Aging of Aglianico and Sangiovese wine on mannoproteins: effect on astringency and colour

By Alessandra Rinaldi

Traditional ageing on lees are being replaced by different commercial preparations based on yeast derivatives. This post describes a study carried out to evaluate the influence of three commercial mannoproteins on astringency characteristics, colour parameters and reactive phenolic compounds of Aglianico and Sangiovese red wine during one year of aging. Wines were evaluated after 3, 6 and 12 months. The taste, odor and aroma profiles completed the sensory evaluation of one-year aged wines. The main conclusion of these study is that theuse of commercial mannoproteins improves some sensory characteristics of red wines related to positive astringency subqualities and aroma persistence.

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Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

By Maria Angeles del Pozo Bayón

This post is about a very recent study published in Food Chemistry that explores the influence of phenolic compounds in oral aroma release during wine tasting. A study was carried out with rosé wines supplemented with three types of commercial phenolic extracts. Wines were aromatized with a mixture of six target aroma compounds. Oral aroma release was evaluated just after spitting of the wine (immediate release), and four minutes later (prolonged release). To check the sensory meaning of these changes, descriptive analysis using a trained panel was performed. Read the post to know the results of this interesting study.

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Impact of high temperature on red grape flavonoids

By Julia Gouot and Celia Barril

Environment temperatures are increasing in many wine regions around the world. These temperatures affect berry composition and consequently compromise the quality of the wine produced. Flavonoids are particularly affected by high temperatures, a decrease in total anthocyanins is reported in most cases and appears to be directly associated with high temperatures. This post examines the impact of high temperature on the biosynthesis, accumulation, and degradation of flavonoids.

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My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area. Find out more

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