The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the study, a new, microwave-assisted extraction analysis of both from pulp has been developed. Different variables, including methanol composition, pH, temperature, sample⁻solvent ratio were optimized by applying Box⁻Behnken design response surface methodology. Methanol composition pH most influential variables total (58.20% solvent water at 2), temperature (50.4% 50...

The bioactive compounds in myrtle berries, such as phenolic and anthocyanins, have shown a potentially positive effect on human health. Efficient extraction methods are to be used obtain maximum amounts of beneficial from myrtle. For that reason, this study evaluates the effectiveness rapid ultrasound-assisted method (UAE) extract anthocyanins berries. influence solvent composition, well pH, temperature, ultrasound amplitude, cycle solvent-sample ratio total content extracts obtained were...

Abstract BACKGROUND In the present work, content of volatile and phenolic compounds in sweet wines mistelas made from sun‐dried Pedro Ximénez grapes, with without skins during alcoholic fermentation, has been studied their storage under oxidative conditions. Three possible significant factors have considered: time, type elaboration, presence or absence grape fermentation. RESULTS The fermentation showed a low influence on molecular weight furfurals stainless steel tanks. Storage time...

Grapevine (Vitis vinifera L.) is one of the most widely cultivated and economically valuable horticultural crops globally [...]

The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. peppers were grown a greenhouse under controlled temperature humidity conditions. Capsaicinoids extracted using ultrasound-assisted extraction (UAE) the extracts analyzed by ultra-performance liquid chromatography (UHPLC)...

Wine lees are defined as the sediment formed at bottom of tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% byproducts generated by each ton grapes. However, it is most under-researched all winemaking process. Therefore, with aim highlighting this byproduct, physicochemical nutritional characterization from three different making processes (white, rosé, red winemaking) was carried out. In addition, technological properties...

The production of white wines with the presence grape skins is a historical technique used in different regions winemaking tradition. However, current trend to maintain during wine making only pre-fermentation phase order enrich and give greater complexity sensory profile wines. Given these precedents, this study first consider effect doses throughout alcoholic fermentation process. To end, 5 (20, 40, 60, 80 100%) has been studied respect control (0%) fermentation, physicochemical...

Flor velum yeast growth activators during biological aging are currently unknown. In this sense, research focuses on the use of bee pollen as a flor activator. Bee influence viable development, surface hydrophobicity, and assimilable nitrogen has already been studied. Additionally, effects main compounds related to metabolism wine sensory characteristics have evaluated. "Fino" (Sherry) was supplemented with using six different doses ranging from 0.1 20 g/L. Its addition in dose equal or...

The high sensitivity of one the most important crops in world, such as vine (Vitis vinifera L.), to particular changes caused by phenomena associated with global warming, is encouraging wine industry place value on grape varieties that are autochthonous each production area. These generally conserved germplasm banks and may pose a useful tool counteract effects climate change. In order determine actual resource constitute, this research has carried out genetic identification, morphological...

A prospecting work at the Axarquia region (Malaga, Spain) was carried out in order to identify local red grapevine cultivars preserved ancient vineyards. total of 11 accessions were collected seven different plots from four municipalities and analyzed using 25 microsatellite loci for cultivar identification. The identified as eight genotypes, them corresponding known 'Cabernet Sauvignon', 'Jaen Tinto', 'Molinera', 'Monastrell', 'Muscat Alexandria', 'Parrel', 'Romé'. In addition, one is...

The aim of the present study was to compare and analyze impact using bee pollen doses (0.1, 0.25, 1, 5, 10 20 g/L) as activator in alcoholic fermentation process Palomino fino Riesling wines. In this regard, its influence on musts composition, fermentative kinetics, evolution populations Saccharomyces cerevisiae, yeast-assimilable nitrogen physico-chemical characteristics final wines has been analyzed. Bee addition produces significant increases maximum yeasts population exponential velocity...

Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting an altered aromatic profile the wines. To avoid this situation, commercial winemakers often use activators, which are usually combinations ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to can help improve fermentation, better volatile compound wines responsible sensory quality. For reason, aim research work was carry out comparative...

’Uva Rey’ is considered an Andalusian (Spain) ancient autochthonous cultivar with hard white grapes used for the production of wine and raisins also raw consumption. Currently, this not included in official register Spanish grapevine varieties there neither a description nor characterization that could facilitate its insertion register. In order to study genetic resource, morphological has been carried out comparison ’Palomino Fino’, main Andalusia (Spain). Additionally, grape must...

