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Hanseniaspora uvarum (anamorph Kloeckera apiculata) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when Saccharomyces cerevisiae starter cultures are employed. In this work, we sequenced and annotated approximately 93% of the H. uvarum genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain. Comparative determinations of specific enzyme activities within the fermentative pathway in H. uvarum and S. cerevisiae indicated that the reduced capacity of the former yeast for ethanol production is caused primarily by an ~10-fold-lower activity of the key glycolytic enzyme pyruvate kinase. The heterologous expression of the encoding gene, H. uvarum PYK1 (HuPYK1), and two genes encoding the phosphofructokinase subunits, HuPFK1 and HuPFK2, in the respective deletion mutants of S. cerevisiae confirmed their functional homology. IMPORTANCE Hanseniaspora uvarum is a predominant yeast species on grapes and other fruits. It contributes significantly to the production of desired as well as unfavorable aroma compounds and thus determines the quality of the final product, especially wine. Despite this obvious importance, knowledge on its genetics is scarce. As a basis for targeted metabolic modifications, here we provide the results of a genomic sequencing approach, including the annotation of 3,010 protein-encoding genes, e.g., those encoding the entire sugar fermentation pathway, key components of stress response signaling pathways, and enzymes catalyzing the production of aroma compounds. Comparative analyses suggest that the low fermentative capacity of H. uvarum compared to that of Saccharomyces cerevisiae can be attributed to low pyruvate kinase activity. The data reported here are expected to aid in establishing H. uvarum as a non-Saccharomyces yeast in starter cultures for wine and cider fermentations. [ABSTRACT FROM AUTHOR]

Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the physicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results: The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions: These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study: These results are important because they show the negative effect of grape ripe rot on wine composition and quality.

Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.Conduziu-se este trabalho, com o objetivo de determinar as características sensoriais de vinhos tintos brasileiros elaborados com cultivares de uva introduzidos no país há algum tempo e outros, mais recentemente. Para tanto, as características de 16 vinhos tintos varietais brasileiros foram determinadas por um painel formado por enólogos que avaliaram os vinhos de acordo com suas características de aroma e sabor. Isso foi realizado utilizando-se uma escala não estruturada de 90 mm, a qual apresentava a intensidade de 26 descritores que foram analisados pela Análise de Componentes Principais (ACP). A ACP mostrou três importantes componentes, os quais representaram 74,11% da variação total. De fato, o CP 1 discriminou os vinhos Tempranillo, Marselan e Ruby Cabernet, o primeiro deles sendo caracterizado pelos descritores equilíbrio, qualidade, harmonia, persistência, corpo, frutado, especiaria e carvalho, e, os outros dois, pelos descritores vegetal, carvalho e salgado; o CP 2 discriminou os vinhos Pinot Noir, Sangiovese, Cabernet Sauvignon e Arinarnoa, tendo sido o Pinot Noir caracterizado por seu sabor floral; o CP 3 discriminou o vinho Malbec, que teve descritores florais e frutados fracos. Os demais vinhos varietais não apresentaram efeito discriminatório importante.

