Science & Wine 2019: The Wine of the Future
By Paula Silva
After the very successful joint meeting in 2017 in Porto, Science & Wine is very pleased to continue this event, which will be organized every 2 years. The Organizing Committee invites all to participate in “Science & Wine – The Wine of the Future” at May, 2019 in the Alfândega Congress Centre, Porto, Portugal.. Find out more
Characterization of the aroma profile of wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings
By Leandro Wang Hantao
Aroma is one the main factors contributing to the quality of wine and sets the difference between a vast number of wines and wine styles produced throughout the world. The volatile organic compounds (VOCs) are a highly complex fraction of wine with more than 1.000 volatile compounds reported so far. Headspace solid-phase microextraction (HS-SPME) is a solvent less, equilibrium-based sample preparation technique that combines sampling and sample preparation into a single step, which may be performed relatively fast and under mild extraction conditions. HS-SPME is likely the ideal tool for aroma profiling of wines because it requires minimal sample handling and it bypasses the co-isolation of non-volatile organic compounds.
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Modulation of wine astringency by mannoproteins –salivary protein/mannoprotein/polyphenol interactions
By Alba Ramos-Pineda, Ignacio García-Estévez, M. Teresa Escribano-Bailón
The oral sensation called astringency is commonly described as drying, roughing and puckering in the mouth epithelia. Since some polyphenols are able to bind salivary proteins, namely PRPs, they can form insoluble tannin-protein precipitates in the mouth, causing a loss of lubrication and increased friction in the oral cavity, which would explain its astringency. This mechanism is thought to be the main responsible of wine astringency. Results obtained indicate the existence of interactions between mannoproteins and flavonols but also between mannoproteins and salivary proteins, suggesting a possible formation of protein/polyphenol/polysaccharide ternary complex that probably affects the astringency perception.
