Chapters authored
Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality By Fernanda Cosme, Berta Gonçalves, António Inês, António M. Jordão
and Alice Vilela
Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-strain inoculations, allowing greater control of fermentation. Pure cultures of selected yeast strains, mostly Saccharomyces cerevisiae, are added to grape must, leading to more predictable outcomes and decreasing the risk of spoilage. Besides yeasts, lactic acid bacteria also play an important role, in the final wine quality. Thus, this chapter attempts to present an overview of grape berry physiology and metabolome to provide a deep understanding of the primary and secondary metabolites accumulated in the grape berries and their potential impact in wine quality. In addition, biotechnological approaches for wine quality practiced during wine alcoholic and malolactic fermentation will also be discussed.
Part of the book: Grape and Wine Biotechnology
Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits By Fernanda Cosme, Berta Gonçalves, Eunice A. Bacelar, António Inês,
António M. Jordão and Alice Vilela
Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic compounds may also offer health benefits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health benefits for humans. A large amount of different phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain flavonoids, flavan‐3‐ols, and flavonols in addition to non‐flavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health benefits of berry consumption. Therefore, considering the importance of red/dark‐colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits’ phenolic composition and their impact on sensorial properties as well as the effect of microorganisms on fruit phenolic composition.
Part of the book: Phenolic Compounds
Adaptability of Different International Grape Varieties in Diverse Terroirs: Impact on Grape and Wine Composition By Tatiane Otto, Renato Botelho, Luiz Biasi, Uroš Miljić, Ana C. Correia and António M. Jordão
In the last two decades, several international grape varieties from different traditional wine countries such as, France, Portugal, Italy, and Spain have been introduced in several world wine regions, increasing their representation in the world. The introduction of grape varieties in emerging regions with diverse environmental conditions from their natural origin introduces challenges on the adaptability of these varieties in new specific “terroirs,” not only in terms of their productivity but also related with the grape and wine characteristics. In addition, it is also important to compare their characteristics with native grape varieties grown in the local regions. On the other hand, climate change has also promoted greater mobility of grapes to new regions, increasing the dispersion of various grape varieties in areas where viticulture was, until now, severely limited. Thus, considering the importance of the dispersion of several grape varieties in regions out of the original provenance, the purpose of this chapter is to present a review of the most recently published data about the adaptation of several grape varieties in different environments and the impact on their qualitative characteristics (including in wines produced). The comparative analysis with some of the native varieties existing in these environments, when applicable, will also be analyzed.
Part of the book: Recent Advances in Grapes and Wine Production