Jun 27, 2022 | IVAS 2022, IVAS Session 2 – Posters, IVES Conference Series
Volatile phenols namely 4-ethylphenol and 4-ethylguaiacol are formed by enzymatic decarboxylation of hydroxycinnamic acids by Brettanomyces yeasts to give vinylphenols and subsequent reduction of the vinyl group to form the correspondent ethylphenols. The presence of these compounds in wine affects negatively its aromatic quality, conferring unpleasant animal and phenolic odor when present in quantities above the olfactory detection threshold [1]. Several methods have been described to remove these undesirable compounds from wines, including the use laccase enzymes [2, 3]. Due to this, the aim of this work was to evaluate the effect of several natural redox mediators on the activity of Botrytis cinerea laccase against these volatile phenols.
Jun 27, 2022 | IVAS 2022, IVAS Session 2 – Posters, IVES Conference Series
Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products.
Jun 27, 2022 | IVAS 2022, IVAS Session 2 – Posters, IVES Conference Series
The protein haze formation in white and rosé wines during storage, shipping and commercialization has always been an important issue for winemakers. Among the various solutions industrially proposed, the use of bentonite is certainly the most widespread. However, the harmful effects of this treatment are known either in terms of wine volume loss and wine flavour and aroma.
Jun 27, 2022 | IVAS 2022, IVAS Session 2 – Posters, IVES Conference Series
Aroma is considered one of the most important factors in determining the quality and character of wine. The relationship between wine character and its volatile composition is recognized by several researchers worldwide. Since these compounds influence the sensory perceptions of consumers, both volatile composition and sensory properties are essential in determining wine aroma characteristics.
Jun 27, 2022 | IVES - OENO One
Read freely the 14 articles published in our open access peer reviewed research journal OENO One for the Terclim 2022 (Bordeaux, France). Local influence of climate on grapevine: an analytical process involving a functional and Bayesian exploration...
