15 articles in this issue
V. Alba,A. Anaclerio,M. Gasparro,A.R. Caputo,C. Montemurro,A. Blanco,D. Antonacci
To characterise 31 different Aglianico accessions randomly collected in Southern Italy, 30 ampelographicdescriptors, 13 SSRs and 10 AFLP primer combinations were analysed. An appreciable variation ofampelographic descriptors was revealed mainly by mature ... see more
A. Bories,Y. Sire,D. Bouissou,S. Goulesque,M. Moutounet,D. Bonneaud,F. Lutin
The environmental impacts of the two tartaric stabilisation methods used for wines, electrodialysis andcold treatment, were studied by determining water consumption (for the process and cleaning), wasteproduced (organic load and the composition of wastewa... see more
D. Santini,L. Rolle,P. Cascio,F. Mannini
Modifications in grape quality parameters induced by mixed infection with GFLV and GFkV, GLRaV-1and GVA, and GLRaV-3 and GVA in three Nebbiolo clones were compared against healthy plants of thesame clones in two experimental vineyards in Piemonte, northwe... see more
D. Bavcar,H. Baša Cesnik,F. Cuš,A. Vanzo,L. Gašperlin,T. Košmerl
Zelen, Ribolla Gialla and Malvasia Istriana, grapes from the Vitis vinifera (L.) varieties, were subjectedto four processes involving grape skin contact. Fresh and fruity young wines were produced by adding6% or 12% grape berries, respectively, during alc... see more
M.J. Cabrita,C. Barrocas Dias,A.M. Costa Freitas
Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde,coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and5-hydroxymethylfurfural) were quantified in commercial Am... see more
A.W. Linsenmeier,O. Löhnertz,R. Lehnart
Geostatistical analysis was conducted for the root distribution of Vitis berlandieri x Vitis riparia using dispersionindex, fractal dimension, autocorrelation and semivariance. The data were derived from the observation of rootsof six 12-year old Riesling... see more
P.-R. Lee,B. Yu,P. Curran,S.-Q. Liu
The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeastWilliopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations werecarried out using W. saturnus var. mrakii NCYC2251, with and ... see more
E. Cagnasso,F. Torchio,V. Gerbi,S. Río Segade,S. Giacosa,L. Rolle
The phenolic composition and extractability indices of grape berries play a key role in assessing redwine quality because the relationship between grape phenolic maturity and wine phenolic compositionis well known. In this work, grape quality indices were... see more
R. Guzzon,G. Widmann,L. Settanni,M. Malacarne,N. Francesca,R. Larcher
This work was performed to evaluate the evolution of indigenous yeasts during wine productions carriedout following the principles of biodynamic agriculture. Five trials were designed with different technologicalinterventions consisting of the addition of... see more
P.P. Minnaar,M. Booyse
Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar,vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenolcompound concentrations of young and market-ready Ca... see more
D. Skoutelas,J.M. Ricardo-da-Silva,O. Laureano
In this study, two methods used to evaluate assimilable nitrogen in grape juice were compared, namely:the formol method and the F?urier-transform mid-infrared (FT-MIR) spectroscopy. At the outset theformol method was validated in the laboratory by determi... see more
A. Wells,J.P. Osborne
The objective of this study was to investigate the production of SO2 and SO2 binding compounds by wineyeast and the impact of the production of these compounds on the MLF at various time points duringalcoholic fermentation. Fermentations were observed for... see more
E. Lerm,L. Engelbrecht,M. du Toit
This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolatedfrom the South African wine environment for the development of potential commercial malolacticfermentation (MLF) starter cultures. These strains were ch... see more
S. Liu,L. He,X. Li,X. Li
RAPD-PCR conditions were optimised for screening RAPD markers linked to the acid-resistant gene inOenococcus oeni. Two (S40, S333) out of 45 random primers were capable of producing stable polymorphismin O. oeni isolates. Thirty-three acid-resistant isola... see more
P. Sebastian,P. Herr,U. Fischer,H. König
A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a molecularfingerprinting method based on the amplification of specific gene sequences, was applied in order to allowa rapid identification of lactic acid bacteria (LAB) occurr... see more