As the climate warms, the focus of concern in viticulture often turns to how higher temperatures may shift growing regions, change the character of AVAs, and alter fruit quality. However, climate warming is increasing most quickly during the winter dormancy cycle, a critical and often underappreciated portion of the grapevine life cycle. In response to decreasing temperatures and decreasing daylength, grapes initiate a series of physiological changes to enter dormancy, acquire freeze resistance, and time spring phenology such that the growing season begins after threat of frost.

The selection, characterization, and recruitment of autochthonous yeast strains to drive the alcoholic fermentation process is a highly researched practice because it allows the differentiation of the organoleptic properties of wines, assuring process standardization, reducing fermentation times and improving the quality and safety of the final products [1, 2]. Sparkling wines are “special wines” obtained by secondary fermentation of the base wine. ​In the traditional method (Champenoise method), the re-fermentation takes place in the bottle after the addition to the base wine of the so-called tirage solution. This step, also known as prise de mousse, is followed by an aging period characterized by the release of compounds from the yeast cells that affect the organoleptic properties of the final product. The use of autochthonous yeasts as starter cultures for secondary fermentation is one of the recent innovations proposed to enhance and differentiate these wines’ sensory quality [3,4]. Apulia is the second Italian wine-producing region, and its productive chain is now going through a qualitative evolution by implementing the employment of innovative approaches to exalt the peculiar properties of regional wines.

Vengono riportati i risultati enologici di uno studio condotto sul Nero d’Avola in un tipico ambiente viticolo siciliano, in cui insistono suoli che presentano un diverso grado di salinità.

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.
Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

There are fundamentally two different ways in which indications of geographical origin (igos) can be protected. The us approach favors the pre-existing trademark system through collective marks (cms), while the eu approach favors a maximalist approach via a sui generis system which promotes appellations of origin (aos). A consensus however emerges regarding the fundamental protection of origin against misleading, confusing and dilutive uses. Previous literature discusses these competing igo logics from historical, legal and international trade perspectives. In this paper, we depart from the field of social sciences, in particular from recent advancements in the well-established literature on proximities, in order to provide a reflection on the different logics underpinning the aos and cms systems.

High-volume mass-market white wines production method by means of harvest-deferred fermentation from desulphited musts allows an efficient business management by avoiding the seasonality in wine sector.

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.