Effects of vineyard biological control agents on fermentation and wine quality
The reduction of synthetic fungicide use in viticulture has promoted the development of alternative strategies such as Biological Control Agents (BCAs) for the control of Botrytis cinerea.
How does the inoculation mode of selected oenological yeasts influence wine profiles?
Yeasts profoundly influence winemaking outcomes, not only by driving alcoholic fermentation but also by shaping the chemical and aromatic diversity of wines.
Limiting Brettanomyces bruxellensis by early inoculations of Metschnikowia pulcherrima and Oenococcus oeni
Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).
Understanding early yeast lipid consumption in wine fermentation through lipidomics: new perspectives for fermentation management
Lipids play a pivotal role in yeast stress resistance, fermentation kinetics, and aroma production. However, while nitrogen nutrition is well characterized, the consumption of the diverse lipid fraction present in grape musts during fermentation remains poorly understood.
A tale from 30 French vineyards: how shifts in bacterial and fungal species shape microbial communities from vine to wine and impact fresh mushroom aroma off-odors
Grape berry quality is highly influenced by the pedoclimatic conditions in vineyards and specific microbial communities colonizing the berry surface during ripening.
Sensory, what does malolactic fermentation highlight?
Lactic acid bacteria (LAB) drive malolactic fermentation (MLF) which modulates the sensorial profile of wines through the decarboxylation of malic acid into lactic acid.
Enhancing wine acidity through lactic and succinic acid-producing yeast strains
Climate change presents a major challenge for the wine industry because of anticipated changes in grape composition at harvest, which include higher sugar levels (i.e., increased alcohol in wine) and decreased acidity (Gobbi et al., 2013).
Grapevine viruses: friend or foe for quality viticulture? A case study from Trentino
Grapevine viruses represent a critical challenge in many viticultural districts, significantly undermining vine productivity and longevity.
Evolution of copper tolerance in Hanseniaspora uvarum under climate driven selective pressures: analysis of strains isolated over twenty years
Climate change is reshaping viticultural ecosystems through rising temperatures, altered rainfall patterns and adjustments in plant protection strategies.
Hydroxycinnamic acids – As an early biomarker of Brett in Georgian red wines
In Georgian red wines, we studied the formation of hydroxycinnamic acids, which are precursors of volatile phenols, the prerequisite for Brett disease.
Characterization of Torulaspora delbrueckii isolates from Patagonia for apple must fermentation and mixed cider fermentations
Cider production in Argentina is concentrated in the Norpatagonian region, which accounts for approximately 85 % of the country’s total production due to the availability of pome fruits such as apples and pears.
Acidification-deacidification strategies driven by wine fermentations performed throughout selected yeasts: impact on the final wine quality evaluated by multi-analytical approach
Global warming is a phenomenon with far-reaching consequences affecting the environment, society, and the economy, impacting several sectors, including the wine industry [1].
Chemical, genetic and sensory determinants of free and bound terpenoids in Viognier fermentations with single and mixed Saccharomyces cerevisiae strains
Redacted.
Linking volatile compounds and aroma perception in macerated white wines: An integrated GC-MS and sensory approach
Fermentative and post-fermentative maceration applied to white grapes has been traditionally used in Georgian winemaking and recently gained wider international interest.
From descriptive analysis to rapid sorting: sensory approaches for the identification of smoke-affected Cabernet-Sauvignon wines
The increasing incidence of wildfires in the United States has raised the risk of vineyard smoke exposure, consequently possibly changed grape composition and the development of negative sensory attributes, commonly referred to as smoke taint (1.).
Sensory profiling of commercial dealcoholized red wines and correlation with chemical markers: evidence from two trained panels – Greece and France
Dealcoholized wines represent a rapidly expanding product category, yet their sensory properties remain insufficiently documented.
Decoding hidden wine patterns: how mineral profiles and machine learning reveal identity clues for recognising grape varieties beyond sensory perception
Previous sensory studies have consistently shown that both professionals and consumers encounter difficulties distinguishing wines consistently according to expected categories, such as grape variety or appellation.
Perceived minerality in Greek monovarietal white wines by experts and a trained sensory panel: correlation with chemical markers
Minerality is one of the most discussed and least clearly defined descriptors in modern wine science.
Contribution of thiols and new thiophenols to the ageing bouquet of red wines by using the polarised sensory positioning approach
The bouquet of aged wines is a complex sensory concept that is strongly associated with a balance of fresh fruit notes, complemented by empyreumatic notes, toast, mint, and truffle.
Sensory and colorimetric profiling of Armenian brandy: influence of aging on aroma, taste, and visual characteristics
Armenian brandy is a culturally and economically significant distilled spirit, characterized by a complex sensory profile shaped by autochthonous grapevine varieties, distillation, and barrel aging and blending.