In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.
White wines contain macromolecules such as proteins, phenolic compounds and polysaccharides. On a sensory
level, these compounds contribute to the ‘mouthfeel’ that differentiates the white wines worldwide [1].
Wines made with grapes submitted to postharvest dehydration are often referred to as “passito” or “straw wines.” This distinct style of winemaking consists of a process of water loss that allows the berries to undergo a mild water stress and senescence process [1].
Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.
Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.
Aroma is one of the most important attributes that determine consumer’s perception of the sensory quality of wine and varietal typicity.
Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.
Usually the winemaker consider the grapeberry maturity as an actor of the wine quality. Grape seed are frequently used as a marker to assess the grape maturity. The first aim of this study is to obtain a better understanding of the impact of grape seed maturity on the grape seed and grape berry composition.
The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.
Global trends in the wine industry are changing, which is caused by consumer demands for aroma and flavour innovation. Producers in Australia, the sixth globally ranked wine producing country, are embracing this trend by exploring non-conventional yeast species to improve sensory qualities and achieve fermentation advantages.
Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.
Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).
The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.
Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.
Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.
Right after serving a sparkling wine into a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds (VOCs) in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1].
Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].
Climate change significantly impacts vine and grape physiology, leading to changes in wine composition, including reduced titratable acidity, elevated ethanol content, and higher pH levels [1].