Metabolic plasticity of Oenococcus oeni driven by strain diversity and wine matrix composition
Oenococcus oeni is an essential microorganism in winemaking due to its role in malolactic fermentation (MLF).
From vine to wine: integrating conventional and advanced analytical techniques to support breeding. A Barbera, Croatina, and Ervi pivotal study
The introduction of new grapevine varieties has long accompanied viticulture and enology, enabling the emergence of new wine styles and ensuring the continuity of oenological practice.
Towards AI-guided process metrics with the rapid prediction of red wine mouthfeel
Mouthfeel is a key component of red wine sensory perceptions and impacts consumer preference for certain wine styles.
Wine microbiology in a changing environment: leveraging microbial biodiversity for biotechnological innovation
From the vineyard to the cellar, microorganisms influence soil health, vine growth, fermentation processes, and the chemical and sensory characteristics of wine.
Origin of fresh mushroom off-flavor in grape must and wine: from linoleic acid breakdown to glycosylated compounds biosynthesis
Fresh-Mushroom Off-Flavour (FMOff) is a recurrent wine defect associated with fungal alteration of grapes 1-3.
Unlocking the lipid potential of yeast derivatives
Climate change brings about various challenges to the wine industry, including higher sugar content, lower acidity, and imbalances in yeast nutrients.
Uncovering metabolic interactions between yeasts during wine alcoholic fermentation by non-targeted extracellular metabolomics
During wine fermentation, different yeast species coexist and interact, shaping metabolomic profiles through species-specific metabolism, thereby influencing wine quality.
Membrane vesicles of Oenococcus oeni: A tool for adaptation to wine-related stresses?
Membrane vesicles (MVs) are nanoscale structures derived from the cytoplasmic membrane that are involved in a wide range of biological functions, including cell–cell communication, molecular transport and biofilm formation [1].
Unravelling the killer activity of Lachancea species against the wine spoilage yeast Brettanomyces bruxellensis
The wine industry faces many challenges including spoilage, mostly attributed to Brettanomyces bruxellensis as the main spoilage yeast.
Exploring copper’s role in metabolic modulation of Lachancea thermotolerans in winemaking conditions
The phenomenon of global warming has been demonstrated to induce the premature ripening of grapes, resulting in a concomitant increase in sugar and a decrease in acidity.
Impact of fermentation redox management on polyfunctional thiols in model wine
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Mitigating smoke taint in wine using microbes: A sustainable solution?
With climate change, the frequency of wildfires has increased in wine-producing regions across the world.
Metschnikowia pulcherrima as a biocontrol tool for grapevine protection
Bioprotection is emerging as an innovative technique for preserving grape health contrary to traditional approaches based on the addition of external chemical agents (1).
Rapid flow cytometry profiling of yeast cell-wall mannoproteins across wine strains
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From wine styles to complexity: decoding the multisensory perception of wine through sensory diversity
Wine is one of the most complex food sensory systems.
Why wine aromas linger differently: A salivary proteome perspective on oral aroma retention
Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation.
Biotechnological tools to preserve the complexity and the fruity quality of Bordeaux red wines
The production of wine is closely linked to complexity and quality (1). In the context of climate change, changing consumer habits and economic pressure on the wine industry, identifying the factors that influence aromatic complexity is crucial for improving wine quality.
Evolution of Grenache wine sensory profiles across distinct climatic zones and ripening stages throughout two consecutive vintages
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Effects of oak aging on quality and sensory attributes of wines produced from smoke-exposed grapes
Wildfires are becoming increasingly prevalent due to climate change. During wildfire events, volatile phenols (VPs) are released in fresh smoke from the combustion of wood lignin.
Diving into a glass of non-added sulphite wine: how information shapes consumer and professional acceptance?
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