Agrovin USA’s Post

✨🍷 Several scientific studies have shed light on the dynamic transformations of polyphenols during the red wine-making process. #Polyphenols, crucial for the #taste, color, and health attributes of #wine, undergo significant changes from #grape to glass. Check some recent publications that are paving the way for improved wine-making practices, ensuring that each bottle not only delights the palate but also harnesses the power of nature's #antioxidants. 🍇 👉 Antioxidant activity of wines and their polyphenolic composition, 2024: https://lnkd.in/d-nw_3BK 👉 Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine, 2022: https://lnkd.in/dBRQYiM7 👉 Impact of phenolic composition and antioxidant parameters on the ageing of wine, 2022: https://lnkd.in/dp7k84ZZ #WineScience #Polyphenols #Antioxidants #WineQuality

〘 CLARISTAR yeast mannoproteins 〙Discover the World's First Liquid Yeast Mannoprotein: Claristar® ! 🍷 🌍🔬 📽️ 👇 Claristar® revolutionises quality wine production with its unparalleled stabilising properties, inhibiting potassium, hydrogen, and tartrate salt precipitation. Claristar® is a solution of yeast mannoproteins taken from Saccharomyces cerevisiae that can be used for both conventional and organic (EU and NOP) winemaking. 🤩 🤩 🌟 With the highest Tartrate Stability Index (TSI), Claristar® ensures optimal tartaric stabilisation for still red, white, and rosé wines. 💡 Experience improved organoleptic sensation as Claristar® enhances wine's silky perception, reduces astringency, and preserves colour and acidity. 💡 Additionally, using the "ISS method for Claristar," which Oenobrands created in collaboration with Enolab Service Srl and Checkstab Instruments, our partner laboratories determine the precise dosage required for each wine. #Claristar #QualityWineProduction #TartaricStabilisation #Mannoprotein #YeastMannoprotein #AdvancedWinemakingSolutions

𝗦𝗲𝗿𝗶𝗲𝘀: 𝗟𝗼𝘄 𝗦𝗢𝟮 𝗪𝗶𝗻𝗲𝘀 - 𝗘𝗽𝗶𝘀𝗼𝗱𝗲 𝟱 🔎 Diving deeper into our biological solutions for Low SO2 Wines series, we focus today on how manage the risks associated with microbial spoilage when fermentations are completed. The commonly used product to limit microbial contaminants associated with sensory deviation is SO2 although the market is looking for wines with lower sulphite content. Our research has led to safe and effective biological alternatives against contaminants, especially Brettanomyces or against lactic and acetic bacteria. They are specific fungal-origin chitin derivatives and respectively pure chitosan (NO BRETT INSIDE™) very efficient against Brettanomyces, and a chitosan associated with chitin-glucan (BACTILESS™), very efficient against spoilage bacteria. Both of these chitosan-based formulations are 100% pure from Aspergillus niger and compliant with OIV strict specifications and EU regulations and have been successfully used by winemakers for the past 10 years 👉 Read our documentation on vegetal chitosan-based products, which will explain their mode of action and their efficiency: https://ow.ly/JjhW50TVeO9 By integrating these solutions into your winemaking process, you can achieve a critical balance: improving wine stability and protecting wine sensory quality, while adhering to the demand for minimal chemical inputs. 🍷

"Defining the core microbial communities driving the fermentation process is pivotal for the distinctive of palm wine characteristics; however, it is also challenging due to micro and macro-ecological factors, which contribute to geographic specificity. A dynamic consortium of microbial species occupies every stage of palm wine fermentation and consequently releasing metabolites to trigger growth of other associated species." #yeast #wine #fermentation #research

