Search Results (675)

The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biological aging processes. This traditional Spanish system, combined with the unique metabolic activities of flor yeast (Saccharomyces cerevisiae), creates wines of exceptional complexity and consistency. This comprehensive review synthesizes current literature on the Criaderas and Solera system, focusing on biological aging mechanisms, flor yeast dynamics, industrial applications, and contemporary challenges. Recent advances in genomic, proteomic and metabolomic studies of flor yeasts have been analyzed, alongside modern analytical approaches to the characterization of Sherry wine. The Criaderas and Solera system enables consistent wine quality through fractional blending across multiple aging levels. Flor yeasts exhibit specialized metabolic adaptations, including enhanced ethanol oxidation capacity, biofilm formation abilities, and stress resistance mechanisms. Modern applications extend beyond traditional winemaking to include biotechnological uses, immobilization techniques, and sustainable production methods. Current challenges include climate change impacts, maintaining genetic diversity, adapting to new technologies and meeting evolving consumer preferences. The integration of traditional knowledge with modern biotechnology offers promising opportunities for optimizing Sherry production. Understanding flor yeast ecology and metabolic pathways provides insights for developing innovative applications while preserving the authenticity of this centuries-old winemaking tradition. Full article

Precision technologies are increasingly relevant in contemporary agriculture, offering tools to enhance efficiency, sustainability, and decision-making. Their adoption is becoming particularly critical among vine-growers in the wine industry, a sector facing market pressures, climate change, and generational shifts. This study combines a systematic literature review with an empirical analysis of the PDO (Protected Designation of Origin) Wines of Granada (Southern Spain) to examine perceptions of precision agriculture technologies at both global and regional scales. The review included 607 articles published between 2015 and 2025 in English (indexed in ISI Web of Knowledge), identifying key factors influencing technology adoption. Using “perception” and “precision agriculture” as search terms, only 97 articles simultaneously addressed both concepts. At the regional level, a case study involving 22 wineries (with 37 stakeholders) in Granada province was conducted, focusing on socioeconomic barriers and environmental conditions such as altitude, climate, and soil type. Results revealed cross-scale consistencies regarding the importance of costs and perceived usefulness of new technologies (e.g., proximal sensors, satellite imagery), but divergences concerning the difficulties in accessing them and their cost. The findings highlight the need for supportive policies, targeted training, and practical demonstrations to facilitate adoption, thereby fostering innovation and sustainability, especially in the wine sector of the province of Granada. Integrating international and local evidence provides a framework for designing regional strategies tailored to promote precision technologies that improve efficiency, quality, and sustainability in wine production. Full article

The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality. Since the Roman Empire, oak barrels have replaced clay amphorae due to their practical and sensory advantages. During barrel aging, interactions between wine, wood, and oxygen improve structure, reduce astringency, develop aromas, and stabilize color. Oak barrels undergo a toasting process that enhances their chemical reactivity and influence on wine. The degree of toasting, which ranges from light to heavy, determines the type and concentration of extractable compounds and shapes the aroma and phenolic profile. Light toasting preserves tannin structure and fruity notes, while heavy toasting releases vanillin, lactones, and caramelized products that contribute to smoky aromas. Factors such as oak species, wood age, processing method, and toasting level all contribute to the final wine profile. This review summarizes the latest findings on the influence of toasting intensity on the chemical composition of red wines, with a focus on aromatic and phenolic compounds and their sensory effects. Extraction mechanisms and their role in defining wine characteristics are also discussed, providing guidance for winemakers to optimize barrel toasting strategies and achieve desired wine styles and qualities. Full article

Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of desirable compounds potentially affecting wine quality, wine losses, environmental impact, and health and safety risks for operators. These limitations have spurred extensive research to understand the mechanisms underlying protein instability and to identify alternative stabilization strategies. This review provides a comprehensive analysis of bentonite’s role in white wine protein stabilization, examining its physicochemical properties, treatment variables, and interactions with wine components. Particular attention is given to predictive tests aimed at optimizing dosage, as well as to bentonite’s impact on volatile organic compounds, phenolics, and elemental composition. Furthermore, emerging alternatives and knowledge gaps are discussed to outline future directions toward sustainable and efficient stabilization practices. This synthesis aims to support both scientific advancement and practical applications for the wine industry. Full article

