First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses [PDF]
Plants, 2023 Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted to the scenarios of abiotic stress exacerbation, namely water and thermal
Francesco Agostinelli +5 more
doaj +2 more sources
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates [PDF]
Foods, 2022 The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A.
M. Margarida Baleiras-Couto +4 more
doaj +2 more sources
Can Grapevine Leaf Water Potential Be Modelled from Physiological and Meteorological Variables? A Machine Learning Approach [PDF]
Plants, 2023 Climate change is affecting global viticulture, increasing heatwaves and drought. Precision irrigation, supported by robust water status indicators (WSIs), is inevitable in most of the Mediterranean basin.
Miguel Damásio +7 more
doaj +2 more sources
Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation [PDF]
Molecules, 2021 Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the
Sheila Oliveira-Alves +6 more
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Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials
Fermentation, 2021 Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in ...
Filomena L. Duarte +1 more
doaj +1 more source
Applied Sciences, 2022 The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and
Sílvia Lourenço +5 more
doaj +1 more source
Contributo para a caracterização de vinhos de oito castas portuguesas minoritárias [PDF]
Ciência e Técnica Vitivinícola, 2023 A riqueza do património genético vitícola existente em Portugal leva a considerá-lo como um dos países da Europa com maior densidade de castas autóctones, embora cerca de 85 % dessas castas só ocupem aproximadamente 10 % da área total de vinha. Apesar da
Brazão João +5 more
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New insights into Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2021 [PDF]
Ciência e Técnica Vitivinícola, 2021 New insights into Viticulture, Enology and Vitivinicultural Economy arise from the fourteen articles published by the Ciência e Técnica Vitivinícola in 2021.
Cunha Jorge, Caldeira Ilda, Canas Sara
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Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties
Fermentation, 2019 The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia ...
Filomena L. Duarte +2 more
doaj +1 more source
Observations sur le métabolisme des bactéries lactiques dans les moûts de raisins alterés
OENO One, 1985 Dans les moûts de raisins pourris, recueillis dans les conditions de la pratique, le métabolisme des bactéries lactiques est dévié ; on observe une accumulation de mannitol aux dépens du fructose.
Maria Vitória San Romão +3 more
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