Rare earth elements distribution in grape berries

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

S’il n’existe pas de réglementation officielle, la démarche des vins naturels prône un retour aux pratiques dites ancestrales préconisant notamment un mode d’élaboration des vins utilisant le moins d’intrants possible. Le seul autorisé reste l’anhydride sulfureux (SO2) à des doses quatre à cinq fois moins importantes que pour les vins dits conventionnels. Ce désir de renouer avec

Enological tannins are a diversified group of winemaking products that vary in several aspects such as chemical composition, botanical origin, and production method. In consideration of their richness in phenolic compounds, one of their main application in vinification is related to their antioxidant capacity, in particular their ability to consume oxygen during red wine maturation.

The phenolic composition of red grapes is one of the most important quality parameters.

Following anecdotal evidence of unwanted ‘tropical’ character in red wines resulting from vineyard interventions and a subsequent yeast trial observing higher ‘red fruit’ character correlated with higher thiol concentrations, the role of polyfunctional thiols in commercial Australian red wines was investigated.
First, trials into the known tropical thiol modulation technique of foliar applications of sulfur and urea were conducted in parallel on Chardonnay and Shiraz.1 The Chardonnay wines showed expected results with elevated concentrations of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), whereas the Shiraz wines lacked 3-SHA. Furthermore, the Shiraz wines were described as ‘drain’ (known as ‘reductive’ aroma character) during sensory evaluation although they did not contain thiols traditionally associated with ‘reductive’ thiols (H2S, methanethiol etc.).