We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.
Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).
Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue
For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.
Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.
Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.
Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity.
Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.
Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries.
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.