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The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end, a physicochemical characterization of grape musts and wines obtained from overripe grapes and the monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been established as a viable technique viability, producing musts and wines with unique physicochemical and sensory characteristics. In view of the above, it is considered that the production of wines from overripe grapes and in the presence or absence of grape skins is a viable approach to make new white wines taking advantage of the conditions imposed by climate change in a warm climate zone and meet the trends and expectations of current wine consumers.
Pau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone. Foods 2021, 10, 1583 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano. Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone. Foods. 2021; 10 (7):1583.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. 2021. "Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone." Foods 10, no. 7: 1583.
Information and telecommunication technologies (ICTs) offer new opportunities to provide more timely information services to farmers. This work aims to present a progressive web app (PWA) for mobile devices, which incorporates updated technical information on the pests and diseases of grapevines. In its development, it generated a database with content related to and photographs of grapevine pests and diseases for access by users using mobile devices. In addition, using an Expert System, the application allows the diagnosis of pathologies and the identification of pests by answering questions that are asked. This PWA is mainly addressed to technicians, students, and winegrowers who want to implement more environmentally friendly crop management strategies. Viñamecum is currently freely.
Juan García-García; Daniel Marín-Aragón; Hanael Maciá; Ana Jiménez-Cantizano. Viñamecum: A Computer-Aided Method for Diagnoses of Pests and Diseases in the Vineyard. Applied Sciences 2021, 11, 4704 .
AMA StyleJuan García-García, Daniel Marín-Aragón, Hanael Maciá, Ana Jiménez-Cantizano. Viñamecum: A Computer-Aided Method for Diagnoses of Pests and Diseases in the Vineyard. Applied Sciences. 2021; 11 (10):4704.
Chicago/Turabian StyleJuan García-García; Daniel Marín-Aragón; Hanael Maciá; Ana Jiménez-Cantizano. 2021. "Viñamecum: A Computer-Aided Method for Diagnoses of Pests and Diseases in the Vineyard." Applied Sciences 11, no. 10: 4704.
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography–mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines.
Antonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators. Foods 2021, 10, 1082 .
AMA StyleAntonio Amores-Arrocha, Pau Sancho-Galán, Ana Jiménez-Cantizano, Víctor Palacios. A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators. Foods. 2021; 10 (5):1082.
Chicago/Turabian StyleAntonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. 2021. "A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators." Foods 10, no. 5: 1082.
The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers.
Pau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation. Agronomy 2021, 11, 452 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Ana Jiménez-Cantizano, Víctor Palacios. Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation. Agronomy. 2021; 11 (3):452.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. 2021. "Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation." Agronomy 11, no. 3: 452.
A prospecting work at the Axarquia region (Malaga, Spain) was carried out in order to identify local red grapevine cultivars preserved in ancient vineyards. A total of 11 accessions were collected in seven different plots from four municipalities and analyzed using 25 microsatellite loci for cultivar identification. The accessions analyzed were identified as eight different genotypes, seven of them corresponding to known cultivars as ‘Cabernet Sauvignon’, ‘Jaen Tinto’, ‘Molinera’, ‘Monastrell’, ‘Muscat of Alexandria’, ‘Parrel’, and ‘Romé’. In addition, one of them is referred to as the new genotype for ‘Cabriel’ cultivar. Additionally, an ampelographic characterization was carried out with 30 International Organisation of Vine and Wine (OIV) descriptors for two consecutive years for the eight accessions identified as local cultivars. This allowed the identification of a somatic variant of the ‘Muscat of Alexandria’ cultivar that affects the color of the berry and another of ‘Romé’ regarding bunch compactness.
Ana Jiménez-Cantizano; Alejandro Muñoz-Martín; Antonio Amores-Arrocha; Pau Sancho-Galán; Víctor Palacios. Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain). Plants 2020, 9, 1572 .
AMA StyleAna Jiménez-Cantizano, Alejandro Muñoz-Martín, Antonio Amores-Arrocha, Pau Sancho-Galán, Víctor Palacios. Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain). Plants. 2020; 9 (11):1572.
Chicago/Turabian StyleAna Jiménez-Cantizano; Alejandro Muñoz-Martín; Antonio Amores-Arrocha; Pau Sancho-Galán; Víctor Palacios. 2020. "Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain)." Plants 9, no. 11: 1572.
One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.
Antonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines. Foods 2020, 9, 981 .
AMA StyleAntonio Amores-Arrocha, Pau Sancho-Galán, Ana Jiménez-Cantizano, Víctor Palacios. Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines. Foods. 2020; 9 (8):981.
