Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

This study aimed to validate a protocol and compare metrics for evaluating drought tolerance in two Vitis vinifera grapevine cultivars under field conditions. Various metrics were calculated to represent the physiological responses of plants to progressive water deficit. Data were collected from Sauvignon Blanc and Chardonnay plants subjected to three irrigation levels during the 2022-2023 season, along with data from three previous seasons. Hydro-escape areas were used to assess the plant’s ability to reduce water potential with decreasing soil water availability.

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.