HPLC-based quantification of elemental sulfur in grape juice
Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.
First large-scale study of thiol precursor distribution in red grape berry compartments and implications for thiol-type red wine production
Climate change and the growing need to reduce the use of phytosanitary products demand the exploration of disease-resistant grape varieties and/or adapted to drought conditions.
The capacity of spectrofluorometric fingerprints to discern changes of wine composition: applications in classifying wine additives and tracking red wine maturation and ageing
Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.
Impact of yeast strain and aging time on the secondary metabolites, macromolecule composition, and sensory attributes of sparkling wines elaborated by the traditional method
The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].
Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines
Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.
Untargeted metabolomics reveals the impact of cork oxygen transfer on non-volatile compounds during red wine ageing
During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].
Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies
Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].
Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols
The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].
Understanding novel germplasm solutions: sensory, chemical and preliminary hedonic insights of wines made from Australian first-generation mildew resistant cultivars
One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].
Evolution of acetaldehyde concentration during wine alcoholic fermentation: online monitoring for production balances
During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].
Characterization of resistant varieties produced in the context of a search for regional typicality
Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d’Ornon, France).
Field performance of red and white “pilzwiderstandsfähige” (PIWI) cultivars in the south of Uruguay
As knowledge about the oenological potential of disease-tolerant grape varieties (PIWI) continues to grow and consumer demand for product safety and sustainable production increases, more governments worldwide are permitting the cultivation of these varieties [1].
From varietal and terroir expression to off-odors: chemical background of wine aroma evolution during aging
Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.
Evaluation of shelf life of white wines in aluminium bottle: a modelling approach
Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].
METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking
The METAPIWI project advances viticulture research by examining microbial communities in PIWI (fungus-resistant) grapevines compared to traditional Vitis vinifera. It investigates how these microbes influence spontaneous fermentation and the production of distinct metabolites and aromas.
Influence of protective colloids on tartrate stability, polysaccharide contents and volatile compound profile of a white wine
The tartaric salts precipitation is one of the main issues regarding wine instability 1. In addition to the well-known and deeply studied phenomena of potassium hydrogentartrate precipitation (KHT), the last decade has been increased the phenomena of calcium tartrate (CaT) precipitation, that is a concern for the wine industry 2.
Unveiling the secrets of catechin: insights from NMR spectroscopy
Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]
α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine
Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.
Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing
Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.
The impact of ethyl esters, monoterpenes and volatile thiols to the perception of tropical fruit aromas in white wines
Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].