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

Analysis and composition of grapes, wines, wine spirits Chemical and biochemical reactions, including grape and wine microorganism’s impact Sensory properties: psychophysics, experimental economy, connections with neurosciences Winemaking processes and oenological practices

Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.

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

Metabolomic fingerprint changes during the alcoholic fermentation at industrial level of Muscat of Alexandria grape must

Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.

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

On the impact of preformed α-dicarbonyls in the production of Strecker aldehydes. Exploring the addition of sacrificial amino acids as a tool to reduce Strecker aldehydes production

The reaction between Strecker amino acids and α-dicarbonyls is a key pathway in the formation of Strecker aldehydes (SA), which are crucial oxidation-related odorants in wine [1].

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

Potential of native Uruguayan yeast strains for production of Tannat wine

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

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

Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor

The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].

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

Rationalising the impact of time, light, temperature, and oxygen on the evolution of rosé wines by means of a surface response methodology approach

The widespread use of flint glass bottles for rosé wines is driven by consumer preference for color as a key choice factor.

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

Screening of Italian red wines for quercetin precipitation risk index

Quercetin (Q), a phenolic compound released from grape skins during red wine maceration, has been identified as a source of instability in bottled wines, particularly Sangiovese, due to crystallisation. This phenomenon represents an economic challenge for producers and affects wine clarity and consumer perception.

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

Separation and elucidation of ethylidene-bridged catechin oligomers using preparative-HPLC and NMR

During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.

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

The role of malolactic bacteria metabolism on the organoleptic qualities of wines

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

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

Understanding colloidal instability in white wine model solutions: A study focused on the effect of polysaccharides and salts onto bentonite efficiency

A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.

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

Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

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

Unveiling the secrets of catechin: insights from NMR spectroscopy

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

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

α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

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Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

Metabolomic fingerprint changes during the alcoholic fermentation at industrial level of Muscat of Alexandria grape must

On the impact of preformed α-dicarbonyls in the production of Strecker aldehydes. Exploring the addition of sacrificial amino acids as a tool to reduce Strecker aldehydes production

Potential of native Uruguayan yeast strains for production of Tannat wine

Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor

Rationalising the impact of time, light, temperature, and oxygen on the evolution of rosé wines by means of a surface response methodology approach

Screening of Italian red wines for quercetin precipitation risk index

Separation and elucidation of ethylidene-bridged catechin oligomers using preparative-HPLC and NMR

The role of malolactic bacteria metabolism on the organoleptic qualities of wines

Understanding colloidal instability in white wine model solutions: A study focused on the effect of polysaccharides and salts onto bentonite efficiency

Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation

Unveiling the secrets of catechin: insights from NMR spectroscopy

α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine

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