42,314 Results Found

As laccase (produced by Botrytis cinerea) can significantly alter the properties of wine, winemakers frequently use commercially available colorimetric kits and spectrophotometers to measure the activity of this enzyme in grapes, must and wine. Altho...

This study aimed to produce, analyze, and evaluate the consumer acceptance of caffeine-enriched (15, 30, 60, and 90 mg/100 mL) grape must, which does not contain any added sweeteners or preservatives, to meet today’s popular health-conscious co...

During alcoholic fermentation, a considerable amount of carbon dioxide (CO₂) is produced, and the stream of CO₂ can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in...

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplem...

In this study grape must fermentation is monitored using a self-actuating/self-sensing piezoelectric micro-electromechanical system (MEMS) resonator. The sensor element is excited in an advanced roof tile-shaped vibration mode, which ensures high Q-f...

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentratio...

Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in high...

Models for must fermentation kinetics are investigated and used in simulations for enabling control strategies based on temperature adjustment during the alcoholic fermentation process using the estimated CO₂ rate. An acoustic emission digital proces...

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monito...

Agroforestry applications in viticulture are considered a promising strategy to improve vine water status by mitigating the threats of increasing drought due to climate change. The analysis of δ¹³C is often used in viticulture to unde...

In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and...

Microorganisms play a crucial role in addressing the challenges related to the increasing detrimental effects of intensive agriculture in vineyards by contributing to various aspects, from maintaining soil health and vine vitality to influencing ferm...

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined q...

Laccase, produced by the fungus Botrytis cinerea, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the plant-based p...

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the...

According to Organisation Internationale de la vigne et du vin (OIV) standards, when analysing the stable isotope ratio of deuterium to hydrogen D/H at the methyl (I) and methylene (II) site of ethanol from concentrated must, a dilution with tap wate...

Myo-inositol polyalcohol is a characteristic component of natural and concentrated grape musts (CMs), and Regulation (EU) no. 1308/2013 prescribes its presence as a marker of the authenticity of rectified concentrated must (RCM). Other polyalcohols b...

One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to...

Shoot topping and other summer grapevine management practices are considered crucial for producing high-quality wine. However, in recent years, climate change is increasing the need to reassess these strategies, as excessive radiation and high temper...

Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO₂ (eCO₂)&mda...

We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We...

This narrative review develops fermentation-oriented viticulture as an agronomic-oenological framework linking vineyard environment, management and must ecology to fermentation performance. The literature from 2010 to April 2026 was synthesized throu...

Background: Patients undergoing cardiovascular surgery often experience postoperative complications and Activities of Daily Living (ADL) decline, even in the absence of preoperative malnutrition. Since postoperative ADL decline is particularly seriou...

Given the centrality of Shakespeare to the Western canon and, more specifically, to the idea of a national English literary tradition, and given that Shylock is one of his most (in)famous creations, it is hardly surprising that he has proved irresist...

Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, a...

The purpose of the study was to examine the validity of core action elements and feeling states in ice hockey players in the prediction of performance. A second aim of the study was to explore the effectiveness of a 30-day program targeting action an...

Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enz...

This study evaluates the impact of grape variety and harvesting method—manual versus mechanized—on must composition, wine quality, and economic performance in the Târnave viticultural area of Romania. Four grape varieties—Pino...

All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial...

Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic composition of di...

Bots (social robots) are computer programs that replicate human behavior in online social networks. They are either fully automated or semi-automated, and their use makes online activism vulnerable to manipulation. This study examines the existence o...

The study compared the effects of conventional and vegan processing aids in the clarification of must, focusing on the phenolic and sensory characteristics of must and wine. The hypothesis was that plant protein could provide results similar to those...

The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the...

Protein-based clarification agents were tested to clarify Chardonnay grape musts during sedimentation. The experiments were conducted in the Etyek–Buda Wine Region in Northwest Hungary over four vintages between 2020 and 2023. The performance o...

Autochthonous microorganisms are an important source of the distinctive metabolites that influence the chemical profile of wine. However, little is known about the diversity of fungal communities associated with grape musts, even though they are the...

Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two differe...

In this study, ochratoxin A (OTA) occurrence in Argentinean musts, wines and dried vine fruits was evaluated, alongside with the performance of OchraStar^TM columns for OTA extraction. In all the three matrices analyzed, the OchraStar^TM columns showed...

Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry—The recognition and classification of musts coming from different grape ripening times and from different grape varieties—Are reported in this...

The authenticity of grape musts is normally checked through a time-consuming stable isotopic analysis of carbon (δ¹³C) after fermentation and distillation by following the official OIV MA AS-312-06 method. In this study, the alternative use of...

Yeast assimilable nitrogen (YAN), besides the oenological parameters (sugar content, titratable acidity, and pH) in grape musts of sixteen native and international varieties of Vitis vinifera cultivated in six regions of Northern Greece, was assessed...

An array of electrochemical quartz crystal electrodes (EQCM) modified with nanostructured films based on phthalocyanines was developed and used to discriminate musts prepared from different varieties of grapes. Nanostructured films of iron, nickel an...

Economic production and, more generally, most global societies, are overwhelmingly dependant upon depleting supplies of fossil fuels. There is considerable concern amongst resource scientists, if not most economists, as to whether market signals or c...

Samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine, and sparkling wine—of Pinot Noir and Xarel·lo grape varieties from different vineyard qualities (A, B, C, D) have b...

Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine qual...

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial commun...

Historically, assessments of human intelligence have been virtually synonymous with practices that contributed to forms of inequality and injustice. As such, modern considerations for assessing human intelligence must focus on equity and fairness. Fi...

This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L⁻¹), coutaric acid (1.37 mg·L⁻¹) and Catechin (0.86 mg·L⁻¹) were observed in hyperoxygenate...

Winemaking is a stressful procedure for yeast cells. The presence of high levels of carbohydrates at the beginning of the fermentation and the subsequent increase of ethanol levels alongside with other environmental factors force the cell to undergo...

The enology industry in North Dakota is extremely young, with less than twenty years of existence. At times throughout the development of the North Dakota viticulture and enology industries, commercial wine producers have elected to purchase or store...

Is self-preservation the only question humanity faces when confronted with self-induced annihilation? Must humanity not also ask whether there are different ways of extinguishing itself? Whether an extinction that a few impose on the many should not...