South American Creole grapevines: new varieties identified in the Caravelí Valley (Peru) and their aromatic profile
The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.
Aroma profile evaluation in whole grape juices
Table grapes (Vitis labrusca and hybrids) are widely cultivated in Brazil [1] due to the climate, their resistance to disease and the way they are consumed and commercialized, either in-natura or for processing, producing whole juices, jams and table wines.
Comprehensive lipid profiling of grape musts: impact of static settling
Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].
The impact of selected odorant combinations in wine oxidative aroma and their interactive role on the olfactory perception
It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.
The role of malolactic bacteria metabolism on the organoleptic qualities of wines
Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].
Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions
Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].
Colloidal color stabilization in wine: A comparative study of Saccharomyces and non-Saccharomyces mannoproteins
Structure-function relationships between the polysaccharide part of S. cerevisiae Mannoprotein Pools (MPs) and their potential to interact with anthocyanins and Protein-Tannins aggregates was previously assessed [1,2].
Chemical composition of press and free-run wines from three vintages and Bordeaux grape varieties. A comprehensive analysis
Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.
Effect of polysaccharide extracts from grape pomace on the oxidative evolution of hydroxycinnamic acids
Phenolic acids are especially sensitive to oxidation, so they can greatly impact wine sensory characteristics and stability [1]. Furthermore, extracts derived from grape pomace have been previously postulated as possible oenological adjuvants for wine protection [2].
Elucidating white wines peptides: An analytical breaktrough
The chemistry of wine is particularly complex due to biochemical and chemical interactions that significantly modify its organoleptic characteristics and stability over time. Aging on lees is a well-known practice during which various compounds are released, ensuring wines oxidative stability and its overall sensory quality [1,2].
Impact of grape ripening and post-harvest withering on must composition and fermentation kinetics
Postharvest dehydration is a widely employed technique in winemaking to enhance sugar concentration and secondary metabolites from grapes. Different grape varieties exhibit varying responses in terms of dehydration rate and the resulting chemical composition.
Aroma typicity of Timorasso wines: influence of ageing on volatile organic compounds and sensory descriptors
‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].
UV-VIS-NIR spectroscopy as a tool for predicting volatile compounds in grape must
The wine sector is one of the most significant industries worldwide, with Spain being a leading country in wine production and export. A key factor in wine quality is its aroma, which is directly influenced by the volatile compounds present in the grape, with terpenes being among the most significant contributors.
Bioanalytical workflow for exploring the chemical diversity and antioxidant capacity of grape juice peptides
The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.
Further insight on the use of yeast derivative products as alcoholic fermentation enhancers
Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.
Determining the impact of thiophenols on ashy flavor recognition in smoke-affected wines
Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].
Exploring the behavior of alternatives to montmorillonite clays in white wine protein stabilization
Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides
Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.
Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration
White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.
Wine tartaric stability based on hydrogel application
Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.