Sensory and chemical effects of postharvest grape cooling on wine quality
Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.
How can yeast modulate Divona’s aromatic profile?
Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.
Evaluation of the composition of pomace from grapes grown in the slopes of the Popocatépetl volcano (Puebla, Mexico). Feasibility of its application for obtaining functional foods
Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.
Metabolomic fingerprint changes during the alcoholic fermentation at industrial level of Muscat of Alexandria grape must
Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.
What defines the aging signature of Chasselas wines?
Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.
A fast and sensitive method for total tannin determination in wine based on the substoichiometric quenching of silicon-rhodamine conjugates
Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.
Evolution and sensory contribution of ethyl acetate in sweet wines
Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].
Exploring the impact of different closures on tannin evolutions by using metabolomic approach
Condensed tannins (CTs), polymers of flavan-3-ols, are a class of polyphenolic compounds that play a significant role in the organoleptic qualities of red wines, particularly influencing color, astringency and bitterness. These properties are highly dependent on size and structure of these compounds.
Biosynthetic evolution of galloilated polyphenols in Tannat grapes during ripening, potential applications of grape thinning
Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.
The Albariño route in Uruguay: A clonal selection process to produce quality wines
In recent years, Uruguay has embraced the Albariño grape variety (Vitis vinifera L.) as one of the most promising for commercial growth. Originally cultivated in Galicia and northern Portugal, Albariño has risen to prominence in the global wine market, driving strong demand and significantly increasing grape prices [1].
Impact of fining agents on Swiss Pinot noir red wines
In the context of climate change, excessive bitterness and astringency in wines have become increasingly prevalent. While variety selection and viticultural practices offer long-term solutions, they require considerable time before yielding practical results. In contrast, fining remains an accessible and immediate tool for winemakers.
Characterization of a unique mannan from Starmerella bacillaris for protein stabilization in white wine
Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].
Studying the redox state of wines under oxidative processes with a multi-parametric analysis
The detection of reducing compounds such as phenolic acids, anthocyanins or tannins is of prime importance to decipher on the antioxidant and anti-aging properties of wines.
Unveiling Metschnikowia spp.: mechanisms and impacts of bioprotection in winemaking
Bioprotection, leveraging beneficial microorganisms, has emerged as a sustainable approach to modern winemaking, minimizing reliance on chemical preservatives like as sulfur dioxide (SO₂).
Separation and elucidation of ethylidene-bridged catechin oligomers using preparative-HPLC and NMR
During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.
Identification of compounds produced by reactions of flavonoids and acetaldehyde in wine
During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.
Exploring aromatic profiles and environmental influences on berry chemistry of V. vinifera Riesling and Vitis sp. L’Acadie blanc in Quebec and Nova Scotia, Canada
Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].
Experiments with the use of stems in Pinot noir winemaking
Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir.
Investigating winemaking techniques for resistant varieties: the impact of prefermentative steps on must quality
Resistant grape varieties are gaining interest in viticulture due to their resistance to diseases, allowing to drastically reduces pesticides in viticulture [1].
Metal reducing agents (Fe and Al) as possible agents to measure the dimensions of the hydrogen sulfide (H2S) pool of precursors in wines
Reductive wine fault is characterized by the presence of odors such as rotten eggs or spoiled camembert cheese, originating from hydrogen sulfide (H2S) and methanethiol (MeSH) [1]. These compounds stabilize in polysulfide forms, creating a complex pool of precursors that will revert to both molecules when the environment becomes anoxic [2].