Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference
The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.
Catechins, NMR, Huntington’s disease, protein aggregation modulation
Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.
Enhancing sustainability in winemaking: the role of PIWI in South Tyrol
The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.
Chardonnay white wine bottled with different oenological tannins: effect on colour traits, volatile composition and sensory attributes during shelf-life
The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].
Characterisation of Sicilian Nero d’Avola grape and wine: A preliminary study
The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.
Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine
Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.
Isolation, biofilm formation and control of the wine spoilage yeast Brettanomyces bruxellensis
Brettanomyces bruxellensis, commonly referred to as “Brett,” is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.
Towards faultless Grenache wines: impact of climate and maturity
Climate change is affecting wine production and inducing significant variability in wine composition between vintages.
Aroma compounds and physical-chemical characterization of grapes and wines from Mount Etna “relic-jewels” vine genotypes
In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.
Sensory patterns observed towards the oxidation of white, rosé and sparkling wines: An exploratory study
Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.
Predicting oxygen consumption rate by tannins through sweep linear voltammetry and machine learning models
Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.
Profiling and evaluating wine lees by-products from various yeast strains against grapevine pathogens
Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.
Rationalising the impact of time, light, temperature, and oxygen on the evolution of rosé wines by means of a surface response methodology approach
The widespread use of flint glass bottles for rosé wines is driven by consumer preference for color as a key choice factor.
Grapes aminoacidic profile: impact of abiotic factors in a climate change scenario
Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.
Consumer perception of wine bottle weight and its impact on sustainability
In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.
Impact of dried stems in winemaking on Veneto Passito wines
The use of stems during fermentation is generally avoided due to the herbaceous off-odors they can impart to the wine. [1].
Sensory analysis in oenology: the role of methodological differences in expert panel evaluations
Sensory analysis is an essential component of oenology, offering valuable insights into wine quality that influence decision-making in viticulture and winemaking.
Evaluation of consumer behaviour, acceptance and willingness to return of faulty wines
The analysis of consumer attitudes towards wine, especially towards wines perceived as faulty, is an aspect that requires more research than has been carried out so far [1]. This study aims to analyse consumer behaviour in situations involving the consumption of faulty wines and to assess the level of acceptance of such wines.
Effect of maceration conditions during the winemaking of withered Corvina grapes on wine polyphenols and anthocyanins
Amarone is an Italian red wine with worldwide recognition and high added value. In Amarone wines, grapes undergo a withering process before vinification; this leads to a modification in the concentrations of sugars, acids, and secondary metabolites.
Comparison of the aroma profile in total and partial dealcoholisation of white and red wines by reverse osmosis
The increasing demand for low-alcohol and non-alcoholic wines has led to the development of advanced dealcoholisation techniques aimed at preserving wine quality while reducing ethanol content. Reverse osmosis is one of the most widely used membrane-based processes for the selective removal of ethanol [1].