Vegetative propagation of Vitis vinifera cultivars over hundreds years has led to the accumulation a large number somatic variants same grapevine variety. These are now considered working tool cope with changing environmental conditions as result of, among others, global warming. In this work, three major variety South West (SW) Andalusia (Spain), Palomino Fino, have been genetically and morphologically characterized, well their grape musts from two different vintages. The genetic analysis...

The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm towards very accelerated ripening, leading earlier harvesting dates grape must an unbalanced composition. However, this climatic could be exploited produce other types wine. In sense, the increase in temperature used wines overripe grapes. regard, aim research work evaluate influence different degrees techniques over-ripening presence or absence...

Climate predictions and simulations forecast that climate change will be one of the major challenges for wine production in future, as grape quality vine yields depend on interactions between temperature, water availability, plant material viticultural techniques employed. is leading to earlier harvesting, accelerated growth over-ripening, musts with higher potential alcohol content, pH, lower acidity severe nutritional deficiencies. In order mitigate these effects, it necessary establish...

The aim of this study was to characterize the biochemical changes and microbiological processes involved in sensory deviation "sobretablas" wines during biological aging, which leads origin special or rare "palo cortado" wines. Industrial trials aging with potential for development lactic acid bacteria (LAB) were performed phenomenon. results showed that due malolactic fermentation (MLF) together an attenuated aerobic metabolism "flor" yeast. Malolactic promoted by presence malic...

Myrtus communis L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated positive effect on human health, the interest and their usages has increased. However, environmental conditions may affect productivity of species consequently quality wild myrtle. Ecotypes from diverse geographical origins result significant variations terms bioactive as well chemical traits. For this reason, work ecotypes two different...

Easily assimilated nitrogen, vitamins, fatty acids, and some minerals are of the yeast nutrients that foster vinification processes. Additionally, climatic, biological or cultural factors may induce variations in grape-must nutrient contents. The lack easily nitrogen by Saccharomyces cereivisiae has been proven to be main cause poor inadequate alcoholic fermentation. On other hand, use bee pollen during fermentation white grape-musts shown a positive effect on both kinetics quality final...

A prospection of Andalusian Mediterranean vineyards was carried out in search the traditional Almuñécar grapevine, used to produce raisins quality. An ampelographical description and a genetic characterization, using 20 nuclear microsatellite loci, showed that this cultivar constitutes clone Muscat Alexandria. In reference biotic stress, has high sensibility powdery downy mildews medium grapevine pathogen Botrytis cinerea. At present time, it relic due different sanitary economical causes...

The ‘Romé’ variety is considered an Andalusian (southern region in Spain) autochthonous black grape cultivar. However, several white and grapevine accessions are known by this name, according to Vitis International Variety Catalogue. aim of the present work was clarify identity ‘Rome Tinto’ as Eight two were analyzed using 30 OIV descriptors 22 SSR loci. morphologic genetic analysis showed that all studied presented same genotype phenotype grouped with South Spanish cultivars. This study...

Winemaking lees (WL) are the less exploited by-products from winemaking industry. This by-product is generated after fermentation of grape must and its composition variable, although it mainly made up lysed yeasts, tartaric acid, colloids, polyphenols ashes. Of all compounds that can be found in lees, exhibit particularly powerful bioactive properties their extraction for reuse different matrices could a matter particular interest. Ultrasound-assisted (UAE) has been used to extract both...

In Andalusia (Spain), there are different wine regions that have a great recognized tradition. these regions, the cultivation of vine is ancient and still vineyards planted with local varieties Vitis vinifera L. not yet been identified. The aim this research study was to identify 49 accessions grapevine collected in districts four provinces (Spain). All samples were genotyped 20 microsatellite markers order ascertain identity analyze genetic diversity material. total, 30 genotypes obtained,...

One of the challenges that European agriculture will have to face be adapt conventional procedures new agricultural policies. In this way, organic farming more importance in coming years. most important crops worldwide is grapevine. The main objective research work focuses on physiological, agronomic, and enological characterization Pedro Ximénez with purpose knowing viability cultivation cultivar a warm climate zone. Two experimental plots were selected two different types management,...