Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques.

Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time.

Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone.

The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes.

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators.

Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality.

Identification of Red Grapevine Cultivars ( L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain).

A prospecting work at the Axarquia region (Malaga, Spain) was carried out in order to identify local red grapevine cultivars preserved in ancient vineyards. A total of 11 accessions were collected in seven different plots from four municipalities and analyzed using 25 microsatellite loci for cultivar identification. The accessions analyzed were identified as eight different genotypes, seven of them corresponding to known cultivars as 'Cabernet Sauvignon', 'Jaen Tinto', 'Molinera', 'Monastrell', 'Muscat of Alexandria', 'Parrel', and 'Romé'.

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines.

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases.

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition.

L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated a positive effect on human health, the interest on berries and their usages has increased.

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle ( L.).

The bioactive compounds in myrtle berries, such as phenolic compounds and anthocyanins, have shown a potentially positive effect on human health. Efficient extraction methods are to be used to obtain maximum amounts of such beneficial compounds from myrtle. For that reason, this study evaluates the effectiveness of a rapid ultrasound-assisted method (UAE) to extract anthocyanins and phenolic compounds from myrtle berries.

Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type.

The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of "sobretablas" wines during biological aging, which leads to the origin of special or rare "palo cortado" wines. Industrial trials of biological aging of "sobretablas" wines with the potential for the development of lactic acid bacteria (LAB) were performed to study this phenomenon. The results showed that sensory deviation was due to the development of malolactic fermentation (MLF) together with an attenuated aerobic metabolism of "flor" yeast.

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle ( L.).

The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample⁻solvent ratio were optimized by applying a Box⁻Behnken design and response surface methodology.

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process.

The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines.

Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.

The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper () during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection.