The taste of white wines : is there a specific Chardonnay taste?
The quality of white wine is closely linked to its sensory profile, including colour, odour, and taste.
AF4 – UHPLC: two-dimensional separation of macromolecules in monovarietal white wines from South-Western France
The French south-west region is unique in having over 300 grape varieties for wine production, 120 of which being indigenous.
Bridging the gap: integrating advanced data science with untargeted grape metabolomics
The unbiased characterization of grape and wine matrices through metabolomics generates vast and high-dimensional datasets which potentially represent strong foundations to expand our understanding of complex chemical and biological interactions.
How closure oxygen permeability impacts tannin evolution in long-term aged red wines: breaking analytical barriers using UHPLC–UHRMS metabolomics and MS/MS-based molecular networking
The significant role played by condensed tannins (CTs) in oenology has encouraged extensive research on these compounds.
Redox-dependent metabolomic signatures of red wine aging
Oxygen is a central factor in wine evolution, driving a network of redox-mediated chemical and biochemical processes that shape wine quality, stability, and sensory perception.
Exploring the relationship between wine chemical composition and its permissiveness to Brettanomyces bruxellensis via untargeted metabolomics
Brettanomyces bruxellensis remains a major challenge for the wine industry. Its development is typically revealed by “horse sweat” or “burnt plastic” off flavours in red wines, aromas that are not aligned with today’s consumer expectations.
Do wine lees derived biomolecule mixtures lead to enhancing the grapevine innate immunity? A metabolomic study on Vitis vinifera leaves
Downy mildew (Plasmopara viticola) is one of the most devastating diseases of Vitis vinifera.
Comprehensive profiling of glycosidic aroma precursors in grapes via semi-preparative LC fractionation, GC-MS, and UHPLC-MS analysis
Glycosidically bound aroma compounds are the most abundant non-volatile precursors and play a key role in wine aroma formation [1].
Untargeted GC-MS metabolomics to evaluate how red grape varieties and synthetic must impact volatile profiles of grape-associated fungi
Mycobiota from vine-to-wine is highly diverse and can affect grape quality at harvest as well as wine sensory properties, sometimes leading to off-flavors.
Spectrofluorometric fingerprinting to track the evolution of red wine and model the relationship with compositional aspects
Red wine contains an abundance of phenolic constituents that crucially contribute to sensory appeal.
Metabolic plasticity of Oenococcus oeni driven by strain diversity and wine matrix composition
Oenococcus oeni is an essential microorganism in winemaking due to its role in malolactic fermentation (MLF).
From vine to wine: integrating conventional and advanced analytical techniques to support breeding. A Barbera, Croatina, and Ervi pivotal study
The introduction of new grapevine varieties has long accompanied viticulture and enology, enabling the emergence of new wine styles and ensuring the continuity of oenological practice.
Towards AI-guided process metrics with the rapid prediction of red wine mouthfeel
Mouthfeel is a key component of red wine sensory perceptions and impacts consumer preference for certain wine styles.
Wine microbiology in a changing environment: leveraging microbial biodiversity for biotechnological innovation
From the vineyard to the cellar, microorganisms influence soil health, vine growth, fermentation processes, and the chemical and sensory characteristics of wine.
Origin of fresh mushroom off-flavor in grape must and wine: from linoleic acid breakdown to glycosylated compounds biosynthesis
Fresh-Mushroom Off-Flavour (FMOff) is a recurrent wine defect associated with fungal alteration of grapes 1-3.
Unlocking the lipid potential of yeast derivatives
Climate change brings about various challenges to the wine industry, including higher sugar content, lower acidity, and imbalances in yeast nutrients.
Uncovering metabolic interactions between yeasts during wine alcoholic fermentation by non-targeted extracellular metabolomics
During wine fermentation, different yeast species coexist and interact, shaping metabolomic profiles through species-specific metabolism, thereby influencing wine quality.
Membrane vesicles of Oenococcus oeni: A tool for adaptation to wine-related stresses?
Membrane vesicles (MVs) are nanoscale structures derived from the cytoplasmic membrane that are involved in a wide range of biological functions, including cell–cell communication, molecular transport and biofilm formation [1].
Unravelling the killer activity of Lachancea species against the wine spoilage yeast Brettanomyces bruxellensis
The wine industry faces many challenges including spoilage, mostly attributed to Brettanomyces bruxellensis as the main spoilage yeast.
Exploring copper’s role in metabolic modulation of Lachancea thermotolerans in winemaking conditions
The phenomenon of global warming has been demonstrated to induce the premature ripening of grapes, resulting in a concomitant increase in sugar and a decrease in acidity.