15 articles in this issue
X.Z. Liu,Z.M. Zhang,H.Y. Zhang
Yeast species belonging to Saccharomyces have great potential for the wine industry. However, the sulphite tolerance of most S. uvarum strains is quite poor compared with that of the other Saccharomyces strains. Inorder to get new S. uvarum strains with t... see more
Xiao-duo Jin,Xuan Wu,Xu Liu
Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originat... see more
R.S. Hart,B.K. Ndimba,N.P. Jolly
A single Saccharomyces cerevisiae wine yeast strain produces a range of aroma and flavour metabolites (e.g. volatile thiols), as well as unfavourable metabolites (e.g. volatile acidity [VA]) during the alcoholic fermentation of white wine, especially Sauv... see more
C. Berbegal,G. Spano,M. Tristezza,F. Grieco,V. Capozzi
Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter... see more
J.C. Fourie,E.C. Kunjeku,M. Booyse,T.G. Kutama,L.W. Sassman
A five-year trial (2009 to 2013) was executed in a drip-irrigated full-bearing seven-year-old Shiraz/101-14 Mgt vineyard established on a sandy to sandy clay loam soil at Blaauwklippen Farm (33°58’S, 18°50’E) near Stellenbosch, South Africa. Fourteen trea... see more
J.C. Fourie,E.C. Kunjeku,M. Booyse,T.G. Kutama,K. Freitag,C.H. Ochse
A five-year trial (2009 to 2013) was executed in a drip-irrigated seven-year-old Shiraz/101-14 Mgt vineyard established on a sandy to sandy clay loam soil at Blaauwklippen Farm (33°58’S, 18°50’E) near Stellenbosch, South Africa. Fourteen treatments, consi... see more
Z. Ngqumba,N. Ntushelo,N.P. Jolly,B.J. Ximba,P.P. Minnaar
The non-Saccharomyces yeast Torulaspora delbrueckii contributes positively to the sensory properties of wines by affecting aroma and flavour due to changes in alcohols, esters, fatty acids and lactone levels. One of the less-studied aspects of T. de... see more
C. Ubeda,M. Gil i Cortiella,R. Del Barrio Galán,A. Peña-Neira
Some of the volatile compounds present in grapes give wine is its unique and genuine characteristics. “Terroir” and berry maturity are considered to be the main influences on the expression of these characteristics. This work was undertaken to estab... see more
M.M. Özcan,F. Al Juhaimi,M. Gülcü,N. Uslu,Ü. Geçgel
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid... see more
M.C. Peppi,E. Kania,R. Talep,P. Castro,G. Reginato
The mechanisation of various vineyard operations reduces production costs and labour requirements, thus allowing for the more efficient management of larger vineyards. However, pruning mechanisation has been associated with yield decline (a decrease in fr... see more
W. Zheng,J. García,P. Balda,F. Martínez de Toda
A three-year experiment comprising severe leaf removal (LR) was carried out on Tempranillo grapes in Logroño, North-central Spain. For the LR treatment, six basal leaves, along with the basal lateral shoots, were removed two weeks after fruit set. Berry t... see more
P.P. Minnaar,H.W. du Plessis,V. Paulsen,N. Ntushelo,N.P. Jolly,M. du Toit
Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and sensory characterisation data and at... see more
A. Stój,T. Czernecki,D. Domagala,Z. Targonski
Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achiev... see more
H. Çoklar,M. Akbulut
The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze d... see more
Y. Lu,J.-Y. Chua,M.K.W. Voon,D. Huang,P.-R. Lee,S.-Q. Liu
This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-... see more