Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type.

Retsina, Greece's most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (). This study examines the effects of varying resin concentrations (0.

Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Strains during Very-High-Gravity Alcoholic Fermentation.

Yeasts are able to act as biosorbents, as their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding their physiological behavior (dry cell weight-DCW production, substrate uptake, and ethanol and glycerol biosynthesis) during fermentations of grape must, in some cases enriched with commercial glucose and fructose (initial total sugar concentration approximately 150 and 250 g/L, respectively). Myclobutanil (a chiral triazole fungicide broadly used as a protective agent of vine) was also added to the culture media at various concentrations in order to assess the ability of the yeasts to simultaneously perform alcoholic fermentations and detoxify the medium (i.

Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology.

Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established.

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time.

Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of maturation in different containers for two vintages. The wines differed greatly on their anthocyanin profiles. Mid-IR spectra were also recorded with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode.

Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions.

Tannin accumulation and composition were determined in skins and seeds isolated from cv. Syrah grapes submitted to contrasting water regimes under semiarid climatic conditions. Three irrigation treatments were conducted, starting at berry set through harvest of two growing seasons, 2011 and 2012: irrigation at 100% of crop evapotranspiration ETc (FI), irrigation at 50% of ETc (DI) and non-irrigated (NI).