Processing Factors and Risk Assessment of Pesticide Residues in Wine
Sign Up to like & getrecommendations! Published in 2025 at "Fermentation"
DOI: 10.3390/fermentation11060318
Abstract: The presence of pesticide residues in wine raises concerns about consumer health and regulatory compliance. This study evaluates the behaviour of seven pesticides (boscalid, penconazole, tebufenozide, kresoxim-methyl, trifloxystrobin, chlorpyrifos and lambda-cyhalothrin) during key stages of… read more here.
Keywords: pesticide; pesticide residues; processing factors; vinification ... See more keywords
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010003
Abstract: Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacillaris strains that… read more here.
Keywords: bacillaris released; vinification; glycerol content; glycerol ... See more keywords
Polyphenols Extraction from Different Grape Pomaces Using Natural Deep Eutectic Solvents
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DOI: 10.3390/separations11080241
Abstract: Exploiting by-products from the oenological industry to extract antioxidant chemicals is a shared goal that combines the need to reduce the wine sector’s environmental impact with the need to improve the availability of these biomolecules,… read more here.
Keywords: deep eutectic; extraction; vinification; natural deep ... See more keywords