Influence of Native Strains on Malvasia Wines.

Background: In the search of tools to deal with climate change-related effects along with the aim of avoiding the loss of aromatic typicity in wine, two native yeasts strains of (CLI 271 and CLI 889) were evaluated to determine their influence on white Malvasia wines aroma composition and sensory characteristics.

Methods: The strains were tested versus a commercial yeast strain (LSA). The fermentations were performed on grape must of the Malvasia variety previously macerated.

Quantification of Wine Mixtures with an Electronic Nose and a Human Panel.

In this work, an electronic nose and a human panel were used for the quantification of wines formed by binary mixtures of four white grape varieties and two varieties of red wines at different percentages (from 0 to 100% in 10% steps for the electronic nose and from 0 to 100% in 25% steps for the human panel). The wines were prepared using the traditional method with commercial yeasts. Both techniques were able to quantify the mixtures tested, but it is important to note that the technology of the electronic nose is faster, simpler, and more objective than the human panel.

Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.

There is an increasing trend toward understanding the impact of non- yeasts on the winemaking process. Although is the predominant species at the end of fermentation, it has been recognized that the presence of non- species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work was developed for selecting the best combinations between and five non- (, and ) native yeast strains from D.

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.

Background: Temperature changes and rainfall fluctuations affect the winemaking industry by altering vine phenology, crop yield, must composition and wine quality. Here, the evolution of the varietal aroma potential during ripening over three consecutive seasons has been analyzed considering climate conditions. The effect of season, ripening date and climatic conditions on aroma precursor accumulation in grapes was studied by multivariate analysis and discussed in regard to the potential aromatic quality of the wine.

A wireless and portable electronic nose to differentiate musts of different ripeness degree and grape varieties.

Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry-The recognition and classification of musts coming from different grape ripening times and from different grape varieties-Are reported in this paper. These applications are very interesting because a lot of varieties of grapes produce musts with low and similar aromatic intensities so they are very difficult to distinguish using a sensory panel. Therefore the system could be used to monitor the ripening evolution of the different types of grapes and to assess some useful characteristics, such as the identification of the grape variety origin and to prediction of the wine quality.

Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel.

An electronic nose (e-nose) based on thin film semiconductor sensors has been developed in order to compare the performance in threshold detection and concentration quantification with a trained human sensory panel in order to demonstrate the use of an e-nose to assess the enologists in an early detection of some chemical compounds in order to prevent wine defects. The panel had 25 members and was trained to detect concentration thresholds of some compounds of interest present in wine. Typical red wine compounds such as whiskeylactone and white wine compounds such as 3-methyl butanol were measured at different concentrations starting from the detection threshold found in literature (in the nanograms to milligrams per liter range).

Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose.

A comparative study between the perception and recognition thresholds of volatile components calculated for an electronic nose and a human sensory panel is presented. The electronic nose is home-developed for wine purposes and is based on thin film semiconductor sensors. The human sensory panel is formed by 25 tasters with previous experience in wine tasting.