##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Анотація
Стаття має прикладне значення для українського виноробства, тому що завдяки глобальному потеплінню країна може отримати додаткові регіони та теруари. Навіть найпесимістичніші прогнози щодо глобального потепління та збільшення температури на планеті залишають всі наші зони придатними для вирощування винограду і розширюють їх на північ. Проведено аналіз сучасних технологій в сфері виноробства білих вин, приділено увагу як новим технологіям, які вже успішно працюють, так і тим, що знаходяться на різних етапах дослідження. Найбільш велика і змістовна задача, яка стоїть наразі перед наукою про виноробство в контексті глобального потепління на виноробні – мінімізувати вплив підвищення температури і зменшення опадів, які відбуваються на винограднику. Всі процеси виробництва вина пов’язані між собою, тому зміни неминуче торкнуться кожного з них – від температурного режиму ягід на початку дробіння, технологій по мацерації та очищенню сусла до нових розробок і протоколів внесення дріжджів, підкормки для них та процесів по витримці в різних ємностях. Розглянуто технології виробництва вина з урахуванням сучасного обладнання, різноманітних хімічних сполук та біотехнологій, все що пов’язане з дріжджами, а також продуктів їхньої життєдіяльності: ферментів, амінокислот, вітамінів. Визначені напрямки розвитку органічного виноградарства та виноробства з використанням місцевих сортів винограду, місцевих рас дріжджів, відсутності добавок, нерегулярного контролю температури під час бродіння та меншої кількості сульфітів, які підходять більш до сталих теруарів історичних регіонів. Також приділено увагу цікавим дослідженням по впливу розмірів ємностей для бродіння, витримування, а також щодо матеріалів для їхнього виробництва. Розглянуто задачі по створенню масового якісного та теруарного вина, яке має відповідати органолептичним якостям, технологіям, які строго прописані в законодавстві країни-виробника. Винне законодавство в Україні знаходиться на етапі становлення, тому особливо важливо осягнути можливості, ресурси, потреби нашого ринку та перспективи експортних ринків, щоб максимально ефективно впровадити всі можливі корективи.
Ключові слова:
вино, виноград, теруар, технологія, глобальне потепління, органічні вина
##plugins.themes.bootstrap3.article.details##
Як цитувати
Kamenieva, N., & Verechuk, O. (2024). СУЧАСНІ ТЕХНОЛОГІЇ ВИРОБНИЦТВА ВИНА В КОНТЕКСТІ ГЛОБАЛЬНОГО ПОТЕПЛІННЯ ТА ОРГАНІЧНОГО ПІДХОДУ В ВИНОГРАДАРСТВІ. Food Science and Technology, 18(2). https://doi.org/10.15673/fst.v18i2.2911
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
1. Jones GV. Climate change and the global wine industry. Proceedings of the 13th Annual Australian Wine Industry Technical Conference, Adelaide. 2007. Available from: https://www.climateofwine.com/_files/ugd/07f66e_6cef4033d5434e51b813a0d148caa1b4.pdf?index=true.
2. Mozell MR, Thachn L. The impact of climate change on the global wine industry: Challenges & solutions. Wine Economics and Policy. 2014;3(2):81-89.https://doi.org/10.1016/j.wep.2014.08.001.
3. Drappier J, Thibon C, Rabot A. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming—Review. Critical Reviews in Food Science and Nutrition. 2019;59(1):14-30.https://doi.org/10.1080/10408398.2017.1355776.
4. Gutiérrez-Gamboa G, Zheng W, Martínez de Toda F. Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review. Food Res Int. 2021 Jan;139:109946.https://doi.org/10.1016/j.foodres.2020.109946.
5. Renzo M Di, Letizia F, Martino C Di. Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora. Processes. 2023;11(4). https://doi.org/10.3390/pr11041273.
6. Ribéreau-Gayon P, Dubourdieu D, Donèche B. Handbook of Enology: Volume 1, The Microbiology of Wine and Vinifications: Handbook of Enology: 2006. https://doi.org/10.1002/0470010398
7. Razungles A. Extraction technologies and wine quality: Managing Wine Quality: Volume 2: Oenology and Wine Quality. 2021. https://doi.org/10.1016/B978-0-08-102065-4.00009-2
8. Cooper D, Doucet L, Pratt M. Understanding in multinational organizations. Journal of Organizational Behavior. 2007;28(3):303-325.https://doi.org/10.1002/job.440.
9. Day MP, Schmidt SA, Smith PA. Use and impact of oxygen during winemaking. Australian Journal of Grape and Wine Research. 2015;21:693-704.https://doi.org/10.1111/ajgw.12199.
10. Ribereau-Gayon J. Sciences et Techniques du vin. Tome 3: 1980.
11. Jackson RS. Wine Science. Principles and Applications. Third Edition: Journal of Environmental Quality: 2008.
12. Sun BS, Pinto T, Leandro MC. Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine. American Journal of Enology and Viticulture. 1999;50(2):179-184. https://doi.org/10.5344/ajev.1999.50.2.179.
13. Bréchot P, Chauvet J, Dupuy P. Acide oléanolique, facteur de croissance anaérobie de la levure de vin. Comptes rendus hebdomadaires des seances de l"Academie des sciences. Serie D: Sciences naturelles. 1971; 272(6):1-124.
14. Somer T, Ziemelis G. Flavonol haze in white wines. The Australian Wine Research Institute, Glen Osmond, South Australia. Vitis 24. 1985. 43-50.
15. Ribereau-Gayon J. Sciences et Techniques du vin. Tome 2. 1980.
16. Ollivier C, Stonestreet T, Larue F. Incidence de la composition colloïdale des moûts blancs sur leur fermentescibilité. OENO One. 1987;21(1):217-234. https://doi.org/10.20870/oeno-one.1987.21.1.1272
17. Ough CS. Substances Extracted during Skin Contact with White Musts. I. General Wine Composition and Quality Changes with Contact Time. American Journal of Enology and Viticulture. 1969;20(2):93-100. https://doi.org/10.5344/ajev.1969.20.2.93.
18. Singleton VL, Sieberhagen HA, Wet PDe. Composition and Sensory Qualities of Wines Prepared from White Grapes by Fermentation with and without Grape Solids. American Journal of Enology and Viticulture. 1975;26(2):62-69. https. A., Noble, A. C. Effect of Pomace Contact on the Flavor of Chardonnay Wine. American Journal of Enology and Viticulture. 1979. Vol. 30, No. 3. 179-181.https://doi.org/10.5344/ajev.1979.30.3.179.
