Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

The wine producing regions of South Africa are characterized by climatic diversity. The Coastal Region has a Mediterranean climate, with a mean annual rainfall of c.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

Wine fraud, encompassing counterfeiting and adulteration, poses a significant threat to the wine industry, resulting in annual losses totalling billions of dollars.

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.