Post de Maison Raynaud

🛎 Read freely a new #research #article published on #OENOOne:  🇮🇹 “Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area” Background to the study👇 A #study of aromatic maturity of Nerello Mascalese #grapes from two districts (“Contrade”) of the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding the potential use of E-nose for aromatic maturity, two #vineyards with different characteristics (08 Alto and Solicchiata) were used. Grapes were sampled at 18°, 21° and 23°Brix. 🤔 What was observed? Regarding the #phenol maturity index, total #anthocyanins reached a peak at the second sampling in 08 Alto grapes, while in Solicchiata they constantly increased. The ratio total anthocyanins: total #polyphenols in 08 Alto grapes increased from 0.14 to 0.33, and in Solicchiata from 0.17 to 0.23. As regards grape #volatile organic compounds (GVOCs) for the aromatic maturity index, in Solicchiata the concentrations of glycosylated benzenoids and C13-norisoprenoids were much higher than in 08 Alto, and the concentration decreased during maturity (opposite trend to the anthocyanins); by contrast, in 08 Alto, concentrations peaked at the second sampling time (as with the anthocyanins). 🧐 What about the e-nose results? The E-nose results did not completely coincide with the GVOCs pattern, but they discriminated the maturity stages very well. However, the different metallo-porphyrins responded differently depending on the class of GVOCs, highlighting very promising results in terms of GVOCs non-destructive prediction by means of principal component regression (PCR) application. E-nose shows potential for easy use with rapid PCR for the monitoring of the aromatic maturity of Nerello Mascalese grapes. 🔗 Full article #freely available here: https://bit.ly/3w8n4Fw 👏 Thank you to the authors: Umberto Tarí, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, fabrizio fiorino, Andrea Bellincontro and Fabio Mencarelli for publishing your work in #OpenAccess ! Università di Pisa / Università degli studi di Palermo / Università degli Studi della Tuscia / Cottanera Winery #viticulture #enology #gcms #enose #sample #wine #grape #aromatic #maturity #etna

Vinaigre de cidre + citron + miel : combinaison aux propriétés digestives, antibactériennes et anti-inflammatoires

Vinaigre de cidre + citron + miel : combinaison aux propriétés digestives, antibactériennes et anti-inflammatoires

Noricum, Bavarian, and Hungarian Sausages: Unraveling History and Crafting Modern Recipes! 🥩 I am excited to share a work in progress that delves deep into the world of Noricum, Bavarian, and Hungarian sausages, combining historical narratives with contemporary recipes! This evolving article on Earthworm Express explores ancient techniques, regional variations, and the influence of cultural traditions on today’s sausage-making methods. From uncovering the legacy of Noricum’s curing practices to the robust flavours of Bavarian and Hungarian sausages, this work aims to offer: - Detailed historical context and how these sausages evolved over time 🏺 - Traditional recipes adapted for modern production 🌿 - Insights into regional flavours, spices, and processing techniques 🍖 This is very much a living document, open to corrections, contributions, and fresh insights. I’d love to hear your thoughts, feedback, and even your own recipes that could enhance this project! 👉 Check it out here: Noricum, Bavarian, and Hungarian Sausages: History and Contemporary Recipes Your input is not only welcome but highly encouraged, as this piece is far from complete. Let's collaborate to enrich this exploration of Central European sausage traditions! #FoodScience #SausageMaking #Noricum #BavarianSausages #HungarianSausages #EarthwormExpress #FoodHistory #CuringTechniques #RecipeDevelopment

Observer pour maitriser, comprendre pour apprendre ! C'est ainsi que la science œnologique progresse pas à pas. Dans ce nouvel article scientifique, il sera question de la diversité aromatique du bois de chêne chauffé (bousinage). Les résultats de ces investigations se retrouvent dans la création d'une roue des arômes dédiée au bois de chêne. Pour la tonnellerie Seguin Moreau, la création de cet outil doit permettre de mieux définir, tout en partageant avec ses clients, la diversité des descripteurs associés à la palette aromatique générée lors de cette opération. La présentation du travail d'identification de nouvelles molécules sera précédée d'une introduction à la démarche scientifique conduisant à la recherche de composés odorants. Elle sera étendue aux connaissances actuelles des molécules clés de l'arôme du bois de chêne Sessile. Bravo Marie ! https://lnkd.in/ej9vetH8 #SeguinMoreau #R&D #spirits #wine #aroma #chauffe

