Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials
The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.
One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics
The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.
Alternative fate of varietal thiols in wine: identification, formation, and enantiomeric distribution of novel 1,3-oxathianes
This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane
Yeast derivatives: a promising alternative in wine oxidation prevention?
Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality
NMR profiling of grape musts from some italian regions
With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.
Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions
The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).
The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation
Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported
Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines
The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.
Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry
During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others
Shades of shading: chemical and sensory evaluation of riesling grown under various shading techniques
Sun exposure is needed for balanced grape ripening and sugar accumulation but is also one of the main drivers for a premature Riesling ageing
Red wine oxidation: oxygen consumption kinetics and high resolution uplc-ms analysis
Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times
Whole bunch fermentation: adding complexity, or just making ‘green’ wine?
Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems
Kinetic investigations of the sulfite addition on flavanols
Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].
Winemaking options for the improvement of the attributes of the wines from grapes with different oenological potential and sanitary status
The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape’s oenological potential.
Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2
AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.
Microwaves, an auxiliary tool to improve red wine quality in warm climates
AIM Current winery efforts in Spanish warm climate regions, as Andalusia, are aimed at red wine production in spite of sub-optimal climatological conditions
Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.
Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.
AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.
Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion
In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.
Effects of yeast product addition and fermentation temperature on lipid composition and sensory of pinot noir wines
AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine.