Evolution of cabernet sauvignon wines macerated with their own toasted vine-shoots
Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.
The 1-hydroxyoctan-3-one, a molecule potentially involved in the fresh mushroom off-flavor in wines
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 mushroom off-flavor in wines
The effect of wine matrix on the initial release of volatile compounds and their evolution in the headspace
There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].
Application of grape pomace and stem extracts on Vitis vinifera L. cv. Monastrell: Increased stilbene content of grapes and wines
Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world
Smoke taint: Understanding and addressing the compositional consequences of grapevine exposure to smoke
Climate change has become a major challenge for grape and wine production around the world
Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency
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.
Specificities of red wines without sulfites: which role for acetaldehyde and diacetyl? A compositional and sensory approach.
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.
Red wine astringency and the influence of wine–saliva aggregates on oral lubrication
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 perceptions in the human mouth.
Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves
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 with reduced water availability during the growing season.
Sensory impact of sunburn in white wine and mitigation of climateinduced off-flavours by defoliation and application of reflecting particles on grapes
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
New Insights into Wine Color Analysis: A Comparison of Analytical Methods and their Correlation with Sensory Perception
wo 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 nm and 620 nm are measured (OIV 2006a).
The aroma diversity of Italian white wines: a further piece added to the D-Wines project
The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.
Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma
Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.
Interpreting wine aroma: from aroma volatiles to the aromatic perception
Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.
NADES extraction of anthocyanins derivatives from grape pomace
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 sample and the type of solvent determine the efficiency of the process
Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.
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.
Study of grape-ripening process variability using mid infrared spectroscopy
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.
Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation
Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.
Application of a low-cost device VIS-NIRs-based for polyphenol monitoring during the vinification process
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, their extraction strongly affects wine body, color and texture
Hyperspectral imaging and Raman spectroscopy, nondestructive methods to assess wine grape composition
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.