Search Results (65)

The aim of this work was to study the effects of modification of the skin maceration process by adding ascorbic acid and a yeast culture of Saccharomyces cerevisiae on the quality and safety of Welschriesling wine. The pH, total acids, SO₂, and alcohol content were significantly affected by the modification of the maceration (p < 0.001), except for the alcohol variable, which was not influenced by the skin maceration modifications of the measured values (p > 0.05). The antioxidant activity, total polyphenols, flavonoids, and ascorbic acid levels changed significantly during the experiment, including the maceration and maturation periods (p < 0.001). The observed histamine concentrations were below the recommended limit of 10 mg·L⁻¹ in each analysed sample. Histamine (HIS) and tyramine (TYR) amounts were significantly affected by the experimental factors (p < 0.001). After nine months of maturation, wine samples with ascorbic acid had 2.23 ± 0.00 and 0.35 ± 0.00 mg·L⁻¹ HIS and TYR content, respectively. On the other side, macerated wines without ascorbic acid had 3.05 ± 0.10 and 0.37 ± 0.05 mg·L⁻¹ HIS and TYR content, respectively. Modified vinification procedure with ascorbic acid negatively affected wine samples in the overall sensory evaluation scores of the wines (p < 0.001). Full article

Volatilomic and sensory analyses of wine are excellent tools for enologists and winemakers when selecting commercial yeast based on the production of metabolites related to desirable wine characteristics. Integrating this holistic approach could lead to the terroir description, characterization, and quality control improvement of the vinification process. Volatilomic and sensory profiles of Cabernet Sauvignon Mexican wines fermented with three commercial yeasts (WLP740, ICVD254, and ICVD80) were obtained using HS-SPME-GC-qTOF/MS and CATA evaluation. A total of 100 volatile compounds were identified, with unique entities per strain. WLP740 wines were rated as high quality, presenting fruity and minty aromas with fewer off-aromas, while ICVD254 wines showed higher levels of compounds associated with off-notes and were rated as low quality. ICVD80 wines were of medium quality, with fruity esters and higher alcohols descriptors. Volatilomic profiles highlighted the role of specific compounds in differentiating strains and sensory attributes, while yeast selection significantly impacts wine aroma and quality. The authors acknowledge the need for further analyses, including an increased sample size, yeast species, diverse vineyards, and vinification processes, which will result in a solid and robust methodology. Full article

Thermovinification has emerged as a rising alternative method in red wine production, gaining popularity among winemakers. The use of autochthonous yeasts isolated from grapes is also an interesting practice that contributes to the creation of wine with a distinctive regional character. This research investigated how combining thermovinification with autochthonous yeast strains influences the fermentation dynamics of Syrah wine. Six treatments were conducted, combining the use of commercial and two autochthonous yeasts with traditional vinification (7-day maceration) and thermovinification (65 °C for 2 h) processes. Sugars and alcohols were quantified during alcoholic fermentation by high-performance liquid chromatography with refractive index detection. Cell viability and kinetic parameters, such as ethanol formation rate and sugar consumption, were also evaluated. The Syrah wine’s composition was characterized by classical wine analyses (OIV procedures). The results showed that cell viability was unaffected by thermovinification. Thermovinification associated with autochthonous yeasts improved the efficiency of alcoholic fermentation. Thermovinified wines also yielded a higher alcohol content (13.9%). Future studies should investigate how thermovinification associated with autochthonous yeasts affects the metabolomic and flavoromic properties of Syrah wine and product acceptability. Full article

The presence of pesticide residues in wine raises concerns about consumer health and regulatory compliance. This study evaluates the behaviour of seven pesticides (boscalid, penconazole, tebufenozide, kresoxim-methyl, trifloxystrobin, chlorpyrifos and lambda-cyhalothrin) during key stages of vinification, including clarification, fermentation, and racking, using liquid chromatography–tandem mass spectrometry. Penconazole, kresoxim-methyl and trifloxystrobin were not detected at the beginning of the vinification stage. Boscalid, chlorpyrifos and lambda-cyalothrin showed a reduction of 100% whit, a concentration below the limit of quantification at the end of the vinification stage. However, tebufenozide showed the lower elimination rate (88.1%), presenting a concentration at the end of the vinification process of 21.71 µg/kg. Experimental data confirm that pesticide concentrations progressively decline due to a combination of physicochemical transformations, adsorption onto solids, and biochemical processes. The clarification and racking stages are particularly important for reducing residues, primarily by removing suspended solids that adsorb pesticides. Fermentation also contributes to this reduction through microbial metabolism and enzymatic hydrolysis. The effectiveness of these stages depends on the pesticide’s solubility, chemical stability, and interactions with components in the wine matrix. Additionally, a risk assessment based on Acceptable Daily Intake and Estimated Daily Intake was performed to evaluate potential consumer exposure, showing lower risk for all pesticides studied. The findings emphasise the importance of optimising clarification and racking procedures, selecting effective fining agents, and refining filtration techniques to further enhance pesticide removal. Full article

