Evolution of acetaldehyde concentration during wine alcoholic fermentation: online monitoring for production balances
During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].
Characterization of resistant varieties produced in the context of a search for regional typicality
Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d’Ornon, France).
Field performance of red and white “pilzwiderstandsfähige” (PIWI) cultivars in the south of Uruguay
As knowledge about the oenological potential of disease-tolerant grape varieties (PIWI) continues to grow and consumer demand for product safety and sustainable production increases, more governments worldwide are permitting the cultivation of these varieties [1].
From varietal and terroir expression to off-odors: chemical background of wine aroma evolution during aging
Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.
Evaluation of shelf life of white wines in aluminium bottle: a modelling approach
Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].
METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking
The METAPIWI project advances viticulture research by examining microbial communities in PIWI (fungus-resistant) grapevines compared to traditional Vitis vinifera. It investigates how these microbes influence spontaneous fermentation and the production of distinct metabolites and aromas.
Influence of protective colloids on tartrate stability, polysaccharide contents and volatile compound profile of a white wine
The tartaric salts precipitation is one of the main issues regarding wine instability 1. In addition to the well-known and deeply studied phenomena of potassium hydrogentartrate precipitation (KHT), the last decade has been increased the phenomena of calcium tartrate (CaT) precipitation, that is a concern for the wine industry 2.
Unveiling the secrets of catechin: insights from NMR spectroscopy
Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]
α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine
Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.
Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing
Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.
The impact of ethyl esters, monoterpenes and volatile thiols to the perception of tropical fruit aromas in white wines
Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].
First disclosure of eugenol precursors in Vitis genus: analytical development and quantification
The main aim of this work was to develop an analytical method to disclosure the
molecular form of eugenol precursor. Indeed eugenol is an important contributor to
Armagnac spirits typicity made with Baco blanc.
Study of the fruity aroma of red wines through perceptual interactions among volatile compounds in the context of climate change for the Bordeaux vineyard
The fruity aroma of red wines is described by a wide range of descriptors, ranging from fresh fruits to ripe and jammy fruits, to candied fruits and prunes notes [1]. The fruity quality of a red wine is characterized by notes of fresh and jammy red- and black-berry fruits.
Early development of potential wine styles for PIWI varieties in grapevine breeding
In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].
Oenological performances of new white grape varieties
The wine industry works to minimize pesticides and adapt to climate change. Breeding programs have developed disease-resistant grape varieties, particularly against downy and powdery mildew, to minimize pesticide applications [1]. However, their enological potential remains underexplored.
Revealing the aroma profile of Greek wines from indigenous grape cultivars
The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.
Circular economy strategies to reintegrate grape pomace from cv. Lagrein into the food chain
The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.
Sensory quality of wines as a trait in MAS grape vine breeding – sensory insights from multiple vintages in a F1 breeding population
In the context of the three global crises of global warming, loss of biodiversity and environmental pollution, current agricultural practices need to be reconsidered [1]. Viticulture in particular can contribute to this by optimising plant protection [2].
Smoke exposure effects on red wines: how much is too much?
Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.
Crafting wine’s signature: exploring volatile compounds from terroir to aging
The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.