The phenolic component of red wine is responsible for important elements of flavor and mouthfeel, and thus quality of the finished wine. Additionally, many of these phenolics have been associated with health benefits such as reduction of the risk of developing cardiovascular disease, cancer, osteoporosis and preventing Alzheimer’s disease. While the origins, concentrations, and chemistries of the phenolics in a finished red wine are well known, the fundamental mechanisms and kinetics of extraction of these phenolics from grape skins and seeds during red wine fermentation are poorly understood. This lack of knowledge regarding the extraction mechanisms of phenolics during red wine fermentation makes informed manipulations of the finished wine’s phenolic composition difficult.

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

In several cultivars, such as Gewürztraminer and Riesling, grape and wine aromas are determined by volatile terpenoids.

Context and purpose of the study. The growing need for sustainable solutions in viticulture has led to increased interest in biostimulants that can enhance plant resilience to both abiotic and biotic stresses.

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles