Influence of social interaction levels on panel effectiveness in developing wine sensory profiles using consensus method
The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.
New use of natural silk fiber as a fining agent in wines
Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.
Exploring the inhibitor effect of different commercial chitosan-based preparations on malolactic fermentation in rosé wine
Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.
Unveiling the chemical headspace of sparkling wine glasses by laser spectroscopy
Right after serving a sparkling wine into a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds (VOCs) in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1].
Identification of novel aromatic precursors in winemaking grapes using an optimized fractionation and UHPLC-MS analysis
Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].
Enhancing Monastrell wine quality in a climate change scenario: the role of cation exchange resins in addressing acidity challenges
Climate change significantly impacts vine and grape physiology, leading to changes in wine composition, including reduced titratable acidity, elevated ethanol content, and higher pH levels [1].
Lactic acid bacteria: A possible aid to the remediation of smoke taint?
With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.
Geographical indication “Brandy Italiano”: study on the influence of wood barrel toasting and natural seasoning on endogenous and wood-derived compounds of aged distillates
The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].
Towards 2D mapping of gaseous ethanol in the headspace of wine glasses by infrared laser spectrometry
Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the chemical space perceived by the consumer in the glass headspace.
Understanding colloidal instability in white wine model solutions: A study focused on the effect of polysaccharides and salts onto bentonite efficiency
A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.
Modulation of the tannic structure of Tannat wines through maceration techniques: cross analytical and sensory study
The Tannat grape, native to the foothills of the Pyrenees in France, is known for producing wines with intense colour, exceptional tannic structure, and remarkable aging potential. These distinctive characteristics are attributed to its unique genome, making Tannat one of the grape varieties with the highest tannins concentration.
Effect of bleaching with different agents on protein hydrolysate characteristics
High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].
Wine chemical markers assess nitrogen levels in original grape juice
Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.
Gas Chromatography-Olfactometry (GCO) screening of odorant compounds associated with the tails-off flavour in wine distillates
The development of off-flavours in wine distillates, particularly those associated with the tails fraction, is a key issue in the production of high-quality spirits.
Sensory and chemical effects of postharvest grape cooling on wine quality
Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.
How can yeast modulate Divona’s aromatic profile?
Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.
Evaluation of the composition of pomace from grapes grown in the slopes of the Popocatépetl volcano (Puebla, Mexico). Feasibility of its application for obtaining functional foods
Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.
Metabolomic fingerprint changes during the alcoholic fermentation at industrial level of Muscat of Alexandria grape must
Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.
What defines the aging signature of Chasselas wines?
Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.
A fast and sensitive method for total tannin determination in wine based on the substoichiometric quenching of silicon-rhodamine conjugates
Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.