Productos y Procesos

24 octubre, 2015

Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties

The effects of prefermentative cold soak (CS” combined with two SO2 additions (50 and 100 mg L−1″ on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D’Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D’Asti wines. Cold soak combined with 50 mg L−1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined

Consumidor y Mercado

24 octubre, 2015

Renovación obligatoria del registro de exportadores en China

Ha entrado en vigor el día 1 de octubre de 2015

Ambiente y Sostenibilidad

24 octubre, 2015

Química y Bioquímica de los polifenoles

> Los polifenoles dietéticos han recibido gran atención entre los nutricionistas, científicos y consumidores de alimentos debido a su papel en la salud humana. La investigación en los últimos años apoya fuertemente un papel para los polifenoles en la prevención de enfermedades degenerativas, en particular los cánceres, enfermedades cardiovasculares y las enfermedades neurodegenerativas. Los polifenoles son antioxidantes fuertes que se complementan y se suman a las funciones de las vitaminas y las enzimas antioxidantes como una defensa contra el estrés oxidativo causado por especies reactivas de oxígeno (ROS) en exceso.

Ambiente y Sostenibilidad

24 octubre, 2015

Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.

Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological methods proved efficient, inexpensive and safe, particularly the use of yeast or yeast products. To ascertain whether immobilisation of the yeast biomass would lead to successful decontamination, alginate beads encapsulating Candida intermedia yeast cells were used in our experiments to evaluate their OTA-biosorption efficacy. Magnetic calcium alginate beads were also prepared by adding magnetite in the formulation to

Consumidor y Mercado

24 octubre, 2015

China Announces New Standards on Distilled Liquor Formulated Liquor | FAIRS Subject Report | Beijing | China – Peoples Republic of | 10/23/2015

 On September 7, 2015, China notified the WTO of the National Food Safety Standard on Distilled Liquor and Formulated Liquor (an update to GB 8951), issued by the National Health and Family Planning Commission (NHFPC), as SPS/N/CHN/1005. The deadline for submission of final comments to China is November 6, 2015.  This standard pertains to the production and processing of liquor and formulated liquor adopting the distilled liquor as the wine base.  The proposed date of entry is yet to be determ…

Ambiente y Sostenibilidad

24 octubre, 2015

El impacto del resveratrol en la enfermedad de Alzheimer

> El resveratrol es un compuesto natural que se encuentra en alimentos como las uvas rojas, frambuesas, chocolate negro y algunos vinos tintos. El investigador principal es del estudio, R. Scott Turner, MD, PhD, director del Programa de Trastornos de la Memoria en Georgetown University Medical Center. Turner, que trata a los pacientes, advierte que los resultados no se pueden utilizar para recomendar el resveratrol. Los investigadores reclutaron 119 participantes para el estudio de un año. La dosis más alta de resveratrol fue probada por un gramo por vía oral

Ambiente y Sostenibilidad

24 octubre, 2015

Water use in Aussie vineyards up 18%

Australian vineyards are using nearly a fifth more water than they were three years ago, highlighting the dry conditions still affecting the country’s winemaking industry. Figures released by the Australian Bureau of Statistics show that 440,000 megalitres of water was used to irrigate vineyards in 2015 – an increase of 18% on 2012. Vineyards in South Australia accounted for 46% – 203,000 megalitres of total water use – followed by New South Wales with 32% (140,000 megalitres) and Victoria with 20% (86,500 megalitres).

Ambiente y Sostenibilidad

24 octubre, 2015

PROCESS FOR THE PROLONGATION OF THE STORAGE LIFE OF GRAPES

… initial concentration of carbon dioxide within the specified semi-permeableenclosure has been found to well prolong the storage life of the grapes stored therein at atemperature of approximately 31 to 35° F. with the advantageous promotion of continued grape …

Consumidor y Mercado

24 octubre, 2015

China Announces Revised Standards on Beverages | FAIRS Subject Report | Beijing | China – Peoples Republic of | 10/23/2015

 On September 4, 2015, China notified the WTO of the National Food Safety Standard on Beverages (an update to GB 12695—201), issued by the National Health and Family Planning Commission (NHFPC), as SPS/N/CHN/1002. The deadline for submission of final comments to China is November 3, 2015.  This standard pertains to the beverage other than the packaged drinking water. The proposed date of entry is yet to be determined.  Comments can be sent to China’s SPS Enquiry Point at sps@aqsiq.gov.cn.  The…

