Publications by authors named "Aenne Eckardt"
Information about the total chemical composition of primary metabolites during grape berry development is scarce, as are comparative studies trying to understand to what extent metabolite modifications differ between cultivars during ripening. Thus, correlating the metabolic profiles with the changes occurring in berry development and ripening processes is essential to progress in their comprehension as well in the development of new approaches to improve fruit attributes. Here, the developmental metabolic profiling analysis across six stages from flowering to fully mature berries of two cultivars, Cabernet Sauvignon and Merlot, is reported at metabolite level.
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- The chemical makeup of wine is influenced by components from the grape, the yeast used in fermentation, and the storage containers.
- Current wine authentication methods often rely on human opinions or limited measurable features, which can be subjective.
- This study employs an advanced analytical technique (UPLC-FT-ICR-MS) combined with statistical methods to objectively classify and differentiate wine based on variety, origin, vintage, and quality.