19. Grassin C, Dubourdieu D. Optimisation de la méthode de dosage de l’activité laccase de Botrytis cinerea par la syringaldazine. OENO One. 1986;20(2):1-231. https://doi.org/10.20870/oeno-one.1986.20.2.1298
20. Dubourdieu D, Ribéreau-Gayon P, Maujean A, Glories Y. Handbook of Enology Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition. West Sussex PO19 8SQ, England; 2006. https://doi.org/10.1002/0470010398
21. Lavigne V, Dubourdieu D. Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine. Journal International des Sciences de la Vigne et du Vin. 1996;30(4):201. https://doi.org/10.20870/oeno-one.1996.30.4.1096.
22. Ramey D, Bertrand A, Ough CS. Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition. American Journal of Enology and Viticulture. 1986;7(2):99-106. https://doi.org/10.5344/ajev.1986.37.2.99.
23. Tarko T, Duda-Chodak A, Sroka P. The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. International Journal of Food Science. 2020;1-11. https://doi.org/10.1155/2020/7902974.
24. Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Castro-Vázquez LI. Hyperoxygenation and bottle storage of chardonnay white wines: Effects on color-related phenolics, volatile composition, and sensory characteristics. Journal of Agricultural and Food Chemistry. 2011;9(8):4171-4182. https://doi.org/10.1021/jf104744q.
25. Cejudo-Bastante MJ, Pérez-Coello MS, Pérez-Juan PM. Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition. European Food Research and Technology. 2012;234(1):87-99. https://doi.org/10.1007/s00217-011-1619-1.
26. Jahre F. Oenologie. 1982;66(33):43-66. https://doi.org/10.1088/0031-9112/33/2/042
27. Martinierе P, Sapis J-C, Ribeгeau-Gayon J. Influence du chauffage des raisins rouges foulés sur la composition des moûts et des vins. OENO One. 1973;7(3):209-222. https://doi.org/10.20870/oeno-one.1973.7.3.2086.
28. Corona O. Wine-making with protection of must against oxidation in a warm, semi-arid terroir. South African Journal of Enology and Viticulture. 2010;31(1). https://doi.org/10.21548/31-1-1401.
29. Avramova M, Vallet-Courbin A, Maupeu J. Molecular diagnosis of Brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method. Frontiers in Microbiology. 2018;9:233-287. https://doi.org/10.3389/fmicb.2018.01260.
30. Toit M. du, Pretorius IS. Microbial Spoilage and Preservation of Wine: Using Weapons from Nature’s Own Arsenal -A Review. South African Journal of Enology & Viticulture. 2019;21(1). https://doi.org/10.21548/21-1-3559.
31. The New EU Regulation for Organic Food and Farming. 2007;834. Available from: https://agrinfo.eu/book-of-reports/new-eu-organic-regulation-explained/#:~:text=Delegated%20Regulation%20(EU)%202021%2F642%20outlines%20certain%20information%20to,and%20on%20aquaculture%20parasite%20treatments.
32. Reynolds AG. Managing Wine Quality: Oenology and Wine Quality: Managing Wine Quality: Oenology and Wine Quality:2010.
33. Buzrul S. High hydrostatic pressure treatment of beer and wine: A review: Innovative Food Science; Emerging Technologie 2012;-12. https://doi.org/10.1016/j.ifset.2011.10.001.
34. Zuehlke JM, Petrova B, Edwards CG. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. Annual Review of Food Science and Technology. 2013;57-78. https://doi.org/10.1146/annurev-food-030212-182533.
35. Comitini F, Ingeniis J De, Pepe L. Corrigendum to Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera / Brettanomyces spoilage yeasts. Oxford University Press. 2004;241:235-240. https://doi.org/10.1111/j.1574-6968.2004.tb09761.x.
36. Lustrato G, Vigentini I, Leonardis A. De. Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC). Journal of Applied Microbiology. 2010;109(2):594-604. https://doi.org/10.1111/j.1365-2672.2010.04686.x.
37. Yıldırım HK, Darıcı B. Alternative Methods of Sulfur Dioxide Used in Wine Production. Journal of Microbiology, Biotechnology and Food Sciences. 2020;9(4):75-687. https://doi.org/10.15414/jmbfs.2020.9.4.675-687.
38. Marchante L, Loarce L, Izquierdo-Cañas PM. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties. Food Research International. 2019(125):10-94. https://doi.org/10.1016/j.foodres.2019.108594.
39. Tao Y, García JF, Sun DW. Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process. Critical Reviews in Food Science and Nutrition. 2014;54(6):817-835. https://doi.org/10.1080/10408398.2011.609949.
40. Torgal LR. Organização Internacional da Vinha e do Vinho. Práticas Enológicas do Código Internacional. 2022;458-466. https://doi.org/10.14195/1647-8622_11_32.
41. Raso J, Heinz V. Pulsed electric fields technology for the food industry fundamentals and applications: Springer. Food Engineering Series. 2006;301-333. https://doi.org/10.1007/978-0-387-31122-7.
42. Gómez-Plaza E, Gil-Muñoz R, López-Roca JM. Color and phenolic compounds of a young red wine. Influence of wine- making techniques, storage temperature, and length of storage time. Journal of Agricultural and Food Chemistry. 2000;48(3):736-741. https://doi.org/10.1021/jf9902548.
43. Barbosa-Cánovas GV, Altunakar B. Pulsed electric fields processing of foods: An overview: Food Engineering Series. 2006;3-26. https://doi.org/10.1007/978-0-387-31122-7_1.
44. Brennan C. Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication. International Journal of Food Science and Technology. 2006;41(9):1110. https://doi.org/10.1111/j.1365-2621.2006.01248.x.
45. Cravero F, Englezos V, Rantsiou K. Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties. Food Research International. 2016;87:134-141. https://doi.org/10.1016/j.foodres.2016.06.031.
46. Bellincontro A, Catelli C, Cotarella R. Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine. Australian Journal of Grape and Wine Research. 2017;23(2):200-206. https://doi.org/10.1111/ajgw.12257.
47. Junqua R, Carullo D, Ferrari G. Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process. Oeno One. 2021;55(3):39-51. https://doi.org/10.20870/oeno-one.2021.55.3.4647.
48. Bañuelos MA, Loira I, Guamis B. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Food Chemistry. 2020;332:127417. https://doi.org/10.1016/j.foodchem.2020.127417.
