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.
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.
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.
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.
Combined improvements in sequencing technologies and assembly algorithms have led to staggering improvements in the quality of grape genome assemblies.
Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.
For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.
Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.
Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue
Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).
Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.
The color of rosés wines is extremely diverse and a key element in their marketing. It is due to the presence of red anthocyanins extracted from grape skins and pigments formed from them and other wine constituents during wine-making.
We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.
Dehydrodicatechins have recently received attention as oxidation markers especially in grapes and wine. Their analysis mainly uses LC-MS/MS which is able to differentiate them from their natural isomers (dimeric procyanidins), based on specific fragments
Despite its relevance for wine quality and stability, red wine colloids have not still been
sufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as they are present in wine.
Among the main plant secondary metabolites, glycosides have a key-role in wine chemistry. Glycosides are non-volatile complex composed of a non-sugar component (aglycone) bound to one or more carbohydrates.
When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.
Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.