Prediction of Fresh Mushroom Aroma (FMA) taint in must via volatile organic compound analysis
Fresh Mushroom Aroma (FMA) is an undesirable off-flavor in wine, characterized by a button mushroom–like aroma.
WAC–IVAS 2026 – Session 3: Non-targeted analysis and chemometrics
Redox-dependent metabolomic signatures of red wine aging
Oxygen is a central factor in wine evolution, driving a network of redox-mediated chemical and biochemical processes that shape wine quality, stability, and sensory perception.
Spectrofluorometric fingerprinting to track the evolution of red wine and model the relationship with compositional aspects
Red wine contains an abundance of phenolic constituents that crucially contribute to sensory appeal.
Towards AI-guided process metrics with the rapid prediction of red wine mouthfeel
Mouthfeel is a key component of red wine sensory perceptions and impacts consumer preference for certain wine styles.
Unravel grape volatiles using HS-SPME-GC×GC-ToFMS
Varietal volatile compounds in grapes are influenced by multiple factors, including grape variety and clone, cultural practices, and climatic conditions.
Untargeted GC-MS metabolomics to evaluate how red grape varieties and synthetic must impact volatile profiles of grape-associated fungi
Mycobiota from vine-to-wine is highly diverse and can affect grape quality at harvest as well as wine sensory properties, sometimes leading to off-flavors.
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