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Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Musts
The results of cell concentration experiments showed that in spite of lower sugar uptake, adding biomass from sluggish cultures not only reduced the time to finish a problematic fermentation but also was less likely to affect the quality of the resulting wine as it did not alter the chemistry of the must. Expand
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
It is demonstrated that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking. Expand
Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere
Vitis vinifera cv. Carmenere, a member of the Cabernet family, was recently rediscovered in Chile where it had been misidentified as Merlot. The Carmenere variety produces complex wines, marked withExpand
Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces cerevisiae
This study provides global insight into how growth temperature affects differential physiological and transcriptional responses in laboratory and wine strains of S. cerevisiae. Expand
Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.
TA recovery and activity were not directly related to the main polyphenol content when performing pressurized hot water grape pomace extraction, and the total antioxidants (TAs), antioxidant activity, and tannins yielded more total antioxidant levels and activity than unfermented pomaces but fewer anthocyanins. Expand
A Multipurpose Portable Instrument for Determining Ripeness in Wine Grapes Using NIR Spectroscopy
The development of a noninvasive instrument that is designed to measure three parameters of ripeness in wine grapes, i.e., sugar, pH, and anthocyanin concentration is described, and the results show the great potential of this technique regarding Brix and pH measurements. Expand
Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada
The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel de Alejandria and Moscatel rosada, was monitored over two seasons. Fully exposed and artificially shadedExpand
Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.
A new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins and results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality. Expand
A systems biology perspective of wine fermentations
The most recent applications of post‐genomic techniques to understand yeast physiology in the wine industry are reviewed and a reference framework for integration of genomic information, bioinformatic tools and molecular biology techniques for cellular and metabolic engineering is proposed. Expand
Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris).
For extracting phenolics from thyme, 100 °C and 5 min would be appropriate operating conditions, whereas antioxidant-active nonphenolic compounds were favored at higher temperatures and exposure times. Expand