Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts DOI Creative Commons
Violeta‐Carolina Niculescu, Daniela Maria Șandru, Oana Romina Botoran

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(22), P. 10239 - 10239

Published: Nov. 7, 2024

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, variety, or production technology. In winemaking process, use different yeast strains can lead to obtaining with specific conventional aromas (commercial strains), but also a regional character using local strains. This study focuses on analysis and comparison compounds that offer in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, Novac) from Recaș, Romania, obtained through microvinification under influence several types starter (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). concentrations polyphenols anthocyanins, as well their antioxidant activity, were monitored, resulting significant values, mainly autochthonous isolated plantations. A total 30 aroma identified, maximum amounts noted assortments where SCR297/SCR462 yeasts used within fermentation process. From sensory point view, lower floral modulation was found when commercial Enartis SC Saccharomyces cerevisiae yeasts. conclusion, it importance demonstrated region processes, more locally wines.

Language: Английский

Factors impacting the composition of three grape varietal: Royal maiden, chardonnay, and pinot noir DOI Creative Commons
Anamaria POP, Romina Alina Marc,

Carmen CHIRCU

et al.

Scientia Horticulturae, Journal Year: 2025, Volume and Issue: 344, P. 114098 - 114098

Published: March 1, 2025

Language: Английский

Citations

0
Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania DOI Creative Commons

Ioana-Cristina Bredeag,

Ionel Bogdan Cioroiu, Marius Niculaua

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(3), P. 67 - 67

Published: May 7, 2025

This study evaluates the influence of terroir on physico-chemical characteristics and aromatic profiles Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, winemaking techniques, aims to understand their impact composition quality. The includes analysis superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, 4-mercapto-4-methylpentan-2-one, which are essential in defining complexity wines. results show how fermentation temperature control, microbial activity, oxidative exposure contribute evolution these influencing sensory profiles. Significant differences compound concentrations were observed across regions, with Dealu Mare Murfatlar exhibiting high ester content complexity, while those Dealul Bujorului Panciu showed elevated volatile acids suggesting distinct dynamics. Climatic factors, precipitation, played a crucial role shaping composition, temperatures 2021 enhancing formation higher alcohol production. demonstrates critical practices

Language: Английский

Citations

0
Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl DOI Creative Commons
Fernando B. Da Costa,

Christian Mertz,

Adrien Servent

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(11), P. 1175 - 1175

Published: May 29, 2025

The loengo (Anisophyllea boehmii Engl.) is a wild fruit originating from the Miombo forest. It very popular in Angola and has great potential for local development. However, as it received little attention researchers, its composition not well known. Against this backdrop, proposed study aimed to characterize different samples of order better assess nutritional organoleptic value. First, field survey was conducted gather information on harvesting period, prices, consumption patterns. Then, four several kilograms each were collected three areas 2 consecutive years. proximate polyphenolic, carotenoid, aroma compound profiles their pulp compared. showed that widely consumed 8 months year. difficult keep fresh often processed into drinks. found be rich sugars, with pH around 3.2. Loengo good source fiber, minerals, polyphenols (such cyanidin 3-O-glucoside flavonol glycosides), carotenoids β-cryptoxanthin β-carotene). Its associated 50 compounds, primarily esters. This therefore interesting quality technological potential. Certain compositional elements correlated area year harvest. Further processing pasteurized beverages warranted added

Language: Английский

Citations

0
Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts DOI Creative Commons
Violeta‐Carolina Niculescu, Daniela Maria Șandru, Oana Romina Botoran

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(22), P. 10239 - 10239

Published: Nov. 7, 2024

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, variety, or production technology. In winemaking process, use different yeast strains can lead to obtaining with specific conventional aromas (commercial strains), but also a regional character using local strains. This study focuses on analysis and comparison compounds that offer in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, Novac) from Recaș, Romania, obtained through microvinification under influence several types starter (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). concentrations polyphenols anthocyanins, as well their antioxidant activity, were monitored, resulting significant values, mainly autochthonous isolated plantations. A total 30 aroma identified, maximum amounts noted assortments where SCR297/SCR462 yeasts used within fermentation process. From sensory point view, lower floral modulation was found when commercial Enartis SC Saccharomyces cerevisiae yeasts. conclusion, it importance demonstrated region processes, more locally wines.

Language: Английский

Citations

0