Inert gases persistence in wine storage tank blanketing

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).