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Background. Jostaberry is a berry crop which is rich in bioflavonoids and ascorbic acid; it has a pleasant aroma and taste, and can be a good raw material for the production of natural fruit and berry wines. Jostaberries have not been sufficiently studied in the scientific sphere as far as their processing into natural wines is concerned. The studies presented in this paper explore the quality, biological value, and aroma of jostaberries and some aspects of the technology used to process them. Material and methods. The materials were jostaberries grown in the conditions of the Central Forest Steppe zone of Ukraine, must in the process of fermentation, and wine from jostaberries with a volume fraction of ethyl alcohol not lower than 14%. Before fermentation, the must from jostaberries had a titrated acid content which was not higher than 8.3 g/dm³ and a sugar content (in terms of inverts) of 242 g/dm³. Results. The duration of must fermentation was set at 52 days. For the purpose of timely and objective control over the must fermentation process, an equation was developed which allowed the volume fraction of ethyl alcohol during the fermentation process to be calculated with an accuracy of 0.65% using the parabola equation, and the intensity of the accumulation of ethyl alcohol to be calculated according to its derivative. It had already been established that jostaberries were rich in bioflavonoids and vitamin C, and the suggested technology for processing them made it possible to preserve polyphenolic substances and vitamin C in the wine as much as possible. Pomegranate proved to be a dominant descriptor in the aroma of jostaberry wine. Conclusion. The presented studies show the prospects for processing jostaberries into natural wines, the latter being a high-quality and biologically valuable food product. [ABSTRACT FROM AUTHOR]

Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specifically, the mode of maceration of the solid parts of the grape with juice. In this regard, the study of the influence of the maceration period of the mash on the color quality of the wine and the amount of phenolic compounds is relevant and is of scientific and practical importance. The research aimed to explore the influence of the maceration regime of the mash on the amount of phenolic compounds and color indicators in autochthonous Madrasa wine samples. For 96 and 144 hours, maceration was performed at low heat (30°C), room temperature (20°C), and cellar temperature (10°C). The highest amount of phenolic compounds was observed during the maceration of the mash for 144 hours under room conditions (20°C) and 96 hours under cellar conditions (10°C).The highest indicator, 88 mg/dm³, in total flavonoids was observed in samples obtained by maceration at 30 C temperature for 144 hours, and the lowest indicator, 62 mg/dm³ under room conditions by maceration for 144 hours. In both processing methods, 7 phenolic acids were detected. Compared to others, the amount of catechin, gallic acid, and epicatechin was more. The amount of catechin varied from 34.90 to 39.80, galacturonic acid from 12.60 to 16.00, and epicatechin from 5.01 to 6.91 mg/dm³. The amount of other four phenolic acids were found to be many times less abundant. In addition to natural adhesives such as bentonite and gelatin, polyvinylpolypyrrolidone (PVPP) was used to remove polyphenols, and the best results were obtained in this case. The total amount of phenolic compounds in the initial wine sample was 520 mg/dm³ and anthocyanins 83 mg/dm³, while those indicators were reduced by 14.4% and 20.5%, respectively, when treated with PVPP. We can note that bentonite is the second adhesive according to the degree of effect on phenolic compounds. [ABSTRACT FROM AUTHOR]

The residues generated in the wine industry (pomace, stems, seeds, wine lees, and grapevine shoots) are a potential source of bioactive compounds that can be used in other industries despite being sometimes underestimated. Different extraction methods using various solvents and extraction conditions are currently being investigated. Due to its natural occurrence in wines, safe behavior, and low toxicity when compared to other organic solvents, ethanol is used as an extracting agent. The aim of this study was to identify the winery by-product from the Região Demarcada do Douro and its corresponding extraction solvents that yields the most favorable results in (poly)phenols content and antioxidant capacity. To achieve this, five different ratios of ethanol: water, namely 0:100, 25:75, 50:50, 75:25, and 100:0 (v/v), for extracting the phenolic compounds were employed. Afterwards, the determination of total phenolic content (TPC), ortho-diphenols content (ODC), and flavonoid content (FC) as well as the antioxidant capacity of the obtained extracts using three different methods was performed. Since the best results of the spectrophotometric assays were obtained mostly with hydroethanolic extracts of stems (50:50, v/v), identification by HPLC-DAD has carried out. It was possible to conclude that the Tinta Roriz variety displayed the highest number of identified (poly)phenols. [ABSTRACT FROM AUTHOR]

