Molecular insights into the interactions between wine aroma compounds and soluble fractions of specific yeast derivatives: A spectroscopic study
Yeast derivative products (YDP) are increasingly used in winemaking for their impact on sensory properties, yet their molecular interactions with wine aroma compounds remain poorly understood.
Aromatic fingerprint and sensory profile of Baratuciat, a minor autochthonous cultivar from north-western Italy
The investigation of minor grapevine cultivars contributes to biodiversity preservation and supports more sustainable viticulture.
Blue-light photooxidation as a novel radical initiation method for EPR assessment of white wine oxidative stability
Wine oxidation remains a major challenge for the wine industry, and robust tools to predict oxidative stability are still needed.
NMR-based metabolomic tools for quality control and authenticity assessment of wines aged with alternative wood products
The increasing use of alternative wood products (e.g. chips, staves and large oak vessels) in enological aging practices raises relevant issues related to quality control, traceability and authenticity assessment, particularly in the context of regulatory monitoring.
Volatile composition and sensory profile of Armenian apricot distillate (eau‑de‑vie)
Apricot (Prunus armeniaca L.) has been cultivated in the territory of Armenia for millennia and remains a national symbol and a key fruit crop.
New insights on acescence in sweet wines: first evidence of ethyl acetate formation during bottle aging by isotopic filiation
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Polysaccharide structure of mannoproteins determines their functional interaction with grape seed tannins
Colloidal equilibria involving phenolic compounds are essential for the stability and sensory properties of red wines.
Comparative analytical and sensory profiling of Armenian orange wines from widely cultivated grape varieties under low-intervention skin-contact vinification
Orange (skin-contact) wines are experiencing renewed global interest, yet published data remain scarce for Armenian white varieties and local low-intervention practices.
Protective colloids in traditional-method sparkling wines: effects on chemical composition, sensory properties, and tartrate stability
Tartrate precipitation (potassium hydrogen tartrate, KHT, and calcium tartrate, CaT) is a major source of wine instability, particularly concerning sparkling wines, where it may induce gushing.
Long-term study on phenolic compounds in Austrian red and white wine varieties from 20 vintages
Phenolic compounds have a significant influence on the quality, taste, and aging potential of wines. The aim of this study was to conduct a long-term investigation of autochthonous Austrian red and white wine varieties based on phenolic compounds.
Impact of co- and sequential inoculation of Saccharomyces cerevisiae and lactic acid bacteria on the aroma profile of New Zealand Pinot noir wines
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Effects of oenological practices and site factors on benzenemethanethiol and rotundone concentrations in Blaufränkisch
While several important Austrian red grape varieties, most notably Zweigelt, are increasingly affected by the consequences of climate change
Glutathione addition alters tannin composition and astringency of Petit Verdot wines
To understand how phenolic composition and structural modifications impact astringency, research scale (120L) Petite Verdot wines were made to allow for a full-factorial design altering pH (3.25, 3.5, 3.75, 4.0) and oxidative and reductive adjuvants (glutathione, GSH, sulfur dioxide, SO2, and acetaldehyde) in triplicate.
Oxygen transfer and reactivity in a corked bottle during storage
Oenological closures play a key role in wine aging by influencing oxygen ingress, enabling a slow oxygen supply that can favour wine maturation.
Process optimization of subcritical water extraction for the recovery of antioxidant compounds from white wine lees
Subcritical water extraction (SWE) represents a highly efficient green alternative to conventional organic solvents such as methanol, ethanol, or acetonitrile for the recovery of bioactive compounds from white wine lees, leading to more than a threefold increase in the antiradical activity of the extracts [1].
The influence of Cu fractions in wine on sulfur dioxide to oxygen consumption ratios
Sulfur dioxide is the most commonly used preservative for protecting wine against oxygen, whereby two molecules of total sulfur dioxide are consumed for each molecular of oxygen.
Determination of major aroma compounds in wine by HS-SPME-Arrow GC-FID
Wine is a complex matrix in which a diverse array of volatile compounds, ranging from major components to trace compounds, collectively define its quality. Among these are compounds produced during alcoholic fermentation, typically found in concentrations exceeding their odor thresholds
New insights into wine polysaccharides quantification: evaluation of acidic methanolysis challenges and different two-step sequential precipitation strategies
Among the macromolecules present in wine, polysaccharides represent one of the most complex and abundant classes.
Aroma trajectories under climate pressure: how must pH shifts reshape alcoholic fermentation (AF) VOCs pathways and final wine sensory profiles
Climate change (CC) is altering grapes and must by affecting technological performance and wine quality(1), including VOCs and sensory features(2).
Is the shelf-life of wines spirits influenced by their ageing technology?
Wine Spirit (WS) is a spirit beverage that is usually consumed after ageing. In the production process, this stage is essential to achieve the desired sensory properties, depending on several factors, including the wood botanical species and the technology applied1.