The effect of terroir on volatilome fingerprinting and qualitative attributes of non-irrigated grapes reveals differences on glycosylated aroma compounds.

Background: 'Xynisteri' is considered as the reference white grape cultivar in Cyprus with remarkable adaptation to adverse edaphoclimatic conditions and appreciable oenological properties that renders it as an appropriate cultivar for studies within a global context due to climate change. To this aim, two distinct non-irrigated plots with different climatic conditions, soil properties and levels of rainfall were selected; Koilani [KO, altitude 800 m, 76% calcium carbonate (CaCO) content, pH 7.97, average temperature: 16.

Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector.

Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape.

Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at the right level for reaching a high-quality wine, thus postharvest technologies can be operated as a remediation strategy. Ethanol is a secondary volatile metabolite and its application has been demonstrated to delay fruit ripening, to reduce decay, and to increase secondary metabolites.

Feasibility assessment of a low-cost visible spectroscopy-based prototype for monitoring polyphenol extraction in fermenting musts.

Background: Polyphenols have long been used to evaluate grape and wine quality and it is necessary to measure them throughout various winemaking stages. They are currently assessed predominantly through analytical methods, which are characterized by time-consuming procedures and environmentally harmful practices. Non-destructive spectroscopy-based devices offer an alternative but they tend to be costly and not readily accessible for smaller wineries.

Optimizing the winemaking process: NIR spectroscopy and e-nose analysis for the online monitoring of fermentation.

Background: In the winemaking process, the rapid determination of specific quality parameters such as sugar content, pH, acidity, concentrations of phenolic compounds, anthocyanins and volatile organic compounds is crucial for high-quality wine production. Traditional analytical methods allow for precise quantification of these parameters but are time-consuming and expensive. This article explores the potential application of non-destructive analytical technique (NDAT) (near infra-red [NIR] and e-nose), as efficient alternatives for online monitoring of fermentation working on two different winemaking tanks and applying chemometrics to develop predictive models to correlate non-destructive and analytical data.

Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods.

Background: The growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine-making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive.

Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties.

Leaf removal is a cultural practice mainly aimed at improving cluster zone microclimates and impacting primary and secondary metabolites, such as volatiles. This research aimed to assess the impact of defoliation on free and glycosylated aromas of a neutral ('Nebbiolo') and a semi-aromatic ('Aleatico') red variety. Defoliation was performed at fruit set (BBCH 71) and, for 'Nebbiolo', also at berries touch (BBCH 81) phenological stages.

Postharvest wine grape dehydration: ethanol dissipation from grape and biochemical changes.

Background: During postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These changes affect the quality of the final product and ethanol production is a key step. Ethanol dissipation has never been measured during postharvest wine grape dehydration.

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile.

A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO or N) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results.

Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies.

Background: Airflow is an important issue to favor postharvest dehydration keeping wine grape quality. The aim of this experimental work was to analyze the grape quality during postharvest dehydration: (i) in a commercial facility ('fruttaia') by monitoring the efficiency of the ventilation system and (ii) at laboratory level, studying the influence of crate type and airflow direction.

Results: In the fruttaia, the airflow was provided by an air duct hanging from the ceiling, and by floor fans.

Ozone-Induced Biochemical and Molecular Changes in Leaves and Responses to Infections.

To investigate how plants cope with multi-stress conditions, we analyzed the biochemical and molecular changes of leaves subjected to single or sequential double stresses (infection by () and ozone (O, 100 ppb for 3 h) treatment). In Bc/O leaves, the hydrogen peroxide (HO) induction (observed at 12 and 24 h from the end of treatment (FET)) triggered a production of ethylene (Et; +35% compared with Bc/O leaves), which was preceded by an increase of salicylic acid (SA; +45%). This result confirms a crosstalk between SA- and Et-related signaling pathways in lesion spread.

Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.

Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). Therefore, the present study aimed at testing the use of alternative maceration technique (NM) in alternative to CM, to create the conditions of anoxia on the Gamay variety.

The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar 'Xynisteri'.

Background: 'Xynisteri' is the reference Cypriot white cultivar that, despite its significant societal and economic impact, is poorly characterized regarding its qualitative properties, while scarce information exists regarding its aroma profile. In the current study, the effect of leaf removal during fruit set (BBCH 71) on 6-year cordon-trained, spur-pruned grapevines was assessed and an array of physiological, biochemical, and qualitative indices were monitored during successive developmental stages (BBCH 75, BBCH 85, BBCH 87, and BBCH 89). Grapes were additionally monitored for the volatile organic compounds (VOCs) profile during the advanced on-vine developmental stages (BBCH 85-BBCH 89) with the employment of gas chromatography-mass spectrometry (GC-MS), Fourier-transform near infrared (FT-NIR) spectra and electronic nose (E-nose) techniques.

Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must.

Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly sulfited red must (mute must) at two treatment temperatures, a significant reduction in total and free sulfites from around 1000 mg/L to 200 and 120 mg/L at 20 and 10 °C, respectively, was observed in 24 h, but already after 4 h the concentration was halved.

Ozone and Bioactive Compounds in Grapes and Wine.

Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor.

Postharvest Water Loss of Wine Grape: When, What and Why.

In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported.

Use of water and ethanol extracts from wine grape seed pomace to prepare an antioxidant toothpaste.

Background: Extracts of fresh wine grape seeds/skin or of grape pomace seeds were used to prepare antioxidant natural toothpastes.

Results: Ethanol extracted twice more polyphenols than water; ultrasound did not provide any improvement in the extraction. The addition of freeze-dried ethanol extracts of seeds or skin, at 2% and 10%, to the commercial toothpaste significantly increased the polyphenol content, both from white grape seeds and skin and from red grape seed pomace.

Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape.

Red Cesanese wine grapes, picked at around 22-23 °Brix, were treated with gas ethylene (500 mg L) for 15, 24, and 36 h, or air at 20 °C and 95-100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds.

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.

Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique.

Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.

Background: Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview.

European hazelnut (Corylus avellana L.) is a major species of interest for nutritional use within the Betulaceae family and its nuts are widely used throughout the world in the chocolate, confectionery, and bakery industries. Recently its cultivation has been expanded in traditional producer countries and established in new places in the southern hemisphere, including Chile, South Africa, and Australia.

Using UAV-based remote sensing to assess grapevine canopy damage due to fire smoke.

Background: Bushfires are becoming an increasing issue for the wine sector due to grape and vine losses and smoke taint in wine. Smoke affects vine physiology and the smoke's volatile phenols are absorbed by plants and berries, contaminating the wine. Our hypothesis was that, for the first time, unmanned aerial vehicle (UAV)-based visible images can be used to study the physiology of smoke-affected vines and to assess compromised vines.

Alternating temperature in postharvest cooling treatment of 'Fiano' and 'Falanghina' grapes affects cell wall enzyme rate, berry softening and polyphenols.

Background: In wine production, temperature control is important and cooling techniques are frequently used to cool down grape must. Grape compound extraction is facilitated by enzymatic cell wall disassembly. Accordingly, our hypothesis is that the use of an alternating temperature could favor enzyme activity and thus berry compound extraction.