Sensory–chemical integration of perceived aging potential in red old vintage wines: A cross-cultural expert study
Today, the consumption of high quality wines with significant ageing potential has become widespread well beyond the countries that have historically produced them.
The influence of wine label visual codes on perceived quality
Wine is an experience good whose quality can’t be directly assessed prior to consumption. Consumers therefore rely on extrinsic cues to form quality judgments.
Chemosensory insights into perceived regional Chardonnay typicity and its oenological and terroir drivers
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EEG and fNIRS evidence for brain responses to three tannins: implications for astringency surface sub-quality in red wine
The astringency surface sub-quality is pivotal to red wine perception, yet its neural bases remain unclear.
Pairing red wine and closure: A multimodal decoding of ortho and retronasal perception
The sensory expression of wine emerges from dynamic interactions between volatile and non-volatile compounds and is perceived through two distinct yet complementary olfactory pathways: via ortho and retronasal.
Dietary bioactive compounds, healthy ageing, and cognition – A focus on polyphenols and the brain
Dietary polyphenols are bioactive plant-derived compounds increasingly recognised for their potential to support cognitive health across the lifespan.
How to communicate about wine in France?
Since 25 years in France, communication about wine has too often been considered solely as an incitement to consume an alcoholic beverage.
Oenological tannins as sulfur dioxide alternatives in white and red winemaking: chemical, sensory, and health implications
Sulfur dioxide (SO2) has long been an effective additive in winemaking, yet its use raises health concerns for sensitive individuals.
A grape-derived ally: how resveratrol disarms lipid-driven resistance to anticancer agents in colorectal cancer
Resveratrol (RSV), a stilbene polyphenol naturally concentrated in the grapevine and present in red wine, has long been recognized for its bioactive potential.
Antioxidant components of wines acting on human phagocytes and the proliferation of Lactobacillus plantarum
The health-promoting effects of wine consumption have frequently been attributed to their antioxidant constituents; however, the direct biological actions of these components on immune cells and gut microbiota remain incompletely understood.
Generation Z’s attraction to sweetened red wines: CATA, penalty analyses, and health aspects
The wine industry is experiencing a significant global decline in wine consumption. This decline is particularly marked for red wine and the industry is seeking innovations to enhance the appeal of wine.
The issue of sulfites in France at the beginning of the 20th century. Economic, political, and scientific origins of a unique situation between tradition and innovation
At the end of the 19th century, with the development of the chemical industry and the arrival of sulfite products that were easy to add throughout the winemaking process, SO2 volumes tended to increase in wines.
Enological impact of vineyard application of methyl jasmonate–loaded chitosan nanoparticles on ethanol reduction and wine quality preservation
Viticultural practices aimed at producing lower‑alcohol wines have traditionally focused on reducing sugar accumulation in grapes through canopy management techniques—such as early leaf removal or shading—which limit photosynthetic activity and delay ripening (Palliotti et al., 2014).
Disinhibition of grapevine immune responses: An innovative strategy to improve plant defense inducers efficiency
Among the approaches aiming to reduce our reliance on usual phytosanitary products, stimulating plant immune responses is a promising strategy.
Evaluating the potential for particulate matter sensors to predict smoke taint risk in the vineyard
Vineyard exposure to wildfire smoke can contaminate grapes due to the uptake of smoke-derived volatile phenols.
Transcriptome and metabolite profiling reveals correlation of smoke taint compounds accumulation in Vitis Vinifera L. berries with phenylpropanoid pathway – the impact of plant growth regulators
Wildfire smoke exposure has continued to be a threat for the wine industry, causing smoke tainted wines, reminiscent of medicinal, smoky smell and ashy aftertaste.
Evaluation of a novel chitosan-based defense elicitor for the reduction of fungicide and copper inputs while preserving yield, grape, and wine quality
The use of fungicides and copper-based products to control grapevine diseases has raised concerns regarding their environmental impact and potential risks to human health.
Effect of common oenological treatments on grape must vitamin content and final wine volatile composition
Yeast nutrition is a key factor in the control of alcoholic fermentation, although the role of vitamins received limited attention for decades.
Development of a new process for wine dealcoholisation using supercritical CO2 extraction-distillation coupling
The global wine sector is currently facing a significant crisis driven by declining consumption and changing consumer preferences.
Microalgae extract in winemaking: A bio-based alternative to sulfites to fight Brettanomyces bruxellensis
Research on microalgae as a reservoir of metabolites with antifungal potential for innovative oenological applications remains unexplored.