Chicago/Turabian StyleAntonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. 2020. "Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines." Foods 9, no. 8: 981.
Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rosé, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations.
Pau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient. Agronomy 2020, 10, 996 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Ana Jiménez-Cantizano, Víctor Palacios. Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient. Agronomy. 2020; 10 (7):996.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. 2020. "Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient." Agronomy 10, no. 7: 996.
Vegetative propagation of Vitis vinifera cultivars over hundreds of years has led to the accumulation of a large number of somatic variants of the same grapevine variety. These variants are now considered a working tool to cope with changing environmental conditions as a result of, among others, global warming. In this work, three somatic variants of the major grapevine variety of the South West (SW) of Andalusia (Spain), Palomino Fino, have been genetically and morphologically characterized, as well as their grape musts from two different vintages. The genetic analysis at 22 microsatellite loci confirmed the identity of the three somatic variants that presented the same genotype as Palomino Fino, while the morphological study showed differences between the three somatic variants and Palomino Fino, highlighting the somatic variant Palomino Pelusón. Regarding the physicochemical analysis of its musts, differences were also observed between the somatic variants and Palomino Fino. As a result of all of the above, the use of grapes from somatic variants can be a viable and natural alternative for the production of quality wines in warm climate areas. On the other hand, promoting the cultivation of the somatic variants could contribute to preventing the loss of Palomino Fino intraspecific variability.
Pau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in a Warm Climate Region (Andalusia, Spain). Agronomy 2020, 10, 654 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano. Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in a Warm Climate Region (Andalusia, Spain). Agronomy. 2020; 10 (5):654.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. 2020. "Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in a Warm Climate Region (Andalusia, Spain)." Agronomy 10, no. 5: 654.
Easily assimilated nitrogen, vitamins, fatty acids, and some minerals are some of the yeast nutrients that foster vinification processes. Additionally, some climatic, biological or cultural factors may induce variations in grape-must nutrient contents. The lack of easily assimilated nitrogen by Saccharomyces cereivisiae yeast has been proven to be the main cause of poor or inadequate alcoholic fermentation. On the other hand, the use of bee pollen during the alcoholic fermentation of white grape-musts has shown a positive effect on both the fermentation kinetics and the quality of final wines. Thus, it has been proposed as a nutrient-activator for the vinification of Tintilla de Rota grape-musts. In this study, the kinetics of the alcoholic and malolactic fermentation of grapes-musts/wines, yeast populations, and assimilable nitrogen consumption and physicochemical properties of the wines were monitored. The results showed an improvement in fermentation kinetics when bee pollen was present, in comparison to the control samples. Bee pollen is associated with an increment in easily assimilated nitrogen grape-must content. It was also been noticed that lower pollen doses (0.1 and 0.25 g/L) did not alter the physicochemical and color parameters of the grape-musts and the final wines. All of these facts suggest that bee pollen could be used as a beneficial activator-nutrient for some of the processes involved in the production of red wines.
Antonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions. Agronomy 2020, 10, 634 .
AMA StyleAntonio Amores-Arrocha, Pau Sancho-Galán, Ana Jiménez-Cantizano, Víctor Palacios. Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions. Agronomy. 2020; 10 (5):634.
Chicago/Turabian StyleAntonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios. 2020. "Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions." Agronomy 10, no. 5: 634.
The high sensitivity of one of the most important crops in the world, such as vine (Vitis vinifera L.), to particular changes caused by the phenomena associated with global warming, is encouraging the wine industry to place value on grape varieties that are autochthonous to each production area. These are generally conserved in germplasm banks and may pose a useful tool to counteract the effects of climate change. In order to determine the actual resource that such varieties constitute, this research has carried out a genetic identification, a morphological characterization, and an analysis of the grape musts obtained from four autochthonous varieties (Cañocazo, Castellano, Mantúo de Pilas, and Palomino Fino). This genetic analysis has allowed the identification of autochthonous varieties with different genotypes. However, all of them had similar phenotypic characteristics in terms of high hair density in adult leaves. With respect to the physicochemical composition of the musts, significant differences have been observed between the autochthonous varieties, with respect to the control variety of Palomino Fino. Nevertheless, all of them have exhibited an adequate physicochemical composition to produce quality white wines. For all of the above reasons, these local varieties should be considered suitable for cultivation in areas with warmer and drier climates, such as Andalusia (Spain).