49. Mierczynska-Vasilev A, Wahono SK, Smith PA. Using Zeolites to Protein Stabilize White Wines. ACS Sustainable Chemistry and Engineering. 2019;7(14):12240-12247. https://doi.org/10.1021/acssuschemeng.9b01583.
50. Celotti E, Osorio Barahona MS, Bellantuono E. High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. Lwt. 2021;147: 111602. ttps://doi.org/10.1016/j.lwt.2021.111602.
51. Silva-Barbieri D, Salazar FN, López F. Advances in White Wine Protein Stabilization Technologies. Molecules. 2022;1251. https://doi.org/10.3390/molecules27041251.
52. Loira I, Morata A, Escott C. Applications of nanotechnology in the winemaking process. European Food Research and Technology. 2020;1533-1541. https://doi.org/10.1007/s00217-020-03519-7.
53. Bell SJ, Henschke PA. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research. 2005;11(3):242-295. https://doi.org/10.1111/j.1755-0238.2005.tb00028.x.
54. Gutiérrez-Gamboa G, Alañón-Sánchez N, Mateluna-Cuadra R. An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches. Food Research International. 2020;109477. https://doi.org/10.1016/j.foodres.2020.109477.
55. Sgubin G, Swingedouw D, Dayon G. The risk of tardive frost damage in French vineyards in a changing climate. Agricultural and Forest Meteorology. 2018;226-242. https://doi.org/10.1016/j.agrformet.2017.12.253.
56. Murisier F, Zufferey V. Rapport feuille-fruit de la vigne et quality du raisin [Leaf fruit ratio and grapevine quality]. Revue Suisse de Viticulture, d’Arboriculture et d’Horticulture. 1997;2(6):328-238.
57. Conde C, Silva P, Fontes N. Biochemical changes throughout grape berry development and fruit and wine quality. Food. 2007;1(1):121-176.
58. Volschenk H, Vuuren HJJ van, Viljoen-Bloom M. Malic Acid in Wine: Origin, Function and Metabolism during Vinification. South African Journal of Enology & Viticulture. 2017;27(2). https://doi.org/10.21548/27-2-1613.
59. Defilippi BG, Manríquez D, Luengwilai K. Chapter 1 Aroma Volatiles. Biosynthesis and Mechanisms of Modulation During Fruit Ripening. 2009. https://doi.org/10.1016/s0065-2296(08)00801-x.
60. Bely M, Rinaldi A, Dubourdieu D. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation. Journal of Bioscience and Bioengineering. 2003;96(6):507-512. https://doi.org/10.1016/S1389-1723(04)70141-3.
61. Kučerová J, Široký J. Study of changes organic acids in red wines during malolactic fermentation. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2011;59(5). https://doi.org/10.11118/actaun201159050145.
62. Bisson LF, Walker GA. The microbial dynamics of wine fermentation: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Ltd. 2015;435-476. https://doi.org/10.1016/B978-1-78242-015-6.00019-0.
63. Petrie PR, Sadras VO. Advancement of grapevine maturity in Australia between 1993 and 2006: Putative causes, magnitude of trends and viticultural consequences. Australian Journal of Grape and Wine Research. 2008;14(1). https://doi.org/10.1111/j.1755-0238.2008.00005.x.
64. Castellari M, Versari A, Spinabelli U. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines. Journal of Liquid Chromatography and Related Technologies. 2000;23(13). https://doi.org/10.1081/JLC-100100472.
65. Pereira V, Câmara JS, Cacho J. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. Journal of Separation Science. 2010;33(9):1204-1215. https://doi.org/10.1002/jssc.200900784.
66. Park JM, Shin JA, Lee JH. Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography. Food Science and Biotechnology. 2017;26(2):349-355. https://doi.org/10.1007/s10068-017-0047-9.
67. Kupina S.A, Pohl CA, Gannotti JL. Determination of Tartaric, Malic, and Citric Acids in Grape Juice and Wine Using Gradient Ion Chromatography. American Journal of Enology and Viticulture. 1991;42(1):1-5. https://doi.org/10.5344/ajev.1991.42.1.1.
68. West M E, Mauer LJ. Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders. Food Chemistry. 2011;129(1):51-58. https://doi.org/10.1016/j.foodchem.2011.03.131.
69. Pinu FR, Villas-Boas SG. Rapid quantification of major volatile metabolites in fermented food and beverages using gas chromatography-mass spectrometry. Metabolites. 2017;7(3):37. https://doi.org/10.3390/metabo7030037.
70. Kandl T, Kupina S. An improved capillary electrophoresis procedure for the determination of organic acids in grape juice and wine. American Journal of Enology and Viticulture. 1999;50(2):155-161. https://doi.org/10.5344/ajev.1999.50.2.155.
71. Mato I, Huidobro JF, Simal-Lozano J. Simultaneous determination of organic acids in beverages by capillary zone electrophoresis. Analytica Chimica Acta. 2006;65(2):190-197. https://doi.org/10.1016/j.aca.2006.02.043.
72. Thoukis G, Ueda M, Wright D. The Formation of Succinic Acid during Alcoholic Fermentation. American Journal of Enology and Viticulture. 1965;16(1):1-8. https://doi.org/10.5344/ajev.1965.16.1.1.
73. Graham RA. Influence of Yeast Strain and pH on Pyruvic Acid Production during Alcoholic Fermentation. American Journal of Enology and Viticulture. 1979;30(4):18-320. https://doi.org/10.5344/ajev.1979.30.4.318.
74. Liu X, Jia B, Sun X. Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae. Journal of Food Science. 2015;80(4). https://doi.org/10.1111/1750-3841.12813.
75. Rywińska A, Musiał I, Rymowicz W. Effect of agitation and aeration on the citric acid production by Yarrowia lipolytica grown on glycerol. Preparative Biochemistry and Biotechnology. 2012;42(3):279-291. https://doi.org/10.1080/10826068.2012.656868.
76. Boulton RB, Singleton VL, Bisson LF. Principles and Practices of Winemaking: Principles and Practices of Winemaking: 1996. https://doi.org/10.1007/978-1-4615-1781-8.
77. Aragon P, Atienza J, Climent MD. Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines. American Journal of Enology and Viticulture. 1998;49(2):211-219. https://doi.org/10.5344/ajev.1998.49.2.211.
