• Food Science and Biotechnology
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• 제18권6호
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• pp.1358-1364
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• 2009

Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

• 이베로아메리카
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• 제23권2호
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• pp.209-241
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• 2021

Over the last few years, rural areas in northeastern Mexico have present significant changes in social, economic, and territorial aspects linked to the New Rurality. In this context, winemaking has become one of the most dynamic and growing activities in the regional economy. This emerging development has prompted different forms of appropriation and use of this space, but it also highlights the lack of access to knowledge for wine production due to the lack of formal educational centers. As a result, learning communities enable the development of skills and competencies through non-formal educational practices. The objective of this paper is to analyze the role of learning communities in non-formal educational environments, taking as a case study: a collective of small-scale wine producers in Parras de la Fuente, Coahuila. This research focuses on two perspectives of learning: appropriation and technology transfer, and promotion of Mexican wine culture. The main finding was to demonstrate the importance of including educational processes that respond to the context and needs of the community.

• Food Science and Biotechnology
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• 제14권6호
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.