In general, cis-resveratrol shows fewer health effects than trans-resveratrol, including its anti-inflammatory power. According with this study it is possible that older red wines will not provide the same degree of health benefits compared to younger red wines. However, further work is required to confirm the dependency of resveratrol flux on the age of the wine in question.
This post reports the results of a study carried out to investigate (i) attributes driving wine professionals’ judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. The key drivers of perceived quality were descriptors varietal typicality, expressiveness, overall structure, and attractive fruit aromatics, along with complexity questionnaire attributes of harmony, balance, and number of identifiable flavours. Results show that quality and complexity were positively associated concepts and that both were linked positively with varietal typicality. Visual influence was not a major driver of wine professionals’ judgments but being able to see a wine’s colour influenced tasters’ judgments to wines at each end of the price/quality spectrum.
Wine lees, a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks, is one of the main by-products of the winemaking industry. Since wine lees are considered a soil pollutant, it is important to find strategies for their recovery and valorization. In this post the authors discuss wine lees valorization strategies. Authors highlight the importance of an integrated approach tailored to extract the highest number and amount of compounds with potential applications in different sectors, thus improving also the environmental and economic sustainability of the whole wine supply chain.
Due to its great importance on the structure, flavour and color of wines, phenolic compounds have been determined along time by different instrumental techniques combining physical and chemical methodologies. This post describes innovative analytical systems, based on spectroscopy, which can analyse complex chemical samples like wine. These are fast, accurate and eco-friendly methods with high potential to be used in wine industry.
This post is about a study aimed to evaluate the potential of membrane technology to improve polyphenol extraction during red wine alcoholic fermentation of the Pinot noir grape variety. The results obtained are a good incentive to promote research on nanofiltration processes as a non-thermal alternative to modulating polyphenol extraction during red wine fermentation.
This post reports a study where the biodiversity and evolution of fungal communities were monitored over a period of 3 vintages in a new winery.
Governo all’uso toscano (GUT) is a traditional winemaking practice where withered grapes are added to a freshly fermented wine. This results in a second alcoholic fermentation and a distinctive wine, in which there is renewed interest. Traditional winemaking practices could be a rich source of inspiration for modern oenology. Although these methods were developed in a specific context, they can greatly contribute to face modern oenological challenges. Finally, their study could help to preserve wine heritage and culture.
Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.
This post reports the results of a study carried out to explore the impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
This post summarizes a review paper that highlights some useful novel approaches to control Brettanomyces spp. during winemaking, allowing the producers to follow the “hurdle concept” and to minimize wine sensory changes.