Factors impacting the composition of three grape varietal: Royal maiden, chardonnay, and pinot noir
Scientia Horticulturae,
Journal Year:
2025,
Volume and Issue:
344, P. 114098 - 114098
Published: March 1, 2025
Language: Английский
Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania
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
Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl
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
Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts
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