Vin Santo is a passito wine produced mainly in Tuscany. In the traditional production of Vin Santo, fermentation occurs naturally. Only a few reports have explored the microbial ecology of Vin Santo. Therefore, the present study aimed to investigate the microbial ecology and its impact on the fermentative kinetics in traditional processes of Vin Santo carried out in two different Tuscan wineries. Despite the different systems used for drying the grapes, both wineries showed similar microbial ecology. Non-Saccharomyces yeasts were the dominant microbial population during grape drying in different succession, even though in the end, the dominant species (at different percentages) in both were Metschnikowia pulcherrima, Kloeckera apiculata, and Starmerella bacillaris. The spontaneous fermentations were instead both dominated by Saccharomyces cerevisiae, however in different concentration throughout the process, leading to a different ethanol content—12% (v/v) and 10.8% (v/v) in winery A and B, respectively. In both wineries, acetic bacteria and moulds did not grow. Considering the intraspecific biodiversity of S. cerevisiae populations, the vinifications of both wineries displayed very similar biodiversity indices. No single strain of S. cerevisiae dominated the entire fermentation process. The analysis identified 30 distinct genetic patterns in the fermentations of winery A and 23 in the fermentations of winery B. The work provided an insight into the microbial communities and their metabolomic interactions during Vin Santo production which could improve the management and control of the process. Full article

Global wine consumption drives the interest for high-quality wine with enhanced health benefits. Yeast-produced tryptophan metabolites, including melatonin, a potent antioxidant, emerged as promising agents for enhancing functional properties of food and beverages. This study represents the pioneering work addressing whether melatonin supplementation during vinification affects Moldova red wine quality. Total phenolic/flavonoid contents, DPPH, and FRAP assays were measured via spectrophotometry, anthocyanins, and tryptophan metabolites using UPLC-MS/MS and UPLC-FLD, as well as cytotoxicity with the MTT assay. Results showed that addition of melatonin during the winemaking process increased total phenolic/flavonoid content, as well as the antioxidant capacity evidenced by increased anti-DPPH radical activity. These effects might be due to the stimulation of phenolic compound biosynthesis, particularly anthocyanins malvidin-3-O-glucoside, peonidin-3-O-glucoside, and delphinidin 3-O-glucoside, which were found to be increased in the treated wine. Additionally, the study revealed that melatonin-enriched wine exhibited increased cytotoxicity against two cancer cell lines, HCT116 and PANC-1. Finally, melatonin supplementation enhanced the concentration of kynurenic acid, which, due to its cytoprotective and antioxidant properties, could further increase the health benefits of the resulting wine. These findings offer promising avenue for future research of melatonin-driven functional properties of wine and provide step forward to a natural product with added value. Full article

After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm. Full article

The objective of this study was to analyze the minerals transferred to Sauvignon blanc must and wine as an effect of foliar fertilizer application. The mineral composition was determined via atomic absorption spectroscopy. Experimental leaf and berry samples were examined during the phenological grapevine growth phases. A foliar fertilizer mixture (0.5 L/hL) with humic acids (8.51%) and B (0.031 kg) was applied. It was observed that the application of humic acids and boron significantly influenced the quality of Sauvignon blanc wine samples. During the blooming period, there was a statistically significant increase (p < 0.05) in P, K, and B in the experimental group. The results showed that using HAs and B in foliar fertilizer significantly (p < 0.05) increased the concentration of minerals in the experimental group. However, P and Fe content in the leaves decreased after veraison. After processing the berries in the vinification process, the levels of B in the must (0.71 ± 0.06 mg/kg) and, subsequently, in the wine (0.61 ± 0.06 mg/kg) were significantly (p < 0.05) higher in the experimental group. Data showed that the foliar fertilizer significantly increased the concentration of N (176.24 ± 0.02 mg/L) in the experimental must. These changes were also observed in wine samples. In wine, a statistically significant decrease in Ca (82.86 ± 0.29 mg/kg) was observed. Full article

