Guía sobre la utilización de levaduras no Saccharomyces en la elaboración de vinos

Blanco Camba, Pilar et al.-- Trabajo presentado en la XXVIII Reunión Anual del Grupo de Trabajo de Experimentación en Viticultura y Enología, celebrada en Murcia el 16 y 17 de abril de 2013.Peer Reviewe

Assessment of the occurrence and interaction between pesticides and plastic litter from vineyard plots

In this research, aged plastic fragments collected from vineyards were characterized in terms of composition, residues of pesticides, and their potential to exchange these compounds with the aquatic media. To this end, we employed the qualitative and quantitative information provided by complementary analytical techniques, including chromatography, organic and inorganic mass spectrometry, infrared spectroscopy and electronic microscopy. Debris of weathered plastics were identified as polypropylene and polyethylene, containing different types of additives, from organic UV stabilizers to inorganic fillers, such as calcium salts. Regardless of polymer type, plastic litter collected from vineyards contained residues of pesticides, and particularly of fungicides, with total concentrations in the range of values from 114 ng g 1 to 76.4 μg g 1. Data obtained under different extraction conditions suggested that a fraction of these compounds was absorbed in aged polymers, penetrating inside the material. The parallel analysis of plastic litter and vineyard soils reflected higher pesticide residues in the former matrix. Furthermore, several fungicides, considered as labile in vineyard soils (i.e. zoxamide and folpet), were those showing the highest levels in plastic litter. Simulated sorption-desorption studies, with plastic debris in contact with surface water, demonstrated the higher affinity of aged materials by moderately polar pesticides than their new counterparts. For the first time, the manuscript highlights the presence of plastic litter in vineyards soils, reflecting the accumulation of several fungicides in this matrix, in some cases, with a different stability pattern to that observed in the soil from same vineyardsEconomic support from projects TED2021-129962B-C42, funded by the Spanish Ministry of Science and Innovation, through the UE Next Generation program; and ED431C2021/06, from Xunta de Galicia, co- financed the EU FEDER program, is acknowledgedS

Evaluación del potencial fermentativo de la levadura autóctona S. cerevisiae XG3 en una bodega de la DO Ribeiro: influencia en el aroma del vino

Trabajo presentado en el XVIII Congreso Nacional de Enólogos, celebrado en Palencia (España), del 4 al 6 de abril de 201

Application of autochthonous yeast saccharomyces cerevisiae xg3 in treixadura wines from d.O. ribeiro (nw spain): Effect on wine aroma

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.This research was funded by operational group number FEADER2018/042B from EIP (European Innovation Partnership) financed by FEADER (European Agricultural Funds for Rural Development), Galicia Government (Xunta de Galicia-Spain) and the Ministry of Agriculture and Fisheries, Food and Environment (MAPAMA) from Spanish Government