Impact of Metschnikowia pulcherrima and Saccharomyces cerevisiae in mixed fermentation on volatile compounds and energy sustainability in Lugana wine
In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.
Bioprospecting of native Metschnikowia pulcherrima strains for biocontrol and aroma enhancement in the wine production chain
Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).
Metschnikowia pulcherrima as biocontrol agent in white winemaking
Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.
Increasing the capacity of change and adaptation of agri-food chain: the Agri-food CHIP project
The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.
Towards a sustainable winery: revalorization of green CO2 for methane production
The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).
Mannoproteins extraction from wine lees using natural deep eutectic solvents
Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].
Winery by-products as potential bioresources for green valorization and sustainable biotechnological applications
The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.
Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor
The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].
Comparison of the principal production methods for alcohol-free wine based on analytical parameters
Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.
Evolution of oak barrels C-glucosidic ellagitannins in model wine solution
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].
Single plant oenotyping: a novel approach to better understand the impact of drought on red wine quality in Vitis x Muscadinia genotypes
Adopting disease-tolerant varieties is an efficient solution to limit environmental impacts linked to pesticide use in viticulture. In most breeding programs, these varieties are selected depending on their abilities to tolerate diseases, but little is known about their behaviour in response to abiotic constraints.
Quality assessment of partially dealcoholized and dealcoholized red, rosé, and white wines: physicochemical, color, volatile, and sensory insights
The global non-alcoholic wine market is projected to grow from USD 2.7 billion in 2024 to USD 6.97 billion by 2034, driven by health awareness, lifestyle shifts, and religious factors [1-3]. Consequently, the removal of alcohol can significantly alter the key quality parameters of wine.
Understanding aroma loss during partial wine dealcoholization by vacuum distillation
Dealcoholization of wine has gained increasing attention as consumer preferences shift toward lower-alcohol or
alcohol-free beverages. This process meets key demands, including health-conscious lifestyles, regulatory
compliance, and the expanding non-alcoholic market [1-3].
HPLC-based quantification of elemental sulfur in grape juice
Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.
First large-scale study of thiol precursor distribution in red grape berry compartments and implications for thiol-type red wine production
Climate change and the growing need to reduce the use of phytosanitary products demand the exploration of disease-resistant grape varieties and/or adapted to drought conditions.
The capacity of spectrofluorometric fingerprints to discern changes of wine composition: applications in classifying wine additives and tracking red wine maturation and ageing
Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.
Impact of yeast strain and aging time on the secondary metabolites, macromolecule composition, and sensory attributes of sparkling wines elaborated by the traditional method
The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].
Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines
Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.
Untargeted metabolomics reveals the impact of cork oxygen transfer on non-volatile compounds during red wine ageing
During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].
Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies
Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].