Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)
Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].
Grape texture characteristics are linked to one major qtl
Berry texture and berry skin mechanical properties have high agronomic importance, related to quality and marketing requirements of wine, table and raisin grapes.
Within-vineyard spatial variation impacts methoxypyrazine accumulation in the rachis of Cabernet-Sauvignon
To investigate the impact of spatial variation in vine vigour on the accumulation of methoxypyrazines in the rachis of Cabernet-Sauvignon. Cabernet-Sauvignon rachis has been shown to contain significantly higher concentrations
Effect of application of kaolin and pinolene on grape berry cell death, berry shrinkage, and ethanol accumulation
Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon
Characterization of 25 white grape varieties from the variety collection of ICVV (D.O.Ca.Rioja, Spain)
The effects of climate change produce an increase in sugar concentration and a decrease in acidity, without reaching the optimum grape phenolic maturity [1]. The aim of this work was to characterize 25 white grape varieties
Investigations into the effects of a commercial organic fertilizer and of quality compost on the soil and the vines
The influences of quality compost A+ and of a commercial organic fertilizer based on dry mash from bioethanol production, blackstrap molasses, vinasse, PNC (potato nitrogen concentrate) and CSL (corn steep liquor) on the humus content, on the mineral nitrogen content in the soil, in the must and in the vine leaves, on pruning wood
Elicitors application in two maturation stages of Vitis vinifera L. cv Monastrell: changes on the skin cell walls
AIM: In a recent study, it was determined that the mid-ripening period is the most suitable for the application of methyl jasmonate (MeJ), benzothiadiazole BTH and MeJ+BTH on Monastrell grapes, to favor maximum accumulation of phenolic compounds at the time of harvest. However, the increase in the anthocyanin content of
Volatile and phenolic composition of Agiorgitiko wines from eight different areas of PDO Nemea zone
AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge
Is it possible to approximate the technological and phenolic maturity of grapes by foliar application of elicitors?
The increase in the temperature and the more severe water stress conditions, trends observed in recent years as a consequence of climate change, are leading a mismatch between the technological and phenolic maturity of grapes
Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)
Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,
Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards
The grape volatile compounds determine the wine quality and typicity [1]. Thus, looking for agronomic tools to improve its composition it is of great interest in the sector [2]
Foliar application of specific inactivated yeast to enhance the varietal aroma precursors accumulation on cv. Traminer
The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines.
Keg wine on tap: a sustainability-oriented innovation
How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside.
Fingerprinting as approach to unlock black box of taste
The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.
The taste of color: how grape anthocyanin fractions affect in-mouth perceptions
Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.
Study of cross-modal interactions through sensory and chemical characteristics of italian red wines
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment.
Key odorants of french syrah wines from the northern rhone valley
Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made
Impact of climate change on the aroma of red wines: a focus on dried fruit aromas
The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure.
qNMR metabolomics a tool for wine authenticity and winemaking processes discrimination
qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage (Gougeon et al., 2019).
Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning
Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.