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
Ha entrado en vigor el día 1 de octubre de 2015
> 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.
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
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…
> 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
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).
… 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 …
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 email@example.com. The…
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 […
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.
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…
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
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.
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
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
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
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
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
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.