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Topic Review
Sensorial Impact of Alcohol in Wine
The quality of grapes and wine quality, flavor, stability, and sensory characteristics depend on the content and composition of several different groups of compounds from grapes. One of these groups of compounds is sugars and, consequently, the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in enology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred, such as identifying receptors and other essential molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can cause a gustatory disequilibrium affecting wine sensory perceptions, leading to unbalanced wines.
  • 368
  • 13 Sep 2023
Topic Review
Composition of Red Fruit Juices
Red fruit juices are appreciated for almost all consumers due to their flavor and intense red color. Studies have also shown that their phytochemical composition, associated with their antioxidant activity, is protective against many chronic diseases.
  • 435
  • 13 Sep 2023
Topic Review
Use of Grape Berries in Culinary Dishes
A good pairing is based on the complementary role of wine on the four critical factors of food: components, textures, flavors, and colors. Everyday wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp, and the endocarp, and vine leaf, which consists of the vascular system, parenchymatous mesophyll, and epidermis, is essential to know how to develop new, tastier and healthier dishes.
  • 388
  • 13 Sep 2023
Topic Review
Biological Demalication and Deacetification of Musts and Wines
Grape must sometimes reveal excess acidity. An excessive amount of organic acids negatively affects wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate, is more difficult to achieve in wines with high acidity due to an excess of malic acid because the Saccharomyces species generally cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe, that can degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. Free or immobilized Saccharomyces cells have been studied to solve these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation.
  • 354
  • 13 Sep 2023
Topic Review
Biological Activity of Phenolic Compounds in Grape Juices
Phenolic compounds present in grapes and their derivatives, such as grape juices, represent today a broad area of research, given the benefits they have on human health. Grape juice can be produced from any grape variety once it matures appropriately. However, only in traditional wine-producing regions are grape juices produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially made from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics, such as the natural flavor after pasteurization. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers and cardiovascular and neurodegenerative diseases. 
  • 472
  • 13 Sep 2023
Topic Review
Microscience of the Beverage Industry
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are somewhat diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods.
  • 410
  • 13 Sep 2023
Topic Review
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 
  • 329
  • 13 Sep 2023
Topic Review
Use of Nonconventional Yeasts for Modulating Wine Acidity
In line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and technology. Consumers are looking for wines with less ethanol and fruitier aromas but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If they were considered spoilage yeasts in the past, they are used to enhance the aroma profile of wine or modulate wine composition.
  • 268
  • 13 Sep 2023
Topic Review
Wine Aroma and Flavor Compounds from Fermentative Origin
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively affected by the presence of off-flavors and aromas, dubious colors, or sediments present in the bottle or glass after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines result from many variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. 
  • 491
  • 13 Sep 2023
Topic Review
Non-Saccharomyces Yeasts and Organic Wines Fermentation
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine.” Safety represents a significant threat all over the world, being one of the most important goals to be completed in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine produced with fewer additives and perceived health attributes, has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines.
  • 242
  • 13 Sep 2023
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