78. Müller S. Yeast physiology and biotechnology. Chichester, New York, Weinheim, Brisbane, Singapore, Toronto: John Wiley & Sons, Ltd. 350 pages; ISBN 0‐471‐96447‐6. Acta Biotechnologica. 1998;18(4). https://doi.org/10.1002/abio.370180404
79. Ribéreau-Gayon J, Peynaud E, Lafon M. Investigations on the Origin of Secondary Products of Alcoholic Fermentation. American Journal of Enology and Viticulture. 1956;7(3). https://doi.org/10.5344/ajev.1956.7.3.112
80. Gancel AL, Payan C, Koltunova T. Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids. Oeno One. 2022;56(3):137-154. https://doi.org/10.20870/oeno-one.2022.56.3.5455.
81. Payan C, Gancel AL, Jourdes M. Wine acidification methods: a review. Universite de Bordeaux. 2023;113-126. https://doi.org/10.20870/oeno-one.2023.57.3.7476.
82. Vaquero, C., Izquierdo-Cañas, P. M., Mena-Morales, A. Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas. Fermentation. 2021;7(3):1-14. 193. https://doi.org/10.3390/fermentation7030193.
83. Bertrand A. Utilisation de la chromatographie en phase gazeuse pour le dosage des constituants volatils du vin. OENO One. 1968;2(2)175-270. https://doi.org/10.20870/oeno-one.1968.2.2.1937.
84. Ough CS. Fermentation Rates of Grape Juice. II Effect of Initial °Brix, pH, and Fermentation Temperature. American Journal of Enology and Viticulture. 1966;17(1):20-26. https://doi.org/10.5344/ajev.1966.17.1.20.
85. Grainger K, Tattersall H. Wine Production: Vine To Bottle: 2007.
86. Baiano A, Varva G. Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks. LWT. 2019;103:78-87. https://doi.org/10.1016/j.lwt.2018.12.065.
87. Nevares I, Alamo-Sanza M. Del. Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers. Foods. 2021;10(1):140. https://doi.org/10.3390/foods10010140.
88. Helmut König. Biology of Microorganisms on Grapes, in Must and in Wine. Springer Berlin Heidelberg: 2009. https://doi.org/10.1007/978-3-540-85463-0.
89. Werner K. Yeasts and Natural Production of Sulphites. Journal of Enology and Viticulture. 2009;1:79-81.
90. Grando MS, Versini G, Nicolini G. Selective use of wine yeast strains having different volatile phenols production. Vitis - Journal of Grapevine Research. 1993;32:32-35.
91. Jolly NP, Augustyn OPH, Pretorius IS. The Use of Candida pulcherrima in Combination with Saccharomyces cerevisiae for the Production of Chenin blanc Wine. South African Journal of Enology and Viticulture. 2003;24(2). https://doi.org/10.21548/24-2-2641.
92. Ciani M, Maccarelli F. Oenological properties of non-Saccharomyces yeasts associated with wine-making. World Journal of Microbiology and Biotechnology. 1997;14(2):31-33.
93. Luis F, Moncayo G. Wine Microbiology. 2007. https://doi.org/10.1007/978-0-387-33349-6.
94. Moreno JJ, Millán C, Ortega J. M. Analytical differentiation of wine fermentations using pure and mixed yeast cultures. Journal of Industrial Microbiology. 1991;7(3):181-189. https://doi.org/10.1007/bf01575881.
95. Soden A, Francis IL, Oakey H. Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research. 2000;6(1):21-30. https://doi.org/10.1111/j.1755-0238.2000.tb00158.x.
96. Garcia A, Carcel C, Dulau L. Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine. Journal of Food Science. 2002;67(3):1138-1143. https://doi.org/10.1111/j.1365-2621.2002.tb09466.x.
97. Castellari L, Ferruzzi M, Magrini A. Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains. Vitis. 1994;33(1):49-51.
98. Massoutier C, Alexandre H, Feuillat M. Isolation and characterization of cryotolerant Saccharomyces strains. Vitis. 1998;37(1):31-34. https://doi.org/10.1046/j.1472-765x.1998.00377.x.
99. Quintero-Blanco J, Delodi E, Garzón A. Sexually-Driven Combinatorial Diversity in Native Saccharomyces Wine Yeasts. Fermentation. 2022;8(10):569. https://doi.org/10.3390/fermentation8100569.
100. Sablayrolles JM, Dubois C, Manginot C. Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations. Journal of Fermentation and Bioengineering. 1996;82(4):377-381. https://doi.org/10.1016/0922-338x(96)89154-9.
101. Rosenfeld E, Beauvoit B. Role of the non-respiratory pathways in the utilization of molecular oxygen by Saccharomyces cerevisiae. Yeast. 2003;13:1115-1144. https://doi.org/10.1002/yea.1026.
102. Blateyron L, Sablayrolles JM. Stuck and slow fermentations in enology: Statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. Journal of Bioscience and Bioengineering. 2001;91(2):184-189. https://doi.org/10.1016/s1389-1723(01)80063-3.
103. Goddard MR. Quantifying the complexities of Saccharomyces cerevisiae’s ecosystem engineering via fermentation. Ecology. 2008;89(8):2077-2082. https://doi.org/10.1890/07-2060.1.
104. Ciani M, Comitini F, Mannazzu I. Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Research. 2010;123-133. https://doi.org/10.1111/j.1567-1364.2009.00579.x.
105. Roudil L, Russo P, Berbegal C. Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. Recent Patents on Food, Nutrition & Agriculture. 2019;11(1):27-39. https://doi.org/10.2174/2212798410666190131103713.
106. Padilla B, Gil JV, Manzanares P. Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Frontiers in Microbiology. 2016. https://doi.org/10.3389/fmicb.2016.00411.
107. Hjelmeland AK, Ebeler SE. Glycosidically bound volatile aroma compounds in grapes and wine: A review. American Journal of Enology and Viticulture. 2015;66(1):1-11. https://doi.org/10.5344/ajev.2014.14104.
108. Roncoroni M, Santiago M, Hooks DO. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. Food Microbiology. 2011;28(5):926-935. https://doi.org/10.1016/j.fm.2011.01.002.
109. Rojas V, Gil JV, Piñaga F. Studies on acetate ester production by non-Saccharomyces wine yeasts. International Journal of Food Microbiology. 2001;70(3):283-289. https://doi.org/10.1016/s0168-1605(01)00552-9.
110. Diplomarbeit T Der, Sterkl B. Einfluss des Überdrucks auf wichtige Gärparameter sowie analytische und sensorische Werte von Apfelmost. 2012;34-35.
