Productos y Procesos

29 agosto, 2015

Vine Notes: Harvest 2015 and long-term supply balance

Rabobank report estimates that as much as 40,000 acres will have to be removed to balance the excess supply with demand for winegrapes from the Central Valley

Consumidor y Mercado

28 agosto, 2015

Japón obligará al cultivo de viñedos para la elaboración de vinos

Japón obligará al cultivo de viñedos para la elaboración de vinos

Ambiente y Sostenibilidad

28 agosto, 2015

Honeybee Microsensors to Gather Intel on Mass Deaths

Australian scientists revealed Tuesday they are using micro-sensors attached to honey bees as part of a global push to understand the key factors driving a worldwide population decline of the pollinators

Ambiente y Sostenibilidad

28 agosto, 2015

California climate researchers sound the alarm at symposium: ‘There’s no way out’

A warming atmosphere has already worsened California’s drought and harmed coastal ecosystems, but the worst is yet to come, according to the latest scientific research presented this week on the interactions of air pollution, water reserves and weather patterns

Consumidor y Mercado

28 agosto, 2015

La incertidumbre en el centro de la escena vitivinícola

El próximo 2 de setiembre se realizará en la Universidad Nacional de Cuyo un seminario de análisis de la situación y perspectivas de la economía argentina y de la vitivinicultura en un año muy complejo. La organización del encuentro surge de una alianza entre el Banco Supervielle, la Sociedad Argentina del Vino y la mencionada Universidad.

Productos y Procesos

28 agosto, 2015

Valencia acoge un encuentro internacional sobre la vid y el vino

Un encuentro internacional sobre la vid y el vino que tratará sobre “La calidad del vino a través de la Gestión Integrada del Viñedo” se celebrará en la Universitat Politècnica de València los días 1, 2 y 3 de diciembre de 2015. Cuenta con el patrocinio de la Organización Internacional de la Viña y el […

Consumidor y Mercado

28 agosto, 2015

Castilla-La Mancha, La Rioja, Cataluña y C. Valenciana, las comunidades que más aumentan su facturación por exportaciones de vino

Las exportaciones españolas de vino, mosto y vinagre crecieron un 17,2% en volumen y un 5,9% en valor durante el primer semestre de 2015. En el análisis por comunidades autónomas realizado por el Observatorio español del Mercado del vino (OeMv), comprobamos que Castilla-La Mancha (+24 millones de euros), La Rioja (+16,5 millones) y Cataluña (+15,3 millones) son las que más subieron en euros respecto al mismo periodo de 2014…

Consumidor y Mercado

28 agosto, 2015

Five new wine importers

If you want to sell wine to Sweden you will need to go through an importer. At least if you want to sell through the monopoly retail shops or to restaurants. (Another option is internet wine sales direct to consumers that does not require an importer.) There are many, many […]

Ambiente y Sostenibilidad

28 agosto, 2015

Vineyard improves water efficiency through technology

Ag companies are learning to do more with less water. Four years into the drought, it’s become the new normal for many companies.

Productos y Procesos

27 agosto, 2015

Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape

Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidium pullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis

Productos y Procesos

27 agosto, 2015

Facile Method To Prepare Microcapsules Inspired by Polyphenol Chemistry for Efficient Enzyme Immobilization

In this study, a method inspired by polyphenol chemistry is developed for the facile preparation of microcapsules under mild conditions. Specifically, the preparation process includes four steps: formation of the sacrificial template, generation of the …

Productos y Procesos

27 agosto, 2015

Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.

Nitrogen is an important nutrient in alcoholic fermentation because its starvation affects both fermentation kinetics and the formation of yeast metabolites. In most alcoholic fermentations, yeasts have to ferment in nitrogen-starved conditions, which requires modifications of cell functions to maintain a high sugar flux and enable cell survival for long periods in stressful conditions. In this review, we present an overview of our current understanding of the responses of the wine yeast Saccharomyces cerevisiae to variations of nitrogen availability. Adaptation to nitrogen starvation involves changes in the activity of signaling

Productos y Procesos

27 agosto, 2015

Francia mantiene su previsión de producción vitivinícola en 46,45 Mhl

Tablas en pdf adjunto.Francia mantiene su estimación de producción vitivinícola en 46,45 millones de hectolitros, según la previsión elaborada a 19 de agosto por…

Productos y Procesos

27 agosto, 2015

Investigadores de Rioja estudian el impacto ambiental de fungicidas en viñedos

Investigadores de Rioja estudian el impacto ambiental de fungicidas en viñedos

Consumidor y Mercado

27 agosto, 2015

Reino Unido reduce sus compras de vino

Reino Unido reduce sus compras de vino

Productos y Procesos

27 agosto, 2015

Descubren en Chile cepas de Malbec para la industria del vino

Descubren en Chile cepas de Malbec para la industria del vino

Productos y Procesos

27 agosto, 2015

Phenolic natural products of the wines obtained from three new Merlot clone candidates.

This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurié procedure), anthocyanins (using pH differential method) and tannins (the Nègre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlotwine (mother vine) and the wines obtained from other two clone candidates, the Merlotwine of the clone candidate No. 022 was

Productos y Procesos

26 agosto, 2015

Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation.

The effect of copper stress on the fermentation performance of Saccharomyces cerevisiae and its copper adsorption pathway during alcoholic fermentation were investigated in this study. At the limits imposed by the regulations of the European Union and South African (⩽20mg/l), copper had no effect on the cell growth of S. cerevisiae, but its fermentation performance was inhibited to a certain extent. Therefore, the regulated limit should be further reduced (⩽12.8mg/l). Under 9.6-19.2mg/l copper stress, S. cerevisiae could absorb copper; the copper removal ratio and the unit strain adsorption were 60-81%

Productos y Procesos

26 agosto, 2015

Classification of red wines using suitable markers coupled with multivariate statistic analysis.

Methodologies for chemometric classification of five authentic red wine varieties from Murfatlar wine center, Romania, young and aged are reported. The discriminant analysis based on several anthocyanins, organic acids, (13)C/(12)C, (18)O/(16)O and D/H isotopic ratios, (1)H and (13)C NMR fingerprints revealed a very satisfactory categorization of the wines, both in terms of variety and vintage, thus illustrating the validity of selected variables for wine authentication purposes. LDA applied to the combined data shows 85.7% classification of wines according togrape variety and 71.1% classification of wines according to vintage year, including

Productos y Procesos

26 agosto, 2015

Treatment of resistant port-wine stains with bosentan and pulsed dye laser: a pilot prospective study.

In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as