Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.
Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].
Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d'Ornon, France).
The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].
In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].
Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.
Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.
Structure-function relationships between the polysaccharide part of S. cerevisiae Mannoprotein Pools (MPs) and their potential to interact with anthocyanins and Protein-Tannins aggregates was previously assessed [1,2].
Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.
Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).
Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.
Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).
In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].
High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].
Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.