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid–base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds. Full article

For a long time, sulfur dioxide (SO₂) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects. Full article

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C₁₃-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. Full article

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in Vitis vinifera L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in ‘Marselan’, compared to ‘Merlot’. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in ‘Marselan’. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of (E)-β-damascenone. The ‘Marselan’ wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the ‘Merlot’ wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value. Full article

This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a simple and rapid method for the determination of these compounds. The optimized methodology was validated, providing for all selected pesticides excellent linearity, recoveries ranging between 60.9% and 95.0% and LOQs lower than 50 ng g⁻¹ f for all substrates. The developed methodology was tested on real samples of grapes, must and wine obtained from a winery in the Epirus region. The results indicated the existence of some of the selected pesticides at comparatively low levels in contrast to the valid MRLs. Full article

In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation, which produces biogenic amines. These biogenic amines can increase under certain conditions, such as the presence of spoilage bacteria or during malolactic fermentation. Alternative methods of vinification were applied, using sulfur dioxide as a preservative (+SO₂) and methods without added sulfites. Alternative methods of vinification were applied using sulfur dioxide as a preservative (+SO₂) and methods without added sulfite (−SO₂). Monitoring was conducted for Cabernet Sauvignon red (CS), Cabernet Sauvignon rosé (CSR), Fetească regală still (FR), and Fetească regală frizzante (FRF). Alternative procedures employed the use of Pichia kluyveri for its ability to block the oxidation reactions of grapes, malolactic fermentation for all wines without sulfur dioxide (−SO₂) to ensure superior stability, and the use of several tannin mixtures to avoid oxidation reactions. Correlations were considered between the amino acids and biogenic amines that have a direct relation through decarboxylation or deamination. The pH of the wines, total acidity, and volatile acidity as principal factors of microbiological wine evolution remained constant. The highest mean concentrations of the detected biogenic amines were putrescine at 23.71 ± 4.82 mg/L (CSRSO₂), tyramine at 14.62 ± 1.50 mg/L (FR-SO₂), cadaverine at 4.36 ± 1.19 mg/L (CS-SO₂), histamine at 2.66 ± 2.19 mg/L (FR + SO₂), and spermidine at 9.78 ± 7.19 mg/L (FR + SO₂). The wine conditions ensured the inhibition of decarboxylases, but some correlations were found with the corresponding amino acids such as glutamine (r = −0.885, p < 0.05) (CSR-SO₂), tyrosine (r = −0,858, p < 0.05) (FR-SO₂), lysine (r = −0.906, p < 0.05) (FR-SO₂), and histamine (r = −0.987, p < 0.05) (CSR-SO₂). Multivariate analysis was performed, and no statistical differences were found between samples with (+SO₂) and without added sulfur dioxide (−SO₂). The vinification conditions ensured the wines’ stability and preservation and the conditions of producing biogenic amines at the lowest levels in order to not interfere with the olfactive and gustative characteristics. Full article

Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Pozo de Los Algarrobos”, San Juan, Argentina. Yeasts were directly isolated from grapes and at different stages of spontaneous fermentations of Vitis vinifera Viognier and Chardonnay varieties. Molecular and intraspecific identification of Saccharomyces cerevisiae yeasts was conducted using the D1/D2 domain and interdelta, respectively, observing 13 different yeast strains from Viognier and 12 from Chardonnay vinifications. Based on the enological traits assayed, two strains, V22 (Viognier) and C14 (Chardonnay), were selected for further studies. Microvinifications with these yeasts were carried out with Viognier and Chardonnay grape must in 2 L flasks, and the resulting wines were analytically and sensorially evaluated. Overall, strain V22 produced wines with positive and particular sensory properties, associated with fruity and floral aromas, color intensity, sweetness, aromatic persistence, and varietal typicity. Consequently, biomass propagation of V22 was conducted to inoculate pilot- (100 L) and industrial (12,000 L)-scale fermentations. V22 resulted in a correct wine fermentation performance obtaining a final product with distinctive and genuine properties. Full article