Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.
Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.
Transition metals and light-dependent reactions: application of a response surface methodology approach
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 light-struck taste (LST).
Highlighting the several chemical situations of Dimethyl sulfide in wine
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 conditions are conducive to the release of DMS from its precursors, already present in grapes2
Unveiling the unknow aroma potential of Port wine fortification spirit taking advantage of the comprehensive two-dimensional gas chromatography
Port wine is a fortified wine exclusively produced in the Douro Appellation (Portugal) under very specific conditions resulting from natural and human factors. Its intrinsic aroma characteristics are modulated upon a network of factors, such as the terroir, varieties and winemaking procedures that include a wide set of steps, namely the fortification with grape spirit (ca. 77% v/v ethanol).
The wine: a never-ending source of H2S and methanethiol
Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.
Factors involved in the acumulation of acetic acid inside the grapes during winemaking by carbonic maceration
Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).
New understanding on sulfites reactivity in wine
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 adducts.
Composition and molar mass distribution of different must and wine colloids
A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.
Anthocyanins Chemistry During Red Wine Ageing
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 dependent on the pH
Quantification of Eugenol in various matrixes from hybrids vines. Case study of Armagnac white spirits production
Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.
Grape stems as preservative in Tempranillo wine
SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.
Effect of foliar treatment of methyl jasmonate and nanoparticles doped with methyl jasmonate on Monastrell grape skin cell wall
The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.
Trace-level analysis of phosphonate in wine and must by ion chromatography with inductively coupled plasma mass spectrometry (IC-ICP-MS).
Phosphonic acid and especially potassium dihydrogen phosphonate are widely used to restrain the ubiquitous pressure of grapevine downy mildew in viticulture. Nevertheless, phosphonic acid and its derivatives have been banned in organic viticulture in October 2013, because they have been classified as plant protection products since then.
Phenolic acid characterization in new varieties descended from Monastrell.
Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.
Variability of Constitutive Stilbenoid Levels and Profiles in Grape Canes (Vitis spp.) depending on Genetic and Environmental Factors
Grape cane is a viticultural by-product that is currently underused or not used at all. Therefore, it bears a high potential for valorization due to the presence of anti-microbially active stilbenoids, being biologically relevant for plant defense. These compounds are highly interesting for applications in the agricultural sector as well as for the food and feed industry.
Tracing glycosidically-bound smoke taint markers from grape to wine
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.
Evaluation of “Accentuated cut edges” technique on the release of varietal thiols and their precursors in Shiraz and Sauvignon blanc wine production
Accentuated cut edges (ACE) is a novel grape crushing technique used sequentially after a conventional crusher to increase the extraction rate and content of polyphenolics, as shown for Pinot noir wine. This inspired us to apply the technique during Shiraz and Sauvignon blanc winemaking, primarily to assess its impact on the extraction of varietal thiol precursors in grape must/juice and formation of varietal thiols in the resultant wines
Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood
The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS
Evaluating Smoke Contaminants in Wine Using 13C-Labelled Barley as a Fuel Source
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.
Impact of dosage sugar-type and ageing on finished sparkling wine composition and development of Maillard reaction-associated compounds
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.