Temperatures are increasing due to climate change leading to advances in grapevine phenology and sugar accumulation in grape berries.
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.
Exposure to solar radiation affects berry composition through photomorphogenesis or changes in temperature. Flavonol synthesis is upregulated by UV‐B radiation
Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.
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
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.
Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
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.
Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.
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.
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).
Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.
The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.
Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage
Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.
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Non-targeted analysis is applied in many different domains of analytical chemistry such as metabolomics, environmental and food analysis. In contrast to targeted analysis, non-targeted approaches take information of known and unknown compounds into account, are inherently more comprehensive and give a more holistic representation of the sample composition.