Esters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species. However, research on esterification characteristics of Monascus strains remains limited, constraining efforts to improve the quality and flavor of Hongqu rice wine. To better understand their esterification characteristics of commercial Monascus strains from different regions of China and further develop a high-quality esterifying Monascus strain for the liquor industry, we identified five Monascus isolates from red koji samples used in rice wine fermentation. Their esterification activity was evaluated by preparing red koji through solid-state fermentation of wheat bran under conditions simulating industrial production. Among the isolates, M. purpureus M21 exhibited the highest reported esterification activity to date, reaching 88.5 ± 8.6 U. Through atmospheric and room-temperature plasma (ARTP) mutagenesis breeding, the esterification activity of M. purpureus M21 was further enhanced by 41% to 124.8 U. In summary, this study not only figures out the properties of commercial esterifying Monascus from diverse regional sources but also significantly enhances the esterification performance of a potent esterifying Monascus strain without invoking GMO controversies. This high-performance esterifying Monascus strain presents a promising fermentation starter to enhance the flavor profile of Hongqu rice wine and diverse fermented beverages, thereby meeting evolving consumer preferences. Full article

Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study investigated the microbial populations associated with organic grapes, must, and natural wines of the Limniona red grape variety, focusing on different production stages and fermentation vessels. Samples included immature and ripe grapes, initial and fermenting must, filtered and unfiltered wines, and final bottled and filtered wines. These were analyzed in order to enumerate key groups of microorganisms and identify beneficial yeasts and bacteria of alcoholic and malolactic fermentation, respectively, as well as potential markers of off-flavors. Culture-dependent methods were used to enumerate yeasts and bacteria, while Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and 16S rRNA sequencing provided taxonomic resolution. Beneficial fermentation microorganisms (especially Saccharomyces yeasts) were scarce in initial grapes, where other contaminants or wild yeasts were present. Gradually, as fermentation progressed, there was a prevalence of Saccharomyces cerevisiae strains of increased diversity in matured wine, as well as several lactic acid bacteria (LAB) of malolactic fermentation. Most LAB were identified as Lactobacillus and Oenococcus species. Other bacteria from environmental sources, irrelevant to alcoholic/malolactic fermentation or spoilage, like Burkholderia, were also present during the vinification process. The type of vessel affected the type of LAB that prevail, with an abundance of Oenococcus in clay vessels versus Lactobacillus species in stainless-steel vessels. Notably, Lentilactobacillus parafarraginis can be linked to off-flavors if they represent a high percentage of the wine microbiota. These findings highlight the importance of understanding, monitoring and controlling microbial succession during production stages in order to prevent sensory faults and ensure the stable quality of natural wines. Full article

Agricultural diversification represents an important strategy for promoting sustainability and resilience in rural regions. Goji berries (Lycium barbarum) have emerged as a promising alternative crop due to their high nutritional and functional potential. In this sense, the search for new crops to diversify the production in southwestern Spain is of main interest for farmers to adapt their productions to consumers claims and to climate change, having alternatives to the classical crops (olives, grapes for wine, etc.). This study evaluated several quality related parameters of three goji berry varieties cultivated in the southwest of Spain. Texture profile analysis (TPA) and puncture tests revealed varietal differences in firmness, cohesiveness, and springiness, influenced by genotype and harvesting time. Other morphological and quality parameters such as moisture, total soluble solids, titratable acidity and color were also affected. Significant differences in antioxidant capacity (ABTS and DPPH assays) were found among the varieties and harvesting times, with NQ7 exhibiting the highest values. Phenolic compounds were identified and quantified by LC–HRMS/MS, detecting 33 compounds, with most belonging to the hydroxycinnamic acids, flavonols and flavanones families. NQ7 presented the highest total phenolic content (74.787 mg/100 g DW), with rutin, coumaric acid derivatives, and naringenin as major contributors. The correlation analysis confirmed a strong relationship between total phenolic content and antioxidant capacity. Overall, the results indicated that goji berries grown in southwestern Spain exhibited favorable quality and bioactive profiles, supporting their suitability for sustainable production and commercialization, including further applications as functional food ingredients. Full article

Wine lees, a winemaking by-product, have high potential for reuse due to their significant phenolic content and antioxidant capacity. To preserve their composition and enhance their feasibility for incorporation into food products, this study evaluated the effects of oven drying (40 °C) and freeze-drying on the physicochemical and nutritional characteristics of malolactic lees, as well as the impact of the storage time. Samples were analyzed at 0, 45, and 90 days of storage at 25 °C under light exposure conditions. Total phenolic content was determined by Folin–Ciocalteu, antioxidant activity by DPPH and FRAP assays, and phenolic groups by HPLC-DAD-FD. Both methods preserved a high protein content (~20%), with 44.66% essential amino acids and an essential amino acid index of 1.55, indicating high-quality proteins. The freeze-dried lees showed a higher phenolic content (77.92 mg GAE/g), whereas the oven-dried lees exhibited greater antioxidant activity, likely due to the formation or release of bound phenolic compounds induced by thermal processing. Among the phenolic groups, tannins were the most favored in terms of preservation. Storage time significantly influenced the parameters evaluated, indicating the impact of drying on stability. While freeze-drying better preserved phenolic compounds, oven drying was considered the most suitable option for large-scale application. Full article