A desfolha no vinhedo tem como principais objetivos aumentar a radiação solar e a aeração na região dos frutos, para melhorar a coloração e a maturação das uvas tintas, além de reduzir a incidência de podridões, visando, com isso, obter vinhos de qualidade superior. O principal objetivo deste trabalho foi avaliar o efeito da desfolha nos parâmetros físico-químicos das uvas e dos vinhos Cabernet Sauvignon de Dom Pedrito, região da Campanha, Rio Grande do Sul (RS). As uvas foram colhidas em março de 2008, sendo provenientes de um vinhedo comercial cultivado em espaldeira. A desfolha foi realizada na base dos ramos, somente no lado que recebe o sol da manhã, com intensidade de aproximadamente 20%, no estádio fenológico grão "ervilha". As microvinificações foram feitas com controle de temperatura, em tanques de vidro em triplicata, com oito dias de maceração. Os resultados mostraram que o tratamento com desfolha apresentou mostos com pH significativamente mais baixo e maior acidez total. As cascas das uvas e os vinhos do tratamento com desfolha apresentaram aumento significativo no teor de polifenóis totais. A desfolha também propiciou vinhos com maior intensidade de cor, antocianinas totais, extrato seco e açúcar redutor, e menor teor de nitrogênio. Nos vinhos, não foram observadas diferenças significativas entre os tratamentos para acidez total e volátil, pH, álcool, densidade, extrato seco reduzido e teor de potássio. Conclui-se que a prática da desfolha em vinhedos da região da Campanha melhora a qualidade dos vinhos.The practice of partial defoliation in vineyards has as main objectives increase sunlight and ventilation for the fruit, aiming to improve color and maturity in red grapes and helping to reduce fungal diseases, which should result in better wine quality. The main aim of this research was to evaluate the effects of partial defoliation on the quality of Cabernet Sauvignon grapes and wines from Dom Pedrito, on the southwest of Rio Grande do Sul state, Brazil. The grapes were harvested in March 2008 from a commercial vineyard planted in the trellis system. The defoliation intensity was of 20% and performed only on the side of the vineyard that received the morning sun and when the berry was in the pea-size. The musts were fermented in small lots, in triplicate, with temperature control and remained on the skins for eight days. The results showed that musts of the treatment with defoliation had lower values of pH and higher total acidity. The phenolic content of grape skins and wines was significantly higher for those submitted to defoliation. The defoliation also resulted in wines with greater color intensity, anthocyanins, extract content and reducing sugar, and lower nitrogen content. In wines, there were no significant differences between treatments for total and volatile acidity, pH, alcohol, density, reducing extract and potassium content. As a conclusion, these results might suggest that partial defoliation, as it was done in this vineyard, improves wine quality.

O comportamento fenológico e produtivo das cultivares de uvas rústicas para vinho 'Moscatel de Jundiaí', 'Máximo', 'Madalena', 'Seibel 10096', 'Isabel' e 'Niagara Rosada' foi avaliado em vinhedo localizado em Jundiaí (SP), durante os anos agrícolas de 2000/01 a 2002/03. As videiras foram enxertadas em 'IAC 766' e conduzidas em espaldeira, com poda curta de inverno. O delineamento experimental foi o inteiramente casualizado, com parcelas de três plantas e cinco repetições. Foram realizadas avaliações fenológicas semanais a partir da data de poda e, na época da colheita, determinaram-se as variáveis: produção por planta; número e massa dos cachos, e teor de sólidos solúveis. As cultivares 'Seibel 10096', 'Moscatel de Jundiaí', 'Madalena' e 'Máximo' mostraram-se mais tardias com ciclo de 149 dias em comparação à 'Niagara Rosada', que foi a mais precoce, com ciclo de 135 dias. 'Máximo' e 'Seibel 10096' apresentaram produção de, respectivamente, 4,28 e 4,41 kg.planta-1, diferindo de 'Madalena' e 'Isabel', com 3,09 e 2,50 kg.planta-1. Para 'Moscatel de Jundiaí' e 'Niagara Rosada', foram obtidas produções intermediárias entre 3,0 e 3,5 kg.planta-1. Para 'Seibel 10096', foi obtido o maior valor de massa do cacho (283,6g), enquanto, para 'Isabel' (96,5g) e 'Madalena' (139,6g), foram obtidos os menores valores. Os maiores valores de teor de sólidos solúveis, acima de 17,0º Brix, foram obtidos na 'Moscatel de Jundiaí', 'Máximo' e 'Seibel 10096', enquanto 'Isabel' e 'Niagara Rosada' apresentaram valores inferiores a 15,9º Brix. Dentre as cultivares avaliadas, podem constituir-se em opção para o viticultor a 'Máximo' e a 'Seibel 10096' para vinhos tintos, e 'Moscatel de Jundiaí', para brancos.A field trial was carried out on grapevines grown in Jundiaí, São Paulo state, Brazil, during the growing seasons from 2000/01 to 2002/03. Agronomic and phenological characteristics were evaluated for the following American and hybrid grape cultivars: 'Moscatel de Jundiaí'; 'Máximo', 'Madalena', 'Seibel 10096', 'Isabel' and 'Niagara Rosada' grafted on 'IAC 766'. The statistical design used was completely randomized, with plots containing three plants and five replicates. Phenological evaluations were weekly taken and measurements of grape yield and soluble solids content were taken at harvest time. The cultivars 'Seibel 10096', 'Moscatel de Jundiaí', 'Madalena' and 'Máximo' showed the longest duration cycle with an average of 149 days when compared to 'Niagara Rosada' with 135 days.The values of yield obtained for 'Máximo' and 'Seibel 10096' were respectively, 4.28 and 4.41 kg.plant-1 and they were statistically different from 'Madalena' and 'Isabel', respectively, 3.09 and 2.50 kg.plant-1. The cultivars 'Moscatel de Jundiaí', and 'Niagara Rosada' showed yields varying from 3.0 to 3.5 kg.plant-1. The cultivar 'Seibel 10096' showed the highest value for bunch weight (283.6 g) when compared to 'Isabel' and 'Madalena' with mean values of 96.5 g and 139.6 g, respectively. The highest values of soluble solids content (higher than 17ºBrix) were obtained for 'Moscatel de Jundiaí'; 'Máximo' and 'Seibel 10096'. However, values lower than 15.9ºBrix were obtained for 'Isabel' and 'Niagara Rosada'. Among the evaluated cultivars, it may constitute an option for the viticulturist 'Máximo' and 'Seibel 10096' for red wines and 'Moscatel de Jundiaí' for white wines.

