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Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts. Indigenous yeasts are recognized for their better adaptation to environmental conditions and for highlighting the unique terroir impact on wine aroma characteristics. To study the individual impact of ten indigenous non-Saccharomyces yeasts on the primary metabolites and volatile compounds of wine from autochthonous Croatian Maraština variety, Hyphopichia pseudoburtonii, Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Hanseniaspora pseudoguilliermondii, Pichia kluyveri, and Starmerella apicola were inoculated in sterile grape juice in monoculture fermentations. Additionally, seven of them were also studied in sequential fermentation of sterile grape juice with commercial Saccharomyces cerevisiae. A targeted approach was used for the identification of volatile compounds via headspace solid-phase microextraction coupled with gas chromatography and a mass spectrometer. P. kluyveri and H. uvarum produced higher total concentrations of terpenes in sequential versus monoculture fermentation. Sequential fermentation of M. chrysoperlae, L. thermotolerans, and P. kluyveri with S. cerevisiae resulted in higher production of C13-norisoprenoids. The esters concentration was higher in monocultures for L. thermotolerans, H. uvarum, and H. guilliermondii, whereas other isolates showed higher concentrations in sequential fermentations. The results highlighted different indigenous yeast metabolisms and provided promising insights into potential new non-Saccharomyces starter cultures as a first step in their selection, with several species characterized in terms of their potential effect on the aroma profile.

The lineage G1 of Ganaspis brasiliensis is a larval parasitoid of the worldwide pest Drosophila suzukii and one of its most effective natural enemies in the native area. Because of its high degree of host specificity, G. brasiliensis G1 is considered a suitable species for introduction in areas invaded by D. suzukii following a classical biological control approach. Indeed, the release of the parasitoid is currently implemented in the USA and Italy. G1 females attack only host larvae developing in ripening fresh fruits on the plant and not larvae that develop in decaying fruits. To date, virtually no information is available on the cues regulating the foraging behavior of G1. In this study, we therefore aimed to find out whether chemical cues are exploited by G1 females to: (i) locate host fruits; (ii) locate suitable host larvae within infested fruit; (iii) discriminate between infested fresh fruits and infested rotting ones. We used a model system composed of blueberries and D. suzukii tested in two-choice olfactometer bioassays (with D. suzukii-infested fruits, healthy fruits, and pure air as odor targets), followed by the collection and the characterization of volatile organic compounds (VOCs) released by the tested targets. The results showed a clear time-dependent choice made by G1 females of infested versus healthy fruits related to the concomitant development of D. suzukii larvae and fruit degradation. Attraction to infested fruits was recorded during the early stages of infestation, followed by a repellent phase coinciding with fruits largely degraded by larval feeding. We found that the attractiveness of G. brasiliensis G1 towards fruits infested by young larvae was associated with the detection of VOCs released by the infested blueberries, and host’s cuticular hydrocarbons. Conversely, the repellence of older and deteriorated fruits hosting developed D. suzukii larvae was associated with the detection of a fermentation compound produced by microorganisms likely carried inside the fruit by the flies. The response of G1 females to the temporal dynamics of chemical cues emitted by the fruit–host larvae complex was consistent with the high degree of specificity of the parasitoid towards the ripening host fruits and towards D. suzukii.

Despite its promising potential, the capabilities of Saccharomyces paradoxus in commercial winemaking are still unutilized and require further investigation. In this study, the effects of fermentation by a S. paradoxus strain P01-161 on the composition of Malvazija istarska white wine in two harvest years were investigated. A range of complementary standard and metabolomics analysis approaches were applied, including OIV methods for basic parameters; HPLC-DAD-RI for organic acids, glycerol, and proteins; UPLC/MS/MS for phenolic compounds; and GC/FID, GC/MS, and GC × GC/TOF-MS for volatile compounds. The harvest year exhibited a significant impact, but many distinctive traits of S. paradoxus versus S. cerevisiae control wines were consistent across the seasons. These included reductions in malic acid and certain phenols and pathogenesis-related proteins. Saccharomyces paradoxus fermentation yielded higher levels of glycerol, volatile acidity, and specific thaumatin-like proteins. Among a total of 474 identified volatile compounds, S. paradoxus exhibited lower concentrations of several odoriferous alcohols, acids, and esters, as well as higher concentrations of β-damascenone, acetaldehyde, isobutyric acid, ethyl 2-methylbutyrate, ethyl acetate, isobutyl acetate, various esters of succinic and lactic acids, accompanied by numerous minor compounds, when compared to S. cerevisiae. These differences suggest the potential for distinct sensory profiles produced by the two yeasts, indicating that S. paradoxus could be a promising alternative for white wine production.

