wo spectrophotometric methods are recommended by the Organisation Internationale de la vigne et du vin (OIV). The first is the method after Glories, were the absorbances at 420 nm, 520 nm and 620 nm are measured (OIV 2006a).
The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.
Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.
Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.
Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process
The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.
To obtain a quality wine, it is necessary to collect grapes in an optimal state of maturation, so the control of the ripening process is fundamental for the viticulturist.
Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.
In red wine production, phenolic maturity is becoming increasingly important. Anthocyanins, flavonoids and total polyphenols content and availability significantly influence the harvest time of wine grapes while, during vinification process, their extraction strongly affects wine body, color and texture
Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.
One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.
The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes
Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,
For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation
The analysis of structurally diverse proanthocyanidins in grapes and wine is challenging. Comprehensive two-dimensional liquid chromatography (LC×LC) and ion mobility spectrometry-mass spectrometry (IMS-MS) are increasingly used to address the challenges associated with the analysis of highly complex samples such as wine and grapes
Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.
The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique.
The planet is warmer than at any time in our recorded past and increasing greenhouse emissions and persistence in the climate system means that continued warming is highly likely. Climate change has already altered the basic framework of growing grapes for wine production worldwide and will likely continue to do so for years to come. The wine sector can continue to play an important role in leading the agricultural sector in addressing climate change. From developing on…