The aroma and flavor of the wine are the result of various environmental, genetic and viticultural techniques. Ripe grapes contain the components that most influence the taste of wine, but post-harvest processes subtly modulate the flavors. The researcher Régis Gougeon and his team from the University of Burgundy in Dijon (France) have developed a molecular analysis technique that shows all the chemical interactions of the components that influence the taste of a wine. For this they have resorted to ultra-high resolution mass spectrometry, as reported today in the journal PNAS. The new method is so precise that it has allowed them to identify the specific forests in which the oaks grew before they were transformed into the barrels used to age certain French wines .
The authors suggest that the technique can identify the metabologeographic signature of various wines, which could be beneficial to winemakers and historians.
They said in the science fiction movie Star Trek that we are units of carbon. But is it possible that there is another chemical element capable of substituting it? What is the framework of the molecules of life?
María Fernanda Loyo was brand manager of Philip Morris Mexico, where she carried the Marlboro brand. She then joined Concha y Toro as director of marketing to promote wines.
Until the end of the 20th century, nitric oxide was only of interest as an environmental pollutant, becoming the molecule of the year for its fundamental biological value.