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Maturation of wine in underwater springs as a novel wine production process
The technological process of wine production affects its chemical composition and consequently its organoleptic properties. Therefore, innovative...
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Wine Volatilomics
In this chapter, we attempt to bring together in a readable and accessible form the wine volatiles patterns highlighting, in a comprehensive way,...
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In-Mouth Wine Aroma Analysis
In-mouth aroma analysis under wine-tasting conditions is a challenging task. By combining the use of analytical tools such as solid phase...
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Value creation in the wine industry—a bibliometric analysis
The main aim of this study is to analyze the literature pertaining to value creation in the wine industry developed in the last two decades,...
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Predicting Bordeaux red wine origins and vintages from raw gas chromatograms
Connecting chemical properties to various wine characteristics is of great interest to the science of olfaction as well as the wine industry. We...
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Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural...
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Wine Analysis and Testing Techniques
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing...
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Clarification and quality control for cooking wine by ion-exchange resin
The quality and safety of fermented wines are closely related to people's health because of the nutrients in the wines themselves, which are...
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Fluorescence Spectroscopy for Red Wine Authentication
The molecular fingerprint obtained from fluorescence spectroscopy has been used in combination with chemometrics for the authentication of red wine...
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Electrochemical evaluation of total antioxidant properties in red wine
The antioxidative capacity of food is a crucial functional indicator. Conventional methods for measuring antioxidative capacity involve complicated...
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Time-Intensity Methodology for Wine Flavor Evaluation
Traditionally, sensory methods such as quantitative descriptive analysis consider the sensory properties like a static phenomenon. However, due to...
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Dealcoholized Wine: A Sco** Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits
The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond...
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Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts
To develop a rice wine with the fragrance and medicinal ingredients of lilies, aroma-producing yeasts ( Saccharomyces cerevisiae H1, Hansenula sp. H3,...
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Non- Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of wine aroma profile. However, this strategy is rarely...
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Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry
The main soluble proteins in bottled wine are pathogenesis-related proteins. Their concentration is influenced by the harvesting technique used, the...
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Detection and analysis of electrochemical signals in wine fermentation process
This study presents an in-depth analysis of the electrochemical fingerprint spectra of different yeast strains (BV818, L2323, and ExcellenceXR)...
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Wine Descriptive Sensory Profiling
Descriptive methods are an essential part of sensory testing protocols. Out of the selection and training of sensory assessors, testing environment...
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Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of...
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Validation of a simplified small-scale DNA extraction protocol from wine by quantitative real-time PCR
In the present study, we compared a simplified small-scale purification protocol to obtain DNA admixtures out of wine, with our large-scale published...
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Grapes & Wine
Wine is an alcoholic beverage of ancient origins created by the fermentation of grapes. Over the last several millennia, wine has played an important...