Adventures with polyfunctional thiols: biogenesis, reactivity, and chirality
Polyfunctional thiols are a class of potent odourants that contribute distinctive aromas to various wines.
WAC–IVAS 2026 – Session 1: Chemical reactions in wine (stability, aroma, aging…)
Alginic acid as a novel strategy for calcium tartrate stabilization in wines
Calcium tartrate (CaT) instability is an increasingly relevant issue in bottled wines, mainly due to increasing calcium concentrations associated with climate change and certain winemaking practices.
Beyond single-marker analysis: integrating FTIR fingerprinting for the pre-bottling assessment of light-strike susceptibility
Light-strike susceptibility varies widely among rosé wines, yet predictive tools for pre-bottling risk assessment remain inadequate.
Blue-light photooxidation as a novel radical initiation method for EPR assessment of white wine oxidative stability
Wine oxidation remains a major challenge for the wine industry, and robust tools to predict oxidative stability are still needed.
Commercial red wines under the lens: A snapshot of colloidal diversity
Red wine is a complex product whose sensory properties depend on the balance and interactions of its chemical components.
Determination of Chardonnay oxidative susceptibility through Strecker aldehyde quantification and Spin-Trap/EPR spectroscopy
Oxidative susceptibility of Chardonnay wines (CW) governs aging potential and quality. Consequently, the wine industry seeks robust strategies to predict it.
Factors affecting Strecker aldehyde levels in alcoholic fermentation
Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).
Fermentation kinetics and copper adsorption capacity of commercial Saccharomyces and non-Saccharomyces yeasts
The extensive utilisation of copper-based fungicides in viticulture has resulted in the progressive accumulation of copper in vineyard soils and grape, and, consequently in must, raising concerns about its impact on yeast performance, fermentation efficiency, wine quality, and consumer safety.
Functional screening of non-Saccharomyces yeasts from grape must, manna, and honey for wine colour stability and aroma modulation
Ensuring colour stability in red wines represents a major technological and commercial challenge for the wine industry.
Glutathione addition alters tannin composition and astringency of Petit Verdot wines
To understand how phenolic composition and structural modifications impact astringency, research scale (120L) Petite Verdot wines were made to allow for a full-factorial design altering pH (3.25, 3.5, 3.75, 4.0) and oxidative and reductive adjuvants (glutathione, GSH, sulfur dioxide, SO2, and acetaldehyde) in triplicate.
Identification, distribution, and sensory contribution of (R/S)-abhexone enantiomers to the aroma of old red wines
The evolution of the aroma of red wines during bottle ageing is a complex phenomenon resulting from chemical changes that can, give rise to the characteristic ageing bouquet reminiscent of mint, truffle, empyreumatic or spicy notes.
Impact of closure system and sulfur dioxide management on the oxidative evolution of Timorasso wine
When a winemaker considers which closure to use for a specific wine, they must evaluate several factors, including the wine’s expected longevity and its shelf life after leaving the cellar.
Impact of compression on the gas permeability of cork stoppers
Oenological closures play a crucial role in the preservation and evolution of still and sparkling wines in bottle.