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.
The choice of an adequate rootstock is a key tool to improve the performance of grapevine varieties in different ‘terroirs’, as rootstocks confer adaptation to soil characteristics
Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.
Aim‐ Rootstocks provide protection against soil borne pests and are a powerful tool to manipulate growth, fruit composition and wine quality attributes
Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.
The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.
The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality.
Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages.
When considering the application of a systemic approach to assess the intrinsic complexity of agricultural production, the following question immediately arises