Effects of oak barrel aging monitored by 1H-NMR metabolomics

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition

There is an urgent need to develop protective measures for grapevines in historically significant dry-farming vineyards, particularly on Mediterranean islands.

The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection