Beyond oak: impacts of juniper versus oak on red‑wine colour, phenolic composition, and volatiles
Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents.
Influence of terroir on the physicochemical and sensory composition of wines from the minority grape variety “Cenicienta” (Vitis vinifera L.) in Castilla y León (Spain)
The Spanish minority varieties, such as the red Cenicienta recovered in Castilla y León, are raising greater interest due to its potential to diversify viticulture, although data on how terroir and vintage modulate their oenological expression are scarce1.
Discovering Erbamat: characterization and oenological potential
In the context of climate change, increasing grape ripeness and sugar accumulation are associated with a loss of acidity, posing a significant challenge for sparkling wine production.
Microwave and submerged cap maceration highlight cultivar-dependent responses in red wine phenolic composition and color
Polyphenols play a central role in wine quality by contributing to color, astringency, and chemical stability. Their extraction during maceration depends on processing conditions and grape characteristics
Development and validation of a spectrophotometric method to quantify low-molecular-mass flavan-3-ols in grapes and wines
Redacted.
Grape pomaces from Spanish minority Vitis vinifera L. varieties as a valuable source of phenolic compounds
The recovery and characterization of Spanish minority Vitis vinifera L. varieties has gained increasing relevance in enology, since it can contribute to wine diversity and typicity and may enhance resilience to climate change through differences in phenology, adaptability, and stress tolerance.
Sustainable strategies to ensure reliable alcoholic fermentation under climate change–driven alterations of grape must composition
Reliable alcoholic fermentation is essential for the production of high-quality wine and sparkling wine. Small and medium-sized wineries are increasingly affected by fermentation problems, which can lead to substantial economic losses.
Developing a green sensory approach to taste oak ellagitannins
Oak barrels release a complex mixture of compounds into wine that shape organoleptic properties, such as its aroma, structure and colour.
Updated insights into esterified flavan-3-ols in grapevine and wine: origin, transformation, and taste response of epicatechin-3-O-vanillate and -3-O-gallate
Esterified flavan-3-ols, prevalent in grapes and wine as monomers or subunits within condensed tannins, significantly influence the mouthfeel of wine.
Advanced characterization of oxidation markers in grape seeds condensed tannins using AcquireX™ data acquisition and feature-based molecular networking
Condensed tannins (CTs) play a crucial role in various domains, from food quality to health benefits.
The efficacy of barrier sprays to reduce the update of volatile phenols in a smoke event and the resulting sensory analysis of these wines
Wildfires release volatile phenols (VPs) through the thermal degradation of wood lignin, and these compounds can be absorbed by grape berries, leading to smoke taint in wine.
Modulation of the aromatic and polysaccharide composition of white wines by varying the Kluyveromyces marxianus/Saccharomyces cerevisiae co-inoculation ratio
In recent years, interest in non-Saccharomyces (NS) yeasts has grown significantly due to their distinctive metabolic characteristics and their impact on the sensory properties of wines.
Onsite testing for Brettanomyces bruxellensis contaminations during winemaking
World wine production is estimated at 262 million hectolitres in 2022. Long spared from the constraints of the agri-food industry due to the absence of pathogens, the oenological sector is now facing the yeast
Molecularization of the taste space of wine
Flavor perception arises from complex interactions between volatile aroma compounds, non-volatile tastants, and the surrounding food matrix, ultimately translated into specific aroma and taste receptor responses.
Contribution of alcoholic fermentation and post-fermentation maceration to red wine sweetness: new insights on N6-succinyladenosine release
Recently, we identified in wine N6-succinyladenosine (NSA), a sapid molecule that contributes to the sweetness of red wines (Le Scanff et al. 2024).
A comparative study of sulfite quantification methods in wine
Sulfites remain essential preservatives in winemaking due to their antioxidant, anti-oxidasic, and antimicrobial properties.
Adventures with polyfunctional thiols: biogenesis, reactivity, and chirality
Polyfunctional thiols are a class of potent odourants that contribute distinctive aromas to various wines.
Phenolic profiles of red straw wines: impact of grape variety and ripeness on postharvest dehydration
Postharvest dehydration is applied as a winemaking strategy to increase sugar concentration and secondary metabolites in grapes, resulting in wines with peculiar compositional and sensory attributes.
Identification, distribution, and sensory contribution of (R/S)-abhexone enantiomers to the aroma of old red wines
The evolution of the aroma of red wines during bottle ageing is a complex phenomenon resulting from chemical changes that can, give rise to the characteristic ageing bouquet reminiscent of mint, truffle, empyreumatic or spicy notes.
Compositional and structural characterization of mannoprotein extracts obtained from non-Saccharomyces wine yeasts
Mannoproteins (MPs) constitute one of the most abundant classes of wine polysaccharides. They are proteoglycans located in the yeast cell wall that are composed by a major polysaccharide moiety (formed mainly by mannose) linked to a minor protein part.