A rapid and economically affordable reverse-phase chromatographic approach based on a core-shell column with high-performance liquid chromatography multi-wavelength detector (HPLC-MWD) is proposed for the quantification and quality control of multiclass polyphenols (PPs). The separation of 20 relevant polyphenols fromgrape pomace extracts (GPEs) was achieved in less than 12min by using a Kinetex C18 column (3.0mm×100mm, 2.6μm) with a gradient system of ultrapure water (0.1% formic acid) and acetonitrile, a temperature of 35°C and a flow rate of 0.8mLmin(-1). The maximum backpressure reached was 327bar, meaning the developed method is adequate
Despite the extensive research performed during the last decades, the multifactorial mechanism responsible for white wine protein haze formation is not fully characterized. A model is proposed, which is essentially based on two postulates: the experimental identification of sulfur dioxide as the non-proteinaceous factor, and the inference from reliable data available in the literature of the dynamic chemistry played by wine protein sulfhydryl groups. Unlike other reducing agents, addition of SO2 to must/wine upon heating cleaves intraprotein disulfide bonds, hinders thiol-disulfide exchange during protein interactions, and leads to formation of
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Lab tests 35,000 wine corks for TCA each year, incidence down since 2002
Japan is tightening rules for its wine industry, requiring all products labelled as Japanese wine to be made entirely from grapes grown within the country.
Rusia prohibiría la importación de vinos a granel
Expectations of a relatively light 2015 harvest are pointing toward an inflection point in terms of grape supply with sales growth expected to ease, yet wineries expect to be more profitable in 2016 and 2017, results of the 2015 Wine Industry Financial Symposium Industry Trends Survey show
The National Tax Agency is preparing to establish a new rule that will require wine labelled as Japanese wine to be wholly produced in Japan using domestically-harvested grapes.
SAN FRANCISCO, Aug 25- Amazon.com Inc said on Tuesday it will begin delivering wine, beer and spirits to U.S. customers for the first time as part of its speedy delivery service, Prime Now. The online retailer is expanding Prime Now, its one- and two-hour service, to Seattle, where the company is headquartered, and offering alcohol deliveries there.
A group of researchers from Texas A&M University believe they have developed a novel and environmentally friendly solution to one of the wine industry’s more troubling threats: Pierce’s disease. They hope to target the bacterium behind the disease with bacteriophages-viruses that specifically attack bacteria.
Misión Técnico Comercial al ExteriorFeria International FOOD & HOTEL CHINA 2015 – Abierta la inscripción
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
La récolte de raisin en France devrait être en légère baisse par rapport à l’an dernier car la vigne a souffert de la sécheresse, mais les professionnels promettent malgré tout un millésime de qualité.
Riassunto La filiera vitivinicola è una attiva produttiva che non può essereconsiderata esente impatti ambientali correlati. Come è noto nel ciclo di vita del vino la fasepiù impattante è quella agricola. Ciò a causa dell’utilizzo dei combustibili fossili per i …
Chile’s Aurelio Montes is to try growing grapes at his Argentine estate without any irrigation from the start of this year’s growing season
AbstractThe present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were followed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data analysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an
Early detection of fungal pathogen presence in the field would help to better time or avoid some of the fungicide treatments used to prevent crop production losses. We recently introduced a new phytoalexin-based method for a non-invasive detection of crop diseases using their fluorescence. The causal agent of grapevine downy mildew, Plasmopara viticola, induces the synthesis of stilbenoid phytoalexins by the host,Vitis vinifera, early upon infection. These stilbenoids emit violet-blue fluorescence under UV light. A hand-held solid-state UV-LED-based field fluorimeter, named Multiplex 330, was used to measure stilbenoid phytoalexins in
This canny new map of Loire Valley wine regions has been put together for theBelle France website, who provide walking and cycling holidays. They’ve certainly done their homework – using the seventh edition ofThe World Atlas of Wine, they tell us – and the result is pleasingly clickable. You can explore the map by area, appellation, grape type and wine style, and useful information on individual estates can be toggled on and off via the top-centre button.
The University of Adelaide released findings yesterday that indicate the solid waste left over from winemaking could make a competitive biofuel. Published in the journal Bioresource Technology, the researchers showed that up to 400 litres of bioethanol could be produced by fermentation of a tonne of grape marc. Global wine production leaves an estimated 13 million tonnes of grape marc waste each year. Nationally it is estimated that several hundred thousand tonnes are generated annually and it is generally disposed of at a cost to the winery.