Objetivou-se estudar o efeito do uso de taninos enológicos na composição sensorial do vinho Cabernet Sauvignon. O trabalho foi conduzido em Bento Gonçalves, Rio Grande do Sul (RS), com uvas Cabernet Sauvignon, safra 2004. Trata-se de uma cultivar que se destaca no Brasil pela importância na produção de vinhos tintos de guarda. Porém, em algumas safras, possui dificuldades para uma adequada maturação, o que dificulta a elaboração de vinhos com o perfil sensorial desejado pelos consumidores. Dentre as estratégias para minimizar esse problema, está o manejo do vinhedo, aliado a ajustes tecnológicos nas etapas de elaboração do vinho. Para tal, foram usados taninos de quebracho e castanheira, aplicados em três dosagens (5,0g hl-1, 10,0g hl-1, 20,0g hl-1) e em três momentos de aplicação (maceração, descuba, e após a fermentação malolática). Nos vinhos estabilizados, realizaram-se análises sensoriais, em relação aos atributos ligados aos perfis olfativos e gustativos, com análise de oito descritores olfativos e nove descritores gustativos, além de um conceito geral. Assim, verificou-se que os taninos enológicos imprimiram algumas diferenças, principalmente no perfil aromático dos vinhos, que apresentaram acréscimo de qualidade quando tratados com os taninos enológicos. Da mesma maneira, houve superioridade olfativa e gustativa nos vinhos que receberam tratamentos com taninos na etapa de maceração.The objective of this research was to study the effect of enological tannins in the sensory composition of the Cabernet Sauvignon wine. The study was conducted in Bento Gonçalves, RS, with Cabernet Sauvignon grapes, harvest 2004. This is a cultivar that stands out in importance in Brazil for the production of red wines. However, in some crops there are difficulties for a proper maturation, which hampers the development of wines with the sensory profile desired by consumers. Among the strategies to minimize this problem there is the management of vineyards, combined with technological adjustments in stages of winemaking. To this end, quebracho and nut tannins were used and applied in three doses (5.0g hl-1, 10.0g hl-1, 20.0g hl-1), with three times of application (maceration, drawing off and after malolactic fermentation). In the stabilized wines, there were sensory analysis, related to the attributes associated with olfactory and taste profiles, with analysis of 8 olfactory descriptors 8 and 9 descriptors taste, besides a general concept. Thus, it was found that the enological tannins enabled some differences, mainly in the volatile profile of wines, which showed an increase of quality when treated with the enological tannins. Similarly, there was superiority smell and taste in the wines that received treatment with tannins in the stage of maceration.

