Enology: 2022
16 December 2022
Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology - Part 1/2 Review of the usual methods applied in wine microbiology and the principle of flow cytometry
Flow cytometry (FC) is a powerful technique for the detection, characterization and quantification of microbial populations in enology. Depending on the fluorescent markers and specific probes used, FC can provide information on the ...
17 November 2022
Impact of barrel toasting on the cognac eau-de-vie sensory profile
During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the ...
10 June 2022
A simple and effective method for the enzymatic analysis of fumaric acid in wine
The use of fumaric acid (E297) at a maximum dose of 0.6 g/L to inhibit malolactic fermentation in wines has been recently approved by International Organisation of Vine and Wine (OIV) and by the European Union (EU). This article describes a ...
11 May 2022
Identification of enological yeasts and bacteria by MALDI-TOF mass spectrometry
MALDI-TOF mass spectrometry has been adapted for use as an innovative tool for species identification of yeasts and bacteria isolated from various samples (musts, wines, beverages). Analysis of a large number of clones allows assessment of the ...
15 April 2022
A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine
One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were ...
31 March 2022
Quantification and identification of oxygen transfer phenomena through barrels
Due to the intrinsic physical and chemical properties of oak, a barrel is the site of highly complex transfer phenomena. By developing an innovative gas–liquid permeameter, oxygen transfers on both sides of oak samples have been measured and a ...
16 March 2022
The synergism between SO2 and ethanol is the “villain” of yeasts at the beginning of the second fermentation of sparkling wines
In our paper, we show that at a pH commonly found in sparkling base wines (i.e., 2.8-3.3), a synergism occurs between the SO2 added as a preservative and the ethanol present in the base wine. This synergism causes high stress on ...
19 January 2022
Origin of fresh mushroom off-flavor in wine
Fresh mushroom flavor in wine is generally considered a fault. The fungus responsible for this organoleptic defect, Crustomyces subabruptus, has recently been isolated. The main compound involved is 1-octen-3-one, which is perceptible ...
6 January 2022
Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the ...
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