Improved analysis of isomeric polyphenol dimers using the 4th dimension of trapped ion mobility spectrometry – mass spectrometry
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), based on specific fragments
Asymmetrical flow field-flow fractionation with online multidetection is a viable tool to investigate colored red wine colloids
Despite its relevance for wine quality and stability, red wine colloids have not still been
sufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as they are present in wine.
A methyl salicylate glycoside mapping of monovarietal Italian white wines.
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.
Cork and Wine: interactions and newly formed compounds
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.
Peptides diversity and oxidative sensitivity: case of specific optimized inactivated yeasts
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 oxidative compound or a stable radical.
Recovery and purification of proteins from grape seed byproducts using proteomic and separative techniques
Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process.
Molecular binding mechanisms between grape seed polypeptides and wine anthocyanins by fluorescence spectroscopy and computational techniques
In recent years, proteins endogenous to grape have become of great interest to the wine industry because they represent a new alternative to other biopolymers subjected to more legal restrictions (i.e. animal origin and synthetics) that can be used in technological applications to modulate sensory attributes such as wine color and have a positive impact on wine quality.
The antioxidant properties of wine lees extracts in model wine
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.
Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines
Among the macromolecules of enological interest in white wines, much attention has been paid to polysaccharides.
Impacts of fumaric acid addition at the bottling on Cabernet Sauvignon wine quality. Comparison with tartaric acid addition.
Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).
Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs
Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.
Impact of the fumaric acid/glutathione pair addition before bottling on Cabernet Sauvignon wine quality
Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.
Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration
Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids 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 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).
LC-HRMS data analysis of natural polymer homologue series Application on wine neutral oligosaccharides
Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.
Olfactometry approach to assess odorant compounds of grape spirits used for Port wine production-first results
The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness
Controlling Wine Oxidation: Effects of pH on Key Reaction Rates
Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.
Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières
The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).
Potential deacidifying role of a commercial chitosan: impact on pH, titratable acidity, and organic acids in model solutions and white wine
Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps.
Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.
Characterization and biological effects of extracts from winery by-products
Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.