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

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Phenolic compounds are released from the wood into the wine spirit (WS) during the ageing process, and are of utmost importance to the colour, flavour, taste and the overall quality acquired by this spirit drink.1 Their concentrations in the WS and the related effects mainly depend on the kind of wood (oaks vs chestnut), toasting level and ageing technology (traditional using wooden barrels vs alternative).1,2,3

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

The wine industry currently relies on a limited number of grapevine cultivars, comprised of numerous clones with slight differences in their viticultural, oenological, or stress-tolerance traits.

Soil Electrical Resistivity measurement is a zoning tool used by soil scientists and agronomists in viticulture. Indeed, the measure enables to optimize pedological surveys