14 articles in this issue
K. Tang,T. Liu,Y. Han,Y. Xu,J.M. Li
Monomeric anthocyanins are the main contributor of colour in young red wines. To study the importance of monomeric anthocyanins to the wine colour, 41 wines of Vitis vinifera L. Cabernet Sauvignon, Cabernet Gernischt and Merlot were examined. Seven monome... see more
A. Atak
Different grape cultivars of Vitis species have been cultivated in Turkey since ancient times. A large proportion of these cultivars cannot be cultivated in the humid regions of the country due to downy mildew (Plasmopara viticola) and powdery mildew (Unc... see more
M. Gabrielli,J.L. Aleixandre-Tudo,P.A. Kilmartin,N. Sieczkowski,W.J. du Toit
Although the addition of pure glutathione (GSH) is not allowed under current regulations, the concentration of this compound can be increased in wine through the addition of glutathione-enriched dry yeast preparations (DYP). These preparations have been o... see more
P. de Beer,A. Strever,W.J. du Toit
This study investigated the evolution of colour and phenolic compounds of Shiraz wines during wine ageing. Wines made from the same vineyard, but with a different phenolic composition, were used in this study. Analyses included colour density, anthocyanin... see more
D. Tomasi,M. Alessandrini,R. Barcarolo,F. Gaiotti
V. vinifera cv. Pinot noir vines were grown in pots together with blackberry plants and the effect of this association on the grape aroma was assessed. Preliminary data showed that vines that cohabited with blackberry had a different aroma profile compare... see more
C. Fredes,M. Mora,M. Carrasco-Benavides
This case study examines seed colour during ripening using an exhaustive colorimetric analysis. The aim was to associate the chemical ripening with the seed colour in order to estimate the ripening stages of Cabernet Sauvignon grapes. Cluster samples, obt... see more
H.W. du Plessis,M. du Toit,J.W. Hoff,R.S. Hart,B.K. Ndimba,N.P. Jolly
Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines... see more
L.N. Toledo,F.N. Salazar,A.J.A. Aquino
The stabilisation of the proteinaceous material in the wine matrix represents one of the big challenges for the production of quality white wines, but the characterisation of the mechanism that governs the interactions between its components is still a ve... see more
Daniela Fracassetti,Mario Gabrielli,Onofrio Corona,Antonio Tirelli
Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated, yet. The traditional winemaking procedures with VN may include grape drying and even triple sequential fermentations, but a rational vinific... see more
Cíntia Moreira,Maria de Pinho,António Curvelo-Garcia,Bruno de Sousa,Jorge Ricardo-da-Silva,Sofia Catarino
When aiming to use the strontium isotopic ratio 87Sr/86Sr for the traceability and authentication of wine, it is crucial to understand the impacts of anthropogenic factors and technological processes on this parameter. A study was developed to evalu... see more
D. Šebela,Z. Turóczy,J. Olejnícková,M. Kumšta,R. Sotolár
Grape phenolics are considered to have a significant impact on wine quality, with their quantity and dynamics being strongly influenced by environmental conditions. We investigated the effect of ambient sunlight on the temporal dynamics of phenolics in cv... see more
F. Al Juhaimi,Ü Geçgel,M. Gülcü,M. Hamurcu,M.M. Özcan
The oil content of grape seed samples changed between 4.53% (Adakarasi) and 11.13% (Sauvignon blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91% (Cinsaut), the oleic acid contents varied between 13.35% (C... see more
M. Vilanova,L. Freire
Albariño and Loureira are very valuables white cultivars from NW Iberian Peninsula (NW Spain and North Portugal). The purpose of the study was to know how blending affects the volatile composition of Albariño and Loureira white wines. Four Vitis vinifera ... see more
Mengmeng Ren,Xiaoyu Wang,Guorong Du,Chengrui Tian,Juan Zhang,Xizi Song,Danye Zhu
The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationsh... see more