New C-glucosidic ellagitannin-derived spirit compounds: Identification, quantitation and sensory contribution

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Cet article propose la formalisation d’un modèle paramétrique pour représenter l’accumulation des sucres dans les baies de raisin durant la maturation. Le test de ce modèle sur des jeux de données réels a permis de valider l’approche proposée. Une seconde partie est axée sur l’adaptation de la méthode pour permettre la simulation du comportement du millésime en cours dès les premiers relevés de maturité. Ce travail possède de multiples applications dans le domaine de l’aide à la décision.

The combination of Torulaspora delbrueckii and Saccharomyces cerevisiae in co-inoculation and sequential inoculation in winemaking was investigated as an innovative strategy to increase the aromatic profile of wines like Verdeca and Nero di Troia wines, two traditional varieties from south-eastern Italy (Apulia Region).

AIM: Loop-mediated isothermal amplification (LAMP) [1] is a modern technology for fast and sensitive amplification of specific DNA sequences under isothermal conditions. Its simple handling and no need for dedicated equipment together with an evaluation of the amplification event by in-tube detection make this method advantageous and economically affordable for on-site investigations in the industry.

Wine quality is a complex concept determined by multiple factors, including vineyard management, winemaking operations, and the sensory perception of key attributes.