Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chardonnay bud sport with typical muscat characteristics. The goal of this...
The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines. The research hypothesis was to find out if taste-related attributes alone, determined by sensory expe...
This work outlines the influence of Cu(II) and SO2 concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonn...
Maceration techniques like cold maceration before fermentation (CM) and skin-contact fermentation (SF) are widely used in winemaking. However, their application remains limited in white winemaking, representing an important objective for the producti...
The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and...
Climate change necessitates the exploration of new, cooler viticultural regions globally. Chardonnay is an early ripening variety which is subjected to temperature extremes. This study aimed to investigate the response of Chardonnay in cool climatic...
There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical com...
The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23....
Protein stabilization in white wines commonly involves bentonite fining, yet the influence of bentonite type, dosage, and pre-fermentative treatment on wine composition and fermentation remains underexplored. This study assessed the effects of pre-fe...
The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identifi...
The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Australian Geographical Indications (GI). Measurements of basic chemical para...
Various oils can efficiently control a wide range of pests and pathogens on plants. In this study, we tested the effectiveness solely applied paraffin oil (PFO) spraying against Erysiphe necator, the causal agent of grape powdery mildew (GPM). Its ef...
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical...
To mitigate the potential drawbacks of late pruning, this study evaluated an alternative approach utilising the anatomical features of the umbrella trellis system, cane pruning, and apical dominance. Vine canes were tied at four distinct phenological...
Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be a...
Cyprus has a long tradition in grape cultivation and wine making and grapevine is important for the sustainability of the agricultural sector, like in other Mediterranean areas. Water scarcity, which is projected to increase due to climate change, co...
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes...
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic bevera...
Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurr...
In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investig...
The nitrogen (N) critical level in leaves and maximum technical efficiency (MTE) doses contribute to the grape yield, must quality, and fertilizers rationalization. This study aimed to define sufficient ranges and critical levels in leaves and maximu...
Chardonnay (Vitis vinifera L.) is one of the most widely cultivated white grape varieties in Chile, yet integrated studies addressing phenolic composition, polysaccharides, and color in commercial wines remain limited. This study characterized 30 com...
Climate change and variable rainfall are pushing the wine industry to assess grapevine adaptability, as water deficit alters volatile compounds and understanding these processes is key to maintaining wine quality. A total of 64 compounds, free and gl...
Nitrogen (N) is a key nutrient for grapevine development, influencing from biomass formation to photosynthetic efficiency and grape quality. However, despite the widespread adoption of grafted plants in modern viticulture, understanding of how differ...
In this paper, a cost-effective visible/near infrared optical prototype was tested for grape maturity monitoring. The device was used to quantify the qualitative parameters of Chardonnay grapes, based on the combination of spectroscopic data and the...
Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Po...
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated...
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other pr...
Flavonols are an important secondary metabolite in grape, which play a crucial role in plant growth and development, human health, and wine making. Ethylene and its inhibitor 1-Methylcyclopropene (1-MCP) are widely used in grape berry production. How...
Petit Manseng is a variety of Vitis vinifera gaining popularity in Virginia, USA because it consistently produces high quality grapes under variable growing conditions. However, its high sugar and acid levels complicate dry wine production. The goal...
The paper shows the effect of organic fining agents on the formation of the elemental composition of young white wine of the Chardonnay variety. Substances of plant and animal origin and their mixtures were used as fining agents in the clarification...
This work aims to understand how Vitis vinifera (Chardonnay) vines prioritise the export and distribution of recently fixed photoassimilate between root tissue, fruit, and defence, following the elicitation of a defence response. Jasmonic acid (JA) a...
Volatile compounds and aroma sensory profile of wines were researched in order to determine the effect of the coupage technique using monovarietal young white wines from La Mancha region. To conduct this study, the aroma compositions of Airén,...
A new negative-strand RNA virus was identified in grapevines from a 38-year-old ‘Chardonnay’ block in Idaho through high-throughput sequencing (HTS) of total RNA. This virus was tentatively named grapevine-associated cogu-like Idaho virus...
The impact of oxygen exposure during winemaking on metal ion concentrations in wine were investigated throughout the winemaking process in a Chardonnay wine. The concentrations of Al, Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Sn, and Zn were determined...
This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentati...
Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of ye...
This research aimed to determine the effects of cryo-maceration at different temperatures on polyphenol content during the winemaking process of Chardonnay wine. Samples of Chardonnay grapes were subjected to rapid cooling processes by direct injecti...
In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related...
Diaporthe species are important pathogens, saprobes, and endophytes on grapevines. Several species are known, either as agents of pre- or post-harvest infections, as causal agents of many relevant diseases, including swelling arm, trunk cankers, leaf...
Targeted pruning techniques may have the potential to shift phenological progression in grapevines. These approaches can be useful to escape late frost (after budburst) and to delay ripening, maintaining yield and berry quality under specific environ...
Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumer...
Flavescence dorée (FD) is a grapevine disease caused by ‘Candidatus Phytoplasma vitis’ (FDp), which is epidemically transmitted by the Nearctic leafhopper Scaphoideus titanus. In this study, we applied dendrochronological technique...
The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). T...
Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Sac...
The phenolic composition of Syrah and Chardonnay grape pomaces was studied to assess their antioxidant and prooxidant properties. Polyphenols were extracted by a "green" hydroalcoholic solvent (ethanol/water 1:1 v/v), and a detailed chemical and elec...
Fanleaf degeneration is a complex viral disease of Vitis spp. that detrimentally impacts fruit yield and reduces the productive lifespan of most vineyards worldwide. In France, its main causal agent is grapevine fanleaf virus (GFLV). In the past, fie...
Plants can respond to insects that feed with stylet mouthparts using various processes that are initiated via the salicylic acid metabolic pathway. In Australia, scale insects of the genus Parthenolecanium can cause economic damage to grapevines as t...
The aim of this work is to study the correlations of the elemental composition in the “soil–grape–wine” chain to determine the regional origin of Chardonnay grapes and wine. Soil samples (n = 40) from five vineyards in the Ana...
Growing consumer demand for organic products and increasing evidence that viticultural management influences wine quality have prompted renewed interest in ecological cultivation systems. This study aimed to comparatively evaluate the oenological cha...
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