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Wines with Increased Lignan Content by the Addition of Lignan Extracts
enrichment of white and red wines 7-hydroxymatairesinol alpha-conidendrin antioxidant activity total polyphenol content sensory evaluation
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2016/12/9
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spru...
Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
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2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation
Wines Anaerobic Fermentation
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2016/6/2
Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aer...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance,Sensory and Sanitary Attributes of Wines
malolactic fermentation Oenococcus oeni Saccharomyces cerevisiae
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2009/8/10
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic ...
Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20°C
yeast fermentation ability wine
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2009/5/31
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process,...
Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy
three-dimensional fluorescence spectroscopy wine authentication
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2010/2/3
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic ...
Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Posip and Rukatac
phenolic acids Posip Rukatac
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2009/3/20
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Posip and Rukatac (Vitis vinifera, L.) were registered. In both ...
Determination of Alcohol and Total Dry Extract in Slovenian Wines by Empirical Relations
wine alcohol total dry extract
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2009/3/20
The possibility of fast determination of alcohol and total dry extract from given relative density and refractive index in wine was examined on fifty eight samples of Slovenian white and red still win...
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
S. cerevisiae volatile compounds sensory properties wine
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2009/3/19
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with t...
Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region
trans-resveratrol wines HPLC method validation
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2009/3/18
A simple procedure for determination of trans-resveratrol in wines from Alentejo region delimited appellation (Portugal) is described and validated. A set of 47 red and 21 white wines was analysed by ...
Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
Albariñ o wine Galicia wine composition
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2009/3/16
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on t...
A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines
wine antioxidants polyphenols antioxidant activity
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2009/3/16
Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Posip wines (Grgich) and whit...
Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain
Graciano Cabernet Sauvignon Tempranillo
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2009/3/6
The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total poly...
Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization
organic wine biogenic amines HPLC
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2009/3/5
Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvigno...
Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts
wine volatiles aroma acetate esters
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2009/3/3
The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white) and Xinomavro (red) wines were enriched with each extract at 120 or 200 mg/L...