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.
Taking advantages of innovative chemometric tools to unveil vineyard ecosystem dynamics: look across volatile secondary metabolites
Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.
Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments
This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.
Composition and biological potential of grape and wine phenolic compounds
Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).
Exploring the presence of oligopeptides in wines into identify possible compounds with umami or kokumi properties
Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term “kokumi” refers to a complex flavour sensation, characterized by thickness, fullness and continuity.
Revisiting esters hydrolysis in young white wines
Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].
Effect of elicitors and ripening moment on the phenolic composition of Monastrell
Grapevine (Vitis vinifera L.) is a globally cultivated crop and economically significant, particularly in the wine industry (Varela et al., 2024). Climate change is already affecting vineyards and is expected to worsen (Averbeck et al., 2019; Dupuis and Knoepfel, 2011).