Cumulative effects of repeated drought stress on berry composition, and phenolic profile: Field experiment insights

Nitrogen (N) is applied in the vineyard or the winery in wine production systems. The influence of different routes of N application is not well understood.

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

The mechanical strength or firmness of a fruit is considered an important parameter to characterize its state of maturity or conservation, as other parameters such as sugar level or color.