Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

Grapevines are an important economic crop grown in temperate climates of both hemispheres characterized by short‐term heat spells and heat waves

In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.