Productos y Procesos

21 octubre, 2015

Una tesis plantea reducciones energéticas del 30% al 50% en la industria enológica

Rubén Celorrio Lázaro obtiene el grado de doctor con una tesis que baja la demanda energética en la industria del vino, en concreto plantea reducciones del 30% al 50%. Rubén Celorrio Lázaro ha obtenido el grado de doctor por la Universidad de La Rioja tras la defensa de su tesis “Metodología para la reducción de […

Consumidor y Mercado

19 octubre, 2015

Online wine retail key to long term growth

Online wine sales are expected to grow by nearly 12% each year over the next four years, as e-commerce platforms continue to gain share of retail sales.

Productos y Procesos

19 octubre, 2015

SAG conoce avances en Systems Approach generado por ASOEX para la exportación de uvas a EE.UU.

CHILE : Por medio de una reunión sostenida por Corfo, Asoex y Fundación para el Desarrollo Frutícola (FDF) con el Servicio Agrícola y Ganadero (SAG) se dieron a conocer los avances del Systems Approach co-financiado por Corfo y realizado por ASOEX, en conjunto con FDF, el cual tiene por objetivo implementar una alternativa de fumigación al bromuro de metilo a través de la transferencia técnica a 40 exportadores de uva de mesa de las tres provincias de la región para la detección, monitoreo y control de plagas.Ver más…

Ambiente y Sostenibilidad

19 octubre, 2015

A prueba un sistema para reducir el consumo de agua en el proceso de elaboración de vino

A prueba un sistema para reducir el consumo de agua en el proceso de elaboración de vino La empresa berciana Demencia Wine ha estado colaborando con el científico estadounidense Vijay Singh en el desarrollo de un innovador método biotecnológico para la elaboración de vino que disminuye el consumo de agua, y por tanto el impacto ambiental. La firma Demencia Wine ha sido una de las elegidas entre quince bodegas que en Estados Unidos y Europa están probando un nuevo avance que busca reducir el consumo de agua durante la elaboración

Productos y Procesos

19 octubre, 2015

The way that France makes wine is about to change forever

This summer was a scorcher in France, the second-hottest on record. For Bordeaux wine growers, those searing temperatures were the latest reminder that global warming is threatening to upend their world. In a vineyard on the outskirts of the world’s wine capital, Agnes Destrac, a researcher with France’s National Institute for Agricultural Research, points to shriveled merlot grapes, left to linger on the vine well past harvest time to simulate the effects of rising temperatures.

Consumidor y Mercado

19 octubre, 2015

Coravin Wine System Launches New, Sleeker Model

The Model Two, which retails for $329.95, has a newer, thinner needle that lets the device pour wine at a 20 percent faster rate, and it locks into place so that the bottle does not leak

Ambiente y Sostenibilidad

17 octubre, 2015

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.

The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min

Productos y Procesos

17 octubre, 2015

Various instrumental approaches for determination of organic acids in wines.

Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses

Productos y Procesos

17 octubre, 2015

Verifying the red wines adulteration through isotopic and chromatographic investigations coupled with multivariate statistic interpretation of the data

The assessment of wine traceability and authenticity is a major concern that has gained a lot of interest internationally since the wine has always been subjected to various fraudulent practices. Practiced since ancient times, wine fraud has become more sophisticated in the present day, taking many forms. Consumers, regulatory bodies and manufacturers are all interested to have reliable analytical tools and information to allow the authentication and detection of wine adulteration or incorrect labelling. This research study evaluates and proposes a possible strategy for the detection of adulterated sweet or

Productos y Procesos

17 octubre, 2015

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines’ molecular and aromatic evolution. Dynamic sensory profile evaluations clearly confirmed the evolution of the wine’s fruity notes during sensory analysis, highlighting significant differences for red-berry and fresh fruit as well as black berry and jammy fruit, after 5 and 15min, respectively. Dynamic analytical methods revealed a decrease in ester and dimethyl sulphide (DMS) concentrations in the

Consumidor y Mercado

16 octubre, 2015

Consumer trends affect the type of packaging and material used for beverage products

Five consumer trends; premiumisation, convenience, online retailing, shelf-life extension and recyclability, affect the type of packaging and material used for a product, according to Rabobank.