111. Garmyn D, Monnet C, Martineau B. Cloning and sequencing of the gene encoding α-acetolactate decarboxylase from Leuconostoc oenos. FEMS Microbiology Letters. 1996;145(3):445-450. https://doi.org/10.1016/s0378-1097(96)00449-1.
112. Guilloux-Benatier M, Remize F, Gal L. Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation. FEMS Microbiology Letters. 2006;263(2):183-188. https://doi.org/10.1111/j.1574-6968.2006.00417.x.
113. Marcobal AM, Sela DA, Wolf YI. Role of hypermutability in the evolution of the genus Oenococcus. Journal of Bacteriology. 2008;190(2):564-570. https://doi.org/10.1128/jb.01457-07.
114. Garde-Cerdán T, Ancín-Azpilicueta C. Review of quality factors on wine ageing in oak barrels. Trends in Food Science & Technology. 2006;438-447. https://doi.org/10.1016/j.tifs.2006.01.008.
115. Chatonnet P, Dubourdieu D, Boidron J-N. Incidence des conditions de fermentation et d’élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne. Sciences des aliments. 1992;12(4):277. https://doi.org/10.20870/oeno-one.1993.27.4.1160.
116. Certificata PE. Effect of size and toasting degree of oak chips on the ellagitannins content and on acutissimin formation in wine model solution and in red wine. 2007;1-66.
117. Gao Y, Zietsman AJJ, Vivier MA. Deconstructing wine grape cell walls with enzymes during winemaking: New insights from glycan microarray technology. Molecules. 2019;165. https://doi.org/10.3390/molecules24010165.
2. Mozell MR, Thachn L. The impact of climate change on the global wine industry: Challenges & solutions. Wine Economics and Policy. 2014;3(2):81-89.https://doi.org/10.1016/j.wep.2014.08.001.
3. Drappier J, Thibon C, Rabot A. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming—Review. Critical Reviews in Food Science and Nutrition. 2019;59(1):14-30.https://doi.org/10.1080/10408398.2017.1355776.
4. Gutiérrez-Gamboa G, Zheng W, Martínez de Toda F. Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review. Food Res Int. 2021 Jan;139:109946.https://doi.org/10.1016/j.foodres.2020.109946.
5. Renzo M Di, Letizia F, Martino C Di. Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora. Processes. 2023;11(4). https://doi.org/10.3390/pr11041273.
6. Ribéreau-Gayon P, Dubourdieu D, Donèche B. Handbook of Enology: Volume 1, The Microbiology of Wine and Vinifications: Handbook of Enology: 2006. https://doi.org/10.1002/0470010398
7. Razungles A. Extraction technologies and wine quality: Managing Wine Quality: Volume 2: Oenology and Wine Quality. 2021. https://doi.org/10.1016/B978-0-08-102065-4.00009-2
8. Cooper D, Doucet L, Pratt M. Understanding in multinational organizations. Journal of Organizational Behavior. 2007;28(3):303-325.https://doi.org/10.1002/job.440.
9. Day MP, Schmidt SA, Smith PA. Use and impact of oxygen during winemaking. Australian Journal of Grape and Wine Research. 2015;21:693-704.https://doi.org/10.1111/ajgw.12199.
10. Ribereau-Gayon J. Sciences et Techniques du vin. Tome 3: 1980.
11. Jackson RS. Wine Science. Principles and Applications. Third Edition: Journal of Environmental Quality: 2008.
12. Sun BS, Pinto T, Leandro MC. Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine. American Journal of Enology and Viticulture. 1999;50(2):179-184. https://doi.org/10.5344/ajev.1999.50.2.179.
13. Bréchot P, Chauvet J, Dupuy P. Acide oléanolique, facteur de croissance anaérobie de la levure de vin. Comptes rendus hebdomadaires des seances de l"Academie des sciences. Serie D: Sciences naturelles. 1971; 272(6):1-124.
14. Somer T, Ziemelis G. Flavonol haze in white wines. The Australian Wine Research Institute, Glen Osmond, South Australia. Vitis 24. 1985. 43-50.
15. Ribereau-Gayon J. Sciences et Techniques du vin. Tome 2. 1980.
16. Ollivier C, Stonestreet T, Larue F. Incidence de la composition colloïdale des moûts blancs sur leur fermentescibilité. OENO One. 1987;21(1):217-234. https://doi.org/10.20870/oeno-one.1987.21.1.1272
17. Ough CS. Substances Extracted during Skin Contact with White Musts. I. General Wine Composition and Quality Changes with Contact Time. American Journal of Enology and Viticulture. 1969;20(2):93-100. https://doi.org/10.5344/ajev.1969.20.2.93.
18. Singleton VL, Sieberhagen HA, Wet PDe. Composition and Sensory Qualities of Wines Prepared from White Grapes by Fermentation with and without Grape Solids. American Journal of Enology and Viticulture. 1975;26(2):62-69. https. A., Noble, A. C. Effect of Pomace Contact on the Flavor of Chardonnay Wine. American Journal of Enology and Viticulture. 1979. Vol. 30, No. 3. 179-181.https://doi.org/10.5344/ajev.1979.30.3.179.
19. Grassin C, Dubourdieu D. Optimisation de la méthode de dosage de l’activité laccase de Botrytis cinerea par la syringaldazine. OENO One. 1986;20(2):1-231. https://doi.org/10.20870/oeno-one.1986.20.2.1298
20. Dubourdieu D, Ribéreau-Gayon P, Maujean A, Glories Y. Handbook of Enology Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition. West Sussex PO19 8SQ, England; 2006. https://doi.org/10.1002/0470010398
21. Lavigne V, Dubourdieu D. Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine. Journal International des Sciences de la Vigne et du Vin. 1996;30(4):201. https://doi.org/10.20870/oeno-one.1996.30.4.1096.
22. Ramey D, Bertrand A, Ough CS. Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition. American Journal of Enology and Viticulture. 1986;7(2):99-106. https://doi.org/10.5344/ajev.1986.37.2.99.
23. Tarko T, Duda-Chodak A, Sroka P. The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. International Journal of Food Science. 2020;1-11. https://doi.org/10.1155/2020/7902974.
24. Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Castro-Vázquez LI. Hyperoxygenation and bottle storage of chardonnay white wines: Effects on color-related phenolics, volatile composition, and sensory characteristics. Journal of Agricultural and Food Chemistry. 2011;9(8):4171-4182. https://doi.org/10.1021/jf104744q.