Natural wine fermentation depends on a complex consortium of native microorganisms rather than inoculation of industrial yeast strains. While this diversity of yeasts can result in an increased repertoire of wine flavors and aromas, it can also result in the inhibition of Saccharomyces cerevisiae, which is uniquely able to complete fermentation. Understanding how yeast species interact with each other within the wine-fermenting community and disentangling ecological interactions from environmental impacts on growth rates, is key to developing synthetic communities that can provide the sensory benefits of natural fermentation while lowering the risk of stuck ferments. Here, we co-culture all pairwise combinations of five commonly isolated wine-fermenting yeasts and show that competitive outcomes are a strong function of ethanol concentration, with frequency-dependent bistable interactions common at low alcohol and an increasingly transitive competitive hierarchy developing as alcohol increases. We also show that pairwise outcomes are predictive of five-species community outcomes, and that frequency dependence in pairwise interactions propagates to alternative states in the full community, highlighting the importance of species abundance as well as composition. We also observe that monoculture growth rates are only weakly predictive of competitive success, highlighting the need to incorporate ecological interactions when designing synthetic fermenting communities. Co-culture of different combinations of five common wine-fermenting yeasts shows that competitive outcomes are a strong function of ethanol concentration, and highlights the need to incorporate ecological interactions when designing synthetic fermenting communities. [ABSTRACT FROM AUTHOR]

This study aims to highlight the extraction capacity of natural wine for polyphenolic acids from sage (Salvia officinalis L.) and rosemary (Rosmarinus officinalis L.). At the same time, the dynamics of the extraction process of polyphenolic acids, the evolution of the anthocyanin content and the antioxidant activity of the extract over 21 days were monitored. Observation of the extraction dynamics of polyphenolic acids from the selected plants showed that the wine has moderate extractive qualities for this class of compounds. Thus, some phenolic acids of major interest for antioxidant activity were less extracted (gallic acid, 3-methyl gallic acid, and chlorogenic acid) while other acids (p-coumaric acid, ferulic acid) showed better extraction. Also, during extraction, degradation of anthocyanin pigments in wine could be observed, which reduces the therapeutic value of extracts prepared by traditional methods. The chemical changes that occurred during the extraction process showed that a reduction of the extraction period to 8-11 days would be suitable for this type of preparations; thus, the development of degradation processes of polyphenolic compounds can be avoided. [ABSTRACT FROM AUTHOR]

Brettanomyces (Brett) is an awkward, a yeast subject to much debate in the wine world. Brett changes taste profiles, but not in any simple or stable way. In doing this, Brett is an active agent in the making of wine, the social construction of taste/quality and the social experience of wine drinking/expertise. This article draws on ongoing ethnographic and auto‐ethnographic research to argue that Brett's entanglement in social relations with humans is geographically and socially varied. Brett has different relations in natural wines for example. Coming to know Brett is therefore inherently relational, a sensorial and cultural experience as much as a matter of science. [ABSTRACT FROM AUTHOR]

The 21st century rise of culturally omnivorous tastes and classifications proffers a new dilemma for how markets create attachments and achieve trust for global consumers. Consumer entities must be both globally circulatable and offer a sense of localized authenticity without compromising either. Drawing from research on market trust and attachment, this article introduces the concept of mobile trust regimes to account for how sets of actors and repertoires attempt to address this tension. Through two case studies from gastronomic industries—food halls and natural wine—we investigate the devices of mobility used to facilitate the global circulation of the local. These include standardized aesthetic and affective templates communicated through physical décor, recurrent narratives, and social media curation. We argue that the concept of mobile trust regimes helps clarify two key issues in contemporary consumer culture: tensions between homogenization and heterogenization and how the symbolic value of omnivorous tastes becomes institutionalized and even banal. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box–Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid‐to‐solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC–MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW. [ABSTRACT FROM AUTHOR]

