Impact of co- and sequential inoculation of Saccharomyces cerevisiae and lactic acid bacteria on the aroma profile of New Zealand Pinot noir wines
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Effects of oenological practices and site factors on benzenemethanethiol and rotundone concentrations in Blaufränkisch
While several important Austrian red grape varieties, most notably Zweigelt, are increasingly affected by the consequences of climate change
Glutathione addition alters tannin composition and astringency of Petit Verdot wines
To understand how phenolic composition and structural modifications impact astringency, research scale (120L) Petite Verdot wines were made to allow for a full-factorial design altering pH (3.25, 3.5, 3.75, 4.0) and oxidative and reductive adjuvants (glutathione, GSH, sulfur dioxide, SO2, and acetaldehyde) in triplicate.
Oxygen transfer and reactivity in a corked bottle during storage
Oenological closures play a key role in wine aging by influencing oxygen ingress, enabling a slow oxygen supply that can favour wine maturation.
Process optimization of subcritical water extraction for the recovery of antioxidant compounds from white wine lees
Subcritical water extraction (SWE) represents a highly efficient green alternative to conventional organic solvents such as methanol, ethanol, or acetonitrile for the recovery of bioactive compounds from white wine lees, leading to more than a threefold increase in the antiradical activity of the extracts [1].
The influence of Cu fractions in wine on sulfur dioxide to oxygen consumption ratios
Sulfur dioxide is the most commonly used preservative for protecting wine against oxygen, whereby two molecules of total sulfur dioxide are consumed for each molecular of oxygen.
Determination of major aroma compounds in wine by HS-SPME-Arrow GC-FID
Wine is a complex matrix in which a diverse array of volatile compounds, ranging from major components to trace compounds, collectively define its quality. Among these are compounds produced during alcoholic fermentation, typically found in concentrations exceeding their odor thresholds
New insights into wine polysaccharides quantification: evaluation of acidic methanolysis challenges and different two-step sequential precipitation strategies
Among the macromolecules present in wine, polysaccharides represent one of the most complex and abundant classes.
Aroma trajectories under climate pressure: how must pH shifts reshape alcoholic fermentation (AF) VOCs pathways and final wine sensory profiles
Climate change (CC) is altering grapes and must by affecting technological performance and wine quality(1), including VOCs and sensory features(2).
Is the shelf-life of wines spirits influenced by their ageing technology?
Wine Spirit (WS) is a spirit beverage that is usually consumed after ageing. In the production process, this stage is essential to achieve the desired sensory properties, depending on several factors, including the wood botanical species and the technology applied1.
Comprehensive analytical workflow for fermented and non-fermented grape-based beverages volatile profiling: higher resolution and reliability for a wide range of molecular structures
The increasing demand for no/low-alcohol beverages (<5% v/v) has intensified the need for technological innovation in grape-based products within this category.
Phenolic composition and antioxidant activity of seeds and stems of hybrid grapes
Winemaking in France dates more than 400 BCE and it has evolved a lot through the ages. Today, it faces two major problems: the over usage of pesticides and rapid progress of climate change.
Biochemical markers of grape berry textural maturity and their implications for compound extractability and wine physico-chemical stability
In the context of climate change, grape ripening is increasingly suffering a decoupling between technological, phenolic, and textural maturity.
Evaluating the greenness of wine analytical chemistry: A new metric approach
Wine is a complex matrix influenced by climatic, agricultural, and winemaking factors, making quality control and authenticity assessment essential.
Phenolic composition and wine potential of grapes at high altitude regions in Yunnan, China
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Chemical composition of Sauvignon blanc wines with varying alcohol levels
Non-alcohol or low alcohol wines have become more popular due to the rising trend towards a healthier lifestyle1.
Integrated chemical markers of regional typicity in Chilean cool-climate Pinot noir wines
Pinot noir wines produced under cool-climate conditions often display subtle phenolic expression and high sensitivity to environmental variation, making the identification of regional typicity particularly challenging.
Unravelling the nitrogen profile of the new descendant varieties of Monastrell. Preliminary study
The amino acid composition of grape must is a critical factor influencing both fermentation dynamics and the sensory attributes of wine.
Understanding wine flavor: complex interactions, analytical advances, future opportunities
The complexities of grape and wine flavor have been extensively studied, and advances have been informed by developments in analytical chemistry, sensory science, genetic and multi-omic approaches, and statistical tools that relate information from multiple data sets.
Identification and sensory properties of novel 3-sulfanylhexan-1-ol esters in wine
Polyfunctional thiols are among the most potent aroma compounds in wine and play an important role in the varietal character of a wide range of white and red wines, especially Sauvignon blanc wines.