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White and Rosé Wine Haze Risk (WHR) Estimation
The appearance of cloudiness in a white or rosé wine is a phenomenon that occurs in most countries around the world. To avoid this, winemakers treat...
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Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
The present research aimed to identify the volatile profile of sparkling wines from São Francisco Valley, which products will have soon the...
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Quantification of Proteins in White and Rosé Wines
The Bradford method is used worldwide in biochemistry to quantify proteins. Proteins might react with a dye, the Coomassie Brilliant Blue (CBB), to...
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Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)
The wine industry intends to boost production of high-quality, innovative and competitive sparkling wines, since they have experienced a growth in...
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Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy
Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics....
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Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses
A gas chromatography with mass spectrometric detection in selected ion monitoring mode (GC/qMS-SIM) method, preceded by comprehensive two-dimensional...
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Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
Liquid foods play important roles in the development of human culture due to their own peculiarities. Mid-infrared (MIR) spectroscopy combines...
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Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings
In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs)...
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Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review
Nowadays, progresses in data processing software have promoted the application of infrared (e.g., FT-IR, NIR, MIR), Raman, and hyperspectral imaging...
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Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking
Present study aimed to ascertain whether the combination of two factors, i.e., time of harvest and type of yeast, can significantly moderate the...
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Assessing wine sensory attributes using Vis/NIR
The quality of wine involves the presence and intensity of many flavors and nuances. The assessment by tasting panels of the sensory quality of wine...
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Comprehensive two-dimensional gas chromatography–mass spectrometry combined with multivariate data analysis for pattern recognition in Ecuadorian spirits
The current methodology used in quality control of Ecuadorian beverages such as Pájaro azúl, Puro and Pata de vaca is carried out by using...
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Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines
The work introduces a fast methodology for the identification of compounds responsible for the generation of the distinctive aromas in different...
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Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat
Although Muscat Blanc “à petit grains” and Red Muscat grape varieties are both cultivated in the Douro Demarcated Region (Portugal), only Muscat...
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Mycotoxin Contamination of Plants and Plant Products (Except Cereals and Cereal Products)
see Drinks (alcoholic drink)
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Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy
Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches,...
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Genetic traceability of Asti Spumante and Moscato d’Asti musts and wines using nuclear and chloroplast microsatellite markers
The final characteristics of a wine are strongly influenced by must varietal composition. Further, wine quality and value can be heavily modified if...
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Chloroplast Genome Diversity in Portuguese Grapevine (Vitis vinifera L.) Cultivars
Grapevine chloroplast (cp) DNA diversity was analysed for the first time through amplification and digestion of fragments of the large single copy...
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Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines
The effect of hyper-oxygenation of Airén white wines on color characteristics, phenolic composition, and volatile profile has been evaluated in...
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Molecular Markers for Assessing Must Varietal Origin
Wine quality and market value greatly depend on the grapevine varietal composition, which may be characteristic of specific regions. In order to...
