Characterization of intact glycoside aroma precursors of recovered minority Spanish red grape varieties by High-Resolution Mass Spectrometry
In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.
Effects of urea and nano-urea foliar treatments on the aromatic profile of Monastrell wines
Foliar application of urea has proven to be an effective method for increasing the amino acid content in grapes, especially when the vineyard has additional nitrogen needs. These treatments can prevent problems of stucking fermentation during winemaking.
White wine lees: unlocking the relationship between chemical composition and antioxidant potential
The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.
Simultaneous determination of ethanol and methanol in wines using FTIR and PLS regression
Wine is a complex hydroalcoholic solution, with ethanol levels serving as a critical quality parameter.
Evaluating the greenness of wine analytical chemistry: A new metric approach
Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.
Exploring the physico-chemical modification of grape seed extracts to improve their clarifying effect in red wine
During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.
137Cs analysis by gamma spectrometry and its potential for dating Portuguese old wines
Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].
Exploring the use of high-power ultrasound in white and rosé winemaking
Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.
Exploiting the diversity in spent yeast for its valorisation towards producing yeast-derived processing aids
In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.
Cross analytical and sensory differentiation of monovarietal white wines from four autochthonous grape varieties: focus on macromolecules
White wines contain macromolecules such as proteins, phenolic compounds and polysaccharides. On a sensory
level, these compounds contribute to the ‘mouthfeel’ that differentiates the white wines worldwide [1].
Study of the volatile aroma profile of five Italian grape varieties submitted to controlled postharvest withering
Wines made with grapes submitted to postharvest dehydration are often referred to as “passito” or “straw wines.” This distinct style of winemaking consists of a process of water loss that allows the berries to undergo a mild water stress and senescence process [1].
Development of a new lab-scale carbonation method for applications to sparkling wines
Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.
Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection
Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.
Two dimensions, one mission: unlocking grape composition by GC × GC
Aroma is one of the most important attributes that determine consumer’s perception of the sensory quality of wine and varietal typicity.
Adapting Portuguese vineyards to climate change: impact of different irrigation regimes on phenolic composition
Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.
Evolution of grapeseed composition during maturation and characterization of its impact on wine compound using molecular networks
Usually the winemaker consider the grapeberry maturity as an actor of the wine quality. Grape seed are frequently used as a marker to assess the grape maturity. The first aim of this study is to obtain a better understanding of the impact of grape seed maturity on the grape seed and grape berry composition.
Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines
The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.
From bush to glass: unlocking the potential of indigenous microbes in Australian wines
Global trends in the wine industry are changing, which is caused by consumer demands for aroma and flavour innovation. Producers in Australia, the sixth globally ranked wine producing country, are embracing this trend by exploring non-conventional yeast species to improve sensory qualities and achieve fermentation advantages.
Prototype development for the recovery of wine aromas from fermentation gases
Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.
Dimethyl sulfide transfer through wine closures during bottle aging: implications for wine aroma management
Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).