Effects of winemaking variables on the chemical and sensory quality of Schiava wines up to one year storage in bottle
The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.
Influence of harvest time and withering length combination on reinforced Nebbiolo wines: phenolic composition, colour traits, and sensory profile
Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.
Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation
Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.
Optimized grape seed protein extraction for wine fining
The extraction of proteins from grape seeds represents a promising strategy to revalorize wine industry by-products. As a natural endogenous fining agent, grape seed protein (GSE) offers an effective solution for wine clarification [1] without requiring label declaration.
A facile and robust method for the quantification of polyphenols in red wine via NMR
Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.
Integrated approach to grape stalks valorization: sustainable recovery of bioactive compounds and biofuel production
Grape stalks are a byproduct of the winemaking process and represent a valuable and inexpensive source of bioactive compounds. While their direct use in whole bunch fermentation is known, the majority of grape stalks are discarded, posing environmental and economic challenges.
Sorption of aroma compounds by commercial specific yeast derivatives and the influence of polyphenols
Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.
Photodegradation of retsina wine: does pine resin protect against light-induced changes?
Retsina is a wine deeply rooted in Greek tradition but often misunderstood, largely due to the poor quality associated with past production. Historically, pine resin was used to seal wine transport containers, and over time, its distinctive aroma led to its intentional incorporation into winemaking.
The use of pulsed fluorescence detector to quantify free SO2 in wines via the headspace
Pulsed fluorescence SO2 analyzers are widely used for atmospheric monitoring. They are accurate, portable, sensitive and their price are reduced compared to advanced techniques like gas chromatography with sulfur chemiluminescence detection (GC-SCD).
Mannoproteins from oenological by-products as tartaric stabilization and color agents in white and red wines
Climate change is drastically modifying grape composition and wine quality. As consequence, must and wines are becoming unbalanced, with high sugar concentration, increased alcohol content, lower acidity, excessive astringency, color instability and also a rise in the incidence of tartaric instability is being showed.
Quantification of quercetin and quercetin-3-glucoside in Nebbiolo red wines
Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.
Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits
Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.
Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies
Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.
Chemical characterization of distinctive aroma profiles of Valpolicella and Amarone wines
Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.
Kegged wine as a sustainable alternative: impact on conservation and sensory quality
Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.
Novel insights into Passito wines aroma typicality. Rationalizing the markers of varietal and geographical origin of Amarone DOCG
Valpolicella is a famous Italian wine-producing region (Paronetto & Dellaglio, 2011), whose main characteristic is the extensive use of the post-harvest withering technique, which takes place in naturally ventilated rooms called ‘fruttai’ (Bellincontro et al., 2016).
Exploring non-Saccharomyces wine yeasts native from Castilla-La Mancha (Spain) to enhance bioprotection and quality of wines
The current tendency to reduce SO2 in winemaking, due to its adverse effects in sensitive individuals [1], has led to the development of new techniques to mitigate SO2 absence and to exert the same antimicrobial and antioxidant effects.
Discrimination of South Tyrol’s wines by their cultivation practices: A detailed mass spectrometric approach
Climate change is having a profound effect on viticulture by altering the conditions under which vines grow, leading to increased water stress and earlier harvests, which in turn affect the quality and character of wines [1].
Exploring typicity in Nebbiolo wines across different areas through chemical analysis
“Nebbiolo” is a red winegrape variety well known to produce monovarietal wines in Piemonte, Valle d’Aosta, and Lombardia regions, taking part to 7 DOCG (Denominazione di Origine Controllata e Garantita) and 22 DOC (Denominazione di Origine Controllata) protected designations of origin (PDO) [1,2].
Validating a portable ad-hoc fluorescence spectrometer for monitoring phenolic compounds during wine fermentation
Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.