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.

Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.

Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives.

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.

Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "Vinos de Madrid".

Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed, and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. "Vinos de Madrid" were studied.