Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation.

Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects.

Non-Thermal Plasma (NTP) Treatment of Alfalfa Seeds in Different Voltage Conditions Leads to Both Positive and Inhibitory Outcomes Related to Sprout Growth and Nutraceutical Properties.

Non-thermal plasma (NTP) has proven to be a green method in the agricultural field for the stimulation of germination, growth, and production of nutraceutical compounds in some cases. However, the process is far from being fully understood and depends on the targeted plant species and the NTP used. In this work, we focus on the production of alfalfa sprouts from NTP-treated seeds under different voltage conditions.

Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis.

Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience.

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines.

Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products' final quality. Their proportions in wine are dependent on grape composition and winemaking conditions (temperature, pH levels, oxygen, and carbon dioxide concentration). Therefore, this article studied the influence of different fermentation conditions (200 hL tanks vs.