BACKGROUND: Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives. The present study aimed to test the hypotheses that self‐defined NWs differ from conventional wines (CW) in their chemical composition and main sensory characteristics. The levels of conventional oenological parameters, turbidity, biogenic amines, ochratoxin A, ethyl carbamate, sulphites, chlorides, some metals, major, trace and Strecker aldehyde volatile compounds were determined in 28 wines, including natural and conventional Spanish commercial white wines. Wines were also sensory described following a labelled free sorting task. RESULTS: NWs presented higher pH, volatile acidity (VA) and turbidity values, and a more intense yellow colour, whereas they have a lower malic acid content compared to theor conventional counterparts. NWs presented lower levels of total sulphur dioxide but significantly higher levels of biogenic amine putrescine, although both compounds are within the legal limits in all cases. None of the dimensions of the similarity space discriminated NWs from CWs. However, 70% of the NWs were grouped on the basis of various aromatic defects related to their higher content in 4‐ethylphenols and VA. The remaining 30% were not differentiated from their conventional counterparts. CONCLUSION: It could be confirmed that NW can be globally differentiated from CW with respect to to their chemical and their sensory profiles, whereas the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded Kurdamir kagoru, Shamakhi kagoru, Madasa and Khindogni natural wines, etc. wines made from such autochthonous grape varieties won the favor of consumers with their unique physical-chemical and organoleptic characteristics. In line with it, in recent years, to the country introduced a number of valuable grape varieties such as Merlot, Cabernet Sauvignon, Syrah and others. It is actually relevant comparative evaluation of such varieties cultivated in local conditions, including red ones. During the ripening of the studied grape varieties, the amount of sugars ranged between 197 and 265 g/dm³, titratable acids from 4.5 to 7.7 g/dm³, and active acidity between 3.08 and 3.61. The mass concentration of sugars in the Xindogni grape variety was 197 g/dm³ on average. The varieties were in ascending order of the mass concentration of sugars: Madrasa 222 g/dm³, Cabernet-Sauvignon 226 g/dm³, Merlot 240 g/dm³, and Shirvanshahi 265 g/dm³ . One of the important indicators determining the quality of raw materials is known to be the sugar-acid potential, in other words, a glucoacidometric index (GAI). In the studied varieties, the GAI varied from 3.0 to 5.7. This index was higher in the Shirvanshahi variety (5.7), medium in Madrasa (4.9) and Cabernet Sauvignon (4.8), and lower in the Xindogni (3.0) and Merlot (3.1) grape varieties. Delphinidin, cyanidin, peonidin, and malvidin anthocyanidins were found in skin hydrolysates. The amount of resveratrol in the skin, seed, and leaf was 0.75-8.25mg/kg, 0.31-5.7mg/kg, and 0.01- 0.25mg/kg, respectively, depending on varieties and years. Local grape varieties had a noticeable level of aromatic alcohol content and were not at all inferior to the famous Cabernet Sauvignon grape variety. Aromatic alcohols such as β-phenylethanol, β-phenoxyethanol, and phenylcarbinol were among the compounds of importance for Kagortype wines. A comparison of their quantity showed that the amount of these compounds in the Madrasa grape variety was more than in the other two grape varieties. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

There is an ever-increasing demand for industrial enzyme, necessitating a constant search for its efficient producers. The isolation and characterization of invertase producer yeasts from natural palm wine is reported in this study. Yeasts were isolated from fresh palm wine obtained from Abagboro community Ile-Ife, Nigeria following standard methods. A total of six yeast strains were isolated from the palm wine. The strains were screened for their ability to produce invertase and the most efficient invertase producer was characterized and identified using phenotypic and molecular methods. Isolate C showed the highest invertase activity (34.15 µmole/ml/min), followed by isolate B (18.070 µmole/ml/min) and isolate A (14.385 µmole/ml/min). The identity of isolate C was confirmed by genotypic methods to be Saccharomyces cerevisiae (OL629078.1 accession number on NCBI database). The Saccharomyces cerevisiae strain fermented galactose, arabinose, maltose, glucose, sucrose and raffinose, grew in 50% and 60% glucose and at 25–35 °C. The newly isolated Saccharomyces cerevisiae strain is an efficient producer of invertase and can be exploited for commercial biosynthesis of the enzyme for use in biotechnological applications. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

• Significant microbial community differences among grape cultivars. • 9 differential active compounds identified in fermentation of different cultivars. • Natural fermentation wines show strong floral and fruity aroma profiles. • Dominant fungi and bacteria show synergy during fermentation. • Microbiota-flavor correlation highlights grape cultivar specificity. [Display omitted] Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard. The physicochemical results revealed that during fermentation of Merlot and Cabernet Sauvignon wines, ethanol content significantly increased, while residual sugar, pH, malic acid, citric acid, and yeast assimilable nitrogen notably decreased. High-throughput sequencing (HTS) results showed that fungal diversity and richness in Merlot were significantly higher than in Cabernet Sauvignon, whereas bacterial diversity exhibited the opposite trend. The predominant fungal genera in Merlot were Hanseniaspora , followed by Lachancea , whereas the opposite was observed in Cabernet Sauvignon. Erysiphe and Pantoea were exclusively present in Merlot, whereas Erwinia was detected only in Cabernet Sauvignon. A total of 106 flavor compounds were quantified using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS–SPME–GC–MS), identifying 22 core volatile compounds in Merlot and 19 in Cabernet Sauvignon. Moreover, at the end of fermentation, the total ester content in Cabernet Sauvignon was significantly higher than in Merlot, imparting a more pronounced fruity and floral aroma, which was further confirmed using sensory analysis. Correlation analysis indicated that Saccharomyces was positively correlated with alcohol content, total acidity, and 16 core volatile compounds, while Hanseniaspora and Lachancea showed opposite correlations. These insights provide a data reference for producing high-quality wines with regional characteristics. [ABSTRACT FROM AUTHOR]

