The development of a simple electrochemical method based on molecularly imprinted polymers for the selective determination of caffeic acid in wine

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.

Biodiversity loss in agrosystems is partly due to landscape simplification (field enlargement, hedgerows removal…) that led to a loss of heterogeneity of the overall landscape.