Pau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain). Agronomy 2020, 10, 205 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano. Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain). Agronomy. 2020; 10 (2):205.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Víctor Palacios; Ana Jiménez-Cantizano. 2020. "Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain)." Agronomy 10, no. 2: 205.
‘Uva Rey’ is considered an Andalusian (Spain) ancient autochthonous cultivar with hard white grapes used for the production of wine and raisins and also for raw consumption. Currently, this cultivar is not included in the official register of Spanish grapevine varieties and there is neither a description nor a characterization that could facilitate its insertion in this register. In order to study this genetic resource, a genetic and morphological characterization of ‘Uva Rey’ has been carried out in comparison with ‘Palomino Fino’, the main cultivar in Andalusia (Spain). Additionally, grape must physicochemical characterization and grape berry texture profile analyses were performed. Genetically, ‘Uva Rey’ was synonymous with the cultivar ‘De Rey’. ‘Uva Rey’ grape must physicochemical results showed a lower sugar concentration and a higher malic acid content compared to ‘Palomino Fino’ must, while the analysis of the grape berry texture profile proved to be more consistent and cohesive. These results can be attributed to the longer phenological cycle presented by ‘Uva Rey’. All these facts could lead to consideration of ‘Uva Rey’ as a cultivar for the production of white wines in warm climate regions.
Pau Sancho-Galán; Antonio Amores Arrocha; Víctor Palacios; Ana Jiménez-Cantizano; Sancho- Galán; Amores- Arrocha; Jiménez- Cantizano. Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.). Agronomy 2019, 9, 563 .
AMA StylePau Sancho-Galán, Antonio Amores Arrocha, Víctor Palacios, Ana Jiménez-Cantizano, Sancho- Galán, Amores- Arrocha, Jiménez- Cantizano. Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.). Agronomy. 2019; 9 (9):563.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores Arrocha; Víctor Palacios; Ana Jiménez-Cantizano; Sancho- Galán; Amores- Arrocha; Jiménez- Cantizano. 2019. "Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)." Agronomy 9, no. 9: 563.
Myrtus communis L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated a positive effect on human health, the interest on berries and their usages has increased. However, environmental conditions may affect the productivity of these species and consequently the quality of wild myrtle. Ecotypes from diverse geographical origins may result in significant variations in terms of bioactive compounds content as well as in chemical traits. For this reason, in this work ecotypes from two different localizations have been studied to determine if their differences in morphological and anthocyanins traits can be attributed to their origin and the environmental characteristics of these locations. For this, chemometric analyses such as Hierarchical Cluster Analysis and Principal Component Analysis, were employed. The results showed differences between the ecotypes depending on their location. In particular, myrtle berries from maritime zones present greater fruit size and amount of bioactive compounds, which means an improvement in the quality of the final product based on this raw material. It can be concluded that both morphological and anthocyanins traits are related to the location of the ecotype and allow selecting the best ecotype for the required applications.
Ana V. González-De-Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Marta Ferreiro-González; Antonio Amores-Arrocha; Miguel Palma; Gerardo F. Barbero; Ana Jiménez-Cantizano. Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition. Plants 2019, 8, 328 .
AMA StyleAna V. González-De-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Marta Ferreiro-González, Antonio Amores-Arrocha, Miguel Palma, Gerardo F. Barbero, Ana Jiménez-Cantizano. Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition. Plants. 2019; 8 (9):328.
Chicago/Turabian StyleAna V. González-De-Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Marta Ferreiro-González; Antonio Amores-Arrocha; Miguel Palma; Gerardo F. Barbero; Ana Jiménez-Cantizano. 2019. "Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition." Plants 8, no. 9: 328.
Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. "Fino" (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine's biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.
Pau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines. Molecules 2019, 24, 1763 .
AMA StylePau Sancho-Galán, Antonio Amores-Arrocha, Ana Jiménez-Cantizano, Víctor Palacios. Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines. Molecules. 2019; 24 (9):1763.
Chicago/Turabian StylePau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios. 2019. "Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines." Molecules 24, no. 9: 1763.