O objetivo deste trabalho foi avaliar o efeito de diferentes intensidades de raleio de cachos de uvas (Vitis vinifera L.), em vinhedos de altitude, sobre a evolução dos compostos fenólicos durante a maturação da uva. O experimento foi conduzido em São Joaquim, SC, a uma altitude média de 1.230 m, em videiras da cv.Syrah, enxertadas sobre 'Paulsen 1103', conduzidas em espaldeira, em duplo cordão esporonado, espaçadas em 3x1,2 m, com cobertura antigranizo. Os tratamentos de raleio foram definidos de modo a se ter redução da produtividade em 13,3, 26,6 e 40% em relação à produtividade do tratamento controle sem raleio, estimada em 15 Mg ha-1. Os tratamentos foram ajustados quando 50% das bagas encontravam-se em "véraison". Odelineamento foi o de blocos ao acaso, com quatro repetições e 40 plantas por tratamento. As avaliações foram feitas nas safras 2005/2006 e 2006/2007. Avaliou-se a evolução dos compostos fenólicos durante as oito semanas antecedentes à colheita. O raleio de cachos aumentou o conteúdo de antocianinas quando a produtividade estimada foi de 12 Mg ha-1, e melhorou a composição fenólica das bagas, atributos esses favoráveis à produção de vinhos tintos finos de qualidade.The objective of this work was to evaluate the effect of different intensities of cluster thinning in mountain vineyards cv.Syrah on the evolution of phenolic compounds, during grape maturation. The experiment was carried out in the 2005/2006 and 2006/2007 crop seasons, at São Joaquim, SC, Brazil, at an average altitude of 1,230 m, on 'Syrah' grapevines that had been grafted on 'Paulsen 1103' root stock and trained out in vertical trellis system, spaced in 3x1.2 m and protected against hail. The cluster thinning was adjusted in the "veraison" corresponded to 15 Mg ha-1 (control), 13 Mg ha-1, 11 Mg ha-1 and 9 Mg ha-1, in a complete randomized blocks. The evolution of phenolic compounds was evaluated during the eight antecedent weeks to the harvest. The cluster thinning increased the content of anthocyanin in the grapes with a yield of 12 Mg ha-1, and improved their phenolic composition. These changes were favorable for the production of fine wines with excellent quality.

