The effects to membrane filtration (using a pilot system with a 1.2 mum prefilter and a 0.65 mum final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically ...

Wine plays an important role in the group of alcoholic beverages due to the health benefits provided by its daily intake, since it presents phenolic compounds that help to prevent or avoid some particular diseases. These ...

The organic matter present on those winery effluents varies from 1.200 mg.L-1 to 92.000 mg.L-1 of COD. The pH is acidic, varying from 3,5 to 5,0. The concentration of phenolic compounds ranges between 41 to 1450 mg.L-1 ...

Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinolytic strain Aureobasidium ...

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a ...

The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ...

Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like ...