Advances in Grape and Wine Biotechnology最新文献_第2页

Ampelographic and Genetic Characterization of Montenegrin Grapevine Varieties 黑山葡萄品种的地理和遗传特征

Advances in Grape and Wine Biotechnology Pub Date : 2019-04-11 DOI: 10.5772/INTECHOPEN.85676

V. Maras

引用次数: 3

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 影响葡萄酒在长期储存过程中演变的主要操作条件

Advances in Grape and Wine Biotechnology Pub Date : 2019-04-11 DOI: 10.5772/INTECHOPEN.85672

F. Venturi, C. Sanmartin, I. Taglieri, G. Ferroni, M. F. Quartacci, C. Sgherri, X. Ying, G. Andrich, A. Zinnai

{"title":"Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage","authors":"F. Venturi, C. Sanmartin, I. Taglieri, G. Ferroni, M. F. Quartacci, C. Sgherri, X. Ying, G. Andrich, A. Zinnai","doi":"10.5772/INTECHOPEN.85672","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85672","url":null,"abstract":"Nowadays, among all the possible wine packaging materials, an increasing use of polyethylene terephthalate (PET), multilayer Tetra Brik, and Bag-in-Box containers can be observed. Due to the fact that oxygen is counted among the primary factors which act on wine aging and degradation, a tight control of oxygen is critical during wine making and conservation. Wine protection from external conditions is strictly linked to packaging, which has the basic role to preserve the quality of wine during its evolution and aging. In this chapter the time evolution of different wines will be analyzed according to the storage conditions used. In particular, the following specific cases of study will be discussed: Case of study 1a, 1b, and 1c: influence of storage conditions (storage temperature, packaging material and volume of packaging) on the time evolution of red wine over a storage period of 12 months. Case of study 2: evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position and brightness regime over a period 12 months.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91294717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies 葡萄酒生物活性谱的改进及其对人体健康的影响:技术策略

Advances in Grape and Wine Biotechnology Pub Date : 2019-04-11 DOI: 10.5772/INTECHOPEN.85861

R. Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva, Jackeline León-Vargas

{"title":"Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies","authors":"R. Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva, Jackeline León-Vargas","doi":"10.5772/INTECHOPEN.85861","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85861","url":null,"abstract":"The current lifestyle and the greater awareness of the health benefits of wine are causing an increase in demand for wines with higher levels of bioactive compounds, principally red wine. Scientific evidence supports the benefits of wine, mainly related to their antioxidant and anti-inflammatory activities. This chapter, in its first section, reviews previous studies aiming to elucidate the action mechanisms through which the bioactive compounds act on the human organism in the prevention of diseases. According to the existing literature, studies dealing with specific procedures to enhance the bioactive profile of wines are scarce. Therefore, in the second section, we pay attention to some aspects related with applicable technological strategies during the winemaking process and its incidence in the extraction and stability of bioactive compounds. Furthermore, we discuss some applicable strategies in (i) the vineyard during the vine cultivation and (ii) the raw material level in pre-fermentative stage within winery, as well as, biotechnological strategies during the fermentation and aging. All these are directed to improve the content of bioactive compounds in the wine and, thus, transmit its benefits to the consumer’s health.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74644831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Reconstruction of Parental SSR Haplotypes from a Single Grape Seed 葡萄种子亲本SSR单倍型的重建

Advances in Grape and Wine Biotechnology Pub Date : 2019-04-03 DOI: 10.5772/INTECHOPEN.85685

Gizella Győrffyné Jahnke, Zóra Annamária Nagy, C. Németh, Gyöngyi Knolmajerné Szigeti, János Májer

引用次数: 0

Biodiversity ofSaccharomyces cerevisiaeYeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains? 自发酒精发酵中酿酒酵母的生物多样性:典型的窖系还是区系?

Advances in Grape and Wine Biotechnology Pub Date : 2019-03-05 DOI: 10.5772/INTECHOPEN.84870

P. Santamaría, R. López, Maria del Patrocinio Garijo, R. Escribano, L. González-Arenzana, I. López-Alfaro, A. R. Gutiérrez

{"title":"Biodiversity ofSaccharomyces cerevisiaeYeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?","authors":"P. Santamaría, R. López, Maria del Patrocinio Garijo, R. Escribano, L. González-Arenzana, I. López-Alfaro, A. R. Gutiérrez","doi":"10.5772/INTECHOPEN.84870","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.84870","url":null,"abstract":"Spontaneous fermentation is the most traditional way and a low-intervention method for conducting alcoholic fermentation in wineries, giving rise to the most complex wine profiles. However, inoculation with single culture inocula of Saccharomyces cerevisiae strains has become widespread in the modern wine industry. Nevertheless, some authors have pointed out that the use of the same yeasts in all the winegrowing regions of the world can cause a loss of typicity and have a standardizing effect on the wines. For this reason, many wineries and regions are carrying out programs of isolation and selection of yeasts that are typical of their vineyards/wineries. The aim of this work was to study the ecology of spontaneous fermentations in 11 wineries from all over the Rioja qualified designation of origin (Spain) during 3–4 consecutive years in order to establish the existence of typical strains belonging to wineries, sub-zones, or regional ecosystems. The results obtained showed a great diversity of strains of Saccharomyces cerevisiae in each fermentation studied. These strains were different each year in each winery, and hardly any common strains were detected between neighboring wineries, which would indicate that there are no representative strains from the winery or the area.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91234964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6