O objetivo deste trabalho foi avaliar a influência da cobertura de plástico sobre as características físico-químicas do mosto e do vinho da cultivar Moscato Giallo. Na safra 2006, um experimento em delineamento completamente casualizado foi realizado em vinhedo com cobertura de plástico impermeável, e sem cobertura como controle. De cada vinhedo, três microvinificações (20 L) foram elaboradas. Foram realizadas avaliações físico-químicas quanto ao: mosto - ºBrix, açúcares redutores, densidade, acidez total, ácido tartárico, ácido málico e pH; e vinho - densidade, graduação alcoólica, acidez total, acidez volátil, pH, extrato seco, açúcares redutores, cinzas, I 420, compostos voláteis e minerais. O mosto das videiras cobertas apresentou maior rendimento, porém, menor concentração de açúcares pelo fato de a maturação das uvas ter-se atrasado. Como conseqüência, os vinhos do cultivo protegido tiveram menor graduação alcoólica, embora tenham sido beneficiados pela sanidade das uvas, com a redução de acetato de etila e acidez volátil. O microclima da cobertura também restringiu a concentração de alguns minerais no vinho, principalmente P e K. A cobertura beneficiou a qualidade enológica, porém requer atraso na data de colheita, para as uvas atingirem adequada maturação fisiológica e tecnológica.The objective of this work was to evaluate the plastic overhead cover (POC) effect on must and wine composition of the cultivar Moscato Giallo. In 2006 vintage, it was performed a completely randomly designed experiment, in a vineyard covered with an impermeable plastic cloth, and without covering as control. From each vineyard, three microvinification (20 L) were elaborated. Physico-chemical analysis were performed for: musts - ºBrix, reducer sugar contents, density, total acidity, tartaric acid, malic acid and pH; and wines - density, alcohol degree, acidity, volatile acidity, pH, dry extract, reducer sugar contents, ashes, I 420, volatile compounds and minerals. The must of the covered vineyard presented higher yield, but lower sugar content, due to delay on ripening. As consequence, the POC wines showed lower alcohol degree, but with the benefit of a lower ethyl-acetate and volatile acidity levels. The POC microclimate also caused a decrease of some minerals (mainly P and K) in the wines. POC improved the enological quality, however, this demands delay in the harvest date to achieve the adequate physiological and technological maturation of grapes.

Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with Saccharomyces cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.)Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last ten years. The aim of this review is to describe the last updates and the current state-of-art of the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, etc.). We describe how genomics and genetics tools provide new data into the population structure and biodiversity of non-conventional yeasts in winemaking environments. Future challenges will lie on the development of selection programs and/or genetic improvement of these non-conventional species. We discuss how genetics, genomics and the advances in next-generation sequencing will help the wine industry to develop the biotechnological use of non-conventional yeasts to improve the quality and differentiation of wines.

A uva 'Cabernet Sauvignon' (Vitis vinifera L.) é utilizada na produção de vinhos finos, sendo muito cultivada no Sul do Brasil. Esta variedade é muito sensível à ocorrência de doenças, sendo necessário o desenvolvimento de práticas culturais para diminuir a incidência das mesmas. O objetivo deste trabalho foi avaliar a produtividade e a qualidade da uva 'Cabernet Sauvignon' cultivada sob cobertura de plástico em sistema de produção orgânico. O experimento foi realizado em um vinhedo localizado no município de Toledo, região oeste do Paraná, sendo as plantas conduzidas no sistema de espaldeira, com cobertura de plástico na linha de plantio. Foram determinados: teor de sólidos solúveis (SS), a acidez titulável (AT), pH, antocianinas totais, produtividade, número de cachos por planta e peso médio dos cachos. Não foram encontradas diferenças significativas no teor de SS (17,3 ºBrix), porém os frutos sob a cobertura plástica apresentaram maiores teores de AT e pH, 1,14 g 100 mL-1 de suco e 3,4, respectivamente, que aqueles colhidos de plantas sem cobertura de plástico, que apresentaram AT de 0,87 g 100 mL-1 de mosto e pH de 3,5. O maior teor de antocianinas totais foi verificado nas plantas fora da cobertura, com 22,8 mg L-1. Nas plantas protegidas, a produção foi maior (1769 g planta-1) do que nas plantas sem cobertura (492 g planta-1), que apresentaram elevado índice de doenças. Conclui-se, desta forma, que a cobertura de plástico viabiliza o cultivo da uva 'Cabernet Sauvignon' no sistema de produção orgânico, por proporcionar diminuição na incidência de doenças.The grape 'Cabernet Sauvignon' (Vitis vinifera L.) it is used in fine wines production, being very cultivated in the South of Brazil. This variety is very sensitive of occurrence of diseases, being necessary the development of cultural practices to reduce the incidence of the same ones. The objective of this work was to evaluate the productivity and the quality of the grape 'Cabernet Sauvignon' cultivated under covering of plastic in organic production system. The experiment was accomplished in an organic orchard in the west area of the state of Paraná; the plants were conducted in espalier system, with plastic covering in the planting line. It was evaluated tenor of soluble solids (SS), titrable acidity (TA), pH, total antocyanins, productivity, number of bunches for plant and medium bunch weight. They were not found significant differences in the tenor of SS (17.3ºBrix), however the fruits under the covering presented larger tenors of TA and pH, 1.14 g 100 mL-1 and 3.4 respectively, that those picked from plants without the plastic covering, which presented TA of 0.87 g 100 mL-1 and pH of 3.5. The largest tenor of total antocyanins was verified in the plants out of the covering, with 22.8 mg L-1. In the protected plants, the production was larger (1769 g plant-1) than in the plants without covering (492 g plant-1), which presented high index of diseases. It is concluded that the plastic covering makes possible the cultivation of grape 'Cabernet Sauvignon' in the organic production system, for providing a decrease in the incidence of diseases.

