Preservation of white wine pomace by high hydrostatic pressure.

The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage.

Variation in Susceptibility to Downy Mildew Infection in Spanish Minority Vine Varieties.

Downy mildew is one of the most destructive diseases affecting grapevines ( L.). Caused by the oomycete (Berk.

Crop forcing technique and irrigation strategy modified the content and phenolic profile of cv. Tempranillo grape berries grown in a semi-arid climate.

Background: Climate change modifies the content and phenolic profiles of grapes and wines. It is known that high temperatures, related to climate change, reduce anthocyanins and procyanidin (catechin and tannin) compounds accumulated in the berries. In recent years, with the aim of improving the phenolic composition of the berries, the technique of crop forcing has been proposed to delay grape ripening to a more favourable period of temperatures.

Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard.

Wine phenolics are of considerable interest due to their implication in the organoleptic appreciation of wines and due to their bioactive functions as antioxidants. In this work, the effects of sustainable strategies in the vineyard, regulated deficit irrigation treatments (RDI) and crop load level (CL) on Tempranillo grape phenolics over two seasons was studied. Rainfed (T), early (EDI) and late (LDI) regulated deficit irrigation was applied.

Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain.

Must nitrogen is very important for successful fermentation. Irrigation can influence vine nitrogen availability, and therefore must nitrogen content and wine quality. The aim of this work was to assess the effect of vine water status on the nitrogen concentration of cv.

Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles.

Defoliation is a cultural practice with demonstrated benefits in grape and wine quality. The objective of this study was to evaluate the effect of early leaf removal applied in warm climatic conditions on volatile composition of Tempranillo wines. During three consecutive vintages (2009-2011) wine volatile compounds (alcohols, C-compounds, ethyl esters, acetates, volatile acids, lactones and carbonyl compounds) from defoliated and non-defoliated vines were identified and quantified by GC-MS.

The combined effect of water status and crop level on Tempranillo wine volatiles.

Background: The effect of water status and crop level on the volatile composition of Tempranillo wine was investigated over two growing seasons (2010-2011) in Extremadura (Spain). Three water status treatments (T0, Rainfed control; T1, Early regulated deficit irrigation; T2, Late regulated deficit irrigation) were combined with two crop levels treatments (TH, cluster thinning; C, control).

Results: Crop level treatment had a higher effect on individual volatiles analyzed in Tempranillo wine than water status.

Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP.

Red grapes contain elevated amounts of antioxidant compounds (polyphenols) that may potentially prevent cell aging, cardiovascular disease and oxidation-related disorders. Since functional drinks are presently one of the most dynamic sectors of the market, the present work was aimed at evaluating the possible antioxidant effect of an experimental grape juice in terms of urinary 6-sulfatoxymelatonin (aMT6-s) and total antioxidant capacity in young (20 ± 10 yr-old), middle-aged (45 ± 10 yr-old) and elderly (75 ± 10 yr-old) individuals. Grapes (Vitis vinifera cv.