25. Cejudo-Bastante MJ, Pérez-Coello MS, Pérez-Juan PM. Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition. European Food Research and Technology. 2012;234(1):87-99. https://doi.org/10.1007/s00217-011-1619-1.
26. Jahre F. Oenologie. 1982;66(33):43-66. https://doi.org/10.1088/0031-9112/33/2/042
27. Martinierе P, Sapis J-C, Ribeгeau-Gayon J. Influence du chauffage des raisins rouges foulés sur la composition des moûts et des vins. OENO One. 1973;7(3):209-222. https://doi.org/10.20870/oeno-one.1973.7.3.2086.
28. Corona O. Wine-making with protection of must against oxidation in a warm, semi-arid terroir. South African Journal of Enology and Viticulture. 2010;31(1). https://doi.org/10.21548/31-1-1401.
29. Avramova M, Vallet-Courbin A, Maupeu J. Molecular diagnosis of Brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method. Frontiers in Microbiology. 2018;9:233-287. https://doi.org/10.3389/fmicb.2018.01260.
30. Toit M. du, Pretorius IS. Microbial Spoilage and Preservation of Wine: Using Weapons from Nature’s Own Arsenal -A Review. South African Journal of Enology & Viticulture. 2019;21(1). https://doi.org/10.21548/21-1-3559.
31. The New EU Regulation for Organic Food and Farming. 2007;834. Available from: https://agrinfo.eu/book-of-reports/new-eu-organic-regulation-explained/#:~:text=Delegated%20Regulation%20(EU)%202021%2F642%20outlines%20certain%20information%20to,and%20on%20aquaculture%20parasite%20treatments.
32. Reynolds AG. Managing Wine Quality: Oenology and Wine Quality: Managing Wine Quality: Oenology and Wine Quality:2010.
33. Buzrul S. High hydrostatic pressure treatment of beer and wine: A review: Innovative Food Science; Emerging Technologie 2012;-12. https://doi.org/10.1016/j.ifset.2011.10.001.
34. Zuehlke JM, Petrova B, Edwards CG. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. Annual Review of Food Science and Technology. 2013;57-78. https://doi.org/10.1146/annurev-food-030212-182533.
35. Comitini F, Ingeniis J De, Pepe L. Corrigendum to Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera / Brettanomyces spoilage yeasts. Oxford University Press. 2004;241:235-240. https://doi.org/10.1111/j.1574-6968.2004.tb09761.x.
36. Lustrato G, Vigentini I, Leonardis A. De. Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC). Journal of Applied Microbiology. 2010;109(2):594-604. https://doi.org/10.1111/j.1365-2672.2010.04686.x.
37. Yıldırım HK, Darıcı B. Alternative Methods of Sulfur Dioxide Used in Wine Production. Journal of Microbiology, Biotechnology and Food Sciences. 2020;9(4):75-687. https://doi.org/10.15414/jmbfs.2020.9.4.675-687.
38. Marchante L, Loarce L, Izquierdo-Cañas PM. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties. Food Research International. 2019(125):10-94. https://doi.org/10.1016/j.foodres.2019.108594.
39. Tao Y, García JF, Sun DW. Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process. Critical Reviews in Food Science and Nutrition. 2014;54(6):817-835. https://doi.org/10.1080/10408398.2011.609949.
40. Torgal LR. Organização Internacional da Vinha e do Vinho. Práticas Enológicas do Código Internacional. 2022;458-466. https://doi.org/10.14195/1647-8622_11_32.
41. Raso J, Heinz V. Pulsed electric fields technology for the food industry fundamentals and applications: Springer. Food Engineering Series. 2006;301-333. https://doi.org/10.1007/978-0-387-31122-7.
42. Gómez-Plaza E, Gil-Muñoz R, López-Roca JM. Color and phenolic compounds of a young red wine. Influence of wine- making techniques, storage temperature, and length of storage time. Journal of Agricultural and Food Chemistry. 2000;48(3):736-741. https://doi.org/10.1021/jf9902548.
43. Barbosa-Cánovas GV, Altunakar B. Pulsed electric fields processing of foods: An overview: Food Engineering Series. 2006;3-26. https://doi.org/10.1007/978-0-387-31122-7_1.
44. Brennan C. Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication. International Journal of Food Science and Technology. 2006;41(9):1110. https://doi.org/10.1111/j.1365-2621.2006.01248.x.
45. Cravero F, Englezos V, Rantsiou K. Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties. Food Research International. 2016;87:134-141. https://doi.org/10.1016/j.foodres.2016.06.031.
46. Bellincontro A, Catelli C, Cotarella R. Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine. Australian Journal of Grape and Wine Research. 2017;23(2):200-206. https://doi.org/10.1111/ajgw.12257.
47. Junqua R, Carullo D, Ferrari G. Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process. Oeno One. 2021;55(3):39-51. https://doi.org/10.20870/oeno-one.2021.55.3.4647.
48. Bañuelos MA, Loira I, Guamis B. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Food Chemistry. 2020;332:127417. https://doi.org/10.1016/j.foodchem.2020.127417.
49. Mierczynska-Vasilev A, Wahono SK, Smith PA. Using Zeolites to Protein Stabilize White Wines. ACS Sustainable Chemistry and Engineering. 2019;7(14):12240-12247. https://doi.org/10.1021/acssuschemeng.9b01583.
50. Celotti E, Osorio Barahona MS, Bellantuono E. High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. Lwt. 2021;147: 111602. ttps://doi.org/10.1016/j.lwt.2021.111602.
51. Silva-Barbieri D, Salazar FN, López F. Advances in White Wine Protein Stabilization Technologies. Molecules. 2022;1251. https://doi.org/10.3390/molecules27041251.
52. Loira I, Morata A, Escott C. Applications of nanotechnology in the winemaking process. European Food Research and Technology. 2020;1533-1541. https://doi.org/10.1007/s00217-020-03519-7.
53. Bell SJ, Henschke PA. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research. 2005;11(3):242-295. https://doi.org/10.1111/j.1755-0238.2005.tb00028.x.
54. Gutiérrez-Gamboa G, Alañón-Sánchez N, Mateluna-Cuadra R. An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches. Food Research International. 2020;109477. https://doi.org/10.1016/j.foodres.2020.109477.
55. Sgubin G, Swingedouw D, Dayon G. The risk of tardive frost damage in French vineyards in a changing climate. Agricultural and Forest Meteorology. 2018;226-242. https://doi.org/10.1016/j.agrformet.2017.12.253.
