Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].
Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].
Winemaking is a complex microbial process involving the co-existence and interactions of various microorganisms [1].
Condensed tannins (CTs), polymers of flavan-3-ols, are a class of polyphenolic compounds that play a significant role in the organoleptic qualities of red wines, particularly influencing color, astringency and bitterness. These properties are highly dependent on size and structure of these compounds.
Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term "kokumi" refers to a complex flavour sensation, characterized by thickness, fullness and continuity.
“Nebbiolo” is a red winegrape variety well known to produce monovarietal wines in Piemonte, Valle d’Aosta, and Lombardia regions, taking part to 7 DOCG (Denominazione di Origine Controllata e Garantita) and 22 DOC (Denominazione di Origine Controllata) protected designations of origin (PDO) [1,2].
The main aim of this work was to develop an analytical method to disclosure the
molecular form of eugenol precursor. Indeed eugenol is an important contributor to
Armagnac spirits typicity made with Baco blanc.
Climate change and the growing need to reduce the use of phytosanitary products demand the exploration of disease-resistant grape varieties and/or adapted to drought conditions.
Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.
Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.
The development of off-flavours in wine distillates, particularly those associated with the tails fraction, is a key issue in the production of high-quality spirits.
The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].
Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.
Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.
Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.