The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans and Saccharomyces cerevisiae in sequential inoculation was compared to a control S. cerevisiae monoculture fermentation of Malvazija istarska (aka Malvasia Istriana) white grape must. Standard physico-chemical parameters of the obtained wines were determined by the OIV methods. Targeted (GC/FID and GC/MS) and untargeted (GC×GC/TOF-MS) gas chromatographic techniques were combined for the analysis of volatile compounds. Phenolic compounds were analyzed by UPLC/QqQ-MS/MS, and proteins by RP-HPLC-DAD, while a sensory analysis of wines was performed by a panel of trained and certified tasters. L. thermotolerans co-fermentation treatment increased the concentration of lactic acid and decreased alcoholic strength. L. thermotolerans increased the concentrations of geraniol, β-ionone, isobutanol, isobutyric acid, ethyl isobutyrate, several major acetates, ethyl lactate, and diethyl succinate, followed by many minor compounds. This wine also contained more hydroxycinnamoyl tartrates, while control S. cerevisiae wine had higher levels of free hydroxycinnamates. The effects on PR proteins were minor. L. thermotolerans co-fermentation slightly enhanced the sensory perception of tropical fruit, herbaceous, tobacco, and buttery odor notes, as well as fullness of body. With the largest number of identified volatile compounds up to date and other results obtained, this study contributes to the better understanding of oenological and especially aromatic potential of L. thermotolerans in white wine production.

To meet consumer demand for fermented beverages with a wide range of flavors, as well as for quality assurance, it is important to characterize volatiles and their relationships with raw materials, microbial and fermentation processes, and the aging process. Sample preparation techniques coupled with comprehensive 2D gas chromatography (GC×GC) and mass spectrometry (MS) are proven techniques for the identification and quantification of various volatiles in fermented beverages. A few articles discuss the application of GC×GC for the measurement of fermented beverage volatiles and the problems faced in the experimental analysis. This review critically discusses each step of GC×GC-MS workflow in the specific context of fermented beverage volatiles’ research, including the most frequently applied volatile extraction techniques, GC×GC instrument setup, and data handling. The application of novel sampling techniques to shorten preparation times and increase analytical sensitivity is discussed. The pros and cons of thermal and flow modulators are evaluated, and emphasis is given to the use of polar-semipolar configurations to enhance detection limits. The most relevant Design of Experiment (DoE) strategies for GC×GC parameter optimization as well as data processing procedures are reported and discussed. Finally, some consideration of the current state of the art and future perspective, including the crucial role of AI and chemometrics.

In addition to a balanced production level, the timing of grape harvest is a crucial factor to be considered for the winemaking process of sparkling wines. A sufficient accumulation of sugars and an optimal level of acidity in grapes throughout ripening is necessary not only to achieve the desired alcohol levels in the wine but also to guarantee the biosynthesis of the aromatic precursors. To target optimal grape ripeness and maximise the positive sensory attributes of the wine produced, the work presented herein deals with a study on whether an extended harvest date might have a greater positive organoleptic impact and lead to an increase in important odour–impact compounds. In the resulting Ribolla Gialla monovarietal sparkling wines, a one-week delay after reaching technological maturity of the grapes expressed an improvement in the aromatic profile in the obtained samples by altering the profile and abundance of grape-derived compounds and fermentative esters. This was consequently reflected in the sensory evaluation, as the wines achieved higher scores for ‘floral’, ‘citrus fruit’, and ‘yeast’ sensory descriptors when the grapes were harvested a week after the minimum compromise between total acidity concentration and total soluble solids. Moreover, an extension of the harvest date is not necessarily correlated with the formation of untypical ageing off-flavour substances that could be detrimental to the quality of sparkling wines. Conversely, the lipid content proved to be more dependent on the climatic factors of the individual vintage compared to subsequent harvest time. By merging a multi-targeted approach of exploring wine metabolites and sensory characteristics, it is thus possible to predict an optimal harvest date for obtaining high-quality Ribolla Gialla sparkling wines.

Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics are strongly influenced by microclimate of the canopy affecting primary and secondary metabolites of the grapevine. Air temperature and water availability can influence sugar and acid concentration in grapes and relative wines, and their content of volatile compounds such as norisoprenoids. This becomes relevant in sparkling wine production where grapes are generally harvested at a relatively low pH, high acidity, and low sugar content and where the norisoprenoids significantly contributes to the final aroma of the wine. The effect of climate change on grapevine and wine, therefore, calls for the implementation of on-field adaptation strategies. Among them canopy management through leaf removal and shading have been largely investigated in the wine growing sector. The present study, conducted over 4 years (2010-2013) aims at investigating how leaf removal and artificial shading strategies affect grape maturation, must quality and the production of norisoprenoids, analyzed using an untargeted approach, in sparkling wine. Specifically, this paper investigates the effect of meteorological conditions (i.e., water availability and temperatures) and the effect of leaf removal and shading on Vitis vinifera L. cv. Chardonnay and Pinot noir, which are suitable to produce sparkling wine in the DOCG Franciacorta wine growing area (Lombardy, Italy). The effect of leaf removal and shading practices on norisoprenoids has been the focus of the study. No defoliation and artificial shading treatments play an important role in the preservation of the acidity in warm seasons and this suggests calibrating defoliation activities in relation to the meteorological trend without standardized procedures. This is particularly relevant in the case of sparkling wine, where the acidity is essential to determine wine quality. The enhanced norisoprenoid aromas obtained with a total defoliation represent a further element to direct defoliation and shading strategies. The obtained results increase knowledge about the effect of different defoliation and artificial shading applications in relation to meteorological condition supporting the management decision-making in the Franciacorta wine growing area.

Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.

This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern Dalmatia and Central and Southern Dalmatia). Volatile compounds from the wine samples were isolated by solid-phase extraction (SPE) and analyzed by an untargeted approach using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC/TOF-MS) and a targeted approach by gas chromatography–tandem mass spectrometry (GC-MS/MS). A comprehensive two-dimensional GC×GC analysis detailed the total volatile metabolites in the wines due to its excellent separation ability. More than 900 compounds were detected after untargeted profiling; 188 of them were identified or tentatively identified. A total of 56 volatile compounds were identified and quantified using GC-MS/MS analysis. The predominant classes in Maraština wines were acids, esters, and alcohols. The key odorants with odor activity values higher than one were β-damascenone, ethyl caprylate, ethyl isovalerate, ethyl 2-methylbutyrate, ethyl caproate, isopentyl acetate, ethyl butyrate, and phenylacetaldehyde. The metabolomics approach can provide a large amount of information and can help to anticipate variation in wines or change winemaking procedures.

To investigate the utility of comprehensive GC×GC gas chromatography metabolomics in finding varietal markers among volatile compounds in non-aromatic red wines, representative samples of the two most important Croatian monovarietal red wines, Plavac mali and Teran, were subjected to analysis by both conventional gas chromatography–mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) after headspace solid-phase microextraction (HS-SPME). GC-MS was useful for the determination of the basic volatile profile composed mainly of major esters and acids, followed by terpenes and C13-norisoprenoids. GC×GC-TOF-MS allowed the identification of 209 volatiles, among which 49 were significantly different across monovarietal wines. The compounds most characteristic for Teran were two theaspirane isomers, ethyl 3-(methylsulfanyl)propanoate, ethyl methyhexanoate, and ho-trienol, whereas Plavac mali stood out with higher concentrations of tridecane and a 2,3-butanediol isomer. The two monovarietal wines were successfully differentiated between each other by multivariate statistical methods mostly based on GC×GC-TOF-MS data. The presented approach that combines conventional GC-MS and advanced GC×GC-TOF-MS showed a great potential for tracking chemical markers of varietal origin and could be practically applied in managing wine production, quality and typicity, marketing, and protection from forgery.

Aim. We aimed to study the impact of water deficit on the concentration of key flavour and phenolic secondary metabolites of wines. Methods and results. A drought-stress field trial was conducted on Vitis vinifera cv. Merlot and Tocai Friulano for two seasons. Fully irrigated (C) and deficit irrigated (D) grapes were microvinified and the resulting wines were analysed to determine the concentrations of anthocyanins, tannins, and free and glycosidically-bound Volatile Organic Compounds (VOCs). A descriptive sensory test was undertaken on the same wines. Water stressed grapes produced wines with higher concentrations of anthocyanins in Merlot and of free and glycosidically-bound monoterpenes in Tocai Friulano. Both cultivars displayed higher amounts of glycosidically-bound C13-norisoprenoids. Conclusions. Previously observed drought-induced compositional changes to the grapes were transfered to the wines, with an increase in polyphenols and VOCs. However, the timing and the duration of the water stress in the field only heavily impacted the final wine composition with major metabolic modification when the severe water deficit started early (at approximately 40 days after anthesis) and lasted over the entire season until harvest. Significance and impact of the study. This study highlights the positive role of a controlled water deficit on the composition of the wines in terms of secondary metabolites.

