The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine.

A wine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins.

Phenolic content, physical and sensory properties of breads made with different types of barley wort.

Background: Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread.

Influence of type of amphora on physico-chemical properties and antioxidant capacity of 'Falanghina' white wines.

The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of 'Falanghina' wines. Wines were stored for 12months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing.

Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines.

In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combination of the last two procedures. Significant differences were highlighted by both conventional analyses and NMR spectroscopy. The strongest changes were for organic acid concentrations (tartaric, in particular) and phenolic content.

Effects of bud load on quality of Beogradska besemena and Thompson seedless table grapes and cultivar differentiation based on chemometrics of analytical indices.

Background: The effects of bud load on the quality of Beogradska besemena and Thompson seedless table grape cultivars were studied. Two pruning treatments were imposed: 44 and 18 buds per vine for Beogradska besemena and 44 and 22 buds per vine for Thompson seedless.

Results: In Beogradska besemena the reduction of bud load decreased titratable acidity (-4%), skin dry weight (-16%) and malic and citric acid contents (-43 and - 20%) and increased tartaric acid content (14%).

Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics.

Seven table grape cultivars grown in Apulia region were considered: Italia, Baresana, Pizzutello, Red Globe, Michele Palieri, Crimson Seedless, and Thompson Seedless. Seeds, skins and pulps were extracted and analyzed for their phenolic profiles and antioxidant activities. The hierarchy in the phenolic contents was seeds, skins, and pulps.