🧫 "Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile" Read freely: https://lnkd.in/gdfXYg8p NEW short communication is available on #OENOOne! 🇮🇹 Lambrusco is a #sparklingwine largely produced in the north of #Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle #fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wines having a distinctive volatile profile. 👉 Our results demonstrated that the gradual increase of ethanol content in the pied de cuve ensured the adaptation of Hanseniaspora guilliermondii and Torulaspora delbrueckii at the bottle fermentation, with survival comparable with that of S. cerevisiae, in the order of 6 log units. The simultaneous presence of two #yeast species reduced the maximum fermentation rate, without any relevant alteration in the main #oenological parameters of resultant wines. 🔍 GC MS-MS analysis of the #volatile profile of wines (46 compounds) highlighted differences in wine made from a pure culture of S. cerevisiae from wines obtained by mixed yeasts. Acetates, esters, and fatty acids are the classes of volatile compounds mostly affected by using different yeasts in the bottle fermentation of #Lambrusco wines. 🥂 This work provided for the first time information about the volatile profile of #Lambrusco and suggests an innovative application of non-Saccharomyces yeast in the production of sparkling wines by champenoise methods. 👏 Thank you to the authors: Raffaele Guzzon, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, roberto larcher for publishing your work in #OpenAccess! (Fondazione Edmund Mach, Università degli studi di Palermo)

📢 Monday sharing from Vol. 16 No.2 in Frontiers in Bioscience-Elite ✍: Joel B. Johnson, Ruslan Timofeev, Anatoliy Kazak, Yurij Grishin, Ludmila Solovyova, Marina Rudenko 🔗:https://lnkd.in/gb9p_Tmh 😎 Welcome to your reading! #winemaking #pomace #stems #flavanols #hydroxycinnamicacids #hydroxybenzoicacids #flavonols #anthocyanins #spectrophotometry #highperformanceliquidchromatography(HPLC) #absorptionspectrum #controlmethods

🍷🎶 The Symphony of Microorganisms in Wine: A Fascinating Journey 🎶🍷 Ever wondered about the intricate dance of microorganisms in winemaking? From the sun-drenched vineyards to the nuanced fermentations, these tiny players orchestrate a complex interplay that influences everything from the wine's flavor to its quality. In the vineyard, soil microbiota leaves its mark on grapes, shaping their unique characteristics. As fermentation begins, the microbial community evolves, with some microorganisms like Oenococcus oeni enhancing the wine's texture by converting malic acid into lactic acid. Meanwhile, others, such as Brettanomyces bruxellensis, can introduce undesirable flavors. Advancements in molecular methods, particularly sequencing, provide powerful tools to decipher wine microbiology. These techniques offer a detailed view of microbial diversity, helping winemakers refine production practices and overcome contamination challenges. Explore with us the exciting developments in oenology and how a deeper grasp of wine microorganisms can lead to customized strategies that elevate wine quality and character. Cheers to the remarkable microorganisms that make every sip a unique experience! 🍇🥂 #WineScience #Microbiology #Sequencing #Winemaking #Oenology #InnovationInWine #MicrobialDiversity

𝐋𝐨𝐨𝐤𝐢𝐧𝐠 𝐭𝐨 𝐦𝐚𝐢𝐧𝐭𝐚𝐢𝐧 𝐭𝐡𝐞 𝐟𝐫𝐞𝐬𝐡𝐧𝐞𝐬𝐬 𝐚𝐧𝐝 𝐚𝐫𝐨𝐦𝐚𝐭𝐢𝐜 𝐪𝐮𝐚𝐥𝐢𝐭𝐢𝐞𝐬 𝐨𝐟 𝐲𝐨𝐮𝐫 𝐰𝐢𝐧𝐞𝐬 𝐝𝐮𝐫𝐢𝐧𝐠 𝐬𝐭𝐨𝐫𝐚𝐠𝐞 𝐚𝐧𝐝 𝐭𝐫𝐚𝐧𝐬𝐩𝐨𝐫𝐭𝐚𝐭𝐢𝐨𝐧? Introducing 𝗣𝘂𝗿𝗲-𝗟𝗲𝗲𝘀 𝗟𝗢𝗡𝗚𝗘𝗩𝗜𝗧𝗬, a specific inactivated yeast developed in collaboration with INRA French National Institute for Agricultural Research in Montpellier. This product is designed to protect wines from #oxidation, preserving the crucial #aromatics that make your #wines stand out. Not only does it reduce #SO2 usage, but it also has a high dissolved oxygen consumption capacity, which means it continues to protect your wine until its capacity is exhausted. We have extensive data from our R&D trials conducted globally and in NZ. 𝑰𝒏𝒕𝒆𝒓𝒆𝒔𝒕𝒆𝒅 𝒊𝒏 𝒂 𝒉𝒂𝒏𝒅𝒔-𝒐𝒏 𝒆𝒙𝒑𝒆𝒓𝒊𝒆𝒏𝒄𝒆? Contact our Lallemand NZ Oenologist, Romina Meloni and our CAL representant Sonal Shouler for a sample pack to replicate a month-long bench trial. For more information, check the new Lallemand Oenology Website https://bit.ly/46BWbYR #BulkWine #WineStorage #Freshness #Aromatics #LowerSO2 #Trials #PureLeesLongevity

