Adolfo J. Martínez-Rodríguez

TL;DR: The potential use of phenolic extracts as new antimicrobial agents during wine-making, as a total or partial alternative to traditional treatments mainly using sulphur dioxide (SO 2 ) is discussed.

TL;DR: It was observed that the nature of the nitrogen compounds present in wines aged with yeast depends on the aging time, being less polymerized as the Aging time increases.

TL;DR: The results showed that identification and quantification of the individual phenolic compounds of GSE could be feasible to standardize the production process to obtain an enriched extract potentially useful to control Campylobacter in the food chain.

TL;DR: It is demonstrated that mutant strain IFI473I can significantly reduce production times of high-quality sparkling wines and demonstrates an accelerated release of protein, amino acids, and polysaccharides.

Abstract: Sparkling wines produced by the traditional method owe their peculiar characteristics to a double process of fermentation and to the ageing with yeast that takes place in the same bottle that reaches the consumer. Special winemaking practices result in wines with distinct and unique characteristics, in which their study from a scientific, technological and economical point of view are very interesting. Over recent years, considerable progress has been made in understanding the biochemistry behind their production technology and their relationship with sensory characteristics. New scientific approaches based on modifications of yeast responsible for the second fermentation are being introduced, showing the interest for improvements in this traditional winemaking technology. The aim of this paper is to provide in a single review, an overall view of the current situation of knowledge of the chemical and biochemical aspects involved in this particular winemaking technology giving reference to interesting advances as well as future trends.