In neutral grapes, it is known that most aroma compounds are present as non-volatile
precursors.
IVAS 2022
The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics
The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.
Effect of alcoholic strength on the phenolic and furfural compounds of Brandy de Jerez aged in Sherry Casks®
Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.
Optimization Of Glutathione Extraction From White Wine Lees By Doelhert Matrix
Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitutive amino acids: glutamate, cysteine and glycine. It is present in plants and foods, and fruits like grapes.
High-power ultrasound for improving chromatic characteristics in wines. Does a varietal effect exist?
The use of high-power ultrasound (US) during the winemaking process has been extensively studied at laboratory scale in order to demonstrate its possible use to improve the extraction of compounds of interest. However, studies on semi-industrial and industrial scale are needed to confirm this positive effect, since the International Organization of Vine and Wine approved its industrial use in 2019 [1].
Sensory significance of aroma carry-over during bottling from aromatized wine-based beverages into regular wine
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.
Identification and characterization of polyphenols in fining precipitate
Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries.
Struck flint aroma in Chardonnay wines: what causes it and how much is too much?
Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.
Influence of Potential Alcohol and pH Adjustment on Polyphenols and Sensory Characteristics of Red Wines Produced at Different Harvest Time Points
Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity.
Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties
New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides
New fungus-resistant grapevine varieties display high and drought-independent thiol precursor levels
The use of varieties tolerant to diseases is a long-term but promising option to reduce chemical input in viticulture. Several important breeding programs in Europe and abroad are starting to release a range of new hybrids performing well regarding fungi susceptibility and wine quality.
Methoxypyrazine concentrations in grape-bunch rachis are influenced by rootstock, region, light, and scion.
Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.
HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity
Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.
Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome
New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a 50% reduction of pesticides in EU agriculture by 2030.
The impact of cell wall composition of the extraction of anthocyanins and tannins from grape berries
Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode and HPSEC.
Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing
The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.
Predictive Breeding: Impact of véraison (onset of ripening) on wine quality
Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture.
Grape genetic research in the age of pangenomes
Combined improvements in sequencing technologies and assembly algorithms have led to staggering improvements in the quality of grape genome assemblies.