Rioja wine

Vazquez-Lasa, M.B., Iniguez-Crespo, M., Gonzalez-Larraina, M. Gonzalez-Guerrero, A. (1998). Biogenic Amines in Rioja Wines. Am. J. Fnol. Vitic., 49, 229. 

The presence of 2-methy-3-furanthiol (II), an odoriferous compound evocative of cooked meat, has been reported in red Bordeaux (Bouchilloux et al. 1998b Kotseridis et al. 2000) and de Rioja wines (Aznar et al. 2001). Concentrations of this compound in wine vary from 25 to 140ng/L, with the highest values in Champagnes. As the perception threshold of 2-methyl-3-furanethiol in model dilute alcohol solution is 4 ng/L, this thiol certainly contributes to the toasty aroma in wines. 

Sangria, a Spanish drink in origin, is based on a combination of wine and liquor, fresh fruit and fruit juice. The Spanish use red Rioja and brandy. 

Ferreira V (2005) Yeast s contribution to the sensory profile of wine. Lallemand, La Rioja, p 19... 

This research group applied the same approach to another red wine type, Rioja (Lopez-Rituerto et ah, 2009). In this study, PCA, performed on the entire fermentation time course of 207 days, demonstrated increases in ethanol, succinic, lactic, and acetic acids, while the alanine and malic acid concentrations decreased. Metabolite changes occurring during alcoholic fermentation were evaluated by performing PCA of the first 7 days of the... 

Red wines have higher TAC than white wines. Red Chilean wines were found to have TAC of 25.1-33.3 mM, whereas TAC of white wines was 2.9-52 mM Trolox equivalents (C3). Other studies found TAC of 12-14 mM for Californian Pinot Noir, Rioja, and Bouzy Rouge, 16 mM for Australian Shiraz, and 23 mM... 

Navarro, L., Zarazaga, M., Saenz, 1., Ruiz-Larrea, R, Torres, C. (2000). Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. J. Appl. Microbiol, 88, 41-51. 

Aznar, M., Lopez, R., Cacho, J.F., Ferreira, V. (2001). Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Eood Chem., 49, 2924-2929. 

A number of researchers have reported the production of bacteriocins by LAB species present in wine. For example, Navarro et al (2000) isolated nine strains of L. plantarum from Rioja red wine that showed antibacterial activity, whereas Yurdugul and Bozoglu (2002) identified an isolate of Leuconostoc mesenteroides subspecies cremoris from wine that produced a bacteriocin-like inhibitory substance. Furthermore, Strasser de Saad and Manca de Nadra (1993) isolated two strains of P. pentasaceus that produced an inhibitory substance against strains of Lactobacillus, Oenococcus, and Pediococcus. The proteinaceous nature and narrow spectrum of activity of the inhibitory substance indicated that it was a bacteriocin. 

Gonzalez-Arenzana, L., Lopez, R., Santamaria, R, Tenorio, C., Lopez-Alfaro, I. (2011). Dynamics of indigenous lactic acid bacteria populations in wine fermentation from La Rioja (Spain) during three vintages. Microbial Ecology, 63,12-19. 

In the Rioja vineyards of northern Spain, the respective importance (varying from year to year) of the opposing influences of the Atlantic and Mediterranean climate determines wine quality. 

Lopez-Rituerto E, Savorani E, Avenoza A, Busto JH, Praegrina JM, Engelsen SB. Investigations of La Rioja Terroir for wine productitm using H-1 NMR metabolomics. J Agric Food... 

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