Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.
The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).
Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.
The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.
Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.
3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough NZ, are strongly influenced by the concentrations of 3SH
Ellagitannins consist the main extractible phenolic compounds in oak wood.
The contribution of sulfur compounds to wine aroma has been studied for several years, as their role can be either positive, contributing to the fruitiness and typicity of some white wines like Sauvignon blanc, or negative when related to off-flavours caused by H2S.
Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.
There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.
Grapevines are cultivated on 6 out of 7 continents, roughly between latitudes 4° and 56° in the Northern Hemisphere and between 6° and 42° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).
Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.
Previous work from our laboratory has shown that both a purified toasted oak powder and extracts made from unoaked and oaked red wines influenced physiological parameters, metabolism and hepatic gene expression in high-fat fed C57/BL6J male mice (Luo et al., 2020). Impacted pathways included glucose metabolism, liver fat accumulation, markers of chronic inflammation, and expression of the Gsta1 mRNA.
Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model’s suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies [1].
Introduction: Major depressive disorder is associated with abnormalities in the brain and the immune system. Chronic stress in animals showed that epigenetic and inflammatory mechanisms play important roles in mediating resilience and susceptibility to depression.
Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on
Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments
Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.