Aromatic stability of Syrah and Petit Verdot tropical wines from Brazil

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

While most brands belong to individual enterprises, some brands belong to groups of enterprises based in a single territory. This conceptual paper examines the characteristics

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.