Impact of fermentation redox management on polyfunctional thiols in model wine
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Mitigating smoke taint in wine using microbes: A sustainable solution?
With climate change, the frequency of wildfires has increased in wine-producing regions across the world.
Metschnikowia pulcherrima as a biocontrol tool for grapevine protection
Bioprotection is emerging as an innovative technique for preserving grape health contrary to traditional approaches based on the addition of external chemical agents (1).
Rapid flow cytometry profiling of yeast cell-wall mannoproteins across wine strains
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From wine styles to complexity: decoding the multisensory perception of wine through sensory diversity
Wine is one of the most complex food sensory systems.
Why wine aromas linger differently: A salivary proteome perspective on oral aroma retention
Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation.
Biotechnological tools to preserve the complexity and the fruity quality of Bordeaux red wines
The production of wine is closely linked to complexity and quality (1). In the context of climate change, changing consumer habits and economic pressure on the wine industry, identifying the factors that influence aromatic complexity is crucial for improving wine quality.
Evolution of Grenache wine sensory profiles across distinct climatic zones and ripening stages throughout two consecutive vintages
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Effects of oak aging on quality and sensory attributes of wines produced from smoke-exposed grapes
Wildfires are becoming increasingly prevalent due to climate change. During wildfire events, volatile phenols (VPs) are released in fresh smoke from the combustion of wood lignin.
Diving into a glass of non-added sulphite wine: how information shapes consumer and professional acceptance?
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Sensory–chemical integration of perceived aging potential in red old vintage wines: A cross-cultural expert study
Today, the consumption of high quality wines with significant ageing potential has become widespread well beyond the countries that have historically produced them.
The influence of wine label visual codes on perceived quality
Wine is an experience good whose quality can’t be directly assessed prior to consumption. Consumers therefore rely on extrinsic cues to form quality judgments.
Chemosensory insights into perceived regional Chardonnay typicity and its oenological and terroir drivers
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EEG and fNIRS evidence for brain responses to three tannins: implications for astringency surface sub-quality in red wine
The astringency surface sub-quality is pivotal to red wine perception, yet its neural bases remain unclear.
Pairing red wine and closure: A multimodal decoding of ortho and retronasal perception
The sensory expression of wine emerges from dynamic interactions between volatile and non-volatile compounds and is perceived through two distinct yet complementary olfactory pathways: via ortho and retronasal.
Dietary bioactive compounds, healthy ageing, and cognition – A focus on polyphenols and the brain
Dietary polyphenols are bioactive plant-derived compounds increasingly recognised for their potential to support cognitive health across the lifespan.
How to communicate about wine in France?
Since 25 years in France, communication about wine has too often been considered solely as an incitement to consume an alcoholic beverage.
Oenological tannins as sulfur dioxide alternatives in white and red winemaking: chemical, sensory, and health implications
Sulfur dioxide (SO2) has long been an effective additive in winemaking, yet its use raises health concerns for sensitive individuals.
A grape-derived ally: how resveratrol disarms lipid-driven resistance to anticancer agents in colorectal cancer
Resveratrol (RSV), a stilbene polyphenol naturally concentrated in the grapevine and present in red wine, has long been recognized for its bioactive potential.
Antioxidant components of wines acting on human phagocytes and the proliferation of Lactobacillus plantarum
The health-promoting effects of wine consumption have frequently been attributed to their antioxidant constituents; however, the direct biological actions of these components on immune cells and gut microbiota remain incompletely understood.