Capture of Fermentation Gas from Fermentation of Grape Must.

During alcoholic fermentation, a considerable amount of carbon dioxide (CO) is produced, and the stream of CO can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology.

Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in and .

One approach for solving the problem of antibiotic resistance and bacterial persistence in biofilms is treatment with metals, including silver in the form of silver nanoparticles (AgNPs). Green synthesis is an environmentally friendly method to synthesize nanoparticles with a broad spectrum of unique properties that depend on the plant extracts used. AgNPs with antibacterial and antibiofilm effects were obtained using green synthesis from plant extracts of (AgNPs_LI), (AgNPs_AS), and (AgNPs_AM).

Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar 'Karaerik'.

The Erzincan plain is one of the richest regions in Turkey in terms of plant biodiversity. In this region, the famous grape cultivar 'Karaerik' has always dominated grape production due to its berry characteristics. The cultivar shows great morphological variation at clonal level.

Origin of Wine Lignans.

Plant lignans possess several properties beneficial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine, LC-MS was used to analyze resinol-related lignans in must, seeds, stems, and wine prepared using stainless steel tanks, oak barrels, and Qvevri (clay vessel).

Low Temperature Stress Mediates the Antioxidants Pool and Chlorophyll Fluorescence in L. Cultivars.

Grapes are sensitive to early autumn and spring low temperature damage. The current study aimed to assay the effects of cold stress (+1 °C for 4, 8, and 16 h) on three grapevine cultivars (Ghiziluzum, Khalili, and Perllete). The results showed that cold stress caused significant changes in the antioxidant and biochemicals content in the studied cultivars.