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 ...

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine. Volatile thiols are a category of ...

The contribution of sulfur compounds to wine aroma has been studied for several years, as their role can be either positive, contributing to the fruitiness and typicity of some white wines ...

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough NZ, are strongly influenced by ...

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin. These secondary metabolites are the aromatic precursors ...

Among the main plant secondary metabolites, glycosides have a key-role in wine chemistry. Glycosides are non-volatile complex composed of a non-sugar component (aglycone) bound to one or more carbohydrates. The ...

Despite its relevance for wine quality and stability, red wine colloids have not still beensufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as ...

Dehydrodicatechins have recently received attention as oxidation markers especially in grapes and wine. Their analysis mainly uses LC-MS/MS which is able to differentiate them from their natural isomers (dimeric procyanidins), ...

The color of rosés wines is extremely diverse  and a key element in their marketing. It is  due to the presence of red anthocyanins extracted from grape skins and pigments ...

Ellagitannins consist the main extractible phenolic compounds in oak wood. They can be extracted during eaux-de-vie aging in barrels and rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given gaps in knowledge about their composition in spirits, the goal of this work was to explore ...

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades. The finest Chardonnay wines impart a unique and complex bouquet. Multi-dimensional GC-O recently evidenced 5 pyrroles reminiscent of hazelnut. A quantitative method was developed, highlighting their significantly higher abundance in Chardonnay. However, ...

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing. All three formats have been toasted using a ...

Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode  and HPSEC. The cell wall polysaccharides were characterized using the neutral sugar composition after depolymerization and the ...

Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory ...

Pomace and grape stems are the main solid organic waste ...

There is evidence in the literature that non-volatile wine matrix ...

Toasted pruning vine-shoots represent a promising new enological tool for ...

Climate change has become a major challenge for grape and wine production around the world. Grapegrowers and winemakers are not only affected by increasing temperatures and prolonged drought, but by ...

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the ...

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds. Existing MR research primarily addresses thermally processed ...

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are ...

Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated ...

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine. These compounds can remain in the wine under different chemical ...

Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental ...

Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of ...

Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted ...

(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6. Eight fractions corresponding to eight potential oxidation dimeric products were detected. The ...

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim. The effects of pH on the rates ...

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France. Wine grapes have shown to be incredibly sensitive towards the smoke produced from nearby wildfires, acquiring negative sensory ...

The increasing frequency of wildfires on the West Coast of the USA is seen as a significant risk for the grape and wine industry. Research has shown that perceived smoke impact in wines correlates with increases in volatile phenols (VPs) in grapes exposed to fresh smoke. During wildfires large quantities ...

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine. Cu(II) in wine is known to interact with both sulfhydryl compounds, lowering the concentration of their aroma-active forms while transitioning Cu(II) to a sulfhydryl-bound form. Both hydrogen sulfide and methanethiol can form ...

Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue. Recently, the appearance of pink color was associated to small concentrations of malvidin-3-O-glucoside (∼ 0.3mg/L) present in white wines produced under reducing conditions from Síria grape variety [1]. ...

Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions. Among the latter class of compounds, carbonyls are the principal products of oxidation reactions ...

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamicacids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract ...

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes. It is cultivated worldwide, including the Trentino Alto Adige region located in northern Italy, especially in the Tramin zone, and it has long been studied trying to ...

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry. Previously we demonstrated that the wine lees’ solid fraction could be submitted to a food-grade ...

Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an ...

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine. Volatile and non-volatile compounds soluble in ethanol/water such as carbohydrates, alcohols, ketones, phenolic compounds including tannins that were already proved to pass from ...

Stilbenes, a kind of non-flavonoid phenolic compounds, have been reported to be responsible for various ...

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This ...

Phenolic compounds are released from the wood into the wine spirit (WS) during the ageing ...

The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market. Therefore, the ...

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.  We explored the impact of an apiculate yeast Hanseniaspora ...

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce ...

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines. The aim of ...

Understanding the catabolism of thiol precursors is essential for understanding the revelation of varietal thiols in wine. For many years, knowledge of these precursors has been limited to the S-conjugates ...