O estudo objetivou avaliar as características químicas e sensoriais do vinho tinto de mesa ‘Bordô’ produzido em diferentes processos de vinificação e períodos de maceração. Após a colheita, as uvas permaneceram dois dias na temperatura ambiente para estabilização e concentração de açúcares. Posteriormente foram elaborados três vinhos constituindo os tratamentos: T1) vinho elaborado pelo processo de microvinificação industrial, com quatro dias de maceração; T2) vinhoelaborado pelo processo de microvinificação industrial, com sete dias de maceração; e T3) vinho elaborado pelo processo de vinificação artesanal, com sete dias de maceração. Nos mostos dos tratamentos 1 e 2 adicionou-se K2S2O5 na dosagem de 6 g 100 L-1 de mosto e também sacarose na proporção de 3,56 kg 100 L-1 de mosto, já no mosto do tratamento 3 adicionou-se sacarose na proporção de 2,5 kg 100 L-1 de mosto. Após o período de estabilização dos vinhos foram avaliadas asseguintes variáveis: coloração, graduação alcoólica, pH, acidez total titulável, acidez volátil, extrato seco, sólidos solúveis totais, turbidez e características sensoriais. O vinho tinto de mesa ‘Bordô’elaborado pelo processo de vinificação artesanal apresentou característica gustativa amadeirada e levemente avinagrada. A acidez foi maior e a intensidade corante menor no vinho elaborado peloprocesso de microvinificação com quatro dias de maceração. Conclui-se que o vinho ‘Bordô’ elaborado pelo processo de microvinificação com sete dias de maceração apresentou as melhores características químicas e sensoriais.This study aimed to evaluate the vinification process and period of maceration in the chemical and sensorial characteristics of the ‘Bordô’ wine. After harvest, the grapes were kept under environment temperature for two days for stabilization and concentration of sugars. Three wines were elaborated according to the followingtreatments: T1) wine elaborated by microvinification industrial process with four days of maceration; T2) wine elaborated by microvinification industrial process with seven days of maceration; and T3) wine elaborated by vinification artesanal process, with seven days of maceration. Treatments 1 and 2 were added K2S2O5 in the proportion of 6 g 100 L-1 of must and also sucrose in the proportion 3.56 kg 100 L-1 of must. Treatment 3 was added sucrose in proportion of 2.5 kg 100 L-1 of must. After the wines stabilization, the following evaluation parameters were considered: coloration, alcoholic graduation, pH, titratable acidity, volatile acidity, dry extract, total soluble solids, turbid and sensorial characteristics. The ‘Bordô’ red wine, elaborated by artesanal vinification process, showed flavor characteristics somewhat timber and lightly sourish. Themicrovinification, with four days of maceration, showed higher acidity and lower coloration intensity. In conclusion the best chemical characteristics and sensorial characteristics were found inthe ‘Bordô’ wine which was elaborated by microvinification with seven days of maceration.

