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Current Knowledge about the Presence of Amines in Wine
This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product, to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.
Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
Syrah was the grape with the greatest aroma potential at harvest and the highest concentration of nitrogen compounds coincided with the highest degrees Baume/total acidity ratio and color index during 2007, but in 2008 this did not happen because grape ripening was irregular as a consequence of different climatological conditions.
Therapeutic Applications of Rose Hips from Different Rosa Species
The role of different species of Rosa in the prevention of treatment of various disorders related to oxidative stress, is examined, focusing on new therapeutic approaches from a molecular point of view.
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations and it can be seen that S. cerevisiae synthesized appreciable amounts of short-chain fatty acids.