Monthly Archives: April 2021

Keg wine on tap: a sustainability-oriented innovation

How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside. To assess the environmental impacts of this […]

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Fingerprinting as approach to unlock black box of taste

The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective. P. Klosse […]

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The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines. In this study, grape anthocyanin extracts (TA) were fractionated using Centrifugal Partition Chromatography (CPC) and preparative […]

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Study of cross-modal interactions through sensory and chemical characteristics of italian red wines

This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were […]

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Key odorants of french syrah wines from the northern rhone valley

Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made from two vintages […]

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Impact of climate change on the aroma of red wines: a focus on dried fruit aromas

The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure. Of course vinification of non-healthy grapes can induce off-flavors in the wine. All these parameters […]

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qNMR metabolomics a tool for wine authenticity and winemaking processes discrimination

qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage (Gougeon et al., 2019). Another less common approach is from a qualitative point of view by studying the various oenological practices used that […]

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Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts […]

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Oxidation vs reduction: the fate of tannins, pigments, vscs, color,SO2 and metabolomic fingerprint

The management of oxygen during winemaking and aging is a big issue in order to achieve high quality wines. The correct amount of O2 improves aroma, astringency, bitterness and color, however an excess of oxygen promotes the appearance of yellow and brown colors and oxidative off-odors, while its absence leads to the formation of reductive […]

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Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible. Up to now there is no strategy to eliminate or lessen these unpleasant volatiles from wine. The […]

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