This article is about mid-20th-century attempts to turn subjective judgments about the quality and composition of wine into objective knowledge. It focuses on the research of Maynard Amerine at the University of California, Davis, and his project to formalize the procedures of sensory evaluation. Using controlled experimental conditions, Amerine and colleagues transcribed judgments about taste into numbers that could then be aggregated and analyzed statistically. Through such techniques, they claimed to be able to turn subjectivities into objectivities, rendering private taste sensations into reliable and stable facts about objects in the world. [ABSTRACT FROM AUTHOR]

This article is about the relationship between the categories of the subjective and the objective in the late 20th-century California wine world, about attempts to transform ‘soft’ subjective judgments into ‘hard’ objective descriptions and evaluations, and about the role of both sensory science and chemistry in such attempts. It focuses on research done at the University of California, Davis, from about the 1950s to the 1980s by the enologist Maynard Amerine, his co-workers, and successors. It suggests ways in which these materials might prompt attention to the role of subjective judgment and the marketplace in other forms of late modern science. [ABSTRACT FROM AUTHOR]

Even as deficit model science communication falls out of favor, few studies question how written science communication constructs relationships between science and industry. Here, I investigate how textual microprocesses relate scientific research to industry practice in the Washington State wine industry, helping (or hindering) winemakers and wine grape growers in making research relevant to their work. Critical discourse analysis of a corpus of wine science texts suggests that textual microprocesses continue to enact a deficit paradigm: scientists as knowledge producers and the industry public as knowledge deficient. Through its extension of features of scientific discourse, the industry-oriented literature abstracts research practices from context which could aid in drawing relationships with industry practices. In aggregate, these texts suggest an opportunity to increase research relevance to industry practice by writing the research–industry relationship differently, recontextualizing research in practice. [ABSTRACT FROM AUTHOR]

An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.

An electronic nose has been used for the quantification of wines formed by binary mixtures of two white wine varieties and of two red wine varieties. The wines were elaborated at the Instituto Madrileño de Investigación y Desarrollo Rural (IMIDRA) by the traditional method using commercial and autochthonous Saccharomyces cerevisiae yeasts. It is important to note that this technology is faster, simpler and objective than the sensing analysis (human panel). In addition the measurements can be realized in situ and on line. The measurements of the wine mixtures have been analyzed by Partial Least Squares and Artificial Neuronal Networks.

Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with S. cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.). Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last 10 years. The aim of this review is to describe the last updates and the current state-of-art of the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, etc.).We describe how genomics and genetics tools provide new data into the population structure and biodiversity of non-conventional yeasts in winemaking environments. Future challenges will lie on the development of selection programs and/or genetic improvement of these non-conventional species. We discuss how genetics, genomics and the advances in next-generation sequencing will help the wine industry to develop the biotechnological use of non-conventional yeasts to improve the quality and differentiation of wines. [ABSTRACT FROM AUTHOR]

Foram avaliados os efeitos de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc, nas safras de 1987 a 1990. As vinificações foram realizadas em escala industrial, pelos processos clássico, de termovinificação e de maceração carbônica. Avaliaram- se teor alcoólico, acidez total, açúcares redutores, cinzas, extrato seco, compostos fenólicos e voláteis e elementos minerais. Procedeu-se, também, à análise sensorial dos vinhos. Os resultados foram submetidos à análise de componentes principais (ACP) e à análise de variância, sendo que os três primeiros eixos explicaram 68,2% da variação total. Através da ACP, foi possível separar os vinhos de maceração carbônica dos outros dois processos de vinificação. As variáveis que apresentaram maior efeito na variação foram os álcoois superiores, os cátions e os compostos fenólicos. A avaliação sensorial mostrou que a maceração carbônica originou vinhos leves e com menor intensidade de cor, e a termovinificação e a vinificação clássica originaram vinhos com mais corpo, melhor qualidade e equilíbrio gustativo e maior tipicidade varietal.The effects of three processes of vinification on chemical composition and quality of Cabernet Franc wine were evaluated from the 1987 to the 1990 vintages. The vinifications were made in an industrial scale by the following processes: conventional vinification, thermovinification and carbonic maceration. The analyses performed were alcohol, total acidity, reducing sugar, ash, dry extract, phenolic and volatile compounds and mineral elements. The quality was evaluated by sensory analysis. Data were submitted to principal component analysis (PCA) and to analysis of variance, where the three first axes explained 68.2% of the total variation. The PCA permitted to separate the wines of carbonic maceration from the other two vinification processes. The variables presenting important variation effect were the higher alcohols, cations and phenolic compounds. The sensory evaluation showed that carbonic maceration originated lighter wines with lower color intensity; the thermovinification and the conventional vinification originated wines with better body, better quality and gustative balance and with higher varietal characteristic.