The bioactive compounds in myrtle berries, such as phenolic compounds and anthocyanins, have shown a potentially positive effect on human health. Efficient extraction methods are to be used to obtain maximum amounts of such beneficial compounds from myrtle. For that reason, this study evaluates the effectiveness of a rapid ultrasound-assisted method (UAE) to extract anthocyanins and phenolic compounds from myrtle berries. The influence of solvent composition, as well as pH, temperature, ultrasound amplitude, cycle and solvent-sample ratio on the total phenolic compounds and anthocyanins content in the extracts obtained were evaluated. The response variables were optimized by means of a Box-Behnken design. It was found that the double interaction of the methanol composition and the cycle, the interaction between methanol composition and temperature, and the interaction between the cycle and solvent-sample ratio were the most influential variables on the extraction of total phenolic compounds (92.8% methanol in water, 0.2 s of cycle, 60 °C and 10:0.5 mL:g). The methanol composition and the interaction between methanol composition and pH were the most influential variables on the extraction of anthocyanins (74.1% methanol in water at pH 7). The methods that have been developed presented high repeatability and intermediate precision (RSD < 5%) and the bioactive compounds show a high recovery with short extraction times. Both methods were used to analyze the composition of the bioactive compounds in myrtle berries collected from different locations in the province of Cadiz (Spain). The results obtained by UAE were compared to those achieved in a previous study where microwave-assisted extraction (MAE) methods were employed. Similar extraction yields were obtained for phenolic compounds and anthocyanins by MAE and UAE under optimal conditions. However, UAE presents the advantage of using milder conditions for the extraction of anthocyanins from myrtle, which makes of this a more suitable method for the extraction of these degradable compounds.
Ana V. González De Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Marta Ferreiro González; Antonio Amores-Arrocha; Miguel Palma; Gerardo F. Barbero; Ana Jiménez-Cantizano. Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.). Molecules 2019, 24, 882 .
AMA StyleAna V. González De Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Marta Ferreiro González, Antonio Amores-Arrocha, Miguel Palma, Gerardo F. Barbero, Ana Jiménez-Cantizano. Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.). Molecules. 2019; 24 (5):882.
Chicago/Turabian StyleAna V. González De Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Marta Ferreiro González; Antonio Amores-Arrocha; Miguel Palma; Gerardo F. Barbero; Ana Jiménez-Cantizano. 2019. "Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)." Molecules 24, no. 5: 882.
The ‘Romé’ variety is considered an Andalusian (southern region in Spain) autochthonous black grape cultivar. However, several white and black grapevine accessions are known by this name, according to Vitis International Variety Catalogue. The aim of the present work was to clarify the identity of the ‘Romé’ and ‘Rome Tinto’ as black grapevine cultivar. Eight accessions known as ‘Romé’ and two as ‘Rome Tinto’ were analyzed using 30 OIV descriptors and 22 SSR loci. The morphologic and genetic analysis showed that all accessions studied presented the same genotype and phenotype and grouped with South Spanish cultivars. This study helps to clarify the confusion over the identity of ‘Romé’ grapevine cultivar, and provides a solid basis to develop a germplasm collection to protect grapevine diversity and to recover cultivars that may be in danger of extinction.
Ana Jiménez-Cantizano; Antonio Amores-Arrocha; Rocío Gutiérrez-Escobar; Víctor Palacios. Short communication: Identification and relationship of the autochthonous ‘Romé’ and ‘Rome Tinto’ grapevine cultivars. Spanish Journal of Agricultural Research 2019, 16, e07SC02 -02.
AMA StyleAna Jiménez-Cantizano, Antonio Amores-Arrocha, Rocío Gutiérrez-Escobar, Víctor Palacios. Short communication: Identification and relationship of the autochthonous ‘Romé’ and ‘Rome Tinto’ grapevine cultivars. Spanish Journal of Agricultural Research. 2019; 16 (4):e07SC02-02.
Chicago/Turabian StyleAna Jiménez-Cantizano; Antonio Amores-Arrocha; Rocío Gutiérrez-Escobar; Víctor Palacios. 2019. "Short communication: Identification and relationship of the autochthonous ‘Romé’ and ‘Rome Tinto’ grapevine cultivars." Spanish Journal of Agricultural Research 16, no. 4: e07SC02-02.
The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of “sobretablas” wines during biological aging, which leads to the origin of special or rare “palo cortado” wines. Industrial trials of biological aging of “sobretablas” wines with the potential for the development of lactic acid bacteria (LAB) were performed to study this phenomenon. The results showed that sensory deviation was due to the development of malolactic fermentation (MLF) together with an attenuated aerobic metabolism of “flor” yeast. Malolactic fermentation (MLF) was promoted by the presence of malic acid concentrations that were higher than 1 g/L and the coexistence of LAB and “flor” velum yeast. Ethyl lactate, acetoin and 2,3-butanediol are some of the volatile compounds that are responsible for this sensory deviation. Wines with high levels of gluconic and malic acids (> 1 g/L) can cause, with very low probability, the sensory deviation of “palo cortado”. A lysozyme dose of 12 g/hL is an effective treatment to avoid malolactic fermentation (MFL) and sensory deviation. Understanding the biochemical and microbiological changes involved in sensory deviation can be useful to wineries as markers to identify the origin of the special sherry wines "palo cortado" type.