This review investigates the roles of Saccharomyces sp. And non-Saccharomyces yeasts, lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable winemaking. While Saccharomyces cerevisiae has long been central to fermentation, non-Saccharomyces species like Starmerella bacillaris , Torulaspora delbrueckii , and Lachancea thermotolerans are now recognized for enhancing flavor complexity and reducing the need for chemical additives. LAB, particularly Oenococcus oeni , contribute to malolactic fermentation, improving wine stability and sensory qualities, while aiding in sustainable waste management by converting by-products into valuable materials such as biogas. Bioprotection methods using yeasts like Metschnikowia pulcherrima offer a natural alternative to chemical preservatives, reducing sulfite use and chemical inputs. These microbial strategies align with sustainability goals by minimizing synthetic additives, promoting natural fermentation, and enhancing energy efficiency. Sustainable vineyard practices, such as promoting microbial diversity, cover cropping, and organic pest management, help maintain soil health, reduce chemical fertilizers, and improve vine resilience. The integration of these practices supports both environmental and economic sustainability, reducing production costs and enhancing product quality. Additionally, advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions, further improving the resilience and efficiency of winemaking, especially under climate variability. This comprehensive approach meets consumer demand for natural wines while reducing the wine industry's environmental footprint and improving economic viability. [Display omitted] [ABSTRACT FROM AUTHOR]

The flavor diversity and naturalness of wine are essential for the development of the wine industry. Natural microbial communities during fermentation are capable of having a significant impact on the expression of wine flavor profiles. In this study, microbial community dynamics, volatile flavor compounds, and organic acids were examined during spontaneous fermentation of Ecolly wines by high-throughput sequencing, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS), and high-performance liquid chromatography (HPLC). The results showed that Hanseniaspora , Saccharomyces , Starmerella , Tatumella , Oenococcus , and Delftia were the dominant microbial genera. Lactic acid and succinic acid were the important organic acids in the fermentation process. From the 48 identified aromas, 27 significantly different volatiles were determined by the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model with variable importance in projection (VIP) > 1 and p < 0.05. Combined with odor activity value (OAV) > 1, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl lactate, phenylethyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, hexanoic acid, 4-ethylguaiacol, and farnesol, are the 11 key flavor-active compounds. A combination of Two-way Orthogonal Partial Least Squares (O2PLS) modeling and Spearman correlation coefficients identified Oenococcus , Tatumella , Hanseniaspora , Saccharomyces , Starmerella , Schwanniomyces , Lactobacillus , Kazachstania , and Delftia as the core microbial genera that contribute to wine flavor and that correlate significantly with a wide range of flavor metabolites. These results highlight the important contribution of indigenous Saccharomyces and non- Saccharomyces and lactic acid bacteria to the formation of flavor substances, helping to advance the understanding of wine terroir and providing a theoretical basis for the promotion of sustainable, high-quality development of natural wines. • First study of the correlation between microbiota and flavor metabolites during fermentation of Ecolly grapes. • A screening of 11 aroma-active compounds during spontaneous fermentation. • The 9 core functional microbial genera were identified. • Indigenous yeasts and lactic acid bacteria are important contributors to flavor compounds. [ABSTRACT FROM AUTHOR]

Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions, extraction of compounds from oakwood and microbiological activity. Sherry wines develop their characteristic organoleptic profile during their ageing, as could be proven through their tasting sessions. According to the sherry type, some natural groupings of the wines could be observed after their principal component analysis. Furthermore, by multiple linear regression methods, an important correlation between the parameters that were analyzed and the ageing of each specific wine has been confirmed, which allowed us to establish two different models, each corresponding to the sherry type in question. Only five of the variables that were investigated were required to successfully estimate each wine's age at over 99% confidence. This represents a rather convenient tool for wineries to monitor the ageing of these sherry wines. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant activity, total phenolics content and phenolics distribution of the wines were investigated. Analyzes were carried out at the beginning of storage and at three-month intervals. At the end of the 24 months storage period, total phenolics decreased at all temperatures. At initial storage, the greatest decrease was 17.05 % at 12-14 °C in Cabernet sauvignon wines. Moreover, the antioxidant effect was decreased during the storage period. Quantitative analysis of natural compounds in wines was carried out by HPLC. The greatest catechin content of Cabernet sauvignon wine was measured as 71.59 mgL-1 at the 24th month of storage. 12-14°C and the lowest catechin content of Cabernet sauvignon wine was observed at 0.43 mgL-1 at the 15th month of storage and 8-10 °C. Principles and related components of Cabernet sauvignon wine for different storage temperatures and durations conditions were determined with the aid of Principle Component Analysis. Cluster analysis was carried out to determine the main clustering relationships of Cabernet sauvignon wine at different storage temperatures and durations. [ABSTRACT FROM AUTHOR]

This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines' physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle. [ABSTRACT FROM AUTHOR]