Knowing in detail how the white and red wine aroma compounds behave under various storage conditions and especially at high temperature is important in order to understand the changes occurring to their sensorial character during the shelf life. The initial aim of this work was to develop and validate a fast, modern, robust, and comprehensive protocol for the quantification of 64 primary, secondary, and tertiary volatile compounds by using solid-phase extraction (SPE) cartridges in sample preparation and fast GC-MS/MS (gas chromatography-tandem mass spectrometry assay) in analysis. The protocol was applied to a study of the behavior of seven Gewürztraminer and seven Teroldego wines stored in anoxia at 50 °C for 2.5 and 5 weeks. The results demonstrated a sharp decrease of the main linear terpenes linalool, geraniol, and nerol and the consequent increase of the cyclic ones, such as α-terpineol and 1,8-cineole; the increase of the C13-norisoprenoids 1,1,6,-trimethyl-1,2-dihydronapthalene (TDN), and β-damascenone and the C10 norisoprenoid safranal; the hydrolysis of acetates and linear esters; and the increase of some branched-chain esters. In red wines, a moderate increase was observed for some lactones. Some unwanted compounds, such as 2-aminoacetophenone (2-AAP), showed a notable increase in some Gewürztraminer wines, exceeding the olfactory threshold.

In the era of big and omics data, good organization, management, and description of experimental data are crucial for achieving high-quality datasets. This, in turn, is essential for the export of robust results, to publish reliable papers, make data more easily available, and unlock the huge potential of data reuse. Lately, more and more journals now require authors to share data and metadata according to the FAIR (Findable, Accessible, Interoperable, Reusable) principles. This work aims to provide a step-by-step guideline for the FAIR data and metadata management specific to grapevine and wine science. In detail, the guidelines include recommendations for the organization of data and metadata regarding (i) meaningful information on experimental design and phenotyping, (ii) sample collection, (iii) sample preparation, (iv) chemotype analysis, (v) data analysis (vi) metabolite annotation, and (vii) basic ontologies. We hope that these guidelines will be helpful for the grapevine and wine metabolomics community and that it will benefit from the true potential of data usage in creating new knowledge being revealed.

Aim: Verdicchio is a white wine grape variety that has been cultivated for hundreds of years in the Marche region of central Italy. Verdicchio is used to produce all kinds of dry, sweet and sparkling wines, some of which can be aged for ten or more years. This study aimed to extend knowledge of the volatile profile of Verdicchio wines and the recognition and detection of odorous molecules. We considered wines produced in multiple vintages from some of the best Cru from the Marche region, in the Castelli di Jesi Classico area. Methods and results: Two data sets were considered: a vertical collection that included wines from different vintages, same variety, different production areas vinified by the same winery and a horizontal collection of wines from the 2016 harvest, considering different production areas, harvest times and clones produced by the same winery. Samples were analysed with GC×GC-ToF-MS, GC-MS-MS and GC-O. Comprehensive profiling with more than 1000 compounds allowed the wines produced in different areas to be separated. By GC-O analysis 48 main odorants were found. This survey led to the identification of 3-methyl-2,4-nonanedione (3-MND) that impart an anise note and an interesting content in methyl salicylate as a possible key odorant characteristic in Verdicchio. Conclusion: The volatile profile of different Verdicchio wines from the best production areas was investigated in detail. This work confirms that it is possible to obtain wines with very different characteristics from this variety of grapes, producing premium wines with a distinctive pattern of volatiles, reproducible across several vintages and variable depending on the different location of the vineyard and winemaking techniques. Young wines are characterised by fruity, thiolic notes, while wines aged for longer are distinguished by their norisoprenoids content and by anise and balsamic notes, which can be attributed to the presence of 3-MND and to methyl salicylate released by precursors. With a derivatisation GC-MS-MS method it was possible to quantify 3-MND in the range of 10–50 ng L−1. With the use of GC-O, 48 potentially odour-active compounds were found for this wine. Analysis of the compounds after hydrolysis confirmed that a high amount of methyl salicylate characterised this variety. Methyl salicylate has a balsamic note from wintergreen oil that is often perceived in aged Verdicchio tasting.

Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.

The spotted-wing drosophila (SWD), Drosophila suzukii Matsumura (Diptera: Drosophilidae), native to Eastern Asia, is an invasive alien species in Europe and the Americas, where it is a severe pest of horticultural crops, including soft fruits and wine grapes. The conventional approach to controlling infestations of SWD involves the use of insecticides, but the frequency of application for population management is undesirable. Consequently, alternative strategies are urgently needed. Effective and improved trapping is important as an early risk detection tool. This study aimed to improve Droskidrink® (DD), a commercially available attractant for SWD. We focused on the chemical and behavioral effects of adding the bacterium Oenococcus oeni (Garvie) to DD and used a new trap design to enhance the effects of attractive lures. We demonstrate that microbial volatile compounds produced by O. oeni are responsible for the increase in the attractiveness of the bait and could be later utilized for the development of a better trapping system. Our results showed that the attractiveness of DD was increased up to two-fold by the addition of commercially available O. oeni when combined with an innovative trap design. The new trap-bait combination increased the number of male and especially female catches at low population densities.

