The use of sulfur dioxide (SO
) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the ...presence of SO
in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO
concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO
In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO
in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO
. This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO
in wine
as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO
in winemaking are presented and discussed. Even though many of the alternatives to SO
showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO
(both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO
in low-sulfite winemaking, rather than being seen as its substitutes.
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•HTC positively affects the thermal stability of hydrochar.•Hydrochar from co-HTC of VP and EGM has lower devolatilization and combustion index.•Higher fixed carbon and lower volatile ...and ash contents improve combustion efficiency.•Hydrochar exhibited reduced activation energy for both pyrolysis and combustion.
Pyrolysis and combustion behavior of the hydrochar (HY) from co-hydrothermal carbonization (co-HTC) of vine pruning (VP) and exhausted grape marc (EGM) by using vinasse as wet catalytic vector was investigated through thermogravimetric analysis (TGA). For both raw- and co-HTC biomass, different iso-conversional methods were used for kinetic analysis, and the thermodynamic parameters were determined. Overall, even if HY exhibited a lower activation energy compared to EGM and VP during both pyrolysis and combustion, HTC has positive effects on the hydrochar’s structure, which achieved a more thermodynamically stable, structurally ordered, and energetically favorable state. The obtained kinetic and thermodynamic parameters would contribute to the development of biomass thermochemical conversion technologies and the application of hydrochar-based energy systems.
'Graševina' is one of the basic elements of the recognizability of Croatian viticulture and winemaking. Statistically speaking, every fourth vine in Croatian vineyards is a 'Graševina', and if we ...look only at the continental part of Croatia, where this variety is actually grown, 'Graševina' makes up 50% of all vineyards. In the case of wine that is put on the market originating from Croatian vineyards, this variety occupies as much as 40% of the total volume. In the past few years, several questions regarding this variety have been brought up, especially the question of its origin. In addition, the question that often arises is how this variety became so popular in Croatia and what is the future of this variety and whether, due to its characteristics that often made it the first choice of winegrowers during the 20th century, it will continue to be used for planting new plantations in warmer, but an uncertain and unpredictable climate of the future. In this paper, in addition to the presentation of knowledge related to the mentioned topics, the characteristics of the 'Graševina' clones selected after the clonal selection of this variety in the Kutjevo wine growing area, which were recently registered, are presented.
"Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author ofThe Way to Make Wine, a step-by-step guide for home vintners. Warrick walks readers through each ...step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if you never bottle a drop, you'll come away with a greater appreciation of what goes into your glass."-San Francisco Chronicle
The Way to Make Winereveals everything needed to make delicious wines-both reds and whites-from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who's ever dreamed of producing table wines at home.This updated and expanded edition features:* new how-to illustrations* tips and techniques from accomplished professional winemakers* up-to-date information on the rewards and challenges of running natural wine fermentations* fresh ways to apply your home-brewing knowledge to make remarkable reds and whitesProviding concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.
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•Molecular weight and reactivity of mannoproteins co-affected wine phenolic stability.•Mannoproteins interfered pyranoanthocyanin pathways to modulate wine color.•Expelling/retention ...effects of mannoproteins on aroma compounds might co-existed.•Polysaccharidic content affected aroma expelling ability of mannoproteins.•Aroma compounds retained by mannoproteins were prone to exhibit more persistency.
Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71–57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free H2O by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48–135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free H2O molecules, respectively.
The article notes the importance of increasing the production of grapes and wines in the Russian Federation; the historical aspect of the change in the areas of grape cultivation is considered; the ...analysis of the dynamics of changes in the acreage under grapes, its gross harvest and yields is presented. It is noted that with the positive dynamics of grape and wine production in the country, there are unrealized reserves for growth, in particular, increasing the yield of grapes in the Southern and North Caucasus federal districts and timely processing of grapes at primary winemaking enterprises. The possibility of increasing the growth of the competitiveness of Russian winemaking through the rejuvenation of old vineyards has been studied. It is noted that it is necessary to use the existing experience of advanced enterprises more fully and provide state support for the replacement of physically and mentally worn-out machines and equipment. The article also focuses on the formation of alcoholic beverages consumption culture at different levels of education, as well as in the family. The potential for the development of wine-making activities by Russian enterprises in related industries is shown, considering new trends in consumer behavior, in particular, focusing on a healthy lifestyle and replacing sugar in the diet.
Partially resistant grape varieties represent a possibility to achieve a successful harvest with low crop protection effort. However, the quality of the wines, sometimes is not satisfactory. The red ...variety Cabernet Cortis, is a valid alternative to an aging red cabernet type. The winemaking itself still needs to be optimized, as the variety has a very distinctive tannin component that needs to be rounded. Furthermore, the typical fruity components should be better interpreted. In this project, grapes of the variety Cabernet Cortis were subjected to different mash contact times and temperatures during fermentation.
► The possible factors influencing the occurence of amines in wines have been proposed. ► In Abruzzo wines tyramine, putrescine and histamine were found more abundant in red wines. ► The correlation ...resulting between putrescine and malic acid content was significant. ► Levels of histamine and tyramine in Abruzzo wines were below toxicity threshold.
Aim of this research was to study the effect of some agronomic and oenological factors on the content of biogenic amines as quality index of sixty-five Abruzzo wines. Sum of amines was found to be decreasing in the order: red (19.3±12.8mgL−1), rosé (9.20±6.34mgL−1), white (7.67±3.84mgL−1) wine. Significant differences in relationship among amines levels and chemical and chemico-physical characteristics of red, white and rosé wine are due to their different biotechnological process and winemaking. Besides the aging treatment, influential seems to be the effect of the winery, regardless of the area in which it is situated.
The single amines significantly correlated with their sum were putrescine, histamine and tyramine, even if reached levels were below toxicity threshold, demonstrating a good quality of the wines of Abruzzo whose consumption is no risk to the health of the consumer following the rules of proper nutrition.
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