Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Seedless table grapes are greatly appreciated for fresh and dry consumption. There is also some interest in seedless winegrapes, because the combination of lower fruit set, smaller berries with higher skin/pulp ratio and looser bunches with the absence of seeds in crushed berries, a possible source of astringent tannins, might also have favorable effects on wine quality.
The gene VviAGL11 has been shown to play a central role in stenospermocarpy in Sultanina, but the molecular bases of other sources of stenospermocarpy as well as of parthenocarpy have not been clarified yet.

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.