Oenology

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Mymoena Londt - One of the best experts on this subject based on the ideXlab platform.

Eladio Barrio - One of the best experts on this subject based on the ideXlab platform.

  • new trends in the uses of yeasts in Oenology
    Advances in food and nutrition research, 2018
    Co-Authors: Amparo Querol, Roberto Pereztorrado, Javier Alonsodelreal, Romain Minebois, Jiri Stribny, Bruno M Oliveira, Eladio Barrio
    Abstract:

    Abstract The most important factor in winemaking is the quality of the final product and the new trends in Oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rose wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content. Although S. cerevisiae is the most frequent species in wines, and the subject of most studies, S. uvarum and hybrids between Saccharomyces species such as S. cerevisiae  ×  S. kudriavzevii and S. cerevisiae  ×  S. uvarum are also involved in wine fermentations and can be preponderant in certain wine regions. New yeast starters of non- cerevisiae strains ( S. uvarum ) or hybrids ( S. cerevisiae  ×  S. uvarum and S. cerevisiae  ×  S. kudriavzevii ) can contribute to solve some problems of the wineries. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts, while fulfilling the requirements of the commercial yeasts, such as a good fermentative performance and aromatic profiles that are of great interest for the wine industry. In this review, we will analyze different applications of nonconventional yeasts to solve the current winemaking demands.

Rafael Aleixandrebenavent - One of the best experts on this subject based on the ideXlab platform.

  • viticulture and Oenology scientific research
    International Journal of Information Management, 2016
    Co-Authors: Jose Luis Aleixandre, Jose Luis Aleixandretudo, Maxima Bolanospizarro, Rafael Aleixandrebenavent
    Abstract:

    Study of collaborative research between Old and New World wine producing countries.Significant growth in the number of research papers published from 1994 to 2013.All countries have USA as the main country with which collaborated. The main aim of this study was to analyze the scientific productivity and collaboration between Old World wine-producing countries (Austria, Bulgaria, France, Germany, Greece, Hungary, Italy, Portugal, Romania, Spain, Switzerland) and New World wine-producing countries (Argentina, Australia, Brazil, Canada, Chile, Mexico, New Zealand, Peru, South Africa, United Sates, Uruguay) in viticulture and Oenology through bibliometric analyses of articles included in the Science Citation Index Expanded database for the period 1994-2013. A number of 1527 research articles were published in 563 journals. The results highlight an important growth in the collaboration between countries during the second decade (2004-2013). Papers have been published in numerous journals belonging to several subject areas. Food Science and Technology, Horticulture and Biotechnology and Applied Microbiology appeared as the most productive research areas. A social network analysis of collaboration between these countries was also performed in order to analyze the most powerful scientific cooperation.

  • bibliometric analysis of publications by south african viticulture and Oenology research centres
    South African Journal of Science, 2012
    Co-Authors: Rafael Aleixandrebenavent, Jose Luis Aleixandretudo, Gregorio Gonzalez Alcaide, Antonia Ferrersapena, Jose Luis Aleixandre, Wessel Du Toit
    Abstract:

    We analysed the production, impact factor of, and scientific collaboration involved in viticulture and Oenology articles associated with South African research centres published in international journals during the period 1990–2009. The articles under scrutiny were obtained from the Science Citation Index database, accessed via the Web of Knowledge platform. The search strategy employed specific viticulture and Oenology terms and was restricted to the field ‘topic’. The results showed that 406 articles were published during the review period, with the most number of publications being in the South African Journal of Enology and Viticulture (n = 34), American Journal of Enology and Viticulture (n = 16) and Journal of Agricultural and Food Chemistry (n = 16). The articles were published by 851 authors from 236 institutions. The collaboration rate was 3.7 authors per article, having grown over the two decades examined. The most productive institutions (i.e. those receiving a greater number of citations) were Stellenbosch University (219 published articles and 2592 citations) and the Agricultural Research Council (49 published articles and 454 citations), both from South Africa. Graphical representation of co-authorship networks identified 18 groups of authors and a single network of institutions whose core is Stellenbosch University. In conclusion, we have identified a significant growth in South African viticulture and Oenology research in recent years, with a high degree of internationalisation and a constant level of domestic collaboration.

  • bibliometric analysis of publications by south african viticulture and Oenology research centres research article
    South African Journal of Science, 2012
    Co-Authors: Rafael Aleixandrebenavent, Jose Luis Aleixandretudo, Gregorio Gonzalez Alcaide, Antonia Ferrersapena, Jose Luis Aleixandre, Wessel Du Toit
    Abstract:

    We analysed the production, impact factor of, and scientific collaboration involved in viticulture and Oenology articles associated with South African research centres published in international journals during the period 1990-2009. The articles under scrutiny were obtained from the Science Citation Index database, accessed via the Web of Knowledge platform. The search strategy employed specific viticulture and Oenology terms and was restricted to the field 'topic'. The results showed that 406 articles were published during the review period, with the most number of publications being in the South African Journal of Enology and Viticulture (n = 34), American Journal of Enology and Viticulture (n = 16) and Journal of Agricultural and Food Chemistry (n = 16). The articles were published by 851 authors from 236 institutions. The collaboration rate was 3.7 authors per article, having grown over the two decades examined. The most productive institutions (i.e. those receiving a greater number of citations) were Stellenbosch University (219 published articles and 2592 citations) and the Agricultural Research Council (49 published articles and 454 citations), both from South Africa. Graphical representation of co-authorship networks identified 18 groups of authors and a single network of institutions whose core is Stellenbosch University. In conclusion, we have identified a significant growth in South African viticulture and Oenology research in recent years, with a high degree of internationalisation and a constant level of domestic collaboration.

Guilherme - One of the best experts on this subject based on the ideXlab platform.

Amparo Querol - One of the best experts on this subject based on the ideXlab platform.

  • new trends in the uses of yeasts in Oenology
    Advances in food and nutrition research, 2018
    Co-Authors: Amparo Querol, Roberto Pereztorrado, Javier Alonsodelreal, Romain Minebois, Jiri Stribny, Bruno M Oliveira, Eladio Barrio
    Abstract:

    Abstract The most important factor in winemaking is the quality of the final product and the new trends in Oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rose wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content. Although S. cerevisiae is the most frequent species in wines, and the subject of most studies, S. uvarum and hybrids between Saccharomyces species such as S. cerevisiae  ×  S. kudriavzevii and S. cerevisiae  ×  S. uvarum are also involved in wine fermentations and can be preponderant in certain wine regions. New yeast starters of non- cerevisiae strains ( S. uvarum ) or hybrids ( S. cerevisiae  ×  S. uvarum and S. cerevisiae  ×  S. kudriavzevii ) can contribute to solve some problems of the wineries. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts, while fulfilling the requirements of the commercial yeasts, such as a good fermentative performance and aromatic profiles that are of great interest for the wine industry. In this review, we will analyze different applications of nonconventional yeasts to solve the current winemaking demands.

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