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).
Managing extraction of colour, tannin and methoxypyrazines in Pinot noir grapes treated by leaf removal
Managing extraction of tannins and green aroma compounds attributed from methoxypyrazines in winemaking is crucial for producing high quality Pinot noir wine. This study1 investigated the impact of leaf removal on concentrations of anthocyanins, tannins, and methoxypyrazines in Pinot noir grapes and resultant wines.
Development of novel drought-tolerant grape cultivars from Monastrell: enhancing anthocyanin and flavonol content under elevated temperatures
The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.
Free and bound terpene profile of recovered minority white grape varieties by GC × GC-TOFMS
Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.
Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity
Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).
Physical-chemical characterization of Moscatel de Setúbal fortified wines from different vintages
Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].
Characterization of intact glycoside aroma precursors of recovered minority Spanish red grape varieties by High-Resolution Mass Spectrometry
In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.
Effects of urea and nano-urea foliar treatments on the aromatic profile of Monastrell wines
Foliar application of urea has proven to be an effective method for increasing the amino acid content in grapes, especially when the vineyard has additional nitrogen needs. These treatments can prevent problems of stucking fermentation during winemaking.
White wine lees: unlocking the relationship between chemical composition and antioxidant potential
The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.