Dissipation of fungicides residues along winemaking, and their effects on fermentation and the volatile composition of wines

Journal of Agricultural and Food Chemistry

The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking was tested. The concentration of fungicide residues was monitored throughout the process in order to establish their kinetics of dissipation. In all cases the percentages of dissipation were higher than 68% which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested.

A Critical Review on the Applications of Artificial Neural Networks in Winemaking Technology

Critical Reviews in Food Science and Nutrition

DOI:10.1080/10408398.2015.1078277

Since their development in 1943, artificial neural networks were extended into applications in many fields. Last twenty years have brought their introduction into winery, where they were applied following four basic purposes: authenticity assurance systems, electronic sensory devices, production optimization methods, and artificial vision in image treatment tools, with successful and promising results. This work reviews the most significant approaches for neural networks in winemaking technologies with the aim of producing a clear and useful review document.

Wine Aroma Compounds in Grapes: A Critical Review

Critical Reviews in Food Science and Nutrition, 2015, 55(2), 202-218

Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favoring the consistent production of balanced, flavorful berries.