Bioanalytical workflow for exploring the chemical diversity and antioxidant capacity of grape juice peptides
The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.
Further insight on the use of yeast derivative products as alcoholic fermentation enhancers
Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.
Determining the impact of thiophenols on ashy flavor recognition in smoke-affected wines
Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].
Exploring the behavior of alternatives to montmorillonite clays in white wine protein stabilization
Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides
Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.
Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration
White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.
Wine tartaric stability based on hydrogel application
Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.
Effects of winemaking variables on the chemical and sensory quality of Schiava wines up to one year storage in bottle
The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.
Influence of harvest time and withering length combination on reinforced Nebbiolo wines: phenolic composition, colour traits, and sensory profile
Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.
Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation
Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.
Optimized grape seed protein extraction for wine fining
The extraction of proteins from grape seeds represents a promising strategy to revalorize wine industry by-products. As a natural endogenous fining agent, grape seed protein (GSE) offers an effective solution for wine clarification [1] without requiring label declaration.
A facile and robust method for the quantification of polyphenols in red wine via NMR
Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.
Integrated approach to grape stalks valorization: sustainable recovery of bioactive compounds and biofuel production
Grape stalks are a byproduct of the winemaking process and represent a valuable and inexpensive source of bioactive compounds. While their direct use in whole bunch fermentation is known, the majority of grape stalks are discarded, posing environmental and economic challenges.
Sorption of aroma compounds by commercial specific yeast derivatives and the influence of polyphenols
Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.
Photodegradation of retsina wine: does pine resin protect against light-induced changes?
Retsina is a wine deeply rooted in Greek tradition but often misunderstood, largely due to the poor quality associated with past production. Historically, pine resin was used to seal wine transport containers, and over time, its distinctive aroma led to its intentional incorporation into winemaking.
The use of pulsed fluorescence detector to quantify free SO2 in wines via the headspace
Pulsed fluorescence SO2 analyzers are widely used for atmospheric monitoring. They are accurate, portable, sensitive and their price are reduced compared to advanced techniques like gas chromatography with sulfur chemiluminescence detection (GC-SCD).
Mannoproteins from oenological by-products as tartaric stabilization and color agents in white and red wines
Climate change is drastically modifying grape composition and wine quality. As consequence, must and wines are becoming unbalanced, with high sugar concentration, increased alcohol content, lower acidity, excessive astringency, color instability and also a rise in the incidence of tartaric instability is being showed.
Quantification of quercetin and quercetin-3-glucoside in Nebbiolo red wines
Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.
Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits
Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.
Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies
Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.