The efficacy of barrier sprays to reduce the update of volatile phenols in a smoke event and the resulting sensory analysis of these wines
Wildfires release volatile phenols (VPs) through the thermal degradation of wood lignin, and these compounds can be absorbed by grape berries, leading to smoke taint in wine.
Modulation of the aromatic and polysaccharide composition of white wines by varying the Kluyveromyces marxianus/Saccharomyces cerevisiae co-inoculation ratio
In recent years, interest in non-Saccharomyces (NS) yeasts has grown significantly due to their distinctive metabolic characteristics and their impact on the sensory properties of wines.
Onsite testing for Brettanomyces bruxellensis contaminations during winemaking
World wine production is estimated at 262 million hectolitres in 2022. Long spared from the constraints of the agri-food industry due to the absence of pathogens, the oenological sector is now facing the yeast
Molecularization of the taste space of wine
Flavor perception arises from complex interactions between volatile aroma compounds, non-volatile tastants, and the surrounding food matrix, ultimately translated into specific aroma and taste receptor responses.
Contribution of alcoholic fermentation and post-fermentation maceration to red wine sweetness: new insights on N6-succinyladenosine release
Recently, we identified in wine N6-succinyladenosine (NSA), a sapid molecule that contributes to the sweetness of red wines (Le Scanff et al. 2024).
A comparative study of sulfite quantification methods in wine
Sulfites remain essential preservatives in winemaking due to their antioxidant, anti-oxidasic, and antimicrobial properties.
Adventures with polyfunctional thiols: biogenesis, reactivity, and chirality
Polyfunctional thiols are a class of potent odourants that contribute distinctive aromas to various wines.
Phenolic profiles of red straw wines: impact of grape variety and ripeness on postharvest dehydration
Postharvest dehydration is applied as a winemaking strategy to increase sugar concentration and secondary metabolites in grapes, resulting in wines with peculiar compositional and sensory attributes.
Identification, distribution, and sensory contribution of (R/S)-abhexone enantiomers to the aroma of old red wines
The evolution of the aroma of red wines during bottle ageing is a complex phenomenon resulting from chemical changes that can, give rise to the characteristic ageing bouquet reminiscent of mint, truffle, empyreumatic or spicy notes.
Compositional and structural characterization of mannoprotein extracts obtained from non-Saccharomyces wine yeasts
Mannoproteins (MPs) constitute one of the most abundant classes of wine polysaccharides. They are proteoglycans located in the yeast cell wall that are composed by a major polysaccharide moiety (formed mainly by mannose) linked to a minor protein part.
Molecular insights into the interactions between wine aroma compounds and soluble fractions of specific yeast derivatives: A spectroscopic study
Yeast derivative products (YDP) are increasingly used in winemaking for their impact on sensory properties, yet their molecular interactions with wine aroma compounds remain poorly understood.
Aromatic fingerprint and sensory profile of Baratuciat, a minor autochthonous cultivar from north-western Italy
The investigation of minor grapevine cultivars contributes to biodiversity preservation and supports more sustainable viticulture.
Blue-light photooxidation as a novel radical initiation method for EPR assessment of white wine oxidative stability
Wine oxidation remains a major challenge for the wine industry, and robust tools to predict oxidative stability are still needed.
NMR-based metabolomic tools for quality control and authenticity assessment of wines aged with alternative wood products
The increasing use of alternative wood products (e.g. chips, staves and large oak vessels) in enological aging practices raises relevant issues related to quality control, traceability and authenticity assessment, particularly in the context of regulatory monitoring.
Volatile composition and sensory profile of Armenian apricot distillate (eau‑de‑vie)
Apricot (Prunus armeniaca L.) has been cultivated in the territory of Armenia for millennia and remains a national symbol and a key fruit crop.
New insights on acescence in sweet wines: first evidence of ethyl acetate formation during bottle aging by isotopic filiation
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Polysaccharide structure of mannoproteins determines their functional interaction with grape seed tannins
Colloidal equilibria involving phenolic compounds are essential for the stability and sensory properties of red wines.
Comparative analytical and sensory profiling of Armenian orange wines from widely cultivated grape varieties under low-intervention skin-contact vinification
Orange (skin-contact) wines are experiencing renewed global interest, yet published data remain scarce for Armenian white varieties and local low-intervention practices.
Protective colloids in traditional-method sparkling wines: effects on chemical composition, sensory properties, and tartrate stability
Tartrate precipitation (potassium hydrogen tartrate, KHT, and calcium tartrate, CaT) is a major source of wine instability, particularly concerning sparkling wines, where it may induce gushing.
Long-term study on phenolic compounds in Austrian red and white wine varieties from 20 vintages
Phenolic compounds have a significant influence on the quality, taste, and aging potential of wines. The aim of this study was to conduct a long-term investigation of autochthonous Austrian red and white wine varieties based on phenolic compounds.