How do we describe wine imagery? Expertise shapes language usage and multimodal imagery for wine

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.

In recent decades, sustainability has risen to prominence across various industries, including agriculture, spurred by initiatives such as the new common agricultural policy and the farm to fork strategy within the European Union. Among agricultural activities, viticulture stands as a crucial player in sustainability, intertwining environmental, social, and economic dimensions, as exemplified by the OIV general principles of sustainable viticulture. Italy, one of the main players in the global wine market, has long been making efforts towards the introduction of sustainability-oriented practices and certifications.

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

This paper summarises a national survey of the geological setting of vineyards in New Zealand. We also provide an overview of climate, slope, aspect and varietals planted in New Zealand vineyards as a whole and for some individual regions.