Experimental and numerical study of ethanol vapor distribution in the headspace of a Champagne glass
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Decoding the visual aesthetics of bubble trains in sparkling wines
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Impact of different dealcoholisation technologies on the volatile composition, sensory profiles, and consumer preference of Riesling and Pinot noir wines
The increasing consumer demand for high-quality alcohol-free wines has necessitated a deeper understanding of how dealcoholisation affects the complex matrix of wine.
Astringency subqualities and the sensory-chemical drivers of wine typicality: A study on Nebbiolo wines
Typicality is a multidimensional concept resulting from the interplay of intrinsic and extrinsic characteristics.
Can chemical and sensory profiles distinguish typicity in aged Chasselas wines?
Chasselas is best known for its finesse and terroir-driven character. Typically consumed young for its soft acidity and floral-fruity nuances, certain expressions, particularly from regions like Dézaley and under controlled aging conditions, reveal unexpected complexity, including honeyed and dried fruit aromas.
Sensory evolution of minerality in Chasselas wines
The term ‘minerality’ is one which is still widely employed to describe wines. Mineral wines have sensory characteristics such as gunflint aromas, sometimes extending to reduction odours.
Selection of Saccharomyces cerevisiae strains for traditional Sicilian sparkling wines: effects on secondary fermentation kinetics and sensory profile
Sparkling wine is defined as a wine containing carbon dioxide in solution, produced exclusively through a secondary fermentation process.
From lexicon to molecular: decoding vegetal aroma of Ningxia Cabernet wines through the approaches of survey, sensory and GC-MS analysis
Vegetal aroma constitutes an important sensory classification for wine. However, its precise terminology and corresponding molecular basis remain poorly defined.
Valorisation of by-product-derived polysaccharides as a sustainable strategy to improve the sensory profile of wine
The agri-food industry generates large amounts of coproducts and by-products that represent valuable resources for developing sustainable and innovative solutions.
Ancient Sicilian grapevines for modern wines: linking metabolomics, sensory profiles, and consumer preference
Climate change is accelerating grape ripening, increasing sugar accumulation and leading to higher alcohol wines, potentially compromising balance and freshness.
Recovery of polyphenols and mannoproteins from enological by-products: evaluation of their potential application for glycemic control
Starch is the main carbohydrate in the human diet and its digestion is one of the primary sources of increasing post-prandial blood glucose.
A formulation combining resveratrol, derived from grapes and wine, and omega-3 fatty acids exerts anti-cancer activity by blocking neoangiogenesis, damaging the DNA of tumor cells, causing their death, and modulating the immune system
Resveratrol, a key polyphenol from grapes and red wine, and omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), abundant in Mediterranean dietary patterns,
SOD activity of wine: it’s all in the mix
Wine is widely known for its antioxidative characteristics. However, assessment of these properties is mostly indirect and lacks standardization.
Phenolic compounds as natural alternatives to sulfur dioxide in winemaking
Winemaking involves a complex series of biochemical transformations where the use of additives is a standard practice to ensure product quality, safety, and stability.
New approach to reduce energy consumption in alcoholic fermentation
The wine industry is undergoing major changes in response to global climate change and societal concerns.
Application of protective agents in Nebbiolo vines and effects on grape secondary metabolites
Within a context marked by climate change–related abiotic stresses, grapes are more exposed to excessive heat and solar radiation causing sunburn damage with visual and organoleptic alterations in the berries and resulting wines.
Effects of must settling and pre-bottling filtration in the ancestral sparkling wine production
The ancestral method, based on a single fermentation completed in bottle without sugar addition, has gained renewed interest among both conventional and alternative wine producers.
Valorization of minority red grape residues for sustainable gold nanoparticle synthesis: A matrix-dependent approach
This research investigates the potential of four minority red grape varieties from Northwest Spain—Bruñal, Cenicienta, Mouraz, and Puesto Mayor—as sustainable bio-templates for the green synthesis of gold nanoparticles (AuNPs).
Can roasted grape seed infusions act as a sustainable aging-like strategy to enhance complexity while preserving fruitiness in young red wines?
Traditional oak aging enhances wine flavor but faces growing economic and environmental challenges, often conflicting with modern market trends favoring fresher, fruit-forward styles [1-3].
Zeolites: A selective alternative for managing volatile phenols in wine
The wine industry is undergoing profound changes. Climate change, evolving pest pressure, and shifting oenological practices – notably the reduction of SO2 and increasing pH levels – are creating an environment conducive to the emergence of contaminating molecules and organoleptic defects.