Enology
25 June 2026
Non-fermentable sweeteners improve Generation Z liking of red wine
Declining wine consumption among young adults, particularly for red wine, calls for innovation. Non-fermentable sweeteners avoid the risks of re-fermentation and offer nutritional advantages. Three studies using ...
7 May 2026
Protein extracts from white wine lees: toward new fining agents for red wines
This study demonstrates the potential of white wine lees, rich in proteins and polysaccharides, as sustainable fining agents for red wines. Protein extracts obtained by subcritical water extraction (SWE) showed performance ...
28 April 2026
Effect of matter other than grapes on quercetin evolution and key wine parameters
Quercetin instability is a practical concern in red wines because low-solubility quercetin aglycone can form haze or crystals during storage. This study evaluated whether sub-threshold levels of matter other than grapes ...
8 April 2026
Canned wine in a traditional region: how expectations and consumer involvement shape perception
Canned wine is gaining traction, but in traditional regions packaging can shape perceived quality through top-down expectations. In a Rioja study (125 consumers), identical red and white wines were presented as either ...
14 January 2026
Recycling in the winery: subcritical water as an eco-friendly process for the valorization of white wine lees
This work highlights the potential for valorization of white wine lees using a subcritical water (SW) extraction process, which is both efficient and environmentally friendly compared to conventional processes. The extract ...
23 December 2025
Impact of wood species on the chemical composition, colour, and sensory characteristics of white wine
This study evaluated the impact of using pieces of traditional oak, other oak species, and woods from different genera on the quality of white wine. The use of the different woods had minimal effects on the basic ...
19 December 2025
Study of the fruity aroma of red wines made from late-ripening grape varieties potentially suited to the Bordeaux vineyards in a context of climate change
In recent years, changes in the fruity expression of Bordeaux red wines, such as the appearance of cooked and dried fruit notes, have been reported and correlated with climate change. Among the solutions proposed to preserve ...
15 December 2025
Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
The effect of sparging (gas injection to displace dissolved oxygen – DO) was studied in Verdejo and Sauvignon blanc white wines with different oxygen levels prior to bottling. Sparging did not immediately alter ...
20 November 2025
Comparing the ancestral and traditional methods of sparkling wine production
Ancestral sparkling wine production has seen an increase in recent years. Under the label “ancestral method” consumers can find a wide variety of products, ...
25 July 2025
The role of skin-contact time and heads fraction on Pisco terpene content
Pisco is a traditional Peruvian spirit, and Muscat of Alexandria (“Italia”) is amongst the main grape varieties used to produce it. Pisco production is mainly artisanal and varies widely across regions and producers; ...
6 June 2025
Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)
This study assessed the quality of Tempranillo wines after 35 days of contact with two different doses of SEGs (“Shoots from ...
23 May 2025
The use of Torulaspora delbrueckii in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation
Recently, there has been growing interest in ...
9 May 2025
Application of Turbiscan Lab® to study the mechanism of red wine fining with a specific yeast protein extract
Wine fining with proteins is a key winemaking process for clarifying, stabilising, and improving wine sensory quality. Here, the fining mechanism of a specific yeast protein extract (YPE) was studied. The specific YPE ...
28 March 2025
Nicotinic acid deficiency impacts wine fermentation efficiency in Saccharomyces cerevisiae
Nicotinic acid (NA), a form of vitamin B3, is a precursor to essential redox cofactors NAD⁺ and NADP, which are critical for various metabolic processes. In Saccharomyces cerevisiae, the production of these cofactors under ...
12 March 2025
Bioprotection using a selected strain of Metschnikowia pulcherrima as an alternative to SO2 for preventing the browning of white grape must
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012). Sulphur ...
7 March 2025
Does Saccharomyces cerevisiae play a supporting role in mousy off-flavours production?
The alteration known as "mousy taint" is a resurgent deviation in certain wines, characterised by reminiscent aromas of rice cakes and sausage skins. Saccharomyces cerevisiae, the microorganism responsible for ...
5 March 2025
Overcapping wax: an aesthetic or functional element
An in-depth study was carried out to assess oxygen transfer through different waxes and resins, either alone or used in combination with cork-based stoppers. The research provided the answer to a crucial question being asked ...
21 February 2025
Test-tube vinification: a methodology for high throughput oenotyping of white wines obtained from grapes harvested from single vines
Grape aroma has been a key factor in the selection of grapevine varieties for centuries (Lacombe, 2012) and remains a crucial determinant of wine quality. However, understanding grape composition alone is not ...
6 December 2024
Development of a methodology for the determination of glutathione and oxidized glutathione in wine lees and yeast derivatives
Wine lees and yeast derivatives are used in winemaking to improve and conserve organoleptic quality. Among the various quality benefits of aging white wines on lees, protection against oxidation due to the release of glutathione (GSH) has been ...
7 June 2024
Impact of whole bunch vinification on the abundance of sweetening compound astilbin
Whole-bunch vinification is a practice that can change the sensory properties of wine. Experimental wines resulting from the addition of stems in varying proportions were analyzed to quantify a sweet compound, astilbin. A significant increase ...
30 May 2024
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the ...
23 February 2024
A new enzymatic solution for prevention of quercetin precipitation in red wines
Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; ...
30 January 2024
The bottleneck/cork interface: a key parameter in bottle-aging of wine
A study of changes in oxygen transfer through micro-agglomerated corks was carried out over 24 months under controlled storage conditions (Chanut et al., 2023a). This work demonstrated that the ...
12 December 2023
Simultaneous assay of mousy off-flavor markers in wine
The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their ...
12 December 2023
No, Brettanomyces bruxellensis is not responsible for all woes!
In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines. In the present study microorganisms present in 25 altered wines ...