Comparative studies on the dynamics of fermentation of selected wine yeasts

Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique.

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.