The objective of the present work is to assess yeast effects on the development of wine varietal aroma throughout aging and on wine longevity. Three independent experiments were carried out; two fermenting semi-synthetic musts fortified with polyphenols and aroma precursors extracted from Tempranillo (1) or Albariño (2) grapes and with ...

The wine industry is currently on the search for new aromas and less browning in their products. In the improvement process of wine, lower fermentation temperatures have been considered, however, the yeasts in the market cannot tolerate such temperatures. Therefore, an interesting place to find new yeasts with criotolerance is ...

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In ...

Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of ...

SO2 is an additive widely used as antimicrobial in winemaking industry. However, this compound can ...

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique. Wine, which is most likely the ...

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides. Most studies aiming to profile glycosidic ...

The analysis of structurally diverse proanthocyanidins in grapes and wine is challenging. Comprehensive two-dimensional liquid chromatography (LC×LC) and ion mobility spectrometry-mass spectrometry (IMS-MS) are increasingly used to address the challenges ...

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation. Toasting is ...

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that ...

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses. ...

In red wine production, phenolic maturity is becoming increasingly important. Anthocyanins, flavonoids and total polyphenols content and availability significantly influence the harvest time of wine grapes while, during vinification process, ...

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes. Even if certain compounds were already identified as contributing to the sweetness, some taste modifications remain largely unexplained. For instance, empirical observations combined ...

One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product. Winemakers base the decision process mostly on their personal experience, which is often influenced by emotional aspects not always scientifically supported. Other ...

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process. Sensory perception such as astringency and bitterness are mainly related to tannin concentration and composition. However, quick analytical measurement of polyphenolic compounds can be a real challenge ...

To obtain a quality wine, it is necessary to collect grapes in an optimal state of maturation, so the control of the ripening process is fundamental for the viticulturist. During this process, the grapes suffer different physiological and chemical changes that include berry softening, sugar accumulation and metabolism of different ...

The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples. This study aimed to explore the spectra of fresh grapevine shoots, leaves, ...

Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the ...

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking ...

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its ...

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation ...

Genetic approaches towards better Grape & Wine Quality Combined improvements in sequencing technologies and assembly algorithms have led to staggering improvements in the quality of grape genome assemblies. Completely phased ...

Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture. While a number of resistance loci ...

New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a ...

The use of varieties tolerant to diseases is a long-term but promising option to reduce chemical input in viticulture. Several important breeding programs in Europe and abroad are starting to ...

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides. These fungus resistant grape varieties (PIWI from the German Pilzwiderstandsfähig) ...

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants. This natural complexity makes that the study of wine aroma ...

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities. Rose oxide is an important chiral compound found in Gewuztraminer ...

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value. According to the wine sector informative news, a rise ...

Two spectrophotometric methods are recommended by the Organisation Internationale de la vigne et du vin (OIV). The first is the method after Glories, were the absorbances at 420 nm, 520 ...

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes. This leads ...

Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions ...

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory ...

Sulfur dioxide is the most commonly used additive in oenology to protect wine from oxidation and microorganisms. Once added to wine SO2 is able to react with carbonyl compounds to form carbonyl bisulfites what affects their reactivity. All together these carbonyl bisulfites correspond to bound SO2. The affinity of each carbonyl ...

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins. However, mannoprotein analysis is complex and its determination at cellar level is very limited. An adaptation of ...

The brown marmorated stink bug (BMSB, Halyomorpha halys Stal) is an invasive pentatomid native to ...

Monferace project is born from an idea of 12 winegrowers willing to create a new ...

With the steady rise in wildfire occurrence in wine regions around the world, there are ...

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from ...

Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it ...

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue. ...

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea. As in these wines there are ...

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades. While those ...

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes. Despite the evolution of flavonoids during berry ripening has been extensively studied and ...

Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity. However, environmental factors such as extreme weather or fungal infections can force winemakers to harvest ...

Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay. Phenylmethanethiol ...

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed ...

In 2020 one out of  eight wine bottles were filled with a flavoured wine-based beverage.Installed sealings absorb aroma compounds and release them during subsequent bottling of regular wines. This unintentional ...