Brettanomyces bruxellensis is considered as THE wine spoilage yeast. ‘Brett’ ruins wines all around the world, producing volatile phenols whose aromas are described as leather, horse sweat or stable and could mask the fruity perception of the red wines.
This post demonstrates the feasibility of E-tongue and near infrared spectroscopy in detecting low concentrations of grape concentrate adulteration in low grade Tokaj Forditas wine that were manipulated to have the same sugar concentrations as higher grade Tokaj Aszu wines.
This is the last post of 2019. The second year of Science & Wine existence, time for a brief reflection. This was a great year!
This post reports the development of a new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes. It was possible to identify by GC-Olfactometry and GC–MS at least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol.
Results from this paper are stimulating for the flavor industry. It suggests that all simple fragrance materials could be advantageously replaced by much smaller levels of complex mixtures.
This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.
Natural foods are recently trendy, all over the world consumers demand food products that are perceived as being natural. This post reports a study aimed to evaluate which wine properties have an influence on its perception as a natural wine, with a focus on winemaking techniques. This study contributed with important results related with wine naturalness perception and may help winemakers and marketers to improve communication with consumers.
The post of this week tries to answer the question if different wines could change in a similar manner when placed in similar conditions, regardless of the initial composition. The chemistry of the wines, related to factors such as clonal differences, grape ripeness at harvest, terroir, and winemaking practices, was highly variable between the initial wines. The authors concluded that storage conditions had similar effects on all the wines included in the experiment, except for one Sauvignon Blanc and one Chenin Blanc wines, both from the same winery.
The use of non-Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality. Several review articles have described the potential of some non-Saccharomyces species and the suitable criteria to select them according to the effects of the species on wine color, aroma, body or structure.
What is a biodynamic wine? Which techniques can be used to distinguish a biodynamic wine from the conventional one? Besides the answer to these questions this post also address other aspects regarding organic wines such as antioxidant capacity, human toxicity effects and SO2 levels. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are addressed.