Wines' caracterisation of eight minority portuguese grapevine varieties

Review Food Science & Technology

Role of Yeasts on the Sensory Component of Wines

Patrizia Romano et al.

Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)

Pilar Blanco et al.

Summary: This study evaluated the influence of vintage, geographical location, and farming system on yeast populations in grape musts. The results showed significant differences in yeast counts among vintages and geographical locations, but not between farming systems. Species richness varied depending on the location and Denomination of Origin (DO). Different DOs also had different types of yeasts.

OENO ONE (2022)

添加到收藏夹

Article Food Science & Technology

Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares ? discriminant analysis, decision trees and artificial neural networks

Fernanda Cosme et al.

Summary: The study demonstrated the feasibility of using the anthocyanin profile of monovarietal red wines from Touriga Nacional, Touriga Franca, and Tinta Roriz Douro Denomination of Origin combined with multivariate analysis for verifying their authenticity. CART and ANN showed higher accuracy in classifying the wines based on origin compared to PLS-DA, with a 100% classification rate in the test set.

FOOD CONTROL (2021)

添加到收藏夹

Article Food Science & Technology