Enology: 2023
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 ...
16 October 2023
Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles
Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. Distinct maturity ...
21 September 2023
Bioprotection as an alternative to SO2 in the pre-fermentation phase
Additives have been used in the food industry for many years, to prevent food spoilage and extend shelf life. These chemical additives are a source of controversy and their use must be reduced in the face of societal demand. In enology, this ...
12 September 2023
Assessment of the impact of chitosan treatment on microorganisms in enology
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of ...
31 August 2023
Production of flavour compounds by wine yeasts is dependent on the management of their intracellular redox balance
Wine yeasts produce ethanol and a myriad of other metabolites during fermentation that give the final wine its unique organoleptic fingerprint. The complex network of metabolic pathways leading to the production of these flavour compounds is ...
11 August 2023
Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine
Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming ...
7 July 2023
Yeast derivatives: a promising alternative for white wine oxidation prevention
In the previous decade, the use of Yeast Derivatives (YD) was proposed as a new strategy to control wine oxidation (Comuzzo et al., 2015). These products are obtained from yeasts by autolytic or hydrolytic processes and then dried to ...
24 May 2023
Selected Ion Flow Tube Mass Spectrometry (SIFT-MS): a promising technology for the high throughput phenotyping of grape berry volatile fingerprints
Over the last decade, there have been renewed efforts into wine grape breeding within the research community. Quick characterisation by phenotyping of quality traits, including aroma composition, remains challenging. Selected Ion Flow Tube ...
29 March 2023
Sanitisation of wine-ageing barrels using near Ultraviolet radiation
The ageing of wine in oak barrels represents a critical stage in winemaking at which product alteration can occur due to bacteria, yeasts or fungal growth. The control of microorganisms, such as yeasts of the ...
20 January 2023
Cell morphology observations for discriminating between Brettanomyces bruxellensis strains among genetic groups
It is essential to discriminate between B. bruxellensis isolates at the strain level, because stress resistance capacities are strain dependent and also related to the genetic groups (GG). In this work, we ...
5 January 2023
Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology - Part 2/2 Practical and environmental benefits of flow cytometry applied to wine microbiology
Flow cytometry (FC) coupled with the use of different markers represents an analytical tool that is fully in line with the wine sector’s requirements. This article presents the various applications of this technique ...
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