Enology: 2025
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 ...
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