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Rapid detection and identification of yeasts in must and wine by flow cytometry and fish
Olga LUCIO, Isabel PARDO, Sergi FERRER; ENOLAB – Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa. Universitat de València, Spain.
Flow cytometry (FC) can be considered a useful method for microbiological quality control in wineries, and for the investigation of the growth dynamics of microorganisms in wine. <
Published on: 09/09/2013
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Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines
M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti
The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shir
Published on: 12/06/2013
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Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
BARON M.1*, FIALA J.2; 1 Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University Brno Czech Republic, 2 Department of Ferme
Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination...
Published on: 16/05/2013
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Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage
J. COULON(1), V. RAFFESTIN(2), M. BELLAN(1), A. LONVAUD-FUNEL(3) ; (1) Microflora et Unité de recherche ŒNOLOGIE, ISVV, (2)Chambre d’Agriculture de l
This work confirms that B. bruxellensis development can be tempered by SO2 addition if a sufficient molecular concentration of 0.8 mg.L-1 is achieved. However differences do exist among strains in ...
Published on: 09/01/2013
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A metabolomic approach to the study of wine micro-oxygenation
ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive
Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...
Published on: 02/07/2012
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Wine colour: prepare, extract and maintain
Vincenzo GERBI*, Enzo CAGNASSO, Fabrizio TORCHIO, Simone GIACOSA, Alberto Caudana, Luca ROLLE; University of Torino - DIVAPRA – Food Technology Depart
The need to have access to information about grape phenolic potential has lead to the development of rapid methodologies based on different analytic techniques that can predict with sufficient accu...
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Published on: 02/11/2011
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Filling the gap – How do sensory and marketing attributes interact in consumers’ wine choice?
S. MUELLER1, P. OSIDACZ2, I.L. FRANCIS2, L. LOCKSHIN1. 1 Ehrenberg-Bass Institute for Marketing Science, University of South Australia,2 The Australia
When viticulturists and oenologists produced flavours and aromas that are positively perceived by consumers in blind tastings, the question remains how much they actually influence consumers’ wine ...
Published on: 09/02/2011
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Colour dynamics in wines made from co-ferments of Vitis vinifera L. Syrah and Viognier
Rod CHITTENDEN1*, and Paul A. KILMARTIN2; 1 Senior Lecturer Wine Science, Eastern Institute of Technology , New Zealand, 2 Director Wine Science, The
Anthocyanin-derived pigment profiles in a series of 100% Vitis Vinifera L Syrah and 2, 5, and 10% co-ferments with crushed destemmed Vitis Vinifera L Viognier were compared, using spectroscopic, pr...
Published on: 13/09/2010
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Taste and acceptance of reduced alcohol content wines
S. MEILLON 1,2 - C. URBANO 2 - P. SCHLICH 2; 1 Pernod Ricard Research Center, CRETEIL ; 2 INRA, UMR Sciences du Goût, DIJON
Given the significant increase in wine alcohol content over the last twenty years the wine industry has turned to new technologies, such as reverse osmosis, to reduce alcohol content. New partially...
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Published on: 08/06/2010
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Grape and wine analysis – enhancing the power of spectroscopy with chemometrics. A review of some applications in the australian wine industry
M. GISHEN1, R.G. DAMBERGS AND D. COZZOLINO; The Australian Wine Research Institute, Australia
Spectroscopic techniques offer the potential to simplify and reduce analytical times for a range of grape and wine analytes. It is this aspect, together with the ability to simultaneously measure s...
Published on: 17/03/2010
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The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 2: classification of aromatic compounds
Vicente FERREIRA GONZALEZ ; Aroma Analysis and Enology Laboratory, Department of Analytical Chemistry, University of Saragossa, Spain.
Wine aroma is the result of complex interactions between numerous chemical compounds having a certain aromas. In some simple and particular cases, it is possible to find authentic impacting compounds
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Published on: 03/02/2010
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The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 1: the effects of alcohol and aromatic buffer
Vicente FERREIRA GONZÁLEZ; Aroma Analysis and Enology Laboratory, Department of Analytical Chemistry, Faculty of Science, University of Saragossa, Spa
This study covers some of knowledge already acquired about the chemical nature of wine. One of the key points is the surprising buffer effect of alcohol and other volatile components on aroma perce...
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Published on: 17/11/2009
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Characterization of yeast cell wall fractions according to different reduced cysteine forms
TIRELLI A., FRACASSETTI D., DE NONI I.; Department of Food and Microbiological Science and Tecnology. University of Milan, Italy
The presence of thiol forms from reduced cysteine in enological preparations of yeast cell walls could prevent the development of oxidative phenomena in wines by reducing quinone forms derived from...
Published on: 30/06/2009
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Incidence of several winemaking treatments and procedures on the elemental composition of grapes and wine
G. NICOLINI, R. LARCHER, D. BERTOLDI, M. MALACARNE; Unità Laboratorio chimico e Consulenza enologica. FEM-IASMA, San Michele all’Adige (TN), Italy
Mineral elements in wine have always been studied mainly in relation to their chemical stability in wine and their toxicity. In the last few years the reasons for carrying out analysis of microelem...
Published on: 12/05/2009
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Spontaneous methods for wine sensorial analysis
L. PERRIN 1,2, R. SYMONEAUX 1, I. MAÎTRE 1, C. ASSELIN 2, J. PAGÈS 3 et F. JOURJON; Laboratoire GRAPPE – Groupe ESA - Angers ; Interloire, Angers; L
In winemaking, the sensorial analysis of wines is continually applied more frequently. To characterize a product, sensorial analysis is often done by a panel of trained judges that complete a conve...
Published on: 18/04/2009
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