Identification and biological properties of new resveratrol derivatives formed in red wine

Presentknowledge about grape development is mainly driven by the premise that a typical berry would follow the same kinetics as the population average

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

In the context of sustainable viticulture, modern and efficient techniques to determine water status are required to optimize irrigation practices. Proximal techniques such as thermography and spectroscopy have shown promising results. When these techniques are incorporated into mobile systems is possible to evaluate the water status on-the-go, offering the possibility to generate variability maps. However, in most cases, complex protocols of data acquisition and analysis are required. Also, the inherent physiological behaviour of the plants under certain water stress conditions needs to be considered. Therefore, the aim of this study was to evaluate the effect of scion-rootstock combinations on the performance of a predefined plant-based method based on proximal near-infrared (NIR) spectroscopy.

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).