Fast, and full microbiological wine analysis using triple cellular staining.

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

AIM: Patterns in data obtained from wine chemical and sensory evaluations are difficult to infer using classical statistics.

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Context and purpose of the study. Anthocyanins are essential phenolic compounds in red wine, contributing significantly to colour intensity, stability, and sensory quality.

In recent years, sustainability has become a key focus in agriculture, including viticulture.