Vpliv sorte, letnika in dodatka starterske kulture v mošt ali vino na potek jabolčno-mlečnokislinske fermentacije
Potek jabolčno-mlečnokislinske fermentacije belega mošta in vina
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma me...
Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae strains during winemaking has attracted substantial attention over the last decade. However, our limi...
Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol ...
Published in Food chemistry
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations. In this paper, the effect of PVPP treatments on rosé wine during fermentation was investigated by measuring color, polyphenol content and thiol aro...
Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
...Published in Frontiers in Microbiology
Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are animal proteins, such as milk casein or egg albumin. H...
Brewing, winemaking and distilling: overview of wastewater treatment and utilisation schemes. Focus on membrane penetrat...
Brewing, winemaking and distilling: overview of wastewater treatment and utilisation schemes. Focus on membrane penetration in brewing industry. IWA conference - Winery2019
Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation.
Published in Food research international (Ottawa, Ont.)
In red winemaking, polyphenols from grape berry pericarp and seed are extracted during fermentation and their interactions with yeast have been widely demonstrated. However, information concerning the impact of extracted polyphenols on yeast metabolism during fermentation is missing. The aim of this study was to further explore interactions between...
Brewing, winemaking and distilling: overview of wastewater treatment and utilisation schemes. Focus on membrane penetrat...
Evolution of Flavanol Glycosides during Red Grape Fermentation
Monomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeric mono- and diglycosides were determined with conc...
Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption.
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
The objective of this research was to estimate for the first time the transformations that the free form of some target carbonyl compounds may undergo during winemaking and assess the exposure risk to these compounds through the consumption of the Merlot commercial wines under study. Acrolein and furfural were found in grapes and the respective win...