Victor Palacios; Ana Roldán; Ana Jiménez-Cantizano; Antonio Amores-Arrocha. Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type. PLOS ONE 2018, 13, e0208330 .
AMA StyleVictor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha. Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type. PLOS ONE. 2018; 13 (12):e0208330.
Chicago/Turabian StyleVictor Palacios; Ana Roldán; Ana Jiménez-Cantizano; Antonio Amores-Arrocha. 2018. "Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type." PLOS ONE 13, no. 12: e0208330.
The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample–solvent ratio were optimized by applying a Box–Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin.
Ana V. González De Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Ana Jiménez-Cantizano; Marta Ferreiro González; Antonio Amores-Arrocha; Miguel Palma; Carmelo G. Barroso; Gerardo F. Barbero. Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.). Molecules 2018, 23, 2992 .
AMA StyleAna V. González De Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Ana Jiménez-Cantizano, Marta Ferreiro González, Antonio Amores-Arrocha, Miguel Palma, Carmelo G. Barroso, Gerardo F. Barbero. Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.). Molecules. 2018; 23 (11):2992.
Chicago/Turabian StyleAna V. González De Peredo; Mercedes Vázquez-Espinosa; Estrella Espada-Bellido; Ana Jiménez-Cantizano; Marta Ferreiro González; Antonio Amores-Arrocha; Miguel Palma; Carmelo G. Barroso; Gerardo F. Barbero. 2018. "Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)." Molecules 23, no. 11: 2992.
The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.
Antonio Amores-Arrocha; Ana Roldán; Ana Jiménez-Cantizano; Ildefonso Caro; Víctor Palacios. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process. Molecules 2018, 23, 1321 .
AMA StyleAntonio Amores-Arrocha, Ana Roldán, Ana Jiménez-Cantizano, Ildefonso Caro, Víctor Palacios. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process. Molecules. 2018; 23 (6):1321.
Chicago/Turabian StyleAntonio Amores-Arrocha; Ana Roldán; Ana Jiménez-Cantizano; Ildefonso Caro; Víctor Palacios. 2018. "Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process." Molecules 23, no. 6: 1321.
This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied. It also increases the synthesis of higher alcohols, methanol, esters, acetaldehyde and terpenes, reducing alcohols and fatty acids. Wines with low doses (0.1 and 0.25g/L) showed the higher OAV values (fruity and floral) and scores in overall judgment for the sensory evaluation. High pollen doses decrease fruity character and could result in deviations affecting the sensorial quality.
A. Amores-Arrocha; A. Roldán; Ana Concepción Jiménez Cantizano; I. Caro; V. Palacios. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines. Food Research International 2018, 105, 197 -209.
AMA StyleA. Amores-Arrocha, A. Roldán, Ana Concepción Jiménez Cantizano, I. Caro, V. Palacios. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines. Food Research International. 2018; 105 ():197-209.
Chicago/Turabian StyleA. Amores-Arrocha; A. Roldán; Ana Concepción Jiménez Cantizano; I. Caro; V. Palacios. 2018. "Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines." Food Research International 105, no. : 197-209.
Lourdes Aragón; Antonio Amores-Arrocha; Ana Jiménez-Cantizano. UNIVERSITY ECOLOGICAL ORCHARD AS AN INTEGRATING LEARNING SPACE: WEAVING PARTICIPATORY NETWORKS AT THE UNIVERSITY OF CADIZ. INTED2018 Proceedings 2018, 56 -60.
AMA StyleLourdes Aragón, Antonio Amores-Arrocha, Ana Jiménez-Cantizano. UNIVERSITY ECOLOGICAL ORCHARD AS AN INTEGRATING LEARNING SPACE: WEAVING PARTICIPATORY NETWORKS AT THE UNIVERSITY OF CADIZ. INTED2018 Proceedings. 2018; ():56-60.
Chicago/Turabian StyleLourdes Aragón; Antonio Amores-Arrocha; Ana Jiménez-Cantizano. 2018. "UNIVERSITY ECOLOGICAL ORCHARD AS AN INTEGRATING LEARNING SPACE: WEAVING PARTICIPATORY NETWORKS AT THE UNIVERSITY OF CADIZ." INTED2018 Proceedings , no. : 56-60.