The IVAS 2022 conference was hosted for the first time in Germany, at the DLR Rheinpfalz and Weincampus Neustadt, in the heart of the German wine country, from 3 to 7 July.
Tannin composition is an important attribute in red wine quality, and it is therefore critical to understand the factors influencing tannin extraction during alcoholic fermentation. Tannins contribute to the mouthfeel of wines, but they also form pigmented polymers...
Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.
A novel and efficient Dispersive Liquid-Liquid Microextraction (DLLME) method coupled with gas chromatography–mass spectrometry (GC–MS) was developed to determine 33 key aroma compounds (esters, alcohols, aldehydes, terpenes, norisoprenoids, fatty acids and phenols) present in Pinot noir (PN) wine. Four critical parameters including extraction solvent type, disperse solvent type, extraction solvent volume and disperse solvent volume were optimised with the aid of D-optimal design.
The main objective is to unravel the yeast biosynthetic pathways for MEL, SER and HT by using the respective labelled amino acids precursors: 15N2-L tryptophan and 13C-tyrosine.
The alcoholic fermentation experiments are performed with two different commercial
S cereviseae yeasts using synthetic must with the addition of the labelled compounds and the bioactive compounds were followed during the fermentation process. Six biological replicates of the fermentations were considered. MEL, SER and HT were analysed by UHPLC coupled to High Resolution Mass Spectrometry (HRMS). Accurate mass determination allowed to unequivocally distinguishing labelled and unlabelled compounds.