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.

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.

Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods.

Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides.

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.

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines.

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained.

Evolution of phenolic profile of white wines treated with enzymes.

The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been analyzed according to OIV standards and regulations.