IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Category: Chemical and biochemical reactions, including grape and wine microorganism’s impact

Chemical and biochemical reactions, including grape and wine microorganism’s impact

Chemical and biochemical reactions, including grape and wine microorganism’s impactWine, environment, health and sustainability

Catechins, NMR, Huntington’s disease, protein aggregation modulation

Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.

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Analysis and composition of grapes, wines, wine spiritsChemical and biochemical reactions, including grape and wine microorganism’s impact

Crafting wine’s signature: exploring volatile compounds from terroir to aging

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.

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Chemical and biochemical reactions, including grape and wine microorganism’s impactWinemaking processes and oenological practices

Eliminating Brettanomyces and lactic acid bacteria in wine: the potential of Ultra-High Pressure Homogenization (UHPH)

Ultra-High Pressure Homogenization (UHPH) is an innovative technology that can be seamlessly integrated at various stages of winemaking. Its application helps minimize or even eliminate the need for sulphites and other antimicrobial or antioxidant treatments, offering a faster and more sustainable alternative.

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Chemical and biochemical reactions, including grape and wine microorganism’s impact

From bush to glass: unlocking the potential of indigenous microbes in Australian wines

Global trends in the wine industry are changing, which is caused by consumer demands for aroma and flavour innovation. Producers in Australia, the sixth globally ranked wine producing country, are embracing this trend by exploring non-conventional yeast species to improve sensory qualities and achieve fermentation advantages.

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Analysis and composition of grapes, wines, wine spiritsChemical and biochemical reactions, including grape and wine microorganism’s impactWinemaking processes and oenological practices

Impact of yeast strain and aging time on the secondary metabolites, macromolecule composition, and sensory attributes of sparkling wines elaborated by the traditional method

The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].

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Chemical and biochemical reactions, including grape and wine microorganism’s impact

Isolation, biofilm formation and control of the wine spoilage yeast Brettanomyces bruxellensis

Brettanomyces bruxellensis, commonly referred to as "Brett," is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.

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