𝗪𝗶𝗻𝗲 𝗔𝗻𝗮𝗹𝘆𝘇𝗲𝗿 𝗠𝗮𝗿𝗸𝗲𝘁 𝟮𝟬𝟮𝟰-𝟮𝟬𝟯𝟭. 𝗚𝗹𝗼𝗯𝗮𝗹 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗥𝗲𝗽𝗼𝗿𝘁 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙: https://lnkd.in/d_RmXMkE The wine analyzer is a versatile analytical instrument designed for rapid multi-parameter analysis of grape juice, fermenting grape juice, and finished wine. This report provides an in-depth analysis of the global wine analyzer market, combining both quantitative and qualitative insights by manufacturers, regions, countries, types, and applications. It examines the evolving competition, supply and demand trends, and key factors driving market changes across various sectors. Additionally, the report features company profiles, product examples from selected competitors, and market share estimates for leading companies in 2024. *𝗕𝘆 𝗧𝘆𝗽𝗲: Infrared Spectroscopy, Colorimetry, Others *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Wineries and Bottling Plants, Laboratory *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: FOSS, Anton Paar, Thermo Fisher Scientific, KPM Analytics, Skalar, Bruker, ZEUTEC GmbH, PerkinElmer, Steroglass S.r.l., VELP Scientifica, Universal Biosensors #WineAnalyzer #GrapeJuiceAnalysis #FermentationTesting #WineQualityControl #MultiParameterAnalyzer #WineProductionTechnology #OenologyInstruments #WineTestingEquipment #VineyardTechnology #WinemakingAnalysis #GrapeFermentationMonitoring #FinishedWineTesting #BrixMeasurement #WineChemicalAnalysis #WineIndustryEquipment #WineAnalyzerMarket #WinepHTesting #AlcoholContentAnalyzer #WineAnalyzerTrends #WineLabInstruments

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts Fermented wine from palm trees is gaining more acceptance by consumers given its natural and health-promoting attributes. The traditional wine is fermented from the extracted sap of palm trees by microbes; however, excessive contamination by spoilage microorganisms must be avoided, and and storage conditions must be ensured to foster its natural fermentation. The importance and quality of this locally produced fermented wine will benefit from a better understanding of the scientific knowledge on its micro and macronutrients. In this review paper, we explore the science of the traditional fermentation process that leads to the sweet, effervescent, milky but alcoholic beverage known as palm wine or toddy. The microbes that are involved in its #fermentation (especially yeasts and lactic acid bacteria) are of interest in realizing the potential economic benefits that will be gained from the standard production of palm wine. It is important to emphasize sustainability’ in the entire value chain of palm wine as an industry, starting from its cultivation to its processing, side streams, storage, and consumption. In addition, the packaging materials for the large-scale production of #palm wine will need to be eco-friendly when #sustainability is considered. https://lnkd.in/edFqRSy6 #fermented