56. Murisier F, Zufferey V. Rapport feuille-fruit de la vigne et quality du raisin [Leaf fruit ratio and grapevine quality]. Revue Suisse de Viticulture, d’Arboriculture et d’Horticulture. 1997;2(6):328-238.
57. Conde C, Silva P, Fontes N. Biochemical changes throughout grape berry development and fruit and wine quality. Food. 2007;1(1):121-176.
58. Volschenk H, Vuuren HJJ van, Viljoen-Bloom M. Malic Acid in Wine: Origin, Function and Metabolism during Vinification. South African Journal of Enology & Viticulture. 2017;27(2). https://doi.org/10.21548/27-2-1613.
59. Defilippi BG, Manríquez D, Luengwilai K. Chapter 1 Aroma Volatiles. Biosynthesis and Mechanisms of Modulation During Fruit Ripening. 2009. https://doi.org/10.1016/s0065-2296(08)00801-x.
60. Bely M, Rinaldi A, Dubourdieu D. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation. Journal of Bioscience and Bioengineering. 2003;96(6):507-512. https://doi.org/10.1016/S1389-1723(04)70141-3.
61. Kučerová J, Široký J. Study of changes organic acids in red wines during malolactic fermentation. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2011;59(5). https://doi.org/10.11118/actaun201159050145.
62. Bisson LF, Walker GA. The microbial dynamics of wine fermentation: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Ltd. 2015;435-476. https://doi.org/10.1016/B978-1-78242-015-6.00019-0.
63. Petrie PR, Sadras VO. Advancement of grapevine maturity in Australia between 1993 and 2006: Putative causes, magnitude of trends and viticultural consequences. Australian Journal of Grape and Wine Research. 2008;14(1). https://doi.org/10.1111/j.1755-0238.2008.00005.x.
64. Castellari M, Versari A, Spinabelli U. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines. Journal of Liquid Chromatography and Related Technologies. 2000;23(13). https://doi.org/10.1081/JLC-100100472.
65. Pereira V, Câmara JS, Cacho J. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. Journal of Separation Science. 2010;33(9):1204-1215. https://doi.org/10.1002/jssc.200900784.
66. Park JM, Shin JA, Lee JH. Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography. Food Science and Biotechnology. 2017;26(2):349-355. https://doi.org/10.1007/s10068-017-0047-9.
67. Kupina S.A, Pohl CA, Gannotti JL. Determination of Tartaric, Malic, and Citric Acids in Grape Juice and Wine Using Gradient Ion Chromatography. American Journal of Enology and Viticulture. 1991;42(1):1-5. https://doi.org/10.5344/ajev.1991.42.1.1.
68. West M E, Mauer LJ. Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders. Food Chemistry. 2011;129(1):51-58. https://doi.org/10.1016/j.foodchem.2011.03.131.
69. Pinu FR, Villas-Boas SG. Rapid quantification of major volatile metabolites in fermented food and beverages using gas chromatography-mass spectrometry. Metabolites. 2017;7(3):37. https://doi.org/10.3390/metabo7030037.
70. Kandl T, Kupina S. An improved capillary electrophoresis procedure for the determination of organic acids in grape juice and wine. American Journal of Enology and Viticulture. 1999;50(2):155-161. https://doi.org/10.5344/ajev.1999.50.2.155.
71. Mato I, Huidobro JF, Simal-Lozano J. Simultaneous determination of organic acids in beverages by capillary zone electrophoresis. Analytica Chimica Acta. 2006;65(2):190-197. https://doi.org/10.1016/j.aca.2006.02.043.
72. Thoukis G, Ueda M, Wright D. The Formation of Succinic Acid during Alcoholic Fermentation. American Journal of Enology and Viticulture. 1965;16(1):1-8. https://doi.org/10.5344/ajev.1965.16.1.1.
73. Graham RA. Influence of Yeast Strain and pH on Pyruvic Acid Production during Alcoholic Fermentation. American Journal of Enology and Viticulture. 1979;30(4):18-320. https://doi.org/10.5344/ajev.1979.30.4.318.
74. Liu X, Jia B, Sun X. Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae. Journal of Food Science. 2015;80(4). https://doi.org/10.1111/1750-3841.12813.
75. Rywińska A, Musiał I, Rymowicz W. Effect of agitation and aeration on the citric acid production by Yarrowia lipolytica grown on glycerol. Preparative Biochemistry and Biotechnology. 2012;42(3):279-291. https://doi.org/10.1080/10826068.2012.656868.
76. Boulton RB, Singleton VL, Bisson LF. Principles and Practices of Winemaking: Principles and Practices of Winemaking: 1996. https://doi.org/10.1007/978-1-4615-1781-8.
77. Aragon P, Atienza J, Climent MD. Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines. American Journal of Enology and Viticulture. 1998;49(2):211-219. https://doi.org/10.5344/ajev.1998.49.2.211.
78. Müller S. Yeast physiology and biotechnology. Chichester, New York, Weinheim, Brisbane, Singapore, Toronto: John Wiley & Sons, Ltd. 350 pages; ISBN 0‐471‐96447‐6. Acta Biotechnologica. 1998;18(4). https://doi.org/10.1002/abio.370180404
79. Ribéreau-Gayon J, Peynaud E, Lafon M. Investigations on the Origin of Secondary Products of Alcoholic Fermentation. American Journal of Enology and Viticulture. 1956;7(3). https://doi.org/10.5344/ajev.1956.7.3.112
80. Gancel AL, Payan C, Koltunova T. Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids. Oeno One. 2022;56(3):137-154. https://doi.org/10.20870/oeno-one.2022.56.3.5455.
81. Payan C, Gancel AL, Jourdes M. Wine acidification methods: a review. Universite de Bordeaux. 2023;113-126. https://doi.org/10.20870/oeno-one.2023.57.3.7476.
82. Vaquero, C., Izquierdo-Cañas, P. M., Mena-Morales, A. Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas. Fermentation. 2021;7(3):1-14. 193. https://doi.org/10.3390/fermentation7030193.
83. Bertrand A. Utilisation de la chromatographie en phase gazeuse pour le dosage des constituants volatils du vin. OENO One. 1968;2(2)175-270. https://doi.org/10.20870/oeno-one.1968.2.2.1937.
84. Ough CS. Fermentation Rates of Grape Juice. II Effect of Initial °Brix, pH, and Fermentation Temperature. American Journal of Enology and Viticulture. 1966;17(1):20-26. https://doi.org/10.5344/ajev.1966.17.1.20.
