Integrating shotgun metagenomics and wine metabolomics links terroir-driven microbiome functions to nucleotide, amino acid, fatty acid, and carbohydrate pathways
Microbial terroir is increasingly linked to wine typicity, yet the chemical mechanisms connecting regional microbiomes to the wine phenotype remain incompletely defined.
Characterisation of pinking precursors in Muscat and their dose-dependent accumulation in a Roditis skin-contact model
Pinking in white wines occurs unpredictably due to PPO-mediated oxidation of skin-derived flavan-3-ols and hydroxycinnamic acids into quinones that form chromophores [1,2].
A chemometrics approach to characterise Albariño wines from New Zealand and Spain
In New Zealand (NZ), wines made from the white grape variety Albariño, traditionally grown in Spain and Portugal, are becoming increasingly popular, with producers actively working to discover a grape variety with potential to diversify their portfolios beyond Sauvignon blanc.
A-TEEM and machine learning for rapid assessment of grape anthocyanins and wine smoke taint
Anthocyanin profiling remains essential for assessing red grape quality and predicting wine color stability. However, traditional HPLC-based methods are time-consuming and impractical for routine vineyard maturity monitoring.
Malolactic fermentation promoters obtained from post-distillation wine lees using natural deep eutectic solvents
Despite being the second winemaking by-product in terms of volume, wine lees remains mostly undervalued. This is especially true after distillation, when the removal of ethanol results in an unstable product difficult to transport or valorize, leaving distilleries in charge for its disposal.
Managing the conditions of the pied de cuve offers wine with different organoleptic profiles
Saccharomyces cerevisiae is responsible for alcoholic fermentation (AF) and is widely distributed as active dry yeast (ADY).
Impact of must oxidation on β-lyase coding genes of Saccharomyces cerevisiae and the release of polyfunctional thiols in Sauvignon blanc
Polyfunctional thiols represent a potent class of aroma compounds that shape the wine aroma due to their low odor detection thresholds (Darriet et al., 1995).
Oxygen consumption and CO2 production rates as selection criteria for Metschnikowia pulcherrima strains in must bioprotection
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From sensory quality and aroma chemistry to novel traits in MAS grape vine breeding – The case of polyfunctional thiols
In the context of global crises such as climate change, biodiversity loss and pollution, it is necessary to reconsider current agricultural practices.
Brettanomyces in Switzerland: isolation, characterization, and impact of wine matrix on deviations
Yeasts of the genus Brettanomyces are known for their ability to alter wine aroma profiles, primarily through the production of specific phenolic compounds that are now well characterized (1).
Effects of vineyard biological control agents on fermentation and wine quality
The reduction of synthetic fungicide use in viticulture has promoted the development of alternative strategies such as Biological Control Agents (BCAs) for the control of Botrytis cinerea.
How does the inoculation mode of selected oenological yeasts influence wine profiles?
Yeasts profoundly influence winemaking outcomes, not only by driving alcoholic fermentation but also by shaping the chemical and aromatic diversity of wines.
Limiting Brettanomyces bruxellensis by early inoculations of Metschnikowia pulcherrima and Oenococcus oeni
Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).
Understanding early yeast lipid consumption in wine fermentation through lipidomics: new perspectives for fermentation management
Lipids play a pivotal role in yeast stress resistance, fermentation kinetics, and aroma production. However, while nitrogen nutrition is well characterized, the consumption of the diverse lipid fraction present in grape musts during fermentation remains poorly understood.
A tale from 30 French vineyards: how shifts in bacterial and fungal species shape microbial communities from vine to wine and impact fresh mushroom aroma off-odors
Grape berry quality is highly influenced by the pedoclimatic conditions in vineyards and specific microbial communities colonizing the berry surface during ripening.
Sensory, what does malolactic fermentation highlight?
Lactic acid bacteria (LAB) drive malolactic fermentation (MLF) which modulates the sensorial profile of wines through the decarboxylation of malic acid into lactic acid.
Enhancing wine acidity through lactic and succinic acid-producing yeast strains
Climate change presents a major challenge for the wine industry because of anticipated changes in grape composition at harvest, which include higher sugar levels (i.e., increased alcohol in wine) and decreased acidity (Gobbi et al., 2013).
Grapevine viruses: friend or foe for quality viticulture? A case study from Trentino
Grapevine viruses represent a critical challenge in many viticultural districts, significantly undermining vine productivity and longevity.
Evolution of copper tolerance in Hanseniaspora uvarum under climate driven selective pressures: analysis of strains isolated over twenty years
Climate change is reshaping viticultural ecosystems through rising temperatures, altered rainfall patterns and adjustments in plant protection strategies.
Hydroxycinnamic acids – As an early biomarker of Brett in Georgian red wines
In Georgian red wines, we studied the formation of hydroxycinnamic acids, which are precursors of volatile phenols, the prerequisite for Brett disease.