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Microbiome and Microbiota Within Wineries: A Review

The main goal of this work is to review the winery’s microbiota, from the grape to the winery’s microbial niches (fermentation tanks, surfaces, air), and their risks to wine and human health. The impact of climate change on the winery microbiome and related challenges are also discussed. Microbial diversity in wineries depends on several factors, such as the grape variety and its ripeness, temperature, relative...

Conexão de Sabores: refeições Brasil e Portugal

Elimination of ochratoxin A from white and red wines: Critical characteristics ...

Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 ?g/L. To optimise OTA removal from white and red wines at high levels (10.0 ?g/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% removal with all but one AC with the lowest total pore volume. For ...

Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining....

Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white a...

Chitosan upregulates the genes of the ROS pathway and enhances the antioxidant ...

Chitosan is an environmentally-friendly active molecule that has been explored for numerous agricultural uses. Its use in crop protection is well-known, however, other properties, such as bioactivity, deserve attention. Moreover, the modes of actions of chitosan remain to be elucidated. The present study assessed the levels of total phenolic compounds, the antioxidant potential, and the expression of reactive o...

Desenvolvimento e otimização de um método de microextração múltipla em fase sól...

Effect of the application of oenological products on fumonisin B2 (FB2) reducti...

Fumonisins are mycotoxins produced by species of Fusarium, mainly F. verticillioides and F. proliferatum. Fumonisins have hepatotoxic and nephrotoxic effects in various animals and are also associated to human esophageal cancer [1] thus being classified by the IARC in Group 2 [2]. Chemically, fumonisins are characterized by a 19- or 20-carbon aminopolyhydroxyalkyl chain that is diesterified with propane-1,2,3-t...

Development of a MHS-SPME-GC/MS method for analysis of volatile compositon of T...

Port wine is a fortified wine produced in the Douro Demarcated Region (DDR) of Portugal, widely known throughout the world. This type of wine is produced from authorized grape varieties grown in the DDR and by a specific winemaking practice. Particularly, Tawny Port wines are stored in small wood barrels during several years and bottled at commercialization time [1]. The extent of the aging process is essential...

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-s...

Is wine savory? Umami taste in wine

Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers r...