Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.

La evolución de los contenidos en las pieles de compuestos fenólicos (fenólicos totales, antocianos totales, antocianos individuales por HPLC, catequinas y proantocianidoles) a lo largo

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

In the old-world viticulture, there is a common but most often not scientifically proved consideration that supplemental irrigation should detrimentally affect berry and wine composition. In the semi-arid