The detailed phenolic composition of different berry parts from two novel V. vinifera L. red
grape genotypes (Moribel and Tinto Fragoso), together the well-known Tempranillo, was …

The ability to obtain different wines with a singular organoleptic profile is one of the main
factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. …

Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and
sugar at harvest time. The most common procedure so far to improve the acidity and reduce …

BACKGROUND Due to the current dominance of a few grape varieties in the wine market,
the aim of this work was to study the detailed phenolic and volatile composition, chromatic …

Urea is the main precursor of ethyl carbamate in fortified wines, which is in turn mostly
produced by Saccharomyces cerevisiae due to the arginine catabolism during alcoholic …

Grapes are considered to be a major source of phenolic compounds as compared with other
fruits. To improve the quality of table grapes, some techniques like thinning can be used. In …

… Author links open overlay panel José Pérez-Navarro a , Pedro Miguel Izquierdo-Cañas b
c , Adela Mena-Morales b , Jesús Martínez-Gascueña b , Juan Luis Chacón-Vozmediano b , …

There is growing interest in yeast selection for industrial fermentation applications since it is
a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological …

For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS.
Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage …

This study investigates the effects of simultaneous inoculation of a selected Saccharomyces
cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus …