Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Among the Vitis vinifera L. cv. Moscato, Moscato Bianco is the oldest and most cultivated one in Europe (1). According to the OIV Focus 2015, Italy is the country with the largest cultivated area of Moscato Bianco with about 12500 hectares (2), that is used to produce well-known wines (i.e., Moscato Passito in Piedmont, Moscato di Trani in Puglia, and Moscatello di Montalcino in Tuscany), mainly obtained from partially dehydrated grapes (1). Different dehydration techniques can strongly modify the chemical compounds of oenological interest, among which Volatile Organic Compounds (VOCs) (1) that are the main responsible for the varietal sensory character of the final wine.

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

Bioprotection, leveraging beneficial microorganisms, has emerged as a sustainable approach to modern winemaking, minimizing reliance on chemical preservatives like as sulfur dioxide (SO₂).