Climate change is modifying environmental conditions in all wine-growing areas of the
world.
IVES Conference Series
Development, validation and application of a fast UHPLC-HRMS method for the analysis of amino acids and biogenic amines in wines and musts.
The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall
Aroma diversity of Amarone commercial wines
Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes
The influence of vine row position in terraced Merlot vineyards on water deficit and polyphenols – case study in the Vipava Valley, Slovenia
A study was conducted in the Vipava Valley (Slovenia) to understand the effects of positioning rows of Merlot (Vitis vinifera L.) vines on terraces on plant available water, yield, and grape composition
Volatile analysis of Botrytis contaminated grapes using headspace solid phase microextraction GC-MS
Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.
The kinetics of grape aromatic precursors hydrolysis at three different temperatures
In neutral grapes, it is known that most aroma compounds are present as non-volatile
precursors.
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.