To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.

Glycosides are ubiquitous plant secondary metabolites consisting of a non-sugar component called an aglycone, attached to one or more sugars. One of the most interesting aglycones in grapes and wine is methyl salicylate (MeSA), an organic ester naturally produced by many plants, particularly wintergreens. To date, nine different MeSA glycosides from plants have been reported, mainly spread over the genera Gaultheria, Camellia, Polygala, Filipendula, and Passiflora. From a sensorial point of view, MeSA has a balsamic-sweet odor, known as Wintergreen. MeSA was found in Vitis riparia grapes, in Vitis vinifera sp. and in the Frontenac interspecific hybrid. We found that the MeSA glycosides content in Verdicchio wines and in some genetically related varieties (Trebbiano di Soave and Trebbiano di Lugana) was very high. In order to understand which glycosides were present in wine, the methanolic extract of Verdicchio wine was injected into a UPLC-Q-TOF-HDMS and compared to the extracts of different plants rich in such glycosides. Using pure standards, we confirmed the existence of two glycosides in wine: MeSA 2-O-β-d-glucoside and MeSA 2-O-β-d-xylopyranosyl (1-6) β-d-glucopyranoside (gaultherin). For the first time, we also tentatively identified other diglycosides in wine: MeSA 2-O-α-l-arabinopyranosyl (1-6)-β-d-glucopyranoside (violutoside) and MeSA 2-O-β-d-apiofuranosyl (1-6)-β-d-glucopyranoside (canthoside A), MeSA 2-O-β-d-glucopyranosyl (1-6)-O-β-d-glucopyranoside (gentiobioside) and MeSA 2-O-α-l-rhamnopyranosyl (1-6)-β-d-glucopyranoside (rutinoside). Some of these glycosides have been isolated from Gaultheria procumbens leaves by preparative liquid chromatography and structurally annotated by 1H- and 13C-NMR analysis. Two of the peaks isolated from Gaultheria procumbens leaves, namely MeSA sambubioside and MeSA sophoroside, were herein observed for the first time. Six MeSA glycosides were quantified in 64 Italian white wines, highlighting the peculiar content and pattern in Verdicchio wines and related cultivars. The total concentration in bound and free MeSA in Verdicchio wines varied in the range of 456−9796 μg/L and 5.5−143 μg/L, respectively, while in the other wines the bound and free MeSA was below 363 μg/L and 12 μg/L, respectively. As this compound’s olfactory threshold is between 50 and 100 μg/L, our data support the hypothesis that methyl salicylate can contribute to the balsamic scent, especially in old Verdicchio wines.

Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

En la década de 1930 en la Argentina (especialmente en la Provincia de Buenos Aires) se desarrollaron numerosos trabajos de modernización de la obra pública. En este contexto, Francisco Salamone proyecta y ejecuta diversos edificios, como municipios, portales de cementerios, mataderos y plazas. Entre ellos se encuentra el portal del cementerio de Saldungaray, partido de Tornquist, en que se centra esta indagación. La investigación presenta y explora cómo la trayectoria histórica establece dinámicas distintivas en el cementerio, en las que pobladores y el municipio se ven implicados, y que se plasman en las vinculaciones con la arquitectura, el turismo, el ocio y la sobrepoblación de cuerpos.

Abstract Grapevine moth Lobesia botrana is the economically most important insect of grapevine Vitis vinifera in Europe. Flower buds, flowers, and green berries of Chardonnay grapevine are known to attract L. botrana for oviposition. The volatile compounds collected from these phenological stages were studied by gas chromatography—mass spectrometry, and the antennal response of L. botrana females to these headspace collections was recorded by gas chromatography—electroantennography. The compounds found in all phenological stages, which consistently elicited a strong antennal response, were pentadecane, nonanal, and a -farnesene. In a wind tunnel, gravid L. botrana females flew upwind to green grapes, as well as to headspace collections from these berries released by a piezoelectric sprayer release device. However, no females landed at the source of headspace volatiles, possibly due to inappropriate concentrations or biased ratios of compounds in the headspace extracts. [ABSTRACT FROM AUTHOR]