Novel nanocomposites based on carbon black or multi-walled carbon nanotubes functionalized with carboxylic groups and Neutral red electropolymerized from reline were obtained in a one-step protocol and used for DNA biosensor development. The synthesis was carried out in potentiodynamic mode in a deep eutectic solvent reline consisting of a mixture of choline chloride and urea. The nanocomposite based on carbon black and poly(Neutral red) was applied for a voltammetric DNA biosensor developed to discriminate DNA damage. The sensor developed allowed the native, thermally denatured, and chemically oxidized DNA discrimination with either current changes or peak potential shifts. The nature of the DNA used had affected the sensor’s analytical response value. The DNA biosensor suggested was tested for the assessment of antioxidant capacity in such beverages as tea, coffee, white wine, and fruit-based drink purchased from local market. Simple, fast, and inexpensive approach of sensor modifying layer assembly would be demanded in control of food products and beverages quality, as well as for medical purposes. Full article

This study aimed to establish a fining index based on objective criteria to evaluate and compare the effects of various commercial fining agents on red wine. The agents included pea and potato protein isolates, porcine gelatine, and bentonite. The phenolic composition of Syrah wine was analysed to assess the impact of clarification on anthocyanins, flavanols, flavonols, and overall turbidity. Results showed significant variability among agents, with gelatine causing the highest phenolic reduction (%) and fining efficiency, reducing flavanols by 33.80%. In contrast, bentonite showed minimal impact on phenolic content, with a reduction of only 0.02% in flavanols. A fining index was proposed, allowing for the classification and prediction of untested fining agents’ effects based on similarity to known agents. This index could facilitate more precise selection of fining agents, optimizing wine quality while addressing allergenicity and fining concerns. Moreover, its application could help manufacturers reduce production costs by selecting the most efficient fining alternatives. Furthermore, a case study of the cell wall material from red grape skin was evaluated using samples from three different physiological states. Full article

The global sparkling wine market continues to grow steadily, reaching approximately 24 million hectoliters in 2023, with an annual increase of around 4% despite a general decline in overall alcoholic beverage consumption. This growth highlights the importance of employing diverse yeast strains to improve product variety and quality. Flor yeasts are specialized strains of Saccharomyces cerevisiae that develop a biofilm on the surface of certain wines during biological ageing. They possess unique physiological properties, including high ethanol tolerance and the capacity to adhere, which supports wine clarification. They also have the ability to contribute unique volatile compounds and aroma profiles, making them promising candidates for sparkling wine production. This study evaluated two flor yeast strains (G1 and N62), which were isolated from the Pérez Barquero winery during the second fermentation process using the traditional method. Sparkling wines were produced by inoculating base wine (BW) with each strain, and the wines were monitored at 3 bar CO₂ pressure and after 9 months of ageing on lees. Comprehensive metabolomic analysis was performed using GC-MS for volatile compounds and HPLC for nitrogen compounds, with statistical analysis including PCA, ANOVA, Fisher’s LSD, and correction FDR tests. Strain N62 demonstrated faster fermentation kinetics and higher cellular concentration, reaching 3 bar pressure in 27 days compared to 52 days for strain G1. Both strains achieved similar final pressures, 5.1–5.4 bars. Metabolomic profiling revealed significant differences in the profiles of volatile and nitrogen compounds between the two strains. G1 produced higher concentrations of 3-methyl-1-butanol, 2-methyl-1-butanol, and acetaldehyde, while N62 generated elevated levels of glycerol, ethyl esters, and amino acids, including glutamic acid, aspartic acid, and alanine. These findings demonstrate that both flor yeast strains successfully complete sparkling wine fermentation while producing distinct metabolic signatures that could contribute to unique sensory characteristics. This supports their potential as alternatives to conventional sparkling wine yeasts for enhanced product diversification. Full article

In addition to the minerals naturally present in grapes, wine can acquire additional minerals during its production and storage from materials that come into contact with it, including bottling materials. This study aimed to evaluate the concentration of a wide range of elements in white wine samples packaged in 0.75 L green glass bottles sealed with two different closure systems: natural cork stoppers and metal screw caps with a plastic liner. No statistically significant differences were observed between the two closure types for most elements (Li, Be, Fe, Co, Ni, Zn, Se, Rb, Sr, Mo, Sb, Cs, Ba, and Tl). For V, Cr, Mn, Cu, As, Cd, and Pb, some differences were observed, but without a clear pattern. However, the concentration of Sn was significantly higher in wines packaged in bottles sealed with metal screw caps plus plastic liner. Elemental analysis of the original, unused liners showed negligible content of Sn and other studied elements, suggesting that the Sn in the wine comes from the Sn-plated steel screw cap, despite the presence of the plastic liner. Although the changes in the natural elemental composition under these bottling conditions are not very high and unlikely to pose a health risk to consumers, they may still influence wine stability and sensory attributes. Understanding these effects is important for both wine producers and consumers to ensure optimal wine quality and preservation. Full article

