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.
Carbon isotope ratio (Δ13C) and phenolic profile used to discriminate wines from Dealu mare and Cotnari regions (Romania)
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).
Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars
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
A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary
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.
HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity
Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.
Influence of Potential Alcohol and pH Adjustment on Polyphenols and Sensory Characteristics of Red Wines Produced at Different Harvest Time Points
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.
Sensory significance of aroma carry-over during bottling from aromatized wine-based beverages into regular wine
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.