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The EC 2019/187 shows the rules for the usage of ethyl alcohols to fortify wines. These must be obtained from products derived from agriculture and the use of alcohols of mineral or chemical origin is not authorized. The ethyl alcohols authorized for the fortification in the D.O. Sherry have wine origin. But, there are other alcohols that could be equally productive and at a lower economic cost, such as beet or sugar cane alcohol. The effect that different types of ethyl alcohols may have on the yeasts of flor remains unknown. Our goal was to analyze the effects of other alcohols (beet, sugar cane, etc.) on the development of the veil of flor. In this way, the yeasts that constitute the veil of flor of Fino wines were isolated and identified by microbiological techniques and characterized by molecular tools and by biochemical and microbiological tests such as cellular hydrophobicity, flocculation, acetic acid production, etc. Then, base wines were fortified with different distilled alcohols, such as malt brandy, tequila, among others. Biological aging under the veil of flor was monitored to later determine the volatile fractions. Alcohol from sugar cane could be a promising alternative to fortify Fino wines.

Considering the characteristics and charitable qualities of the Grape Juice Concentrate (JUC) as a nutrient food, and the poor eating habits that our actual society suffers, it was thought for this work the application of simple tools and practices enabling of benefit to health through the use of regional and natural products. The objective of this research was to formulate and develop a health food of a stick type to JUC based. Two types of “stick” with different formulations, which were assessed by affective sensory tests regarding the acceptability and the degree of preference of these, were developed. For sensory evaluation, panel of untrained judges randomly selected was settled. From the evaluated, there were not significant differences between the sticks acceptance, this paper proposes to continue improving formulations JUC based product, so as to have in the future with a highly nutritious product that can be incorporated in the diet of an ordinary citizen and Food Assistance Programs developed at country level.