85. Grainger K, Tattersall H. Wine Production: Vine To Bottle: 2007.
86. Baiano A, Varva G. Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks. LWT. 2019;103:78-87. https://doi.org/10.1016/j.lwt.2018.12.065.
87. Nevares I, Alamo-Sanza M. Del. Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers. Foods. 2021;10(1):140. https://doi.org/10.3390/foods10010140.
88. Helmut König. Biology of Microorganisms on Grapes, in Must and in Wine. Springer Berlin Heidelberg: 2009. https://doi.org/10.1007/978-3-540-85463-0.
89. Werner K. Yeasts and Natural Production of Sulphites. Journal of Enology and Viticulture. 2009;1:79-81.
90. Grando MS, Versini G, Nicolini G. Selective use of wine yeast strains having different volatile phenols production. Vitis - Journal of Grapevine Research. 1993;32:32-35.
91. Jolly NP, Augustyn OPH, Pretorius IS. The Use of Candida pulcherrima in Combination with Saccharomyces cerevisiae for the Production of Chenin blanc Wine. South African Journal of Enology and Viticulture. 2003;24(2). https://doi.org/10.21548/24-2-2641.
92. Ciani M, Maccarelli F. Oenological properties of non-Saccharomyces yeasts associated with wine-making. World Journal of Microbiology and Biotechnology. 1997;14(2):31-33.
93. Luis F, Moncayo G. Wine Microbiology. 2007. https://doi.org/10.1007/978-0-387-33349-6.
94. Moreno JJ, Millán C, Ortega J. M. Analytical differentiation of wine fermentations using pure and mixed yeast cultures. Journal of Industrial Microbiology. 1991;7(3):181-189. https://doi.org/10.1007/bf01575881.
95. Soden A, Francis IL, Oakey H. Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research. 2000;6(1):21-30. https://doi.org/10.1111/j.1755-0238.2000.tb00158.x.
96. Garcia A, Carcel C, Dulau L. Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine. Journal of Food Science. 2002;67(3):1138-1143. https://doi.org/10.1111/j.1365-2621.2002.tb09466.x.
97. Castellari L, Ferruzzi M, Magrini A. Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains. Vitis. 1994;33(1):49-51.
98. Massoutier C, Alexandre H, Feuillat M. Isolation and characterization of cryotolerant Saccharomyces strains. Vitis. 1998;37(1):31-34. https://doi.org/10.1046/j.1472-765x.1998.00377.x.
99. Quintero-Blanco J, Delodi E, Garzón A. Sexually-Driven Combinatorial Diversity in Native Saccharomyces Wine Yeasts. Fermentation. 2022;8(10):569. https://doi.org/10.3390/fermentation8100569.
100. Sablayrolles JM, Dubois C, Manginot C. Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations. Journal of Fermentation and Bioengineering. 1996;82(4):377-381. https://doi.org/10.1016/0922-338x(96)89154-9.
101. Rosenfeld E, Beauvoit B. Role of the non-respiratory pathways in the utilization of molecular oxygen by Saccharomyces cerevisiae. Yeast. 2003;13:1115-1144. https://doi.org/10.1002/yea.1026.
102. Blateyron L, Sablayrolles JM. Stuck and slow fermentations in enology: Statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. Journal of Bioscience and Bioengineering. 2001;91(2):184-189. https://doi.org/10.1016/s1389-1723(01)80063-3.
103. Goddard MR. Quantifying the complexities of Saccharomyces cerevisiae’s ecosystem engineering via fermentation. Ecology. 2008;89(8):2077-2082. https://doi.org/10.1890/07-2060.1.
104. Ciani M, Comitini F, Mannazzu I. Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Research. 2010;123-133. https://doi.org/10.1111/j.1567-1364.2009.00579.x.
105. Roudil L, Russo P, Berbegal C. Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. Recent Patents on Food, Nutrition & Agriculture. 2019;11(1):27-39. https://doi.org/10.2174/2212798410666190131103713.
106. Padilla B, Gil JV, Manzanares P. Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Frontiers in Microbiology. 2016. https://doi.org/10.3389/fmicb.2016.00411.
107. Hjelmeland AK, Ebeler SE. Glycosidically bound volatile aroma compounds in grapes and wine: A review. American Journal of Enology and Viticulture. 2015;66(1):1-11. https://doi.org/10.5344/ajev.2014.14104.
108. Roncoroni M, Santiago M, Hooks DO. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. Food Microbiology. 2011;28(5):926-935. https://doi.org/10.1016/j.fm.2011.01.002.
109. Rojas V, Gil JV, Piñaga F. Studies on acetate ester production by non-Saccharomyces wine yeasts. International Journal of Food Microbiology. 2001;70(3):283-289. https://doi.org/10.1016/s0168-1605(01)00552-9.
110. Diplomarbeit T Der, Sterkl B. Einfluss des Überdrucks auf wichtige Gärparameter sowie analytische und sensorische Werte von Apfelmost. 2012;34-35.
111. Garmyn D, Monnet C, Martineau B. Cloning and sequencing of the gene encoding α-acetolactate decarboxylase from Leuconostoc oenos. FEMS Microbiology Letters. 1996;145(3):445-450. https://doi.org/10.1016/s0378-1097(96)00449-1.
112. Guilloux-Benatier M, Remize F, Gal L. Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation. FEMS Microbiology Letters. 2006;263(2):183-188. https://doi.org/10.1111/j.1574-6968.2006.00417.x.
113. Marcobal AM, Sela DA, Wolf YI. Role of hypermutability in the evolution of the genus Oenococcus. Journal of Bacteriology. 2008;190(2):564-570. https://doi.org/10.1128/jb.01457-07.
114. Garde-Cerdán T, Ancín-Azpilicueta C. Review of quality factors on wine ageing in oak barrels. Trends in Food Science & Technology. 2006;438-447. https://doi.org/10.1016/j.tifs.2006.01.008.
115. Chatonnet P, Dubourdieu D, Boidron J-N. Incidence des conditions de fermentation et d’élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne. Sciences des aliments. 1992;12(4):277. https://doi.org/10.20870/oeno-one.1993.27.4.1160.
116. Certificata PE. Effect of size and toasting degree of oak chips on the ellagitannins content and on acutissimin formation in wine model solution and in red wine. 2007;1-66.
117. Gao Y, Zietsman AJJ, Vivier MA. Deconstructing wine grape cell walls with enzymes during winemaking: New insights from glycan microarray technology. Molecules. 2019;165. https://doi.org/10.3390/molecules24010165.