace improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks’technological properties without affecting sensory acceptability.

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Heating effect on leaf functioning, water use efficiency and berry composition in two contrasting Vitis vinifera varieties.

Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.

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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.

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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.

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Increased temperatures due to climate change alter anthocyanin concentration and composition in berries of Malbec, Merlot, and Pinot Noir in a cultivar-dependent manner

Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2-4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. The authors hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during fruit ripening in two seasons.

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