In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.
Climate change establishes challenges, as well as opportunities for many sectors, and markedly the wine sector.
The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth
Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.
The light exposure of white wine is responsible for several reactions leading to changes on colour, flavours and, consequently, affecting the sensory profile.
Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.
Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.
Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.
Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.
There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed
Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]
Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.
Polyphenols, namely anthocyanins and flavanols, are key compounds for wine color definition and taste perception (astringency and bitterness). During winemaking, several processes could influence the polyphenol composition and, therefore, the organoleptic parameters of wine.
The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation
Condensed tannins are widely distributed in plant‐derived foods and beverages like grape, red wine, nuts, tea, apples and chocolate in which they contribute to multiple sensorial properties such as flavor, color, and taste (astringency and bitterness). During the wine making process,
In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals
In recent years, an undesirable premature “aged” character has been noticed in a growing number of young Riesling wines, associated with extreme weather conditions leading to increased radiation intensity and/ or sun exposure of grapes.