Furaneol® (2,5-dimethyl-4-hydroxy-3(2H)-furanone) is a key wine aroma compound reminiscent of strawberry and caramel notes and, together with other furanones and lactones, contribute to overwhelming dried fruit aromas.

Fast and reliable compositional analysis of grape must is essential for process control and quality assurance in winemaking.

Trace elements in wine are primarily markers of the soil in which the vine grew (e.g. Rb, Sr, Ba, …), other elements are markers of agricultural practices (e.g. Cu, B, …) and others are markers of anthropogenic contaminations (e.g. Pb, As, …).

Inactivated yeasts, like many other enological biotechnologies, are routinely characterized by producers to assess their functional performance.

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Peptides are attracting growing interest as contributors to the main qualitative characteristics of wine, including oxidative stability, aromatic development, and mouthfeel impact (1,2).

Targeted trace level (< mg/kg) quantitative analysis of volatiles in wines, grape, and other matrices is time consuming and expensive.

The oxidative stability of white wine is governed by a complex network of native metabolites collectively described as the wine antioxidant metabolome1.

Wildfire smoke exposure is known to alter grape composition and cause “smoke taint” in the resulting wines, causing significant economic losses (USD 3.7B in the US in 2020).

Oak barrel aging is a traditional practice used in winemaking to produce high quality white wines. The impact of this practice over the evolution of volatile compounds in white wines is well documented.

The French south-west region is unique in having over 300 grape varieties for wine production, 120 of which being indigenous.