Wine is made from grapes and we have all seen a grape, but have you looked at a grapevine? Viticulture is a science of grape cultivation and is as important as Vinification (wine-making process). And the basic here is to have a fair idea of how a grapevine looks. Following are the explanations of the terms used in the picture. Vine Canopy - It includes every part of the vine visible above ground - trunk, shoots, leaves, fruit bunch, etc. Rootstock - Root system to absorb nutrients and water from the soil. They anchor the vine. Graft - A technique of grafting is when a vine is fixed over a stronger rootstock that can resist diseases Scion - It is the upper part of the plant placed over sturdy rootstock Trunk - The permanent stem that supports the vegetative and reproductive structure of the vine Head - The part of the vine where the trunk is split into cordons Cordon - Arms of the grapevine that extend from the trunk Shoots - Shoots are the primary part of the vine growth consists of leaves, tendrils and fruit Spur - Each year, new canes that have grown along the permanent cordon are cut back to a small shoot containing two buds, known as a spur Bud - Along the length of the cane, there are several bumps called buds or nodes. At each of them, there will be a leaf and a flower or leaf and a tendril Tendril - Vines support themselves with tendrils to stay upright Leaf - As in all plants, it helps sustain the vine. It's responsible for photosynthesis - a process where plants use chlorophyll and sun energy to convert water and CO2 to sugar glucose and oxygen Grape bunches - Vine flowers are hermaphrodite - they have both male and female parts. The flowers are in bunches called inflorescences. Each flower that is successfully pollinated will become a grape berry and the inflorescence will become a grape bunch Sucker - They are small shoots, the grapevine trunk puts out in spring. These shoots pull energy, water, and nutrients away from the main plant and need to be removed. Isn't the grapevine fascinating! #sonalhollandwineacademy #sonalhollandwineandspiritacademy #wsetcourses #winelovers #wineenthusiasts #vine #grapevine #grapevineplant #winecourses

Vinaigre de cidre + citron + miel : combinaison aux propriétés digestives, antibactériennes et anti-inflammatoires

🌱 "Effects of grapevine #canopy leaning on #grape composition and wine quality of ‘#Bobal’" 👩💻 New research article on #OENOOne: https://lnkd.in/exsA8QJj Exploring new field strategies for adapting #winegrowing regions to the adverse effects of climate change becomes imperative. 🍇 🔍 This study focuses on the effects of canopy #architecture through the trellis systems leaning of North–South oriented vineyard’s rows vertical shoot positioned (VSP) system by 30° towards either the East (ESP) or the West (WSP) as a possible adaptation technique. The trial was conducted over two seasons in a #Vitisvinifera L. cv. Bobal vineyard located in Requena (#Valencia), eastern Spain, under a temperate-warm climate. 🍃 The canopy leaning was considered to affect the radiation load and its timing with potential effects on vine #physiology and grape #metabolism and, consequently, on grape and wine quality. Leaning treatments affected vegetative growth, likely due to slight differences in #vine water status. In comparison to VSP and ESP, WSP intercepts more light in the morning, when the photosynthetic capacity of the vines is at its highest. 🍷 However, this results in a more negative vine #water potential, which in turn leads to a reduction in vigour with no impact on yield. Musts from the WSP showed a tendency to increase total acidity compared to VSP, while ESP tended to decrease it. This was likely due to the reduction in temperature within the cluster microclimate in WSP in comparison to the ESP and VSP treatments. In addition, musts from the WSP treatment showed higher colour intensity, #anthocyanins and #polyphenols, potentially attributable to its more negative potentials, likely due to its more negative potentials, which may have prompted the synthesis of #phenolic compounds. Consequently, wines from the WSP treatment displayed higher total #acidity and lower #pH, as well as higher colour intensity, anthocyanins, and polyphenolic content. In addition, WSP wines had higher concentrations of esters and higher #alcohols. The improvements in grape and wine composition are likely due to an increased cluster radiation interception in the morning and reduced heating in the afternoon when VPD is higher. 👉 Our findings demonstrate that canopy management by leaning VSP vines towards the West can be a useful technique for adapting grape and wine composition to #climatechange and provide insights into its physiological basis. 🤝 Thanks to the authors Raúl Ferrer Gallego, Ignacio Buesa, María J. García-Esparza, Inmaculada Alvarez Cano, Diego Intrigliolo, Juan Miguel Ramírez-Cuesta, and Victoria Lizama Abad for publishing this work with #OpenAccess! Universitat Politècnica de València (UPV), FoodUPV – Universitat Politècnica de València (UPV), CSIC, Instituto Valenciano de Investigaciones Agrarias - ivia

Vinaigre de cidre + citron + miel : combinaison aux propriétés digestives, antibactériennes et anti-inflammatoires

🍇The ‘Monumental’ Role Soil Microbiome Plays in Wine 🌿🌎 🍷 Great wine isn’t just about the grape variety or the winemaker’s skill—it starts in the vineyard, where sun, sky, and soil collaborate to create unique flavors. ✨ But did you know that beneath the surface, a hidden world of microbes is at work, shaping the very essence of wine? 🔬Traditionally, soil scientists focused on mapping soil types—volcanic, limestone, calcareous—within vineyards. However, as science evolves, winegrowers are realizing that the soil microbiome plays a monumental role in vine health and wine terroir & quality. 🌿🍇 🦠Biome Makers Inc. soil microbiome analysis, now allow us to explore the bioactivity within the soil. This information can be harnessed to enhance various dimensions, from terroir to yield. 📈 👉 Share this post to spread the word about the unsung heroes beneath our vineyards! Let’s raise a glass to the microbes that make our wine truly exceptional. 🥂🌿 Want to learn more? Check out this article: https://lnkd.in/dKa-iD7s #WineScience #SoilMicrobes #VineyardMagic #WineLovers 🍷🌿🌎 #BeCrop #Vineyards #SoilMicrobiome #SoilHealth #SoilBiology