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Technical Articles

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Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process
Antonio Castro Marin et al., University of Bologna - Italy
Antonio Castro Marin, Department of Agricultural and Food Sciences, University of Bologna Federico Baris. Department of food science, University of Bologna, Italy Fabio Chinnici. Department of food...
Published on: 01/24/2022
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qNMR metabolomics for authenticity and winemaking processes discrimination
Inès Le Mao et al., University of Bordeaux
Is analytical discrimination of winemaking processes possible? qNMR combined with chemometrics allows to dissociate not only physical processes such as filtration, but also chemical processes such as
Published on: 01/24/2022
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Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning
David W. Jeffery et al., The University of Adelaide
The international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities require...
Published on: 01/18/2022
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Wine Oxidation
Good practices for the production of wines with low oxidizability
Oxidation is one of the main phenomena that affect the quality of wine. It can occur in all wines (white, rosé, red and sparkling) and concerns all sensory characteristics (colour, smell, taste). W...
Published on: 12/15/2021
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Development of a strategy for measuring fruity aroma potential in red wine
G. Lytra et al., ISVV
Among red wine ethyl-esters, those from short-chain substituted acids play the role of natural enhancers of fruity notes in red wines. Can we predict the "aromatic potential" of these esters?
Published on: 12/14/2021
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Keg wine on tap: a sustainability-oriented innovation
Stephanie Pougnet, Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences and Arts Western Switzerland
Could keg wine served on tap be seen as a sustainable-oriented innovation that benefits all wine industry stakeholders?
Published on: 12/14/2021
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Model ageing effects on the formation and evolution of minty terpenoids in red wine
M.T. Lisanti et al., University of Naples Federico II
Which compounds undergo chemical transformation during ageing and could contribute to the formation of minty terpenoids?
Published on: 12/06/2021
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Characterized one of the largest collections of grapevine rootstocks (non-vinifera) by molecular markers
G. De Lorenzis et al., Department of Agricultural and Environmental Sciences - University of Milan
To cope with the emerging challenges in viticulture related to climate change, the most promising genotypes for forthcoming rootstock breeding programs must be selected...
Published on: 12/06/2021
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Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma
M. Cameleyre et al., ISVV
Compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect. Through a sensory-physico-chemical approach, discove...
Published on: 11/29/2021
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Targeted UHPLC-QqQ-MS/MS metabolomics for phenol identification in grapevine and wine: Study of a Tempranillo clone with a dark-blue berry colour
Y. Ferradás et al.; Instituto de Ciencias de la Vid y del Vino
What is intra-cultivar genetic diversity? And how can it be exploited to maintain grape wine quality, tipicity and adaptation to different climate conditions? Discover how spontaneous somatic varia...
Published on: 11/29/2021
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$The taste of color: how grape anthocyanin fractions affect in-mouth perceptions$
The taste of color: how grape anthocyanin fractions affect in-mouth perceptions
M.A. Paissoni et al., University of Torino
What's the involvement of anthocyanins on in-mouth characteristics? The understanding of anthocyanin in-mouth properties often requires the extraction and purification of these compounds, so chemical
Published on: 11/29/2021
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Fingerprinting as an approach to unlock the black box of taste
P. Klosse et al., T.A.S.T.E. foundation
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
Published on: 11/23/2021
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The impact of acetaldehyde on phenolic evolution of free-SO2 wines
F. Coppola, L. Picariello, M. Forino, L. Moio, A. Gambuti; Universitá di Napoli Federico II, Italia
The present study aims at the investigation of acetaldehyde reactivity with low molecular weight phenols in both white and red wines. The outcome of this research is expected to provide further ins...
Published on: 11/22/2021
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Innovative method for the direct measurement of tannins in red wines
A. Ricci et al., University of Bologna
An innovative analytical method for the fast, reliable and in-line measurement of tannins (procyanidins) in red wines
Published on: 11/15/2021
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X-ray tomography: a promising tool to assess the selection of good quality grafted vines prior to their commercialization
Anne-Sophie Spilmont et al., Institut Français de la Vigne et du vin (IFV)
The production of grafted grapevine plant material is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet different criteria including a...
Published on: 11/09/2021
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