Avaliaram-se as características sensoriais dos vinhos Bordô varietalmente puros e elaborados segundo a tecnologia própria a cada vinícola. A avaliação sensorial foi conduzida por um grupo de nove painelistas devidamente treinados. Os resultados revelaram que, dos 26 descritores avaliados, nove caracterizaram o vinho Bordô como sensorialmente marcante. Os descritores analisados foram a cor relativamente intensa e matiz violeta; aromas foxado e frutado; corpo relativamente pouco estruturado, mais ou menos ácido, sabores foxado e frutado predominantes e forte tipicidade.Varietal wines made according to the technology used in each winery were evaluated and their sensory characteristics were determined. A panel of nine experimented painelists performed sensory analysis. The results show that out of the 26 descriptors analyzed, nine markedly characterized this wine, i.e., they presented intense color and violet hue; foxy and fruity aroma; body with a medium structure, somewhat acid, foxy and fruity flavor, and strong tipicity.

A legislação brasileira não estabelece limites para o extrato seco total dos vinhos, mas determina valores máximos para a relação álcool em peso/extrato seco reduzido. Até 1985, o extrato seco total era determinado pela pesagem do resíduo seco (método direto), causando problemas de enquadramento à legislação brasileira, principalmente os vinhos tintos finos. A partir de 1986, o extrato seco total passou a ser feito pelo método indireto. Esta metodologia analítica, acrescida da modificação na legislação, alterando os valores máximos da relação álcool em peso/extrato seco reduzido permitiu que, de um modo geral, os vinhos se enquadrassem à legislação. Face a isso, procurou-se comparar os dois métodos para vinhos finos secos e comuns secos e suaves; tintos, brancos e rosados. Os resultados mostraram que o método indireto originou valores do extrato seco total para os vinhos secos, em média 2,1 g/l significativamente maiores em relação ao método direto. Mas o efeito não foi significativo para os suaves. Tendo em vista os valores de extrato seco total dos vinhos encontrados pelo atual método oficial, não se justificam os atuais limites máximos na legislação da relação álcool em peso/extrato seco reduzido, por serem excessivamente elevados.Brazilian legislation does not establish limits for the total dry extract of wines, but it establishes maximum values for the ratio between weight alcohol and reduced dry extract. Until 1985 the total dry extract was determined by weighting the dry residue (direct method), which caused several problems for the Brazilian legislation mainly for red table wines. From 1986, the total dry extract was measured by indirect method, and the legislation was modifica by increasing the parameters of the ratio between weight alcohol and reduced dry extract. This allowed that the majority of wines were in agreement with the legislation. This work had the objective to compare these two methods for dry vinifera wines, dry and sweet current wines; red, white and rose. Results showed that the indirect method originated significant higher volves (21 g/l in average) for the total dry extract. However, the effect was not significant for sweet wines. Based on the values observed for total dry extract in wines using the offïcial method, there is no justification for the current maximum limits been used for the weight alcohol and reduced dry extract ratio.