Oenological tannins are widely used in winemaking to stabilize wine color, improve must and wine clarification, prevent protein haze formation, and enhance antioxidant protection.
Authentication in the wine industry aims to prevent fraud and strengthen confidence in trade. A previous study proposed 1H NMR as a solution for authenticating several characteristics such as grape variety, origin, and vintage (Godelman et al, 2013).
Grape seeds are an important part of grape, especially in the context of red wine. They are also frequently used as markers of grape maturity and as contributors to wine quality.
Varietal volatile compounds in grapes are influenced by multiple factors, including grape variety and clone, cultural practices, and climatic conditions.
Fresh Mushroom Aroma (FMA) is an undesirable off-flavor in wine, characterized by a button mushroom–like aroma.
Microbial terroir is increasingly linked to wine typicity, yet the chemical mechanisms connecting regional microbiomes to the wine phenotype remain incompletely defined.
Pinking in white wines occurs unpredictably due to PPO-mediated oxidation of skin-derived flavan-3-ols and hydroxycinnamic acids into quinones that form chromophores [1,2].
In New Zealand (NZ), wines made from the white grape variety Albariño, traditionally grown in Spain and Portugal, are becoming increasingly popular, with producers actively working to discover a grape variety with potential to diversify their portfolios beyond Sauvignon blanc.
Anthocyanin profiling remains essential for assessing red grape quality and predicting wine color stability. However, traditional HPLC-based methods are time-consuming and impractical for routine vineyard maturity monitoring.
Despite being the second winemaking by-product in terms of volume, wine lees remains mostly undervalued. This is especially true after distillation, when the removal of ethanol results in an unstable product difficult to transport or valorize, leaving distilleries in charge for its disposal.
Saccharomyces cerevisiae is responsible for alcoholic fermentation (AF) and is widely distributed as active dry yeast (ADY).
Polyfunctional thiols represent a potent class of aroma compounds that shape the wine aroma due to their low odor detection thresholds (Darriet et al., 1995).
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In the context of global crises such as climate change, biodiversity loss and pollution, it is necessary to reconsider current agricultural practices.
Yeasts of the genus Brettanomyces are known for their ability to alter wine aroma profiles, primarily through the production of specific phenolic compounds that are now well characterized (1).
The reduction of synthetic fungicide use in viticulture has promoted the development of alternative strategies such as Biological Control Agents (BCAs) for the control of Botrytis cinerea.
Yeasts profoundly influence winemaking outcomes, not only by driving alcoholic fermentation but also by shaping the chemical and aromatic diversity of wines.
Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).