Peptide profiling and antioxidant capacity of white grape juice using LC-MS approach
The oxidative stability of white wine is governed by a complex network of native metabolites collectively described as the wine antioxidant metabolome1.
WAC–IVAS 2026 – Session 2: Chemical analysis of grapes, wines, spirits and by-products
Phenolic composition and antioxidant activity of seeds and stems of hybrid grapes
Winemaking in France dates more than 400 BCE and it has evolved a lot through the ages. Today, it faces two major problems: the over usage of pesticides and rapid progress of climate change.
Phenolic compounds evolution of still dry Chenin blanc wines during oak barrel aging on lees
Oak barrel aging is a traditional practice used in winemaking to produce high quality white wines. The impact of this practice over the evolution of volatile compounds in white wines is well documented.
Phenolic profiles of red straw wines: impact of grape variety and ripeness on postharvest dehydration
Postharvest dehydration is applied as a winemaking strategy to increase sugar concentration and secondary metabolites in grapes, resulting in wines with peculiar compositional and sensory attributes.
Process optimization of subcritical water extraction for the recovery of antioxidant compounds from white wine lees
Subcritical water extraction (SWE) represents a highly efficient green alternative to conventional organic solvents such as methanol, ethanol, or acetonitrile for the recovery of bioactive compounds from white wine lees, leading to more than a threefold increase in the antiradical activity of the extracts [1].
Studying the redox state of wines under oxidative processes with a multi-parametric analysis
Wine oxidation phenomena are becoming a strong issue in the context of climate change.
Sustainable strategies to ensure reliable alcoholic fermentation under climate change–driven alterations of grape must composition
Reliable alcoholic fermentation is essential for the production of high-quality wine and sparkling wine. Small and medium-sized wineries are increasingly affected by fermentation problems, which can lead to substantial economic losses.
The efficacy of barrier sprays to reduce the update of volatile phenols in a smoke event and the resulting sensory analysis of these wines
Wildfires release volatile phenols (VPs) through the thermal degradation of wood lignin, and these compounds can be absorbed by grape berries, leading to smoke taint in wine.
Understanding wine flavor: complex interactions, analytical advances, future opportunities
The complexities of grape and wine flavor have been extensively studied, and advances have been informed by developments in analytical chemistry, sensory science, genetic and multi-omic approaches, and statistical tools that relate information from multiple data sets.
Unravelling the nitrogen profile of the new descendant varieties of Monastrell. Preliminary study
The amino acid composition of grape must is a critical factor influencing both fermentation dynamics and the sensory attributes of wine.
Updated insights into esterified flavan-3-ols in grapevine and wine: origin, transformation, and taste response of epicatechin-3-O-vanillate and -3-O-gallate
Esterified flavan-3-ols, prevalent in grapes and wine as monomers or subunits within condensed tannins, significantly influence the mouthfeel of wine.
Volatile composition and sensory profile of Armenian apricot distillate (eau‑de‑vie)
Apricot (Prunus armeniaca L.) has been cultivated in the territory of Armenia for millennia and remains a national symbol and a key fruit crop.
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