Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organic acids, phenolics, aroma and aroma precursor compounds.
Modeling from functioning of a grape berry to the whole plant
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IVES Conference Series
Towards the definition of a detailed transcriptomic map of grape berry development
In the last years the application of genomic tools to the analysis of gene expression during grape berry development generated a huge amount of transcriptomic data
A few observations on double sigmoid fruit growth
Many fleshy fruit, including the grape berry, exhibit a double‐sigmoid growth (DSG) pattern. Identification of the curious DSG habit has long been attributed to Connors’ (1919) work with peaches
Evaluation of vineyards, fruit and wine affected by wild fire smoke
Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke
The temperature‐based grapevine sugar ripeness (GSR) model for adapting a wide range of Vitis vinifera L. cultivars in a changing climate
Temperatures are increasing due to climate change leading to advances in grapevine phenology and sugar accumulation in grape berries.
Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?
Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.
Changes in flavonol profile are a reliable indicator to assess the exposure of red grape berries to solar radiation and canopy architecture
Exposure to solar radiation affects berry composition through photomorphogenesis or changes in temperature. Flavonol synthesis is upregulated by UV‐B radiation
Sensory evaluation of grape berries: predictive power for sensory properties of Sauvignon blanc, Riesling and Pinot noir wines
Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.
Red wine astringency: evolution of tribological parameters during different harvest dates
Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines
According to the OIV Focus 2017 estimating the vine varieties distribution in the world, Italy is the richest grape producing country in terms of varieties.
Heat waves and drought stress impact grapevine growth and physiology
Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
Does wine expertise influence semantic categorization of wine odors?
Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.
Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling
Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
Comparing the effects of vision, smell and taste in red wine quality judgments by experts: sensory cues, mental imagery and verbal representations as drivers of consensus in the multisensory space
In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.
Different strategies for the rapid detection of Haze‐Forming Proteins (HFPs)
Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.
Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation
It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).
Do high temperature extremes impact berry tannin composition?
Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.
Molecular characterization of wines nucleophilic potential by ultra-performance liquid chromatography high resolution mass spectrometry
The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.