Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.
There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.
Grapevines are cultivated on 6 out of 7 continents, roughly between latitudes 4° and 56° in the Northern Hemisphere and between 6° and 42° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).
Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.
Previous work from our laboratory has shown that both a purified toasted oak powder and extracts made from unoaked and oaked red wines influenced physiological parameters, metabolism and hepatic gene expression in high-fat fed C57/BL6J male mice (Luo et al., 2020). Impacted pathways included glucose metabolism, liver fat accumulation, markers of chronic inflammation, and expression of the Gsta1 mRNA.