Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.
Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.
Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.
Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).
Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.
The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness
Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.
The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).
Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps.
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.
Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.
Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted by oxidation, and this can occur during both fermentation and ageing.
Rhineland-Palatinate is Germany’s largest wine growing region. The recently launched collaborative project in the frame of the ‘Carl-Zeiss-Stiftungs-Kooperationsfonds für Nachhaltigkeitsforschung’ focusses on the risk-benefit assessment of the use of grape pomace (GP) from the region ‘Pfalz’ in Rhineland-Palatinate as a natural fertilizer
The valorization of winemaking byproducts is subordinated to the knowledge of their chemical characteristics. This work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented pomace of different cultivars (Moscato bianco, Cortese, Arneis, Pinot Noir, Barbera, Grignolino, Nebbiolo), sampled from some wineries in the Piedmont area (Italy) during the 2020 harvest.
Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries
Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.
Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.
Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.