scholarly journals Application of Hanseniaspora vineae Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 141
Author(s):  
Juan Manuel Del Fresno ◽  
Iris Loira ◽  
Carlos Escott ◽  
Francisco Carrau ◽  
Carmen González ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Comparative Study ◽  
Terpene Alcohols ◽  
Organoleptic Characteristics ◽  
Total Anthocyanins ◽  
Oak Barrels

Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to pure fermentations of S. cerevisiae in Tempranillo and Albillo rosé wines. Fermentations were carried out in oak barrels and stainless steel barrels. The results indicated that fermentation with H. vineae resulted in wines with residual sugars below 3.4 g/L and similar general characteristics, compared to S. cerevisiae. However, H. vineae wines contain up to 44% more total anthocyanins, resulting in an appreciable improvement in colour. In addition, H. vineae produced up to 65% more 2-phenylethyl acetate in stainless steel barrels and 2.5 times more terpene alcohols in oak barrels. Therefore, the use of H. vineae results in a more attractive colour, as well as fruity and floral organoleptic characteristics of rosé wines.

scholarly journals Wood powders of different botanical origin as an alternative to barrel aging for red wine

2021 ◽  
Author(s):  
Maria Tiziana Lisanti ◽  
Rosa Capuano ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Accelerated Aging ◽  
Botanical Origin ◽  
Botanical Species ◽  
Odor Character ◽  
Total Anthocyanins ◽  
Oak Barrels ◽  
The One ◽  
Sensory Profiles ◽  
Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

scholarly journals Machining Duplex Stainless Steel: Comparative Study Regarding End Mill Coated Tools

Coatings ◽  
2016 ◽  
Vol 6 (4) ◽  
pp. 51 ◽  
Author(s):  
Ronny Gouveia ◽  
F. Silva ◽  
Pedro Reis ◽  
A. Baptista
Keyword(s):  
Stainless Steel ◽  
Comparative Study ◽  
Duplex Stainless Steel ◽  
End Mill ◽  
Coated Tools

scholarly journals COMPARATIVE STUDY OF QUANTITATIVE CHARACTERISTICS OF PROSPECTIVE CLONES OF VARIETY MUSKAT BELIY

Russian vine ◽  
2021 ◽  
Vol 18 ◽  
pp. 28-34
Author(s):  
N.L. Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev ◽  
◽  
...  
Keyword(s):  
Comparative Study ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Wine Making ◽  
Grapevine Variety ◽  
Organoleptic Characteristics ◽  
Quantitative Characteristics

The results of studying of agrobiological and technological features of promising clones of the Muscat beliy variety in the conditions of the South Coast of Crimea are presented. The numerical values of the main agrobiological characteristics of the variety and clones of the Muscat Beliy grapevine variety, as well as the main physicochemical indicators of grapes and wine materials obtained from them, have been established. The organoleptic characteristics of wine materials from clones of the Muscat Beliy variety, harvest 2019 and 2020, were studied and summarized. The expediency of introduc-ing the isolated clones of the Muscat Beliy va-riety into the wine-making production of the Southern Coast of Crimea has been substanti-ated.

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