Red grapes are recognized as valuable sources of phenolic compounds with nutritional and technological importance. Anthocyanins strongly influence the color, stability, and antioxidant activity of wines, thereby contributing to both quality and potential health effects. In this study, berries of nine red grapevine cultivars (Alicante Bouschet, Burgund Mare, Busuioacă de Bohotin, Cabernet Franc, Cabernet Sauvignon, Cadarcă, Malbec, Sangiovese, and Syrah) were examined for their anthocyanin composition, total phenolic and flavonoid content, physicochemical parameters, and fatty acid profiles. Anthocyanins were characterized using High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS), total polyphenols and flavonoids were quantified spectrophotometrically, and fatty acids were determined by Gas Chromatography coupled with Mass Spectrometry (GC-MS). Substantial variability was observed across cultivars for the analyzed traits, with nine anthocyanins identified (total levels ranging from 70.79 ± 13.84 to 335.75 ± 87.62 mg malvidin-3-O-glucoside equivalents (MGE) per 100 g fresh weight (FW). Total phenolics ranged from 107.51 ± 11.11 to 432.13 ± 42.91 mg gallic acid equivalents (GAE) per 100 g FW, and flavonoids from 34.23 ± 11.45 to 162.51 ± 39.63 mg catechin equivalents (CE) per 100 g FW. Ten fatty acids were identified, with linoleic acid being the most abundant. Alicante Bouschet and Burgund Mare showed the highest levels of total anthocyanins, polyphenols, and flavonoids, while Cabernet Franc, Cabernet Sauvignon, and Sangiovese exhibited the richest profiles of polyunsaturated fatty acids, together highlighting their potential as valuable sources of bioactive and nutritional compounds for functional food applications. Cabernet Franc and Sangiovese, characterized by higher titratable acidity and balanced pH, showed favorable traits for producing stable, high-quality wines. Analysis of the data further grouped the cultivars based on their chemical and lipid profiles. Overall, these findings show the notable biochemical differences among the red grapevine cultivars and their potential uses in food and wine production. Full article

This manuscript reviews the advances in the application of biostimulants in grapevine (Vitis vinifera L.), emphasizing their physiological, agronomic, and quality impacts within a broader agricultural and scientific context. It highlights the evolution of biostimulant research and the theoretical frameworks that support their use, underscoring their growing relevance in sustainable viticulture as a response to environmental challenges and consumer demands for healthier production practices. By analyzing recent findings, the text outlines how biostimulants influence plant physiology, improve agronomic performance, and enhance fruit and wine quality, while also stressing the need for deeper understanding of their mechanisms of action and greater standardization in their application. The discussion suggests that advancing this field requires not only scientific attention but also an integrative vision that links innovation, sustainability, and practical implementation. Ultimately, the manuscript contributes to a more comprehensive appreciation of the role of biostimulants in viticulture, offering insights to guide future research and strategies for grapevine management and quality improvement. Full article

Low fermentation temperatures are a crucial aspect of winemaking, influencing yeast metabolism, process efficiency, and aroma retention. However, it is a significant source of energy consumption. Here, we investigated the effect of high (20 °C ± 1 °C) and low (16 °C ± 1 °C) temperatures combined with multi-starter fermentations with Metschnikowia pulcherrima (Level² Flavia and Level² Initia) and Saccharomyces cerevisiae (EC 1118 and Zymaflore X5) strains on the aromatic profile of Lugana wine. Sequential inoculation at 20 °C shortened fermentation by five days compared to 16 °C, lowering energy consumption for cooling. Significant differences in key aromatic compound classes were observed between the two temperature trials. Wines fermented at 20 °C exhibited more intense tropical and fruity aromas, with 3-MH and 3-MHA concentrations up to ten times higher than those at 16 °C. Such an increase was particularly evident in the sequential fermentation, especially Level² Flavia/Zymaflore X5, compared to S. cerevisiae alone. In contrast, lower temperatures favored the production of ethyl esters and ethyl acetate, with increases of 14% for ethyl octanoate and 24% for ethyl butanoate. Sensory analysis confirmed these aromatic differences, with all trials at 20 °C enhancing white wine aroma complexity, particularly those involving multi-starter fermentations. These findings provide practical insights for the wine industry, validating sequential fermentation at moderately elevated temperatures as a strategy to improve wine quality while supporting energy-efficient and sustainable practices. Full article