The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds; the bouquet of wine refers to the more complex flavour compounds which evolve as a result of fermentation, elevage and ageing. With the exception of terpenes in the aromatic grape varieties and alkoxypyrazines in the herbaceous cultivars, perceived flavour is the result of absolute amounts and specific ratios of many of these interactive compounds, rather than being attributable to a single "impact" compound. Without underestimating the complexity of these interactive effects or negating the definitive role played by the accumulated secondary grape metabolites in the varietal character of wine, this review will focus mainly on the contribution of yeast fermentation to the sensorial quality of the final product. Yeast and fermentation conditions are claimed to be the most important factors influencing the flavours in wine. Both spontaneous and inoculated wine fermentations are affected by the diversity of yeasts associated with the vineyard and winery. During the primary alcoholic fermentation of sugar, the wine yeast, Saccharomyces cerevisiae, together with other indigenous non-Saccharomyces species, produce ethanol, carbon dioxide and a number of by-products. Of these yeast-derived metabolites, the alcohols, acetates and C4-C8 1tfatty acid ethyl esters are found in the highest concentration in wine. While the volatile metabolites contribute to the fermentation bouquet ubiquitous to all young wines, the production levels of these by-products are variable and yeast strain specific. Therefore, this article also highlights the importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles. In the future, some winemakers may prefer to use mixtures of indigenous yeast species and tailored S. cerevisiae strains as starter cultures to reflect the biodiversity and stylistic distinctiveness of a given region. This will help winemakers to fullfil the consumer's demand for individual wines with intact local character and to ensure the survival of wine's most enthralling aspect - its endless variety.

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Yeast and its Importance to Wine Aroma - A Review

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.

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Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Lignin in straw of herbaceous crops

Seaweed extracts as biostimulants in horticulture

Bioethanol is an attractive biofuel having potential for energy security and environmental safety over fossil fuels. To date, numerous biomass resources have been investigated for bioethanol production, which can broadly be classified into sugars, starch and lignocellulosic biomass. However, conversion of biomass into ethanol varies considerably depending on the nature of feedstock, primarily due to the variation in biochemical composition, and so, only a few feedstocks have been exploited commercially. In recent years, the conversion process of biomass has been improved significantly, even though most of these achievements are yet to be implemented in commercial facility. All the major steps in a typical conversion process, particularly fermentation of sugars that is the common step for all biomass, are greatly influenced by microorganisms. A traditional yeast, Saccharomyces cerevisiae, and a bacterial species, Zymomonas mobilis, are widely used in the ethanol fermentation technology. Many factors affect ethanol production process, and the final yield is directly associated with the optimum conditions of these attributes. This review paper presents an overview on the first and second generation bioethanol production with a particular attention to the potential of various biomass sources, technological approaches, role of microorganisms and factors affecting ethanol production process.

Bioethanol production from renewable sources: Current perspectives and technological progress

Seaweed produces metabolites aiding in the protection against different environmental stresses. These compounds show antiviral, antiprotozoal, antifungal, and antibacterial properties. Macroalgae can be cultured in high volumes and would represent an attractive source of potential compounds useful for unconventional drugs able to control new diseases or multiresistant strains of pathogenic microorganisms. The substances isolated from green, brown and red algae showing potent antimicrobial activity belong to polysaccharides, fatty acids, phlorotannins, pigments, lectins, alkaloids, terpenoids and halogenated compounds. This review presents the major compounds found in macroalga showing antimicrobial activities and their most promising applications.

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Antimicrobial Action of Compounds from Marine Seaweed

In vitro antioxidant properties of crude extracts and compounds from brown algae

Effect of storage time and container type on the quality of extra-virgin olive oil

http://depa.fquim.unam.mx/amyd/archivero/Differentiation_of_white_wines_by_their_aromatic_index_7295.pdf

Differentiation of white wines by their aromatic index.

The consumer demand for natural ingredients in cosmetic products is increasing. Phenolic compounds are among the most studied natural antioxidant compounds, they also present antimicrobial, anti-inflammatory or antiaging actions and can permeate through the skin barrier. Grapes contain valuable phenolic components and grape byproducts are widely available low cost raw materials. This review presents an overview of the application of phenolic compounds from grape products and byproducts as sources of natural ingredients for cosmetics.

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Elena Falqué

Papers

Antimicrobial Action of Compounds from Marine Seaweed

In vitro antioxidant properties of crude extracts and compounds from brown algae

Effect of storage time and container type on the quality of extra-virgin olive oil

Differentiation of white wines by their aromatic index.

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics